An infographic that discusses four key stages of cheese making: Acidification, which converts lactose in milk to lactic acid; coagulation, where casein proteins in milk clump together to form curds; the reduction of moisture content, where cutting, cooking, molding and pressing are used to promote the loss of whey; and maturation, during which flavors and textures develop.
How is cheese made, and what affects the type of cheese you end up with? For #NationalCheeseLovers Day, find out more in this edition of #PeriodicGraphics in @cenmag.bsky.social 🧀 cen.acs.org/food/food-sc...
#ChemSky 🧪
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