From Chemistry World 29 November 2013. As metal arms twirl across a vat of liquid whose buttery yellow colour hints at its destiny, bacteria, enzymes and proteins are doing their own dance beneath the surface. As a well-washed and sanitised hand reaches in, small particles emerge from the pleasant warmth of this molecular waltz. ‘Our aim is to make world-class cheese,’ explains Mary Quicke, managing director of Quicke’s Traditional, a small dairy based in Newton St Cyres, a village in the south west of England. And although producing the tastiest cheeses is an art, success depends on mastering complex biochemical processes like those in the vat. [MORE]
