Cheese Molecules

The chemistry of cheese!

Molecular Library

Xanthine Oxidase

Why would we ever add sodium nitrate to cheese? Good question...


Hot! Hot! Hot! How do we take milk's temperature post pasteurization?


Buxom bixin! What pigment gives annatto its characteristic orange color?


Pac-Man eating ghosts and chymosin eating casein? Who knew milk was so fun!

More coming soon!