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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).
- Article from:
- Dairy Foods
- Article date:
- August 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 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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Cheesemakers can now be more creative with their offerings with less risk thanks to a technology developed by researchers at Utah State University, Logan, Utah, through funding by America's dairy farmers and in part managed by Dairy Management Inc. (DMI).
Until recently, 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 include it with the curd, prior to hooping. Now, instead of making specialty vein cheeses such as bleu cheese, cheesemakers can make "blue" vein ...