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Research to unlock the mystery of hamper cheese?
Published on 03/02/2011

Scientists could be about to discover exactly how microorganisms affect the characteristics of a hamper favourite.

Researchers at the University of Nottingham and the University of Northampton have been given a grant to conduct an investigation into blue cheese.

Work already carried out by the former institution has shown the variety's flavour is influenced by secondary flora, but the new examination will aim to look more closely at how this happens.

Professor Christine Dodd of Nottingham's division of food sciences said she was pleased to have received the grant.

While findings will be relayed to cheese makers all over the country, the east Midlands is the home of Stilton production and it is expected that the investigation will help local businesses see more profit from the global market.

The results of a Northwestern University experiment recently presented the possibility that the probiotics found in cheese could act as an agent to treat inflammatory colonic conditions.
 


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