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
Storing cheese wheels to let them age intensifies the flavor. AP Photo/Antonio CalanniCheese 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...