To enable discussion of the topics covered by this website, and to ask contributors questions, readers can use this page to access 17 forums supporting the topics covered by the Dairy Science and Food Technology website.

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The current forum went "live" on the 24th March 2010 and uses the excellent forum software developed by Web Wiz software. Previously the forum used CGI-based software and the posts dated up to the 24-03-2010 have been transferred to the Web Wiz forum. Regretfully the transfer process has generally not maintained the date of posting and all original user information apart from the poster's name, has been lost. This means that the original poster will have to log on again; apologies for this inconvenience.

The forums contained 116 topics and  537 messages including,cracking or "slits" in cheese, benzene in soft drinks, enterococci in WPC, the control of bitterness in Gouda cheese, salt reduction in cheese, making Coulommiers cheese from goats' milk, cheese yield, Staphylococcus xylosus and intermittent discolouration in Emmental Cheese. S. xylosus is particularly interesting for many reasons; some strains are pathogens others are used as starters in cheese and fermented sausage manufacture. Many strains also produce pigment, are relatively salt insensitive, and tolerate pH values typical of most cheeses. The organism can cause coloured spot problems in cheeses and sporadic discoloration problems in a range of cheeses including Emmental. See http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html for an update on the Genoscope sequencing project. The most frequently viewed topic concerns the 'worm cheese', Casu Marzu .This is also called called 'Italian maggot cheese or maggot cheese'.

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