Scientists Pinpoint the Microbes Essential to Making Traditional Mozzarella
Scientists use DNA analysis to reveal the microbiota in the cheesemaking process
Cheese
Neolithic Ceramics Reveal Dairy Processing from Milk of Multiple Species
Study highlights the utility of using proteomic and lipid analysis to study ancient cheese making
New Discoveries Could Improve Cheese Production and Safety
Investigators present an approach for examining bacteria involved in cheese production
The Science of Turning Milk into Cheese
Scientists are exploring ways to create more cheese using less milk
Taming the Wild Cheese Fungus
Recent study suggests that wild mold strains could be domesticated intentionally to produce new kinds of artisanal foods
Making Cheese & Co. Taste Better
The hunt for flavor-giving fragments
Fungal Highways on Cheese Rinds Influence Food Safety, Ripeness
Cheesemakers could manipulate bacteria streams on certain types of cave-ripened natural rind cheese to influence flavor profiles
Researchers Unlock Cheesemaking Secret
New research on the inner workings of a bacterium has important implications for Australia's billion dollar cheese industry
Say Cheese: Cornell Lifts New York Cheese Market
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
Thousands of Genes Exchanged within Microbial Communities Living on Cheese
Insights such as gene transfer ‘islands’ provide window into dynamics of microbial ecosystems