Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

This series highlights interesting, unique, and innovative courses open to all undergraduates at Drexel University. "Cheesemaking" (Food Science 580) is a special topics course that, as you might ...

Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

John A. Lucey receives funding from USDA and dairy checkoff organizations. Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – ...

THIS book deals with the technical side of cheese-making, and is intended to serve both as a textbook for dairy students and as a reference-book for practical cheesemakers. The subject-matter is well ...

Rhonda Gothberg had never milked an animal when she bought her first goat 17 years ago. At the time, Gothberg was a nurse in her late 40s, living on a farm in the Skagit Valley that she and her ...

Kefir (rhymes with deer) is a traditional yogurt culture from Central Asia. Often described as a fermented milk, kefir is a flavorful, drinkable and slightly effervescent yogurt. Kefir, though, is ...

CNET’s expert staff reviews and rates dozens of new products and services each month, building on more than a quarter century of expertise. If cheese is one of your favorite foods but your town lacks ...

With her handsome new book, "Artisan Cheesemaking at Home" (Ten Speed Press), Mary Karlin has raised the stakes for urban homesteaders. You thought your backyard honey entitled you to bragging rights.