The multiomic ‘pregnancy screen’… for cheese

Written by Tristan Free (Digital Editor)

High-Quality Cheese on board

A new test has identified biomarkers for high-quality cheese and could be used to catch our fraudulent wines. A lot goes into the perfect wheel of cheese. Months of ripening under meticulously set conditions, all aiming to produce the delicate balance of compounds that account for the wheel’s taste and texture. Get it right and that delectable equilibrium between crumbly and creamy, tangy and sweet, pungent and enticing is struck. Manufacturers are rewarded with a high quality, extravagantly priced product and the consumers receive a culinary-induced dopamine hit like no other. But, get it wrong and the equilibrium is disturbed....

To view this content, please register now for access

Join our member community for FREE to access a collection of journal and online-only features, including:

  • Exclusive access to educational videos, eBooks and insights into top BioTechniques journal articles
  • The latest news and journal updates delivered straight to your inbox when you want it
  • Personalized recommendations for the latest member-exclusive podcasts, interviews and expert opinions
  • Priority registration to webinars, panel discussions and events
  • Access to competitions and journal publication discounts, including 10% off open access fees when you sign up today!