Uploaded July 2026 | Updated September 2026, 2 weeks ago

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This webinar will discuss the science behind the baking of cheese. It will focus on the critical role of the proteins in cheese and their interactions with calcium and other minerals, and how fat is incorporated in the matrix. Furthermore, the critical role of water and its evaporation from cheese during baking will be discussed. A range of cheese varieties will be discussed, including Gouda, Mozzarella and processed cheese.