Reddit reviews The Science of Cheese

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1 Reddit comment about The Science of Cheese:

u/LeoMantys · 8 pointsr/chemhelp

The fat molecules melt from solid to liquid which results in visible beads of melted fat on the surface of the cheese. After a high enough temperature has been reached, the casein protein unfold which permanently changes the cheese - giving the characteristics of melted cheese.

There's more to that in this book... however, I haven't read it... yet! :P

http://www.amazon.co.uk/The-Science-Cheese-Michael-Tunick/dp/0199922306