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Article: Man Says He Can Make Cheddar Less Bitter
- Article from:
- AP Online
- Article date:
- March 12, 2003
CopyrightThis material is published under license from the Associated Press. All inquiries regarding rights should be directed to the Associated Press. (Hide copyright information)
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Dateline: MADISON, Wis.
A University of Wisconsin-Madison professor says he's found a way
to take the bitterness out of cheddar _ a discovery that could save
cheesemakers some serious bread.
Food science professor Jim Steele said an enzyme reduces the bitter
taste that afflicts low-grade cheddar cheese.
"It has the potential to give consistency to the quality of cheese
that we produce, and save us a whole lot of money," said John Umhoefer,
executive director of the Wisconsin Cheese Makers Association.
Cheesemakers start by mixing a medley of bacteria called a starter
culture with warm milk. They sometimes add a second batch of bacteria,
called an adjunct ...