WASHINGTON — 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.
Watch: How Milk Becomes Cheese
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American Chemical Society——Bio and Archives
American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.
