Unformatted text preview: 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?...
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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