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Scientists from Denmark were able to speed up the maturation of cheese by 2 times

Published Aug 23, 2023

Tridge summary

Scientists from the Technical University of Denmark have developed a sourdough that can speed up the ripening of certain types of cheese by half without affecting the taste. They have created a new strain of mesophilic bacteria that releases the necessary enzymes for cheese maturation faster. The new sourdough has already been successfully tested on Danbo cheese, reducing its maturation time from 25 weeks to 13 weeks and has the potential to improve the taste of other low cheese content varieties such as Gouda.
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Original content

Danish scientists have created a sourdough that allows you to speed up the ripening of some types of cheese by half. The scientists noted that unlike other ways to speed up ripening, this one does not affect the taste of the cheese. Scientists from the Technical University of Denmark reported that they managed to grow a new strain of mesophilic bacteria, with the help of which it is possible to speed up the maturation of Cheddar, Gouda and other cheeses with similar properties by almost two times. In a study by scientists, the results of which were reviewed by sfera.fm, it is indicated that these bacteria allow the enzymes that are necessary for cheese maturation to be released faster, while in such a way that the taste of the cheese does not change. As the scientists explained, the maturation of hard cheese varieties requires a lot of time and becomes an expensive process. Ways to speed up the maturation of cheese were looked for earlier, but they were not ideal - for example, ...
Source: Agronovosti
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