Changing the Structure and Texture of 3D Printed Cheese ( Video)

3D Printed Cheese

Changing the Structure and Texture of 3D Printed Cheese

Researchers from the University Cork College are experimenting with the structure and texture of 3D printed cheese, with intriguing results.

The rise of 3D printed food has allowed culinary-minded people to reshape and reinvent some of their favorite edible arrangements. From pizza to cake, 3D printing is increasingly used for artistic and sustainable purposes.

But how does the printing process affect the chemical and physical makeup of food?

A team of researchers from University College Cork in Ireland decided to take an in-depth look at the impact that 3D printing has on the structure and texture of cheese. Their findings, recently published in the Journal of Food Engineering, show some interesting changes once processed cheese undergoes the extrusion.   Continue reading “Changing the Structure and Texture of 3D Printed Cheese ( Video)”

“The added value of farm cheese” – Presented by Michaela van Leeuwen, Print Cheese

Print Cheese offers a unique way of cheese printing. Cheese with added supplements are the basic ingredients for 3D printing. As well as being able to print a variety of shapes, 3D printing also offers possibilities for further product innovation that can be adapted for the various target groups. This approach fits in with our company vision for our dairy farm so that as well as producing organic milk, we will have the added value of producing farm cheese in the future. This we will use as the basis for our 3D printing. In my presentation, I will go further into the development of 3Dprinting and the possibilities that this offers for the future. Continue reading ““The added value of farm cheese” – Presented by Michaela van Leeuwen, Print Cheese”