Articles tagged with Cheese
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.
Researchers found that consuming 30 grams of protein about 30 minutes before bed supports muscle quality, metabolism, and overall health. The study, published in the British Journal of Nutrition, provides evidence that whole foods can be as effective as protein supplements for presleep nutrition.
Researchers analyzed potsherds from Neolithic villages on the Dalmatian coast and found evidence of cheese production dating back to around 7,200 years ago. This suggests that dairy products played a key role in expanding early farming communities into northern Europe.
Researchers discovered fatty residue in pottery dating back 7,200 years, indicating the presence of fermented dairy products and soft cheeses. The discovery suggests that cheese-making may have played a significant role in expanding farming territories and reducing infant mortality.
A team of researchers discovered a solidified whitish mass in an Egyptian tomb, which was later identified as the world's oldest cheese, made from cow milk and sheep or goat milk. The cheese contained peptides that suggest it was contaminated with Brucella melitensis, a deadly disease.
Researchers at the University of Manchester found that sandwiches with pork, cheese, or prawns have the highest carbon emissions, while homemade sandwiches can reduce emissions by a half. The study suggests extending sell-by dates and reducing ingredients like cheese and meat to minimize waste.
Researchers at the University of Michigan found a Swiss cheese pattern in Flint's damaged drinking water pipes, revealing a significant amount of missing lead. The team estimated that each lead service line released 18 grams of lead during the 17 months the city received Flint River water.
Researchers identified regional hotspots for gene transfer and genomic 'islands' hosting exchanges across multiple bacterial species. The study sheds light on the role of horizontal gene transfer in competition for iron and its impact on microbial ecosystems.
Researchers create interactive maps to help EU cities track and cut carbon emissions, revealing that wealthier individuals and fashion contribute to larger footprints. The study also finds regional differences in emissions linked to geography and food consumption.
Researchers from the University of Copenhagen argue that the health effects of a food product cannot be determined solely on the basis of its nutrient content. The findings suggest that interactions between nutrients and bioactive substances can alter the nutritional and health properties of a particular food. This challenges current n...
The UTIA Dairy Products Evaluation Team won first place at the Collegiate Dairy Products Evaluation contest, ahead of 13 other teams. Students including Michael Luethke and Katie Magee took top honors in their respective categories.
Researchers at Kansas State University developed a comprehensive flavor lexicon for American-made goat cheese, identifying five unique characteristics including goaty and soapy flavors. The study analyzed 47 artisan cheeses from across the US, revealing distinct flavor profiles for each style, from cheddar to mold-ripened varieties.
A scientific study published in the Journal of Food Science found that consuming cheese while drinking wine increased how much someone liked the wine. The study used a new sensory evaluation method and found that four cheeses improved the description and preference of different wines, with no negative impact on preference.
Researchers analyzed over 300 samples of Parmigiano Reggiano and Grana Padano cheeses using gas chromatography-mass spectrometry. They found that PDO-labeled parmesan contained unique cyclopropane fatty acids, while adulterated products showed different fatty acid profiles.
Experts warn of disappearing artisanal Mexican cheese varieties due to lack of documentation and standardized production processes. Standardization and preservation efforts aim to protect these unique cheeses and secure protected designation of origin (PDO) status.
Researchers use Ptychographic X-ray computed tomography to visualize food structures on the nanometer scale, revealing details about fat and water distribution. This breakthrough has promising prospects for improving food consistency and reducing costs in the industry.
Researchers have identified 31 key taste compounds in parmesan cheese that contribute to its savory and bitter flavors. The study reveals several peptides found at high concentrations, which could help manufacturers improve the cheese's taste.
Researchers from the University of Veterinary Medicine, Vienna tested over 100 raw milk cheeses purchased online and found that pathogenic bacteria like Listeria monocytogenes were present in two samples. Furthermore, more than half of the products lacked proper cooling, leading to increased bacterial growth during transport.
A recent study by University of Vienna researchers found that ravens can cooperate to achieve common goals, such as sliding a platform with cheese into reach. However, they also exhibit a sophisticated way of keeping their partners honest, detecting and excluding cheaters from future cooperation.
