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Scientists and cheesemakers gather for (microbial) culture

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Microbiologists are on a quest to catalogue and control the bacteria that make each raw-milk cheese unique.

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References

  1. Wolfe, B., Button, J. E., Santarelli, M. & Dutton, R. J. Cell 158, 422-433 (2014).

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  2. Mallet, A. et al. Int. Dairy J. 27, 13-21 (2012)

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Authors
  1. Ewen Callaway
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Related external links

The Science of Artisan Cheese conference

2014 meeting of the American Cheese Society

Dairy Innovation Australia

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Callaway, E. Scientists and cheesemakers gather for (microbial) culture. Nature (2014). https://doi.org/10.1038/nature.2014.15776

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  • DOI: https://doi.org/10.1038/nature.2014.15776

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