I am a gastronomy student so my chemistry knowledge is a bit limited. I'm reading in a study that they used redistilled acetonitrile to obtain cheddar cheese extracts. https://www.journalofdairyscience.org/article/S0022-0302(68)87274-1/pdf I want to use this technique to obtain other extracts, but my professor says acetonitrile is toxic (which, unprocessed, it definitely is), and I can't provide a cohesive defense. Any help?
