WASHINGTON, May 17, 2018 — Making cheese is an ancient exercise in preserving the nutritional value of milk. And it’s also pretty tasty. With help from the St. James Cheese Company in New Orleans, Reactions explains how milk becomes cheese, why microbes make it taste better, and why cheese is yellow: https:/
The American Chemical Society, the world’s largest scientific society, is a not-for-profit organization chartered by the U.S. Congress. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive press releases from the American Chemical Society, contact firstname.lastname@example.org.
Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.