Pictured above:(l-r) Dr Kostas Gkatzionis, from the
University of Northampton, and Jo Murphy, Food and Drink iNet
Adviser for Northamptonshire
Scientists are putting the East Midlands' famous blue cheeses
under the microscope in a research project that aims to explain
exactly what gives the cheeses their distinctive taste, texture and
smell.
The Food and Drink iNet is supporting research being carried out
by The University of Northampton in conjunction with The University
of Nottingham to delve into the microbiology of blue cheese
production.
The researchers hope to unravel the mystery of exactly how the
microorganisms in blue cheese work…leading to greater
quality, consistency and fewer defects in production.
The project could ultimately help East Midlands' blue cheeses to
take a larger slice of the global blue cheese market by making
regional cheese producers more competitive.
The research project is one of five Collaborative Research and
Development grants worth a total of more than £245,000
announced by the Food and Drink iNet, which co-ordinates innovation
support for businesses, universities and individuals working in the
food and drink sector in the East Midlands.
Funded by East Midlands Development Agency (emda) and the
European Regional Development Fund (ERDF), the Food and Drink iNet
is one of four regional iNets that has developed an effective
network to link academic and private sector expertise and knowledge
with local food and drink business innovation needs.
"This is an exciting research project between The University of
Northampton and The University of Nottingham, with far-reaching
potential for one of the East Midlands' most famous products and
exports," said Food and Drink iNet interim director Richard
Worrall. "We don't really know exactly how the various
microorganisms in blue cheeses are interacting and working, so if
we can help to provide a clearer picture about their role in blue
cheese production it will help cheese producers in a number of
different ways, and ultimately make them more competitive.
"The Food and Drink iNet Collaborative Research and Development
support is designed to provide help for innovative research schemes
that will benefit the food and drink sector in the future, and this
fits the bill perfectly."
The team, which also includes Stichelton Dairy Ltd, based on the
Welbeck Estate, Nottinghamshire, has been awarded almost
£49,000 towards the cost of the research project of just over
£79,000.
The research is being run by Dr Kostas Gkatzionis, a researcher
in the School of Health at The University of Northampton, in
conjunction with his colleague Prof Carol Phillips, and Prof
Christine Dodd and Dr Robert Linforth from The University of
Nottingham. Dr Kostas Gkatzionis studied the microflora of Stilton
for his PhD. Now this research is being widened to look at the role
played by secondary flora - microorganisms that have not been added
or controlled by the producer but which appear in the cheese during
production.
This secondary flora has a significant impact on the properties
of the final product in both a positive way by contributing to the
flavour of the cheese, but also in a negative way by producing
bitter smells and poor formation of the blue veins.
By discovering exactly how this secondary flora works,
researchers hope that blue cheese producers will be able not only
to improve current varieties of cheese but also that this will pave
the way to the development of new cheeses.
"We are very pleased to receive this grant from the Food and
Drink iNet for our research, which will help us to understand in
more detail the microbiological issues that concern the production
of cheeses, and as a result should bring a range of benefits to the
blue cheese industry of the East Midlands, and also the cheese
industry more generally," said Dr Gkatzionis.
The research findings will be shared with cheese producers
across the UK.
The Food and Drink iNet aims to build on the tradition of
innovation in the food and drink industry in the region by helping
to create opportunities to develop knowledge and skills, and to
help research, develop and implement new products, markets,
services and processes. It is managed by a consortium, led by the
Food and Drink Forum and including Food Processing Faraday,
Nottingham Trent University, the University of Lincoln, and the
University of Nottingham. It is based at Southglade Food Park,
Nottingham, with advisors covering the East Midlands region.