http://www.physorg.com/ en-us Physorg.com internet news portal provides the latest news on science including: Physics, Nanotechnology, Life Sciences, Space Science, Earth Science, Environment, Health and Medicine. (AP) -- The smell of manure hangs over Greeley as it has for half a century. These days it's more than just a potent reminder of the region's agricultural roots and the hundreds of thousands of cattle raised on the city's outskirts. The stench smells like an opportunity. http://www.physorg.com/news175017016.html Technology Sat, 17 Oct 2009 17:00:02 EST news175017016 (PhysOrg.com) -- The cheese aisle of your local supermarket is an unlikely place to study a classic political problem: How do we balance state power with individual freedom? But for those with a trained eye, the variety, flavors, and textures of the products available have much to tell us. Cheese, says Heather Paxson, an associate professor in MIT's Department of Anthropology, is "a window into broader issues of politics and ethics." In this case, it reveals a conflict between the federal government and local producers that has been aging for two decades. http://www.physorg.com/news174645990.html Other Sciences Tue, 13 Oct 2009 09:53:54 EST news174645990 Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda`s good taste. They have identified the key protein subunits, or peptides, responsible for the complex, long-lasting flavor of the popular cheese. That discovery could lead to development of more flavorful cheeses and other dairy products. Their study is in the current issue of ACS` Journal of Agricultural and Food Chemistry. http://www.physorg.com/news155405557.html Chemistry Wed, 04 Mar 2009 16:13:30 EST news155405557 It's an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese. http://www.physorg.com/news150469043.html Biology Tue, 06 Jan 2009 12:57:23 EST news150469043 (PhysOrg.com) -- An international research team led by Newcastle University has identified a new line of bacteria they believe add flavour to some of the world`s most exclusive cheeses. It`s an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese. http://www.physorg.com/news149259583.html Biology Tue, 23 Dec 2008 12:59:43 EST news149259583