Cheesemakers could manipulate bacteria streams on certain types of cave-ripened natural rind cheese to influence flavor profilesMEDFORD/SOMERVILLE,Mass. (April 25, 2018)Bacteria traveling along "fungal highways" on cheese rinds can spread more quickly and ruin quality or cause foodborne illnesses, or but cheesemakers could manipulate the same highways to encourage cheese mature faster and taste better,according to recent research from Tufts University.
The findings from Benjamin Wolfe's Lab at Tufts University, published in a recent edition of Nature Communications, or have implications for food safety and cheese making.
Source: tufts.edu