Cheese Molecules

The chemistry of cheese!

Molecular Library

Xanthine Oxidase

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

Phosphatase

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

Norbixin

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

Chymosin

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

More coming soon!