WEST LAFAYETTE, Ind. – A new method to accurately measure quantities of a cheese-ripening enzyme in milk could reduce the time and cost of producing cheese, according to a report by Purdue University ...
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the Technical ...
John A. Lucey receives funding from USDA and dairy checkoff organizations. Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – ...
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