Science takes guesswork out of cheese production and reduces waste – Science Codex

Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.
It’s part of why cheese is so complex and expensive to make – a factory could invest lots of time and money into what they think will be a top-graded batch, only to discover it’s a flop when it’s too late to fix.
But new research from RMIT University in Melbourne, Australia…

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