3D-Printed Cheese Is Here And It’s Even Better Than The Real Thing

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Glorious cheese...
Glorious cheese... The delicious food is not as unhealthy as you'd think Image Wallpaperscraft

Scientists have developed the first cheese created using only 3D Printers and it may be better than the real thing.

For as far back as anyone can remember, cheese has been a staple of many a manly man’s diet. Ask yourself a question: is there a meal out there that isn’t improved with the addition of cheese? The answer is a resounding no.

So with 3D printers likely to be a prominent part in the kitchens of the future, scientists decided to test out whether they were able to print off everyone’s favourite foodstuff without any major problems.

Researchers from the school of food and nutrituional sciences at the University College Cor, started by conducting a series of tests on the texture, resilience and meltability of cheese.

For 3D printed cheese to be a success, they needed to settle on a cheese that was fluid enough to flow through the nozzle of a 3D print syringe traditionally used in plastics production.

They eventually settled on a variation of the familiar processed cheese slice. The cheese in question was melted at 75c for 12 minutes before being run through the modified 3D printer.

What they never expected, however, was that the resulting cheese would be arguably better than the real thing.

A little darker in colour, but somewhat springier and more adept when it came to melting, experts reckon the slight change is the result of changes in the protein network found in most cheeses – but it could spell great news for cheese on toast fans…

With the newly-formed cheese also around 49% softer, printed cheese may also keep for longer than traditional cheddars and such. Another major selling point.

Researcher leader Dr Alan Kelly and his team are planning on trying more dairy products with the printer in the hopes of creating even better snacks.

“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,” Kelly said to Live Science.

The future is looking bright. For cheese, at least.

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Loaded staff writer Danielle De La Bastide has lived all over the planet and written for BuzzFeed, Thought Catalog as well as print publications throughout the Caribbean.