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)”