Science, Space and Technology News 2024
Researchers at the University of Nottingham have pioneered a method to create blue cheese in an array of new colors and flavors by manipulating the fungal strains used in cheese production. Their work reveals how altering the pigment production process ofcan result in cheese that spans a variety of colors, potentially altering consumer taste perception and broadening market appeal.
The researchers found that a biochemical pathway gradually forms the blue pigments, starting at a white color, which progressively becomes yellow-green, red-brown-pink, dark brown, light blue, and finally dark blue-green. The team were then able to use some classic food-safe techniques to ‘block’ the pathway at certain points, and so create strains with new colors that can be used in cheese production.
“We found that the taste was very similar to the original blue strains from which they were derived,” said Dr Dyer. “There were subtle differences but not very much.
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