Cheese
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
Spermidine—a compound found in foods like aged cheese, mushrooms, soy products, legumes, corn, and whole grains—seems to prevent (at least in animal models) liver fibrosis and hepatocellular carcinoma
In total, researchers generated complete flavor profiles for each of the 47 goat cheese samples evaluated using 39 flavor attributes
According to the authors, the sensory method developed in their work can help build better understanding of how the perception of one product is changed when consumed in combination with another
The American Chemical Society explains the science of a favorite comfort food