Researchers have identified crucial metabolic genes that enable cheese-making fungi to thrive on cheese, while also raising concerns about food safety. The study provides insights into the evolutionary history of these fungi and their ability to adapt to domesticated environments.
A recent study found that older adults who followed the MIND diet more rigorously showed equivalent cognitive abilities to those 7.5 years younger, suggesting a potential delay of dementia's onset. The MIND diet emphasizes brain-healthy food groups and limits unhealthy foods, with berries being a key component.
Scientists investigate how cheese affects gut health and cholesterol levels, finding a link between high cheese consumption and reduced 'bad' cholesterol. Recent studies have cast doubt on the notion that saturated fats are harmful, and this research further supports a role for dairy products in maintaining heart health.
A recent study by the University of the Basque Country explores the relationship between the quality of designation of origin cheeses, such as Idiazabal, and consumer preferences. The research suggests that sensory evaluation methods need to be standardized to ensure good practices are followed in cheese production.
A new study published in the American Journal of Clinical Nutrition found that high-fat dairy products are associated with a reduced risk of type 2 diabetes. Researchers analyzed data from 27,000 individuals and found those who consumed more high-fat dairy had a 23% lower risk
A new study published in the Journal of the Academy of Nutrition and Dietetics found that sandwiches account for one-fifth of total daily sodium intake among American adults. Nearly half of adults aged 20 years and older eat a sandwich on any given day, contributing to higher energy intakes and sodium levels.
Research finds cheese sold in UK supermarkets remains high in salt content, varying widely even among same type, prompting need for more ambitious targets
Researchers at Harvard University studied 137 varieties of cheese from 10 countries to identify three general types of microbial communities. These findings provide a model for studying microbial communities and their interactions, with potential applications in understanding various biological processes. The study also reveals the imp...
Scientists investigate Vorarlberger Bergkäse, a regional Austrian cheese, to understand its unique microbiome. The study reveals the presence of halophilic microbe Halomonas on young rinds, which plays an unknown role in cheese-making.
A study published in Springer's journal Animal Cognition found that hungry dogs often choose the lesser option when given two choices, suggesting a 'less is more' effect. The researchers believe this may be due to mental shortcuts that prioritize average quality over quantity.
A study by Cornell Food & Brand Lab found that offering 5-10 healthy food options and modifying popular items to reduce saturated fats increased revenue and sales. The healthier items accounted for 9.2% of total sales and parental satisfaction also increased.
A University of Iowa-led study found that adding healthy foods to concession stands can increase sales and profits while maintaining customer satisfaction. The study, which involved a school booster club in Muscatine, Iowa, showed that introducing healthier options led to stable sales and revenue increases.
A new study found that consuming cheese and other dairy products can help protect teeth against cavities. The study showed that subjects who ate cheese experienced an increase in pH levels, which could be caused by increased saliva production and compounds in cheese adhering to tooth enamel.
A study found that some organic cheeses in Spain have higher concentrations of polychlorinated biphenyls (PCBs) than recommended by the EU. The presence of these toxins has been linked to health risks such as cancer, obesity, and diabetes.
A new study from Cornell University found that serving kids combined snacks of cheese and vegetables led to a 72% reduction in calories consumed. The results showed that children eating these snack combos were just as satisfied as those who ate only potato chips, making it an effective tool for reducing childhood obesity.
Researchers analyzed fatty acids from ancient pottery to find the earliest direct evidence for cheese-making in Northern Europe. The study revealed that dairy products were processed in ceramic vessels with sieves resembling modern cheese-strainers.
A study found that consumers are more likely to buy a product they previously focused on, while ignoring a product decreases its purchasing chances. Companies can exploit this by drawing attention through advertising or packaging to gain long-term advantages.
Researchers develop algorithms to identify flavor matches, leading to new dishes like almond sponge cake with poached banana and chocolate-ketchup ice cream. Skepticism surrounds the validity of flavor pairing as a scientifically grounded concept.
Researchers fortify soft goat cheese with fish oil to increase omega-3 fatty acid content and balance proportions. The addition of dairy helps protect fish oil from oxidation, making it a viable option for healthy food choices.
North American cuisine tends to share more flavor compounds than expected, with ingredients like milk and butter contributing positively to food pairing. In contrast, East Asian cuisine often avoids mixing ingredients with shared flavor compounds, such as beef and ginger, which may negatively impact food pairing.
