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 ...

New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. New research shows that the flavoring of various soft ...

As it enters its second century of cheese-making, Klondike Cheese Co. is expanding its cheese production with the help of master cheesemakers from the University of Wisconsin-Madison. According to a ...

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 ...

CHALON MEGARD manufactures highly mechanised equipment for dairy processing facilities, for applications involving whey, curd, and milk treatment. Using innovative production methods and expert ...