Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told ...

“Enzymes are considered clean label because they’re simply proteins derived from living organisms — usually bacteria, fungi or yeast — and they function as natural biocatalysts,” said Constance Macri, ...

Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...