Articles tagged with Cheese
Microbiologists Nicola Holden and Gil Domingue discuss the raw milk debate, highlighting the lack of meaningful differences between pasteurized and raw milk. They stress the need for improved consumer protection through clearer product labeling and regulation enforcement.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
Researchers discovered that a specific gene disruption led to the change in color, allowing the fungus to conserve energy. This process, called relaxed selection, is common among organisms adapting to dark conditions, influencing food security and health.
Researchers found that a 2%-3% starch-to-cheese ratio produces the smoothest sauce and advise letting water cool before adding cheese. They provide a scientific recipe for making cacio e pepe at home, based on their experiments.
A new study found that high sodium intake is linked to a higher risk of both general and abdominal obesity in Finnish adults. The study showed that participants with high dietary sodium intake or high urine sodium concentration were more likely to have general or abdominal obesity.
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
Research finds over 25% of Egyptian milk and dairy products contain E. coli, with one strain causing a Japanese school outbreak; experts hope for effective treatment and prevention methods.
Researchers from the University of Guelph studied plant-based proteins and their interaction with fat matrices to improve the quality of vegan cheeses. They found that a blend of pea protein, sunflower oil, and coconut oil created a cheese with a firm texture and lower saturated fat content.
A study published in Nature Communications reveals that bacteria used to produce Gruyère, Emmental, and Sbrinz cheese show signs of ancient domestication. The researchers analyzed genetic and phenotypic characteristics of the bacterial strains over a 50-year period, finding low genetic diversity and high stability of traits specific to...
Researchers developed an efficient analysis method to precisely determine gamma-glutamyl dipeptide concentrations, enabling prediction of full-bodied cheese flavor development. The method uses ultra-high performance liquid chromatography-mass spectrometry and can analyze 60 cheese samples per day.
Scientists extracted DNA from ancient cheese samples found in Tarim Basin mummies, revealing a new origin for kefir cheese and shedding light on the evolution of probiotic bacteria. The study suggests that kefir culture has been maintained in Northwestern China since the Bronze Age.
A new study reveals that chicken, ketchup, and even morning lattes can contribute to overconsumption of saturated fat and added sugar. The analysis of data from 35,000 US adults found that these 'stealth' sources add up to a significant risk for cardiovascular disease, diabetes, and cancer.
French PDO cheese producers harbor a staggering array of microbial life in their dairy products, with over 820 bacterial species identified in the cheeses and nearly 1,230 in the milk sources. Regional artisanship plays a significant role in shaping these microbial assemblages.
A study published in Future Foods found that German consumers are willing to try and buy cheese produced through precision fermentation. Emphasizing high product quality and environmental benefits increases acceptance, while concerns about traditional agriculture reduce willingness to purchase.
A new study shows that education on dairy nutrition increases purchasing and consumption of dairy products, including a 53% increase in milk consumption. Participants who learned about dairy's nutritional benefits bought and consumed more cheese, ice cream, yogurt, and milk, with average increases of 26%, 20%, 26%, and 23%, respectively.
Researchers from the University of Copenhagen have developed a new method to produce protein-rich, sustainable foods with improved texture. By inserting foreign genes into cyanobacteria, they can create fibrous strands resembling meat fibers, which could be used in plant-based products.
Researchers at the University of Nottingham have discovered a way to create different colors of blue cheese by inducing sexual reproduction in the fungus Penicillium roqueforti. The team created various fungal strains that produce colors ranging from white to yellow-green, red-brown-pink, and light to dark blues.
University of Copenhagen scientists have successfully produced plant-based cheeses with firm texture and improved aroma profile using natural fermentation processes. The study explores the potential of fermentation to develop flavor and texture in non-dairy cheese, paving the way for a more sustainable dairy-free alternative.
Scientists at Nanyang Technological University have developed a sustainable method to produce lactic acid using discarded jackfruit seeds. The new process is cheaper and more efficient, reducing waste and environmental impact while addressing rising production costs.
The study sheds light on the intricate interactions of microorganisms throughout the manufacturing process, influencing the microbiota's composition and organoleptic properties. The natural whey starter plays a significant role in shaping the microbial makeup of mozzarella, with subtle variations between traditional and modern dairies.
Researchers at UBC Okanagan found that a low-carb breakfast can significantly reduce blood sugar swings and improve glucose control. Participants who followed a low-carb breakfast plan showed lower glycemic variability and some were able to reduce their glucose-lowering medication.
