![]() ![]() Solem and his fellow researchers realised that by stimulating the surface culture of microorganisms in a fermentation tank, they could speed up the process. ![]() and secrete various enzymes, which speeds up the ripening process. They break down proteins whilst growing, giving the cheese a distinctive smell. How it works ĭanbo cheese is a surface-ripened cheese, meaning that microorganisms ripen the cheese by growing on its surface. So, as well as improving sustainability, the DTU National Food Institute’s new method could also reduce health risks. “Faster ripening means less opportunity for moulds to grow (they grow slowly).” “ There is also the risk of spoilage! Mould growth is always undesired, as these produce various toxins, some of which can cause cancer,” Solem told us. “The ripening facility is expensive to keep running (especially these days, with high energy prices), as you need to maintain certain temperatures and the moisture content of the air should also be controlled.”Īs well as taking up a lot of time, and consuming a lot of energy, there are other problems with traditional Danbo ripening methods. There are inventory costs because you cannot sell your product for months.Ĭould this new technique revolutionise cheese production? GettyImages/StockPlanets ![]() ![]() “ In order to ripen cheese, you need to keep it in a ripening facility for a long time, which is costly for various reasons. “ Cheese ripening has been described as the most costly part of cheese manufacturing (if disregarding production of milk),” associate professor Christian Solem, one of the researchers behind the project, told FoodNavigator. This would also make cheese production more sustainable, as fermentation requires storing cheese in a very cold room, which consumes a lot of energy. So, a technique that cuts down this time to just days could be very useful if applied on a wider scale. Under normal conditions, it usually takes around a month to ferment.īut now, researchers from the DTU National Food Institute have found out a way to cut this fermentation time down to just a few days.Ĭheese in general usually takes at least a month to ferment, with some cheeses taking up to a year. A cow’s cheese, it often has caraway seeds added.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |