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 ...

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...

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 ...

Cheese is great mixed into salads, served on top of crackers and added to charcuterie boards, but understanding the difference between various types of cheeses — especially aged and non-aged cheese — ...

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 ...