Author Archives: csmukler

To understand the chemistry of cheese, we must first understand the chemistry of milk because cheese is made from milk. Milk is “an emulsion of milk fat globules in an aqueous (watery) environment.” Milk is made mostly of water (87.4%) and the rest is solids (12.6%). Of these solids, the major components are lactose (milkContinue reading “Week 1: The Chemistry of Cheese”

Thanks for following my cheese blog! Each week, I will explore a different type of cheese based on its distinct texture. My cheeses will include (from soft to hard) mozzarella, goat cheese, cheddar, and parmesan – among others. My research question is: How do different textures of cheese create a unique tasting experience? I hypothesizeContinue reading “Welcome to My Blog: Exploring Cheese Textures”