Science takes guesswork out of cheese production and reduces waste
Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.
It's part of why cheese is so complex and expensive to make - a factory could invest lots of time and money into what they think will be a top-graded batch, only to discover it's a flop when it's too late to fix.
But new research from RMIT University in Melbourne, Australia allows quality to be checked much earlier and more precisely in the process, giving manufacturers a better chance to react to issues with the ripening process.
Dr ...










