Cheese being a combination of proteins, calcium, moisture, and fat when melted down creates a separated, gloopy mess; but, ...

Cheesemaking is an art, but it’s also science. Like other fermented foods such as sourdough, kombucha, and kimchi, cheese is the product of bacteria and yeast, plus mold. Cheese is mostly ...

Unfortunately, finding an entirely plant-based cheese that satisfies cheese lovers ... Professor Lilia Ahrné from the Department of Food Science. She continues: "Because, consumers who don ...

The hybrid food and beverage market is growing fast as increasing numbers of consumers seek to cut down on their animal-based ...

Cheese is jam-packed with science. Everything from how it's made to the trial-and-error process of creating new kinds of cheese can be attributed to reactions between ...

The cheese sweats, clinically known as gustatory sweating, are triggered by the proteins and amino acids in dairy based ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...