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Those funky cheese smells allow microbes to “talk” to and feed each other

October 16, 2020 sarah JonasResearch Results

Researchers found that bacteria essential to ripening cheese can sense and respond to compounds produced by fungi in the rind and released into the air, enhancing the growth of some species of bacteria over others. The make-up of the cheese microbiome is critical to flavor and quality of the cheese.

Dairy industry takes big hit as pandemic disrupts demands

April 6, 2020 sarah JonasExpert Pitch

While the food supply has kept up with consumer demands during the coronavirus pandemic, the dairy industry is seeing major supply chain disruptions given the closures throughout the food service industry. Cornell University agricultural economist Andrew Novakovic says small dairy farms and…

Dairy Food Science Program Promotes Safety, Quality

June 27, 2019March 13, 2020 sarah JonasAnnouncement

ITHACA, N.Y. – Eileen Bonville was a senior at Binghamton University in 2013 when her microbiology professor said the two words that would change her life: Greek yogurt. “He told me the industry would be taking off in upstate New…