This seven-part series examines processing methods used to bring food to market, from raw material to finished product. Programs include two versions, one hosted by food scientist and professor Lowell Satterlee and another with voice-over narration. In the first program, milk is processed into cheese. Reviews pasteurization (high temperature, short-time), standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation, cutting and draining of the whey, packaging and knitting, cheddaring, adding salt and pressing, and aging the cheese before it is available for sale.
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