A team of nutritional scientists in Ireland has created a softer, springier version of the regular stuff.
Nutritional scientists at University College Cork in Ireland are working hard to change the rules of cheese. Thanks to their unorthodox approach to creating cheese, they have found a new way to make a softer and springier version of regular cheese that, thankfully, tastes the exact same.
The purpose of the experiment seemed to be as simple and playful as it gets, with the guiding question appearing to come from a cheese manufacturer who, more or less, wondered, "Hey, do you think we can 3-D print some cheese?" Turns out you can! But, while the test may have been unconventional, its success is not insignificant, and the results could have some interesting applications for other dairy products.
One of the study's authors, Dr. Alan Kelly, told Live Science, "We are using mixtures of milk proteins at present to build a product, perhaps a high-protein snack, from the basics up, and designing recipes which might work best for [a] 3D printer."
The applications of this do appear to have their limits for now, though. Kelly explained that, while they tried to first attempt the experiment with a variety of cheeses, processed cheese was what ended up working the best.
Then again, other teams of scientists are already creating lab-grown chickens in San Francisco. Who knows what's next?