February 26, 2024
As global cheese consumption is expected to increase, cheesemakers could face an uphill battle to keep up with our cravings. But if food scientists have anything to say about it, they might one day be able to draw upon a surprising resource to help them ride the wave of demand. Associate Professor Jian Zhao, from the School of Chemical Engineering at UNSW Sydney, says the future of cheese production could be reliant on our oceans. The food microbiologist says the marine ecosystem is a vast untapped resource for obtaining food ingredients. “Considering that over 70% of the world’s surface is covered by oceans, it’s a tremendous untapped resource for food components, including the types of things we need to sustain cheese production as consumption continues to grow,” A/Prof. Zhao said. The search for a rennet substitute Milk coagulation, or curdling, is an essential step in cheese production. For many kinds of cheese, this is done using a milk-clotting enzyme or ‘proteases’ called rennet, a substance derived from young calf’s stomachs that is in relatively short…

















