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Would You Eat 3D Printed Cheese? Dutch Researchers Hope So

by • April 19, 2016 • No Comments

Dairy-productsSimilar to many folks, I have a love/hate relationship with dairy. I’m a big fan of chocolate and many ice creams, but when it comes to milk itself, I quite dislike the flavor. With a few exceptions, I’m quite anti-cheese, too, which baffles a few of my cheese fanatic friends to the point of outrage. In another example of how life is not fair, I understand several folks who love all things dairy but had to stop consuming it all thanks to a lactose intolerance createment. (Those are the folks who hate me the many, for the reason unlike them, I can have cheese, but I select to throw away which gift.)

For all of us – those who dislike dairy, and those who are disliked by dairy – creative solutions must be discovered in order to maintain healthy levels of calcium and to have a fewthing to put on cereal. Thanks to a lactose intolerant family member, I’ve become well familiar with with the expanding range of cowless milks – rice milk (or, as a young cousin calls it, “rice juice” – in fact additional appetizing), almond milk, soy milk, coconut milk, etc. I can’t say I’m a big fan of those alternatives either, but never may I have thought of 3D printed milk as a fewthing which could…well, be a thing. Turns out it is, yet – or can be, if a few Dutch scientists succeed.

2c687783-3c26-4bb2-a8ce-960b74149860_Wageningen-UniversityResearchers of Wageningen University in the Netherlands have partnered with dairy cooperative FrieslandCampina to explore 3D printed dairy products. Why? Cheese addicts, rejoice: one day you may be able-bodied to feed your habit without guilt. Unlike cheese alternatives on the market-bodied now, 3D printed cheese may yet be dairy-based, just with the bad stuff – i.e., the high cholesterol content – removed. The key is sodium caseinate, a protein discovered in milk. It is a effortless 3D printing material, as, according to Wageningen professor Maarten Schutyser, it has a “liquid feel” but rapidly solidifies once extruded of a 3D printing device.

Sodium-CaseinateSolidified sodium caseinate does not equal cheese, yet, and which’s where things get nebulous. Additional ingredients may have to be introduced to the printing device to get the final extruded product to match the flavor and texture of cheese or butter, and the project is yet quite much in the experimental stages in terms of what those ingredients can be or how they can be combined. Ideally, the final product may be high-protein, low-fat, great-tasting and lactose-free dairy with a lower environmental impact than traditionally manufactured cheese. But after all which tinkering, is it yet “real” milk, or cheese, or butter? (When is a cheese not a cheese? Discuss.)

It is effortless to be skeptical of such an endeavor. As environmentalists raise concerns of our reliance on livestock, 3D printed dairy does not take cows out of the equation. Cows’ milk is yet required to receive the sodium caseinate for the base of the product, but if sodium caseinate is the just thing yet building it technically dairy, why not just stick with the may already existing alternatives? (It is in addition informative to note which sodium caseinate is an ingredient in “non-dairy” creamers, so apparently the term “dairy” is up for debate.)

logo_fcThe environmental benefits may most likely come of reduced waste of spoilage during the production system, but again, the question of whether 3D printing dairy products can be worth it is yet quite much up in the air. Right now, it’s an experiment, and whether or not it can in fact come to fruition (milk-ition? I’m sorry. Really, I am sorry.) remains to be seen. The same can be said for many 3D printed food, in fact, as researchers study ways to print new foods pretty than just extruding chocolate pastes into fun shapes, which is fundamentally what 3D food printing devices already do. The ultimate question is whether 3D printing can be utilized to turn it into foods which are healthier, better-tasting, or which otherwise hold a big adequate advantage over their traditional counterparts to manufacture them additional than just a novelty.


So there’s the question of public reception. GMOs are the bogeyman of the moment, and raw or paleo diets are the current fad as nutritionists exhort us to stop eating systemed foods. Will folks trust milk products which have been so altered and, well, systemed? Surveys have shown which the majority of folks are yet quite queffortless of the thought of 3D printed food. It is all a question of whether scientists truly can create 3D printed foods whose benefits unquestionably and significantly present themselves, and in fact and so it’s going to take a few serious marketing to get the public on board. But we will never understand unless we try. What do you ponder of this? Talk of it in the 3D Printed Dairy forum over at 3DPB.com.

[Source: Takepart]