A small percentage of humans can suffer allergy-like reactions to certain varieties of ripened cheese due to histamine, a byproduct of the prolonged fermentation process. A researcher is studying bacterial strains that could reduce histamine, allowing susceptible diners to enjoy the cheese without unpleasant side effects.
Certain microbes may reduce allergy-like reactions in many people
A small percentage of humans can suffer allergy-like reactions to certain varieties of ripened cheese due to histamine, a byproduct of the prolonged fermentation process. A researcher is studying bact..
