Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

As the cheesemakers won yearly prizes for their recipes and expanded products during Fisher Cheese’s last two decades, the ...

Researchers found that the reason the holes were becoming smaller and less common was that the process of making the cheese ...

A research team at the DTU National Food Institute conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency and ...

The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...

Between population growth and a rising standard of living in many regions, the world will need a great deal more protein in the coming decades. Animal agriculture and fisheries will continue to be the ...