|
|
Article: Better cheddar: UW scientist finds enzyme to cut bitter taste Discovery could save makers millions in production fees [Corrected 03/ 13/03]
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- March 12, 2003
- Author:
CopyrightCopyright 2003 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
|
Better cheddar: UW scientist finds enzyme to cut bitter taste
Discovery could save makers millions in production fees, sales
By SUSANNE QUICK squick@journalsentinel.com, Journal Sentinel
Wednesday, March 12, 2003
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.