The national online science news magazine The Why Files published a fun and informative story last week about the science of cheese that featured a number of experts from the Wisconsin Center for Dairy Research. To prepare to write the story, the reporter attended a hands-on cheesemaking demonstration in the Babcock Hall Dairy Plant that was part of the Center’s semi-annual cheese technology short course. The story includes a number of photos from that day, including this one of fresh-extruded mozzarella, which he likened to a “white anaconda” in the caption.In the News by email@example.com. Bookmark the permalink.
College of Agricultural & Life Sciences