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 ...
A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...
John A. Lucey receives funding from USDA and dairy checkoff organizations. Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – ...
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