👉 Cheese engineering is an interdisciplinary field that combines microbiology, biochemistry, and food science to manipulate the microbial, enzymatic, and biochemical processes involved in cheese production. This involves selecting and modifying specific strains of bacteria, molds, and yeasts to enhance desirable traits such as flavor, texture, and aroma. Through controlled fermentation, cheese engineers can influence the breakdown of proteins and fats, leading to the development of unique cheese varieties. Techniques like genetic modification, probiotic addition, and precise temperature and pH control are employed to optimize these processes. Ultimately, cheese engineering aims to create innovative, high-quality cheeses with tailored characteristics that meet consumer preferences and market demands while maintaining the traditional artisanal aspects of cheese-making.
