Susan Pedigo and Lemuel Tsang (University of Mississippi): Chemistry of Milk
Why is some cheese stringy and other cheese crumbly? We will discuss this topic and others as we tour the chemistry of the proteins, lipids and carbohydrates in milk. Through the millennia, human cultures have exploited one biomolecule or another to create a wide range of foods from milk. We will cover a diverse range of topics including the incredible origin of milk, butter and its close cousin margarine and the art of cheese making.
February 21, 2017, 6pm - 7pm Lusa Bakery Bistro and Bar, 1120 North Lamar Blvd, Oxford