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Unformatted text preview: 2. If you had to describe in chemical terms, what happens when you make cheese? 3. How does the process of making cheddar cheese differ from what we did? 4. What is the "blue" in blue cheese? 5. What are the health benefits of cheese? 6. Why did we not make cheddar cheese?...
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This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.
- Spring '04