Article: The future of cheese: advances in culture and enzyme use create new opportunities for consistency, development and efficiency.(dairy r&d)

Article: Cheese flavor mechanics: enzymes and cultures create a dynamic environment for cheese flavor development. (Dairy R & D).
Dairy Field;  January 1, 2003 ;     700+ words ......of enzymes and cultures and their impact...flavor profile of cheese. Researchers...Breaking the cheese-ripening process...the role that cultures and enzymes play...bitter taste in cheese. In essence, enzymes and cultures are two sides...

Article: International Media & Cultures Launches Flavored Anticaking Agents For Cheese Industry.
PR Newswire;  October 4, 2000 ;     299 words ......International Media & Cultures, Inc. (IMAC) today...anticaking agents for the cheese industry. The agents...grated or shredded cheeses as opposed to competitive...International Media & Cultures. A new product must...International Media & Cultures, Inc. has ten domestic...include ...

Article: Enzymes and cultures: while use in cheesemaking continues, other applications are beginning to expand.(dairy r&d)(use of enzymes and cultures in cheese production )
Dairy Field;  June 1, 2006 ;     700+ words ......combinations of enzymes and cultures are often used in cheese production to foster...the use of enzymes and cultures in cheese production continues...manufacturing processes, cheese is produced when starter cultures are added to milk in...

Article: Enzymes and cultures: how careful selection can speed cheese production and yield desired functionalities.(dairy r&d)
Dairy Field;  October 1, 2005 ;     700+ words ......enzymes to yield faster cheese ripening, and adjunct cultures to balance flavor development...effects in the final cheese product. Enzymes and cultures are not mutually exclusive...to use enzymes and cultures effectively in cheese production is a complicated...

Article: Liberte! Fraternite! Fromage! A new crisis is dividing France. Cheese. In particular, the soft, smell y unpasteurised cheese of French legend. Can it kill you? Does listeria hysteria mean death to an entire culture? And how reliable is the science behind the scare? By John Lichfield
The Independent - London;  April 16, 1999 ;     700+ words ......explosion of 120 to 150 kinds of French cheese. Mr Poulard is one of the best, and certainly...most erudite and entertaining, master cheese-waiters in Paris. He will list not only the names of the cheeses but also the names of the people who make...

Article: Getting cheesy with it: Cheese tips 101
Chicago Defender;  March 11, 2009 ;     700+ words ......and the molds or cultures introduced by the cheese maker. For this...flavor and texture of cheese. The living molds and cultures create the wonderfully...the spectrum of cheeses. Some types of cheese...of many different cultures, bacteria and molds...amazing diversity of ...

Article: Got cheese?
Minnesota Monthly;  April 1, 2000 ;     700+ words ......or assertive sheep's milk cheese. Each is truly different...hedges, hay), the way the cheese is processed, and the cultures and molds introduced to age...general guide.) While each cheese tells a story about the land...work in concert to shape a cheese's character. A cheese will ...

Article: Cheese joins ranks of fortified culture
Functional Foods & Nutraceuticals;  July 1, 2005 ;     483 words ......due to poor sales. Benecol has a stanol-imbued cream cheese in Belgium, Ireland, the UK and Finland, which ranks...shifted. - Shane Starling [Sidebar] The curd way: is cheese the new yoghurt? * The Agricultural Research Centre of Finland has produced a Swiss cheese called Festivo using cheese ...

Article: Wonderful cheese is all in the culture; New group of microbes is discovered.(News)
The Journal (Newcastle, England);  December 24, 2008 ;     408 words ......flavour of one of the world's most exclusive cheeses has been identified by a North East based...according to newly published research. Reblochon cheese, from the French Alps, will appear on the festive cheese board of many a connoisseur, and is made...

Article: Bringing culture to cheese Italian cheesemaker finds success making specialty products in Wisconsin
The Milwaukee Journal Sentinel;  July 24, 1996 ;     700+ words ...When you think of Wisconsin cheese, you think of cheddar, Colby and Swiss...provolone represent 40% of all the cheese made in the state, according to the...the small, but growing, Belgioioso Cheese Inc. in Denmark and an Italian transplant...

Article: CULTURE VULTURE: CHEESE-NO SMILING MATTER
United Press International;  May 2, 2002 ;     600 words ...00-00-0000 Culture Vulture: Cheese-no smiling matter PARIS, May 02, 2002...International via COMTEX) -- When you say cheese in France, it's not always to smile, let alone a laughing matter. Cheese is also big business and, in certain parts...

Article: Wonderful cheese is all in the culture.
NewsRx Health;  February 8, 2009 ;     418 words ......bacteria responsible for turning milk into cheese. Now an international research team led...to some of the world's most exclusive cheeses. The team used DNA fingerprinting techniques...previously undiscovered microbes on the French cheese Reblochon. One of France's great mountain...

Article: Creative cheese opportunities: unique high-pressure injection technology adds flavor and color to otherwise ordinary cheese; plus other technologies focusing on cultures and enzymes. (Cheese Supplement).
Dairy Foods;  August 1, 2002 ;     700+ words ......traditional cheesemakers had to either invest in specialty cheese manufacturing technologies to produce more flavorful cheese varieties, or they had to produce large vats of flavored cheese because the only way to add jalapeno or dill was to directly...

Article: A New Probiotic Cheese with Antioxidative and Antimicrobial Activity
Journal of Dairy Science;  July 1, 2004 ;     700+ words ......develop an original probiotic cheese based on the Estonian open-textu...smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination...simultaneously with starter cultures (cheese A) and into drained ...