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How Milk Becomes Cheese
USAgNet - 05/18/2018

Making cheese is an ancient exercise in preserving the nutritional value of milk. And it's also pretty tasty.

With help from the St. James Cheese Company in New Orleans, Reactions explains how milk becomes cheese, why microbes make it taste better, and why cheese is yellow: https://youtu.be/uJEkb4Hq5jY.

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios.

The American Chemical Society, the world's largest scientific society, is a not-for-profit organization chartered by the U.S. Congress. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.


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