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

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 ...

Dr Karl Kruszelnicki: Now, we've been making cheese for about 10,000 years. And the hard proof of this is that in Poland, we found ceramic vessels with little holes in them, and those holes have ...

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 ...

By the early 1950s, the company added an additional plant and bought nearly 50 million pounds of milk each year. The Harrison ...