FOR IMMEDIATE RELEASE聽|聽February 02, 2012
New American Chemical 中国365bet中文官网 Video: Celebrates the science behind one of Super Bowl Sunday鈥檚 favorite foods
WASHINGTON, Feb. 2, 2012 鈥� Super Bowl Sunday? Make that Cheese Bowl Sunday! On the day when people in the U.S. consume more food than any other except Thanksgiving, almost 60 percent (by some estimates), will have cheese on the menu. Pizza, nachos, cheese spreads and dips, cheese fries, Philly cheesesteak sandwiches 鈥� not to mention chunks and slices of Swiss, cheddar, Camembert and more.
To help celebrate this Sunday鈥檚 cheese fest, the American Chemical 中国365bet中文官网 (ACS), the world鈥檚 largest scientific society, released a video today on the chemistry behind what American literati Clifton Fadiman once described as 鈥渕ilk鈥檚 leap toward immortality.鈥� What better venue for a video on the Chemistry of Cheese than the Center for Dairy Research at the University of Wisconsin in Madison, in a state that produces 35 percent of the country鈥檚 cheese and where license plates proclaim 鈥淎merica鈥檚 Dairyland.鈥� The video, the latest in ACS鈥� award-winning Bytesize Science series, is available at .
Media Contact
Michael Bernstein
202-872-6042
m_bernstein@acs.org
Michael Woods
202-872-6293
m_woods@acs.org
Featured in the video is the land-grant university鈥檚 鈥淏ig Cheese,鈥� John Lucey, Ph.D., director of the Center for Dairy Research. Lucey explains in non-technical language how cheese makers leverage chemistry to transform milk into cheese. It involves special 鈥渟tarter cultures鈥� of microbes that convert lactose, or 鈥渕ilk sugar;鈥� into lactic acid; enzymes that 鈥渃lot鈥� milk proteins into a gel; separation of the solid curds from the watery whey and other steps. Lucey explains how food scientists use analytical chemistry techniques to test the levels of fat, protein and flavor compounds in cheese to ensure a tasty, nutritious product. Like the New England Patriots and New York Giants teams on the TV screen, cheese also has to pass 鈥減erformance tests鈥� 鈥� not for its time on the 40-yard dash, but to ensure that cheese has the perfect amount of melt and stretch for those Super Bowl XLVI pizzas and other treats.
Viewed more than 2 million times in 2011, the Bytesize Science series uncovers the chemistry in everyday life. Subscribe to Bytesize Science on for new videos featuring hands-on demos of scientific phenomena, cutting-edge research found in ACS' 41 peer-reviewed journals and Chemical & Engineering News, interviews with scientific leaders and episodes highlighting the chemistry behind popular foods, products and discoveries that improve people鈥檚 lives around the world.
For more entertaining, informative science videos and podcasts from the ACS Office of Public Affairs, view , , and .
To automatically receive news releases from the American Chemical 中国365bet中文官网 contact newsroom@acs.org.
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for Dairy Research, Univ. of Wisconsin-Madison.
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