Cheese comes in an incredible variety of textures, flavors, and aromas, offering something for everyone. From soft and spreadable to hard and crumbly, mild and creamy to sharp and tangy, the possibilities are endless. This vast variety allows it to
If cheese is primarily made from milk, which is white in color, why is cheese yellow, then? Well, most cheese, in general, is yellow because of natural pigments called carotenoids. The main providers of milk for cheese production are cows, and their diet typically consists of grass, hay, or silage. These feed sources contain carotenoids, specifically beta-carotene, which acts as a precursor to vitamin A and contributes to an orange-yellow hue in cheese.
Hydrogen peroxide is a powerful oxidizing and bleaching agent. It has found various applications in the food industry. Beyond its conventional uses, such as bleaching crude soya lecithin, this versatile chemical also offers antimicrobial properties crucial for preserving cheese milk as well as fresh produce. Additionally, hydrogen peroxide proves effective in sterilizing food processing equipment and packaging material for aseptic food packaging systems.
The bacteria responsible for the pungent smell of Limburger cheese are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill.
During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development.
Colby cheese is a type of hard cheese produced from cow’s milk. It originated in 1885 in the town of Colby in Wisconsin, hence the name.
Swiss cheese is famous because of its characteristic holes or “eyes”. This blog post discusses how the holes are made.
What exactly is processed cheese? And why was this dairy product invented in the first place?