Research identifies seaweed extract with potential in cheese making

By A.a. Arbita, N. A. Paul, J. Cox and J. Zhao*
March 7 2020 - 6:00pm
SAY CHEESE: Ariestya Arlene Arbita in front of her poster explaining how she made cheese using a different coagulant extracted from seaweed.
SAY CHEESE: Ariestya Arlene Arbita in front of her poster explaining how she made cheese using a different coagulant extracted from seaweed.

Cheese remains one of the most popular dairy products, with most still made using the conventional and most common coagulant, calf rennet, derived from the fourth stomach of a young cow.

Get the latest Farmonline news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.