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 ...

No one knows when cheese-making started, but it's believed to be linked to the taming of domestic animals 10,000 years before Christ. The Bible tells that when David escaped across the Jordan River, ...

Buffalo mozzarella from Campania has been recognized as a delicacy and has been protected under EU law for nearly 30 years. What makes this mozzarella so special is believed to be the natural whey ...

There is magic happening in my kitchen, though not everyone appreciates the subtleties of souring, curdling and fermenting milk as a hobby. That's their loss. Instead of appreciating the two young ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...