Wolfing Down Food Science
Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at wolfingdownfoodscience@ncsu.edu. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/
Wolfing Down Food Science
Spoon it, slurp it, savor it! Milk in many forms (S2:E5)
The dairy aisle is one big happy family of milk with all kinds of textural variations. Yogurt, cheese, and ice cream are all offspring of a single ingredient: milk! There are great textural transformations that happen when food scientists go through the process of turning milk into these three different food products. This episode, we talk about these wondrous milk derivatives and how these siblings are producing such different structures and tastes.
Got questions or comments? Email us! wolfingdownfoodscience@gmail.com
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Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
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