Scientists develop new technology to manufacture cheese.
Researchers from Wageningen University in cooperation with the Dutch cheese manufacturer has developed a method of production of a product similar to cheese, using the technology of 3D printing.
Scientists intend to create a technology of production of cheese, which will contain less fat, compared to the original. But the main feature of this product is that it will be able there are people who can not tolerate lactose.
For the manufacture of the product the researchers used high-quality natural food protein — sodium Caseinate (casein). It is used in the production of cheese, boiled-smoked sausages and protein nutrition for athletes. The consistency and taste of the finished product is indistinguishable from the original, but it is not cheese.
I don’t have enough of certain ingredients in the composition. Scientists are only working on creating a full formula with the production of cheese on a 3D printer. In this case, producers will have the opportunity to create dairy products specifically for people with special diet.
Experts plan to continue working on the production of other food items on a 3D printer. Food technology of 3D printing allows for unique flavor combinations, which previously were impossible to achieve even in the most advanced culinary institutes.
