Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because ...

Cheesemaking, at its core, is a method of preserving milk, transforming a perishable liquid into a diverse array of flavorful and texturally complex foods. This fundamental principle is vividly ...