Coagulation of milk, removal of whey and ripening are all required when making cheese and chemistry is involved every step of the way. Michael Tunic, professor of chemistry, will describe the procedure from raw milk to final product at the next Science Café scheduled for Thursday, Oct. 15, from 7 p.m. to 8:30 p.m. at The Hotel Donaldson’s Stokers Basement located at 101 Broadway, Fargo. Titled “Molecules to Mozzarella: The Chemistry of Cheese," the discussion will illustrate the differences between cheese types including the development of the many flavors in cheese.
A fall schedule has been set for upcoming Science Cafés. They are planned for the third Thursday of each month and will be at The Hotel Donaldson’s Stokers Basement. Upcoming titles include “Science Saving Lives: Psychology of Suicide” and “Stem Cells Research: Is it worth it?”
The Science Café is sponsored by the College of Science and Mathematics. For more information, contact Keri Drinka at 1-6131 or email@example.com.