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Chemistry of Cheese and Why We Love It

May 26, 2011

various cheeses

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?  Michael Tunick, with the USDA, 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!

*Access to this recording is an exclusive benefit for ACS Members. 

What You Will Learn

  • The chemistry involved in cheese manufacture
  • Which compounds in cheese form and why
  • Physical chemistry of cheese analysis
  • Differences between cheese varieties

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.