A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

The world of artisan cheese production stands as one of the most fascinating intersections of tradition, science, and pure craftsmanship. From small family farms to specialized creameries, skilled ...

The Catalysts for Science Policy organization plans to introduce a bill aimed at adopting Lactococcus lactis as Wisconsin’s state microbe. Affiliated with the University of Wisconsin, CaSP’s goal is ...

Protein-obsessed Americans are eating more cottage cheese: in bowls, spread on toast or turned into the latest low-carb ...