A Taste for Cheese Additional Information
Find out more about cheeses and how they’re made at www.emoryhealthcare.org/HealthGate/13894.html (Emory HealthCare) and www.foodproductdesign.com/archive/2003/1103AP.html (Food Product Design).
To learn how to make cheese yourself, see http://www.sciencenewsforkids.org/articles/20031126/LZActivity.asp.
Books recommended by SearchIt!Science:
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Food: How We Hunt and Gather It, How We Grow and Eat It, How We Buy and Sell It, How We Preserve and Waste It, and How Some Have Too Much and Others Have Too Little of It — Milton Meltzer
Published by Millbrook Press, 1998.
“Without food, there would be no human beings and no history,” states Milton Meltzer in his intriguing book about food, past and present. Meltzer discusses how farming was “invented” and provides many interesting facts in this flavorful look at the wide world of food. Economic, social, and political issues are raised about food and you will be stounded by all of the information. |
Power Words
bacteria Living things that are made up of single cells, each without a cell nucleus. Bacteria are found in all of the Earth’s environments and usually live off other organisms. Some kinds of bacteria cause disease. Bacteria are members of the group of organisms know as prokaryotes.
culture Living material, such as bacteria or a batch of cells, that is grown in a culture medium so it can be studied or used by scientists.
emulsion A mixture of two liquids in which tiny droplets of the first liquid are mixed throughout the second. Oils can be mixed with water to form emulsions like paint.
enzyme A molecule that helps start or speed up chemical reactions by acting as a
catalyst. Enzymes are proteins and are found in the cells of all plants and animals. They play a part in all body activities, such as digestion and respiration.
protein A molecule that is made up of long chains of chemical compounds called amino
acids
. Living cells are made up largely of proteins. Proteins are an important part of the diet of many animals and are found in foods like meat, cheese, and beans.
Copyright © 2002, 2003 Houghton-Mifflin Company. All rights reserved. Used with permission.