Researchers analyzed 28 samples of curd cheese and mozzarella from Brazil and found aflatoxins in all, with levels below the European Union's upper limit. The study highlights the need for improved production practices throughout the dairy industry to minimize contamination.
Researchers discovered that fungal antibiotics produced by Penicillium mold in cheese rinds control bacterial community growth and development, leading to a shift in the composition of microbial communities.
Researchers at Pusan National University have created a portable molecular sensor that detects biogenic amines released from spoiled food using polydiacetylene-based beads. The sensor, which changes color to red upon binding with BAs, can be used for rapid visual detection of spoiled food during storage and distribution.
Scientists at the University of Missouri have developed a novel method to detect food adulteration using nuclear magnetic resonance (NMR) spectroscopy. The technique can identify vegetable oil adulterants in hard cheese products with high accuracy, leading to improved consumer safety and product authenticity.
A study from Oregon State University found that consumers are willing to pay more for familiar cheese varieties if they have an award sticker or sensory information about the taste. The researchers identified two groups of consumers: those who prefer unfamiliar foods and those who prefer familiar ones, with different priorities for the...
Researchers found that a Mediterranean diet can improve fertility outcomes by reducing inflammation and increasing sperm quality in men. The anti-inflammatory properties of the diet may also enhance couples' chances of conception.
Researchers at Leibniz-Institut für Lebensmittel-Systembiologie an der TU München discovered that casein digestion produces peptides with a satiating effect, stimulating gastric acid secretion via bitter receptors. This mechanism may help regulate food intake and maintain a healthy body weight.
Researchers found that daily consumption of small portions of Jarlsberg cheese increased osteocalcin, a hormone associated with strong bones and teeth, without boosting harmful cholesterol levels. The effects were specific to Jarlsberg and not seen in other cheeses.
A comprehensive review of scientific literature on sodium reduction strategies in food production identifies five main approaches: salt reduction, salt replacers, flavor modification, physical modification, and functional modification. These methods can help food companies reduce sodium content while maintaining palatability.
A study found that Listeria monocytogenes survives better at lower storage temperatures in both cured and soft cheeses. The bacteria can thrive in these conditions, posing a risk to public health despite refrigeration.
Researchers found three protective cultures effective against Listeria monocytogenes, which can cause life-threatening listeriosis. These cultures disrupt pathogen survival and attachment to cells, making them a promising solution for cheese producers.
A randomised controlled trial found that increasing daily milk, yoghurt, and cheese intake reduced the risk of all fractures by 33%, hip fractures by 46%, and falls by 11% among older adults in residential care. This approach has widespread implications for fracture prevention as a public health measure.
Researchers found evidence of two fungal species used in blue cheese and beer production in ancient feces from Hallstatt-Dachstein/Salzkammergut. The findings suggest that people consumed blue cheese and beer during the Iron Age, nearly 2,700 years ago, and retained a non-Westernized gut microbiome structure until the Baroque period.
A large-scale study found that consumers worldwide are ready for animal-free dairy cheese made from real milk proteins produced by microorganisms. Over 70% of participants were willing to try and 71% would pay for such products, with flexitarians showing the highest enthusiasm.
Researchers discover that twisting liquid bridges breaks them more effectively than stretching, reducing contamination and speeding up the dispensing process. The 'edge fracture' mechanism is identified as the underlying cause of this phenomenon.
A multidisciplinary team at UMass Amherst explores the science behind designing better plant-based protein, addressing nutritional and sensory attributes. They aim to create healthier and more sustainable alternatives while maintaining their appeal.
A new study surveyed American artisan cheesemakers, finding that 71% are concerned about surface molds and colors on rinds. The majority (61%) reported quality and spoilage problems, with 39% saying their standards are not met annually. Cheesemakers desire online resources and digital forums to address these issues.
Researchers at the UCO Dairy Laboratory found a link between milk pH and cheese-making capacity in Churra sheep, suggesting genetic selection can improve yield. The study analyzed over 1,000 sheep samples to identify optimal parameters for increasing cheese production efficiency.
Researchers at RMIT University have developed a method to predict and control the ripening process of cheese, allowing for earlier detection of quality issues. This new approach uses biomarkers and multi-omics analysis to compare cheese samples, enabling more accurate grading and reducing waste.
