Cheese

Study highlights the utility of using proteomic and lipid analysis to study ancient cheese making

Investigators present an approach for examining bacteria involved in cheese production

Scientists are exploring ways to create more cheese using less milk

Recent study suggests that wild mold strains could be domesticated intentionally to produce new kinds of artisanal foods

The hunt for flavor-giving fragments

Cheesemakers could manipulate bacteria streams on certain types of cave-ripened natural rind cheese to influence flavor profiles

New research on the inner workings of a bacterium has important implications for Australia's billion dollar cheese industry

Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes

Insights such as gene transfer ‘islands’ provide window into dynamics of microbial ecosystems

It is time to rethink nutrition labeling