New Cheese Ripening Method: Dairies and Textile Firms Take the Lead
A new method of ripening cheese is rapidly gaining popularity in Switzerland. The method, which uses bacteria to break down the proteins in cheese, results in a creamier, more flavorful cheese.
The new method was developed by researchers at the Swiss Federal Institute of Technology in Zurich (ETH Zurich). The researchers found that by using a specific strain of bacteria, they could break down the proteins in cheese more quickly and efficiently. This resulted in a cheese that was creamier and had a more intense flavor.
The new method is already being used by several dairies in Switzerland. One of the dairies that has adopted the new method is the Emmi Group. Emmi is one of the largest dairies in Switzerland, and it produces a wide variety of cheeses, including Emmentaler, Gruyère, and Appenzeller.
Emmi has been using the new method to ripen its Emmentaler cheese. The Emmentaler cheese that is ripened using the new method has a creamier texture and a more intense flavor than the Emmentaler cheese that is ripened using the traditional method.
The new cheese ripening method is not only being used by dairies. Textile firms are also starting to use the method to ripen cheese. One of the textile firms that has adopted the new method is the Schoeller Textil AG. Schoeller Textil is one of the largest textile firms in Switzerland, and it produces a wide variety of fabrics, including cotton, wool, and silk.
Schoeller Textil has been using the new method to ripen its wool. The wool that is ripened using the new method is softer and more comfortable to wear than the wool that is ripened using the traditional method.
The new cheese ripening method is a promising new technology that has the potential to improve the quality of cheese and wool. The method is still in its early stages of development, but it is already being used by several dairies and textile firms in Switzerland. It is likely that the method will continue to gain popularity in the years to come.
New Cheese Ripening Method: Dairies and Textile Firms Take the Lead
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