Scientists from Tufts University in the United States of America have released new pieces of evidence with regards to the odor produced by the dairy product cheese. This research sheds light on the use of smell in determining the attractiveness of cheese in food products.
According to their findings, the particular smell given off by a block of cheese aids in establishing the extent to which the cheese itself turns ripe. This is done via the bacteria present within the cheese.
In more scientific terms, the extent to which the bacteria interact with the compounds that are emitted into the air determines the attractiveness of the flavors in question. The experts, after successfully studying and further controlling this process of organic emissions, coupled with the availability of components such as bacteria, fungi, and yeast, can provide advancements in the process of making cheese.
The strong smell of cheese has long been one of its distinct qualities yet there has been very little research on the topic till the present day. The use of microbiology to study this field can have a far greater impact than perceived.
Beyond the process of making cheese, advancements in microbiology with an added focus on bacteria on other foods can also be useful to the field.
As cheese begins to ripe, it starts to experience growth in both bacteria and fungi. These organisms further release enzymes into the cheese which separates amino acids that result in the specific smell and taste of the cheese.
However, some argue that introducing scientific methods in the process of making cheese is similar to the natural process. While trying to achieve perfection in cheese making through science may become the norm, traditionalists say such actions would rob cheese of the properties which make each type of cheese different.