Tag proteins

How Casein Proteins Are Crucial For Making Cheese

Even though you can make a lot of different types of cheese from cow’s milk, at their core, they all work the same way. Whether it’s brie, a fresh herby cheese, mozzarella, Gruyere, Parmesan, Gouda, paneer, or Emmentaler, they all…

October 2, 2022
Food Chemistry Basics
cheese, dairy, food enzymes, proteins

The Science of Gluten Proteins – Bread vs Scones

Tried making light and fluffy wheat-free bread? Or accidentally over-kneaded your scones? If so, you’ve ‘met’ a unique group of proteins: gluten. These molecules can form amazing, elastic networks. We’ll have a look at how and when they do so!…

January 11, 2022
Food Chemistry Basics
proteins, wheat flour