Irish Researchers Produce and Study 3D-Printed Cheese

Published by , March 14, 2017 11:48 am

(3Ders.org)  A group of researchers at Ireland’s University College Cork has been studying how 3D printing affects the “structure and textural properties” of cheese. The Cork researchers, whose findings have been published in the Journal of Food Engineering, used a modified off-the-shelf 3D printer fitted with a “syringe-based food printing mechanism” to 3D print a commercially available processed cheese. The composition of the cheese was 25% fat, 3% carbohydrate, 18% protein, and 3% salt.
The 3D printed cheese was “significantly (P < 0.05) less hard, by up to 49%,” than untreated cheese. It was also more meltable (14% to 21%), and had a slightly darker color than the untreated cheese. (The faster extrusion rate even gave the cheese a slightly bluish hue.) The Cork scientists also noted that the low-speed 3D printed cheese ended up with large, irregularly shaped fat globules, while the cheese printed at a higher speed had smaller, irregularly shaped fat globules. The researchers did not eat their 3D printed cheese.

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