The Chemistry of Cheese, Gromit!

Today’s Chem 32 lab was delicious!

We’re extracting casein from aqueous bovine lactiferous nutrient products with glacial acetic acid at elevated temperatures. In other words, We made Queso Fresco!

A couple weeks ago we were doing acids and bases. Tell me that does not look like Science with a capital S!


  1. Megan Flom says:

    Glad to see you’re having fun in school, Lee!

  2. […] few weeks ago in chem class we made cheese. This week we ate some eggs in vitro… eg. we digested eggs with hydrochloric acid and pepsin […]

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