Bytesize Science Presents: The Chemistry of Cheese
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YouTubeBytesizeScience
Bytesize Science Presents: The Chemistry of Cheese
John Lucey, Ph.D., director of the Center for Dairy Research at University of Wisconsin in Madison, explains how cheese makers leverage chemistry to transform milk into cheese. It involves special "starter cultures" of microbes that convert lactose, "milk sugar;" into lactic acid; enzymes that "clot" milk proteins into a gel; separation of the ...
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