Department of Energy Argonne National Laboratory Office of Science NEWTON's Homepage NEWTON's Homepage
NEWTON, Ask A Scientist!
NEWTON Home Page NEWTON Teachers Visit Our Archives Ask A Question How To Ask A Question Question of the Week Our Expert Scientists Volunteer at NEWTON! Frequently Asked Questions Referencing NEWTON About NEWTON About Ask A Scientist Education At Argonne Cheese Biochemistry
Name: Mary C.
Status: Educator
Age: 50s
Location: N/A
Country: N/A
Date: December 2002

I have a student who is making cheese for a science project. He has used regular milk, heating it, etc. and come up with a type of "farmers cheese". His question of me is. How is the bacteria used in the making of cheese? What role does it play? Can you give him a chemical reaction that shows the type of interaction that changes milk into cheese? All he has been able to find are recipes to make cheese. He wants to understand the biochemistry involved.

A google search turned up this site with a simple explanation:

and this one which is a course outline but includes a bibliography

This one has considerable detail on milk microbiology, including a section on starter cultures

J. Elliott

Click here to return to the Molecular Biology Archives

NEWTON is an electronic community for Science, Math, and Computer Science K-12 Educators, sponsored and operated by Argonne National Laboratory's Educational Programs, Andrew Skipor, Ph.D., Head of Educational Programs.

For assistance with NEWTON contact a System Operator (, or at Argonne's Educational Programs

Educational Programs
Building 360
9700 S. Cass Ave.
Argonne, Illinois
60439-4845, USA
Update: June 2012
Weclome To Newton

Argonne National Laboratory