How Cheese Came to Exist: A Scientific Investigation
It's no secret that humans love cheese—we buy it in bulk, we add it to everything. But where did cheese come from? How is it actually made? Why DOES Swiss Cheese have holes? Join Hank Green for all the answers to your cheese related questions in this new *cheesy* episode of SciShow!
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Sources:
The Science of Cheese, by Michael H Tunick. Oxford University Press https://global.oup.com/academic/product/the-science-of-cheese-9780199922307?cc=gb&lang=en&
http://www.ncbi.nlm.nih.gov/pubmed/23684037
http://www.patpolowsky.com/pages/cheese_types/biochemistryofcheeseripening.pdf
http://onlinelibrary.wiley.com/doi/10.1002/jssc.200500400/epdf
http://www.listeriosisprevention.com/facts.html
http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(05)65812-6/abstract
http://www.sciencedirect.com/science/article/pii/S0958694602001206
http://bionanotech.uniss.it/wp-content/uploads/2011/09/15-Roncada-Greppi.pdf
http://chemse.oxfordjournals.org/content/34/2/145.long
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2843518/
----------
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
----------
Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to Justin Ove, Accalia Elementia, Kathy & Tim Philip, Kevin Bealer, Justin Lentz, Fatima Iqbal, Thomas J., Chris Peters, Tim Curwick, Lucy McGlasson, Andreas Heydeck, Will and Sonja Marple, Mark Terrio-Cameron, Charles George, Christopher Collins, and Patrick D. Ashmore.
----------
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow
----------
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
----------
Sources:
The Science of Cheese, by Michael H Tunick. Oxford University Press https://global.oup.com/academic/product/the-science-of-cheese-9780199922307?cc=gb&lang=en&
http://www.ncbi.nlm.nih.gov/pubmed/23684037
http://www.patpolowsky.com/pages/cheese_types/biochemistryofcheeseripening.pdf
http://onlinelibrary.wiley.com/doi/10.1002/jssc.200500400/epdf
http://www.listeriosisprevention.com/facts.html
http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(05)65812-6/abstract
http://www.sciencedirect.com/science/article/pii/S0958694602001206
http://bionanotech.uniss.it/wp-content/uploads/2011/09/15-Roncada-Greppi.pdf
http://chemse.oxfordjournals.org/content/34/2/145.long
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2843518/
