|
|
Article: A BETTER CHEDDAR UW PROCESS HELPS REDUCE BITTERNESS.(BUSINESS)
- Article from:
- The Capital Times
- Article date:
- March 12, 2003
CopyrightCOPYRIGHT 2003 Capital Newspapers. 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)
|
Byline: Associated Press
A University of Wisconsin-Madison professor says he's found a way to take the bitterness out of cheddar cheese, a discovery that could save cheesemakers money.
Food science professor Jim Steele has found an enzyme that reduces the bitterness that afflicts low-grade cheddar.
"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 that we produce, and save us a whole lot of money."
Steele's discovery could guarantee an edible product by eliminating the unpredictability of cheesemaking.
...