WEST LAFAYETTE, Ind. - A new method to accurately measure quantities of a cheese-ripening enzyme in milk could reduce the time and cost of producing cheese, according to a report by Purdue University ...

Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the Technical ...

Construction is to start soon on Saputo Inc.'s Franklin cheese processing facility. Construction of a Franklin cheese processing facility that will provide up to 650 jobs is to begin soon after the ...

For superior flavor and a superbly crispy texture, butter your bread using a high-quality brand like Kerrygold. Coconut oil was a surprise hit, yielding the crispiest crust and a mild flavor that ...