Spurred on by the launch of a new $1M Food Science Innovation Precinct, UQ researchers are offering up innovations in cheesemaking on a platter, explaining the regulation of an essential enzyme within the cheese culturing bacterium Lactococcus lactis.
Find out how this improves the efficiency of the $1B Australian cheese industry here.
How essential is dairy for Christmas day dessert! Innovations in dairy products are being made by researchers at UQ’s School of Agriculture and Food Sciences, through controlling fat globule size for producing more easily whipped cream and enhancing butter’s spreadability at cold temperatures.
Learn more about the nanoemulsion techniques being employed by UQ’s food scientist here.