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in celebration of St. Patricks' Day
A team from the school of food and nutritional sciences at University College Cork (UCC) conducted a series of tests evaluating the texture, resilience and 'meltability' of 3D-printed cheese.
3D print materials need to be fluid enough to flow through a nozzle but also capable of settling into a definite shape and structure.
After melting the cheese at 75°C (167°F) for 12 minutes, the UCC team then ran it through a modified commercial 3D printer.
The machine, which usually prints with plastic, was fitted with a syringe to allow it to print with their melted cheese.
Food which has been used for 3D printing undergoes stresses which can change its micro-structure, firstly when it is heated and then when it squeezed out through a nozzle.
The UCC team used several techniques to examine the effects of the 3D printing process on their cheese.
They compared the 3D-printed results to processed cheese that had been melted and then cooled in a cylinder, as well as another sample that was left untouched.
Cheese that was 3D printed was 45 per cent to 49 per cent softer than the untreated processed cheese, the researchers said.
The team tested four different types of cheese and found variations in the size and distribution of fat globules. Clockwise from top: Fresh cheese (FC), melted cheese (MC), low-speed printed cheese (LSPC) and high-speed printed cheese (HSPC)
They also discovered that 3D-printed cheese was a little darker in colour, a bit springier and more fluid when melted, though it melted at about the same temperature as untreated cheese.
Changes in the protein network of the cheese are thought to be responsible.
The findings were published in the journal Science Direct.
VID
http://gizmodo.com/the-first-3d-printed-cheese-was-as-bizarre-as-you-d-exp-1793369564
