Tag: Cheese chemistry

Over 7,000 years of cheesemaking have honed the complex process of transforming simple milk into a diverse array of flavors and textures. This transformation is a direct result of the chemical components within milk reacting with cultures and enzymes, creating the diverse chemical makeup that answers the question: "What are the chemicals in cheese?".

A pound of cheese is made from around 10 pounds of milk, concentrating the protein casein, which is at the heart of explaining what chemicals does eating cheese release. This concentration of bioactive compounds influences our brain chemistry in fascinating and complex ways.