Rapid Prototyping Services, Professional manufacturer of CNC Prototyping and 3D Prototyping in China. 

Unbrielevable! Scientists create 3D-printed CHEESE and say it tastes just as good as the real thing

by:Tuowei     2019-09-08
Whether it\'s with delicious red wine or on a humble burger, cheese is a delicious treat on any occasion.
However, it may not be the ideal material used in printing --
Unless you\'re a team of nutrition scientists
A brave research team used 3D.
Printing creates a cheese that is softer, more resilient and more liquid than the processed variety.
Cheese can provide valuable insights for engineers who are still developing 3D printed materials.
Scroll down to view the video oa team at the College of Food and Nutrition Sciences, University of Cork (UCC)
A series of tests were conducted to evaluate 3D-printed cheese.
The 3D printing material requires sufficient fluid to flow through the nozzle and is able to precipitate into a determined shape and structure.
After melting the cheese at 75 °c (167°F)
The UCC team then ran on the modified commercial 3D printer for 12 minutes.
Machines usually printed in plastic are equipped with syringes for printing with melted cheese.
Food products used for 3D printing will be under pressure, thus changing its microstructure
Structure, first at the time of heating, and then at the time of extrusion through the nozzle.
Several techniques were used by the UCC team to study the effects of the 3D printing process on cheese.
They compared 3D.
Print the results to processed cheese that has melted and then cooled in the cylinder, as well as another untouched sample.
3D-printed cheese is 45 to 49 softer than unprocessed processed cheese, the researchers said.
They also found 3D.
The printed cheese is a little darker in color, a little elastic when melted and smoother, although it melts at the same temperature as the unprocessed cheese.
The change in the cheese protein network is considered to be the cause of this change.
The findings are published in the journal scientific guidance.
The survey was inspired by questions raised by a cheese maker.
They want to know how cheese can be used as a raw material for the kitchen, which may be equipped with a 3D printerso-
This is a distant future, according to Live Science.
Alan Kelly is a professor at UCC in Ireland and one of the authors of the study.
In an interview with Life Science, he said: \"This is a very speculative question, which makes me very curious.
We tried a lot of different kinds of cheese at first, but found that the processed cheese worked best.
Dr. Kelly and his colleagues are now testing other types of dairy products that can be 3Dprinted.
Dr. Kelly added: \"We are currently using a mixture of milk protein to make a product, perhaps a high
Start with basics, protein snacks, and design recipes that work best [a]3D printer.
\"We \'ve generalised the different food systems very early on, but that makes printing very exciting because there\'s huge potential for exploration and innovation.
But we don\'t want any changes in taste.
Custom message
Chat Online
Chat Online
Leave Your Message inputting...