Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...
A research team at the DTU National Food Institute conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency and ...
No one knows when cheese-making started, but it's believed to be linked to the taming of domestic animals 10,000 years before Christ. The Bible tells that when David escaped across the Jordan River, ...
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