Food Additives Archives - Cheese Scientist

Carrageenan in Dairy: The Hidden Additive That May Trigger Inflammation

Carrageenan is common in dairy products. But can it trigger inflammation? Here’s what the science says and who may be sensitive.

Is salami actually unhealthy? A science-based look at salami’s protein, fat, salt, and what nutrition research really says.

From ancient preservation techniques to modern gourmet innovations, flavoured cheese tells a story of creativity and tradition.

Citric acid is a popular ingredient in making cheese. It provides a simple and reliable way to acidify milk, ensuring consistent results.

Calcium chloride is essential in cheesemaking, restoring calcium balance in milk for firm curds, especially with pasteurised milk.

Let us guide you through the 14 most colourful world cheeses. We will cover the conventional (orange & grey) & the outrageous (black & blue).

Whether you want to make fondue or nacho cheese sauce, read on to find out why sodium citrate is the secret ingredient you need.

Annatto is a natural red dye that has been used in food for centuries. Originally from South America, it is extracted from the achiote plant.

Back in the day, it was used to keep the flies away. Read on if you want to know why, in this day and age, there is ash in your cheese.

Are you ready? These 5 reasons why you should grate your own cheese will blow your mind! From health to flavour, we have it all here.