Production of the popular Swiss cheese variety Gruyère will be cut by 10% this year as the rising cost of living, the war in Ukraine and slower economic growth stifle demand. “Exports have collapsed ...
A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...
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