Researchers found that shorter brining times for Parmigiano Reggiano resulted in cheeses with 9% lower salt content and higher free fatty acids. The study suggests a reduced brining time could make the cheese more appealing to salt-conscious consumers.
Researchers found that actively preparing or watching others prepare food increases hunger and eating. Those who watched someone else prepare food or prepared their own nutritious food consumed more than those in the distraction group.
A Basque cheese researcher warns that the decline in grazing practices poses significant threats to the production of Idiazabal cheese. The Lactiker group is working to improve yield while maintaining high quality through various technological and biochemical processes.
Researchers at Tufts University found that bacteria in cheese can sense and respond to compounds produced by fungi, enhancing the growth of some species over others. This discovery provides a model for understanding and modifying other microbiomes, such as soil or the gastrointestinal tract.
Researchers found that domesticating Penicillium camemberti from a wild mould resulted in beneficial characteristics for cheese production, including whiteness and increased growth rates. The study may impact the selection of moulds for cheese production.
Researchers discovered that helium ions can heal radiation-damaged monazite, a mineral that always remains moderately damaged. This unusual property has significant implications for Earth sciences research and experiments with synthetic minerals.
Researchers at the University of Illinois discovered a continuous transition between solid and liquid states in soft materials. This new understanding could lead to more accurate predictions for phenomena like mudslides and avalanches.
A recent study in the Journal of Dairy Science reveals that milk protein composition plays a crucial role in cheese production. The researchers found that non-coagulating milk has higher concentrations of certain proteins, leading to lower cheese yields and economic impacts.
A study found that US adults with inflammatory bowel disease tend to eat more junk food, such as French fries, cheese, and cookies, which may contribute to their condition. The research also revealed that these foods can increase the risk of inflammatory bowel disease.
The study found that higher intakes of fibre and fruit were linked to a lower risk of ischaemic stroke, while eggs were associated with a higher risk of haemorrhagic stroke. The researchers recommend increasing fibre and fruit consumption to reduce the risk of ischaemic stroke.
High self-control individuals experience food as tastier and more satisfying when touching food directly with their hands, eating more of it. Direct touch triggers an enhanced sensory response, influencing how people evaluate food. This effect persists even when self-control is primed or manipulated.
Microbiologists discover that wild-type Penicillium molds can evolve rapidly into domesticated strains, such as Penicillium camemberti, used in cheese production. After just weeks of growth, the wild mold resembles its domesticated cousin, changing its metabolism and appearance
Researchers tripled the shelf life of ready-to-eat macaroni and cheese from 12 months to 36 months using a special coating that keeps oxygen away. The technology has benefits not only for space travel but also for improving military meals (MREs) and consumer food products.
A recent study published in the Journal of Nutrition found that consuming four servings of cheese per day alongside a high sodium diet may protect blood vessels from damage. The researchers discovered that antioxidants in cheese may play a role in preserving vascular health, providing an alternative strategy to reduce cardiovascular risk.
A new study identifies a particular bacterial genus, Brevibacterium, and its genetic pathways that likely govern histamine degradation. The research suggests harnessing strains that break down histamine to reduce allergy-like reactions in people who are susceptible to histamine reactions when consuming ripened cheese.
Researchers developed a scientific approach to create deliciously melted fondue by balancing cheese, wine and starch. The study found that adding potato starch and ethanol decreased the fondue's viscosity for optimal mouthfeel and dipping coverage.
Researchers found that vice foods with hero labels were more compelling than the same foods shown with villain labels, while healthy foods benefited from villainous labels. In a real-world experiment, consumers were willing to pay more for bottled water and cheese curds when labeled as 'villainous' rather than 'heroic'.
Researchers develop NMR analysis to pinpoint hazelnut country of origin, identifying distinct metabolite profiles for specific regions. The new method achieved 96% accuracy and could be combined with existing tests for enhanced reliability.
Associate Professor Klavs Martin Sorensen's research uses big data and machine learning to optimize food production, reducing waste of raw materials. His projects include reusing water in dairies and predicting cheese quality using near-infrared spectroscopy.
Researchers developed a new approach to identify flavor-giving protein fragments in fermented foods. The 'sensoproteomics' method efficiently and quickly identified the decisive fragments responsible for bitter flavors in cheese, reducing possibilities from 1,600 to 17. This innovation aims to optimize the taste of various products.