{"id":29342,"date":"2017-02-13T16:13:43","date_gmt":"2017-02-13T21:13:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29342"},"modified":"2019-07-30T14:38:28","modified_gmt":"2019-07-30T18:38:28","slug":"cheesemaking-scientists-starter-cultures","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesemaking-scientists-starter-cultures\/","title":{"rendered":"A New Career for Scientists"},"content":{"rendered":"<p>We all know <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/blog\/my-adventures-with-the-many-mysteries-of-cheese-starters\" target=\"_blank\" rel=\"noopener noreferrer\">starter cultures<\/a>&nbsp;are the bacteria added to milk, ultimately defining a cheese&#8217;s taste and texture. Once upon a time, cheesemakers relied on the bacteria formed in whey to act as their&nbsp;starter. However, since that system&nbsp;was difficult to control, it often led to inconsistent results. Nowadays, many American cheese&nbsp;producers buy their starter cultures&nbsp;from one of several corporate&nbsp;suppliers in the US. While this method is typically hassle-free and fail-proof, it can create&nbsp;products that <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-iq\/starter-culture-biodiversity\" target=\"_blank\" rel=\"noopener noreferrer\">lack distinct flavors and characteristics<\/a>.&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s why some American&nbsp;cheesemakers are taking more control of their curds by investing their time and funds into creating their own starters. A recent <a href=\"https:\/\/www.nytimes.com\/2017\/02\/06\/dining\/jasper-hill-farm-cheese-science.html?_r=0\" target=\"_blank\" rel=\"noopener noreferrer\"><em>New York Times <\/em>article<\/a> features <a href=\"http:\/\/www.jasperhillfarm.com\" target=\"_blank\" rel=\"noopener noreferrer\">Jasper Hill Farm<\/a>&nbsp;as an example. This Vermont creamery has been running its own lab since 2013, and its staff boasts&nbsp;microbiologists.&nbsp;Producers like <a href=\"https:\/\/www.uplandscheese.com\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Uplands Cheese<\/a> and <a href=\"http:\/\/www.murrayscheese.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Murray&#8217;s Cheese<\/a>&nbsp;are also collaborating with researchers to develop&nbsp;one-of-a-kind&nbsp;cheeses and become more educated&nbsp;about bacteria in cheese caves.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">By making their own starters, artisans use their own bacteria, yeast, milk, and maturing conditions to create&nbsp;flavors truly unlike any other in the world. It&#8217;s not an easy process, and&nbsp;rigorous testing is involved. While researching a starter culture for a new soft pasteurized cheese, Jasper Hill scientists sampled 300 strains of yeast and bacteria from milk from the farm&#8217;s 250 cows.&nbsp;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Creameries that want to try these experimental techniques may have to sign on&nbsp;a few science specialists. It&#8217;s a mutually beneficial situation, though: microbiologist<\/span>s obtain access to starter cultures and can research unique samples, while cheesemakers receive&nbsp;original tastes (and consumers can buy&nbsp;new products). Don\u2019t be surprised if you start seeing more of these fruitful collaborations.<\/p>\n<p><em><small>Feature Photo Credit: Jasper Hill Farm<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A number of creameries are calling on researchers and microbiologists to help enhance the cheesemaking process<\/p>\n","protected":false},"author":86,"featured_media":29367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[4925,1104,1118,18871,14896,317,18870,3322,1392,1068],"coauthors":[968],"class_list":["post-29342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites","tag-bacteria","tag-jasper-hill-farm","tag-murrays-cheese","tag-new-york-times","tag-rachel-e-mclean","tag-cheese-science","tag-scientists","tag-starter-cultures","tag-uplands-cheese","tag-vermont"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A New Career for Scientists - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesemaking-scientists-starter-cultures\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A New Career for Scientists\" \/>\n<meta property=\"og:description\" content=\"A number of creameries are calling on researchers and microbiologists to help enhance the cheesemaking process\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheesemaking-scientists-starter-cultures\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-02-13T21:13:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-30T18:38:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/BMMI-20131207-0062.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rachel E. 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