The inspiration for the investigation was a question posed by a cheese manufacturer.
Food which has been used for 3D printing undergoes stresses which can change its micro-structure.
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But it is not, perhaps, the ideal material to use in printing - unless you are a team of nutritional scientists.
A team of scientists from University College Cork tested the effects of 3D printing cheese on its micro-structure.
They found that the process results in a softer, springier and more fluid cheese (stock image)Cheese that was 3D printed was 45 per cent to 49 per cent softer than the untreated processed cheese.
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