Mark Obrien

The Chemistry of Cheese and Why We Love It (ACS Webinar recording)

Discussion created by Mark Obrien on Jun 2, 2011

Humans, like many cartoon mice, love cheese.  From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere.  A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy.  But what is the chemistry behind this delectable food?  How does the aging process enhance the texture and flavor? Watch the recorded webinar with our speaker, Michael Tunick, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering.