Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because ...

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 ...

Cheesemaking, at its core, is a method of preserving milk, transforming a perishable liquid into a diverse array of flavorful and texturally complex foods. This fundamental principle is vividly ...

It’s first thing in the morning, and Emily Macdonald is bustling about the Brixton & Badger creamery with brisk efficiency. She’s checking the pH level for the 10th time, and it has to be just right. ...

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 ...