Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because ...

There is magic happening in my kitchen, though not everyone appreciates the subtleties of souring, curdling and fermenting milk as a hobby. That's their loss. Instead of appreciating the two young ...

Here in Wisconsin we’ve always been crazy for cheese curds. It’s all about the squeak. No one knows that better than Ryan LaGrander. As Wisconsin’s newest Master Cheesemaker certified in cheese curds, ...