"As cheddar cheese matures, a variety of chemical processes take place. The taste of mature cheese is related to the concentration of several chemicals in the final product. In a study of cheddar cheese from the Latrobe Vally of Victoria, Australia, sample of cheese were analyzed for their chemical composition The final concentrations of lactic acid in the 30 samples, as a multiple of their initial concentration, are given below."
There are two comments I have about this problem:
1. WHO EVEN NEEDS TO KNOW THIS MUCH ABOUT CHEESE. I am quite a fan of cheese, let me tell you, but I have never, ever, questioned the chemical processes of maturing cheese, or the chemical composition of the now-matured cheese.
2. This is on page 15 of my textbook. If we continue at this rate, by the end of the year, we will be analyzing changing rate of smelliness of cow poop. Or something along those lines.
