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Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarella

  • Written by John A. Lucey, Professor of Food Science, University of Wisconsin-Madison
Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarellaStoring cheese wheels to let them age intensifies the flavor. AP Photo/Antonio Calanni

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 cheesemaking process, which can determine whether the...

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