Study on 3D cheese printing offers possibilities

 

Source: Journal of Food Engineering

Jim Cornall - Dairy Reporter - 15-Mar-2017

 

A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.

 

The findings, published in the Journal of Food Engineering, include the discovery that the printed cheese was softer, less sticky and had increased ‘meltability.’

 

The 3D printing was investigated using a commercially-available processed cheese as the printing material.

 

The objective of the research was to understand the influence of the 3D printing process (melting, extrusion and solidification) on the textural, rheological and microstructural properties of commercially-available processed cheese.

 

Methods ...

 

Study results ...

 

Potential for study ...

 

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