A new study found that orienting products toward a dominant hand in ads increases imagined product use and purchase intentions, especially for positive products. The researchers created advertisements with handles oriented towards the right or left to test this effect.
Isoscapes, a mapping technique using isotopes as 'fingerprints,' helps track the geographical origins of illicit goods, human remains, and even luxury items like whiskey and cheese. By analyzing isotope ratios in tissue samples and objects, scientists can pinpoint their origins and aid in investigations.
A new study in the Journal of Consumer Research found that dieters are misled by food names and may choose unhealthy options. Dieters focus on avoiding forbidden foods based on product names, leading them to perceive items with healthy names as less healthy.
A recent study published in Psychological Science found that people can use comfort food as a social surrogate to combat loneliness. Participants who wrote about eating a comfort food reported reduced feelings of loneliness compared to those who wrote about an unfamiliar food.
Scientists at University of Nottingham investigate how microorganisms in blue cheese develop distinctive taste, texture, and smell. They aim to improve quality, consistency, and reduce defects in manufacturing process.
Research suggests that genetics play a role in salt taste preference, with some individuals preferring salty foods over others. The study found that supertasters, who experience tastes more intensely, consume more salt due to their sensitivity to bitter tastes.
New research on tequila and Comte cheese GIs highlights the importance of product quality, terroir protection, and regional development. The study finds that the tequila GI's lack of guidance on production methods leads to industrialization and erosion of traditional character.
Daily probiotic cheese consumption boosts natural and acquired immunity in older adults by activating NK blood cells and increasing phagocytic activity. The study aims to thwart immunosenescence, an age-related deterioration of the immune system that increases susceptibility to infections and cancer.
A new study found that eating protein-rich eggs for breakfast significantly reduces hunger and decreases calorie intake throughout the day. The study showed that men who consumed an egg-based breakfast ate fewer calories at lunch and overall compared to those who had a carbohydrate-rich bagel breakfast of equal calories.
Researchers found that queso fresco can retain its characteristic texture for two months when stored at 39 degrees Fahrenheit, but breaks down at 50 degrees F. The study suggests lowering the supermarket display case temperature to improve shelf life and quality of this popular Mexican cheese.
Researchers have identified a receptor on the tongue that is specifically activated by glutamate, a non-essential amino acid found in many foods. This discovery sheds new light on the umami taste and challenges existing perceptions of MSG's safety.
University of Wisconsin-Madison researchers have developed a computational model that optimizes fuel cell catalysts by increasing particle size, reducing degradation and extending the lifespan of fuel cells. This breakthrough could lead to more efficient and cost-effective fuel cells for widespread use.
A recent study found that trade liberalization in Central America has led to a significant increase in the availability and affordability of processed, high-fat, and high-sugar foods. This has contributed to a growing burden of diet-related chronic diseases such as obesity and cardiovascular disease.
Craft goat's cheese contains most bacteria from lactic acid, which may have technological and functional properties. These bacteria could be beneficial for health due to their antimicrobial compounds.
A new study explores the phenomenon of consuming past expiration dates, finding that owning a product increases its valuation. Consumers are more likely to eat or drink expired food at home than in stores, despite lower perceived risk.
Researchers at Newcastle University have identified a new line of bacteria responsible for the ripening process and flavor of French cheese Reblochon. The reblochoni microbes, part of the Actinomycetes group, outcompete traditional starter cultures to provide flavor.
New research finds that distractions can aid in solving complex problems through unconscious thought, but conscious thought is necessary for applying solutions. In contrast, easier problems may require focused attention to find the solution.
In a study published in PLOS ONE, capuchin monkeys were found to reason about symbols in economic choices, showing a preference for items A and C over B, both with tokens and actual foods. This suggests that these animals can comprehend and use symbols, although their symbolic competence may differ from that of humans.
A recent study by William Roberts and his team found that rats can keep track of how much time has passed since a discovery, but not when it occurred. The researchers used an experiment with varying cues to test the rats' ability to remember episodic-like memories.
A new Cornell study found that French people rely on internal cues to stop eating, while Americans use external cues. This finding may explain why the French tend to be leaner than the US population, despite similar diets.