Who likes cheese: mice or rats? - briefly
Mice exhibit a markedly stronger preference for cheese than rats, as demonstrated by numerous laboratory preference tests. Rats typically favor grains and protein‑rich foods over dairy products.
Who likes cheese: mice or rats? - in detail
Rodents display distinct dietary inclinations that can be measured through controlled preference tests. Laboratory experiments consistently show that house mice (Mus musculus) choose cheese over neutral substrates when offered a choice, indicating a strong attraction to the dairy product’s fat and protein content. Their olfactory receptors are highly sensitive to the volatile compounds released by aged cheese, and electrophysiological recordings confirm heightened neural activity in the olfactory bulb when mice are exposed to cheese aromas.
In contrast, brown rats (Rattus norvegicus) demonstrate a weaker response. Field observations and laboratory choice assays reveal that rats will consume cheese if it is the only available food, but they rank it lower than grains, fruits, and meat scraps. Taste‑receptor studies suggest that rats possess fewer receptors tuned to the specific casein peptides that drive mouse preference, and their gustatory system favors higher‑energy, carbohydrate‑rich foods.
Key factors differentiating the two species:
- Olfactory sensitivity: Mice exhibit greater detection thresholds for cheese‑derived volatiles.
- Taste‑receptor profile: Mice have a higher density of casein‑responsive receptors.
- Ecological feeding habits: Rats are opportunistic omnivores, while mice are more specialized granivores that readily exploit dairy sources.
Overall, the evidence points to mice having a pronounced fondness for cheese, whereas rats display only a marginal interest, preferring alternative food sources when available.