Chemists hold the key to perfect cheese

By Emma Davies and Rob King2019-12-02T13:32:00

An image showing a cheesemonger checking mimolette cheese

Source: © Charly Triballeau/AFP/Getty Images

Bacterial enzymes play a crucial role in cheesemaking and food chemists take advantage of their role to develop new cheeses

Cheesemaking uses more enzymes than any other food production process, which makes it a ripe area for chemists to study. Enzymes feature in A-level and Highers chemistry specifications, and this article on cheese production, along with downloadable resources, offers a fascinating context for the study of enzymes.

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