New Bacteria Line Found to Add Flavor to Exclusive Cheeses
It’s an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese.
An international research team led by Newcastle University has identified a new line of bacteria they believe add flavour to some of the world’s most exclusive cheeses.
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
Upcoming webinars
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
Jungbunzlauer
Register now
The No-Compromise Formula: Ensuring Superior Taste in Nutrition-Focused Formulations
Biospringer by Lesaffre
Register now
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
Register now
