Researchers Find a New Way to Ferment Cheese in Just Days

Danbo cheese, crafted from cow’s milk in Denmark and renowned for its particular flavour and distinct caraway seeds, has become a beloved favourite of many. Typically, natural fermentation processes take about a month to finish. Yet, current studies have revealed methods of reducing that period down to only several days!

This groundbreaking discovery could prove to be a game-changer for sustainability and making cheese production more efficient. In this article, we will explore the specifics of this remarkable finding, how it was attained and what implications it has for cheesemaking in the future.

Ageing Danbo cheese the traditional way requires it to be stored in an extremely cold setting for many weeks, sometimes months. Yet, scientists at the DTU National Food Institute have engineered a process that expedites this fermentation!

As Danbo is a surface-ripened cheese, its ripening process is started by the secretion of enzymes from microorganisms that begin growing on its exterior. These enzymes break down proteins and help to speed up the maturation of the cheese. After further investigation, researchers discovered that by stimulating the surface culture of microorganisms and providing ideal conditions in the fermentation tank, they could dramatically accelerate this process to just a few days.

By being able to now cut down the fermentation period, cheese production has become incredibly energy-efficient and requires much less refrigeration than before. This not only benefits manufacturers, but also the environment

This could lead to a cheaper, yet elevated production efficiency for all cheese manufacturers, as costs would decrease; since the old, traditional ripening process is one of its most expensive phases, due to the vast amount of energy consumed in keeping the cheese nicely chilled.

What’s more, the traditional ripening methods can often involve high risks of spillage and on occasion, unwanted mould growth, which can potentially lead to toxic substances growing and forming on the cheese. So, not only does the traditional approach take up a lot of time and effort, but it can also be hazardous to customers’ health – even causing cancer in some cases!

Fortunately, thanks to the skilled researchers, this revolutionary new approach will solve these issues head on by decreasing the health risks for consumers, as mould will no longer have enough time to form and grow anymore, while still retaining the wonderful flavour and texture of everyone’s beloved cheese.

Ultimately, this new and revolutionary cheese fermentation process has been an incredible breakthrough, cutting energy costs dramatically, decreasing hazardous health risks to customers and additionally reducing production costs to a significant extent.

Therefore, this method of cheese-making could soon become the go-to choice for all cheese manufacturers in the industry. This revolutionary shift is sure to transform how cheese production is viewed and acted upon in the future, paving the way for further innovation and sustainability.

News Credits: Researchers accelerate Danish cheese production with ripening ‘shortcut’

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