Study To Bring Bring Better Knowledge of Cheese and Nutrition
COLOMBIA – Researchers at the National University of Colombia are isolating bacteria in cheese and similar products to improve milk storage and cheese manufacturing.
19 June 2013
1 minute read
The research, to be carried out at the Faculty of Agricultural Sciences, aims to improve the nutritional value of milk and cheese products.
Acid whey is the priority for the researchers who intend to isolate bacteria in milk from different regions of Colombia to see what makes milk acidify.
Samples will be collected from Ubaté, Antioquia and the Caribbean coast and will be studied with the help of European dairyfoods scientists in conjunction with the University of Rome.
Benefits of the study are also expected to extend to consumer health by improving understanding of intestinal bacteria and how it relates to milk biology.
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