All American Chemical Society articles
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NewsMicrobes pave way to functional dairy products - and convincing plant-based cheese
Even though cheese has been around for thousands of years, researchers continue to move forward with intriguing new approaches, says the American Chemical Society as it marks National Dairy Month in June.
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NewsChemists share secrets of faster, better kombucha fermentation
Chemists are investigating ways to reliably minimize alcohol, tailor taste profiles and speed up the kombucha fermentation process to help home and commercial producers optimize their funky brews.
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NewsTubing and swimming change the chemistry and microbiome of streams
Scientists have reported preliminary results showing that tubing and swimming can alter the chemical and microbial fingerprint of streams, but the environmental and health ramifications are not yet known.
