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Article: Cheese 2005: trends and innovations: a lot is going on in the area of cheese flavor and functionality technology; learn about the research and the trends driving the science.(Industry Overview)
- Article from:
- Dairy Foods
- Article date:
- March 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Consumers, food manufacturers and the foodservice industry are buying more cheese these days. Witness the latest American Dairy Association statistics: U.S. cheese sales were up 3% in the first nine months of 2004, compared with the same period the year before.
Sustaining that healthy growth takes innovation into new ways of making high-quality cheese. Ongoing flavor and functionality research sponsored by Dairy Management Inc. (DMI) is aimed at giving cheese manufacturers countless ways to satisfy the nation's love of cheese.
Flavorful Cheese
Researchers at several universities are focused on enhancing cheese flavor. For example, research at ...