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BioTech & cheese

Food science professor Jim Steele said an enzyme reduces the bitter taste that afflicts low-grade cheddar cheese.
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That's just what I've been praying for. A " low grade " cheddar, that doesn't taste bitter..:rolleyes:


That was the only reason I bought the low grade stuff.. Made my Guinness taste sweet...:D
 
From the article:
But Bill Schlinsog, chief judge at this week's 2003 U.S. Championship Cheese Contest in Milwaukee, hailed the discovery as a weapon against bitter cheese.
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Until now, I was unaware of the dangers involved when approaching low-grade cheddar. As someone who loves cheese, I am taking heed (and aim). :D

As to whether I would eat such a cheese, well, as long as the GMO used to make it was otherwise no different from the parental strain, the cheese was reasonably priced and tasted good, I probably would. Somehow, I'm not sure there's much of a market for it though. Isn't cheddar the single most popular cheese... oh, wait a minute, I probably shouldn't start that here.
 
arcticpenguin said:
http://story.news.yahoo.com/news?tm...=10&u=/ap/20030312/ap_on_fe_st/bitter_cheddar

Biotechnology could lead to better cheese.

Would you eat cheese made with genetically enhanced bacteria?
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Would you eat a genetically enhanced chicken? How about genetically enhanced corn on the cob? Would you like a genetically enhanced dog or cat? A big deal is made out of biotech, but almost everything we eat, wear, or keep as pets or work animals have been tinkered with in some way.
 
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