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Article: Enzyme may reduce bitterness of some cheeses.(Milwaukee Journal Sentinel)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- March 11, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. 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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Byline: Susanne Quick
MILWAUKEE _ Bitterness has plagued the international cheese community for thousands of years. But the efforts of a Wisconsin scientist may soon put that acrimony to rest _ forever.
Jim Steele, professor of food science at the University of Wisconsin-Madison, has discovered an enzyme that reduces the bitterness that afflicts low-grade cheddar cheeses, potentially saving cheesemakers millions of dollars in lost or reduced sales.
"This find could be a real boon to cheesemakers," said John Umhoefer, executive director of the Wisconsin Cheese Makers Association. "It has the potential to give consistency to the quality of cheese ...
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