|
|
Article: Morning Smile; Professor finds way to make better cheddar
- Article from:
- Telegraph - Herald (Dubuque)
- Article date:
- March 13, 2003
- Author:
CopyrightCopyright 2003 Telegraph - Herald (Dubuque). Provided by ProQuest LLC. (Hide copyright information)
|
MADISON, Wis. (AP) - 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