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Cheese: New insights into an age-old food:
The analysis provided new insights into the microorganisms found in cheese, the links between microorganisms and specific desirable and undesirable flavors and the arsenal of antimicrobials that starters and other cheese microorganisms produce to naturally preserve cheese. The study also provides an intriguing insight into the battle between phage (viruses that infect bacteria) and cheese microorganisms, and associated anti-phage countermeasures.
[...] Scientists have been studying these microorganisms and their activities since the 19th century and eventually began to try to better control the process in some instances through the conscious addition of specific microorganisms, known as "starters," to start the cheesemaking process. Studies have also focused on trying to identify and control the growth of other, undesirable, microorganisms that contribute to off-flavors or food poisoning as well as phage, which are viruses that can attack and kill starters.
[...] "This study has the potential to be of tremendous value to the cheese industry. A better understanding of the microbiology involved can lead to the better harnessing of microbes that can positively impact on flavor and other qualities. This could allow the most desirable qualities of artisanally-produced cheeses to be made available to even wider markets. It also has broader implications for the whole fermented food field where the same technologies can be employed in a similar way and scale," explains Professor Paul Cotter.
Journal Reference:
Aaron M. Walsh, Guerrino Macori, Kieran N. Kilcawley, et al. Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality, Nature Food (DOI: 10.1038/s43016-020-0129-3)
(Score: 2) by JoeMerchant on Monday August 17 2020, @01:35PM (7 children)
There's a huge body of knowledge going back centuries around fermented foods - are they going to try to build on any of that, or just use their shiny new tools to rediscover the insights of the past?
🌻🌻 [google.com]
(Score: 0) by Anonymous Coward on Monday August 17 2020, @01:41PM (1 child)
Well, this article is rather cheesy and short on details.
(Score: 0) by Anonymous Coward on Monday August 17 2020, @03:42PM
Maybe we should be glad the article doesn't cut it?
(Score: 2, Funny) by Anonymous Coward on Monday August 17 2020, @02:55PM (3 children)
Ye Olde Cheese Analysis 1243: Fyrst ye burne the wytch and take hyr cows. Under moonlyte must ye take the milk in a pail made of wood. No other shall be used lest the demons infect the mylk. Take the mylk and let it rest until the Rooster doth crow thrice afore the daylight. Cover the milk and issue the Lord's prayer while ye shake the pail vigorously. Let stand until the cow sits down on the fourth day. Add electrolytes.
(Score: 2) by DannyB on Monday August 17 2020, @03:50PM (2 children)
In ancient times it was discovered that when "age old foods" started mutating into new life forms, it was time to clean out the refrigerator.
The lower I set my standards the more accomplishments I have.
(Score: 2) by JoeMerchant on Monday August 17 2020, @04:32PM (1 child)
In ancient times before 1900, probiotic colonization was used to preserve foods when ice wasn't available.
🌻🌻 [google.com]
(Score: 1, Interesting) by Anonymous Coward on Monday August 17 2020, @04:45PM
Otherwise known as witchcraft, you fucking heretic.
(Score: 0) by Anonymous Coward on Monday August 17 2020, @06:14PM
Our local, medium-sized cheese factory seems to have things pretty well figured out. Went on a tour a few years ago when they had an open house. Place was spotlessly clean. Milk arrives by tank truck and is tested for various contamination before it is ever piped into the factory buildings. Once the young cheese is made into wheels, it goes into an aging room (some extra-sharp cheddar is aged up to 3 years). Most of the time the aging room is flooded with some gas that is poison to cheese molds, once a day the room is flushed out, the warning lights go off, and workers go in to turn the young cheese wheels over.
Years ago I stopped out in the summer when one of the second generation family members was making pioneer cheese in a big witches cauldron (iron pot), over an open fire. He was practicing for a county fair demo...
https://www.kuttercheese.com/about.php [kuttercheese.com]