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The Chemical Educator

, Volume 6, Issue 6, pp 385–388 | Cite as

Swiss Cheese Fondue: Chemistry in the Kitchen

  • George B. KauffmanEmail author
  • Laurie M. Kauffman
Chemistry and History
  • 25 Downloads

Abstract

Cheese making and fondue making are among the earliest applications of chemistry to biotechnology. The history and chemistry of dairy products, cheese making, and fondue are discussed, and detailed directions for preparation of Swiss cheese fondue are given.

Keywords

Dairy Product Early Application Swiss Cheese Cheese Making Detailed Direction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag New York, Inc. 2001

Authors and Affiliations

  1. 1.Department of ChemistryCalifornia State UniversityFresno, Fresno

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