Scientists create a cheese with 3D print and say its taste is as good as the real dairy product. Food experts at the University College Cork ran the experiments. They melted processed cheese at 74°C for an hour and ran the cheese through a 3D printer until it became a soft dairy product. Researchers say that the taste of cheese is unchanged because they used natural ingredients in its preparation.

The taste and characteristics of the product

Nutritionist Maria Roberts at the University College Cork says that cheese tastes very well. It could be paired with our favorite wine and is suitable for all occasions.

She aims to use 3D-printing to creating softer, and springier Dairy Products. She says that the quality of the food items is not compromised. She has created a cheese with natural ingredients, and its taste is unchanged. The research will provide valuable insights for engineers who are still developing materials for 3D printing. Roberts observes cheese on its microstructure and reveals that the 3D printed product is 43% softer than the untreated processed cheese. She discovers that the product is slightly darker in the shade, and melts at the same temperature as unprocessed dairy products.

The future of this technology

Maria Roberts and her team will conduct a series of tests to evaluate the texture, and resilience of 3D-printed cheese.

She claims that 3D-printed materials could easily settle into a definite shape and structure. Food experts say that the 3D-printed cheese melts at 166°F, and is far better than commercial products. They used a particular machine that was fitted with several syringes to prepare cheese. Experts will use other techniques to examine the effects of the 3D printing process on dairy products.

The team will test different types of cheese to find out variations in the size and distribution of fat globules. If Maria succeeds in her research, she will prepare dairy products in a large number and aims to make these products available worldwide. She will publish her findings in the journal “Science Direct.”