The Magic of Milk

Join Professor Alan Kelly from the School of Food and Nuitrional Sciences where he explores the how yoghurt, butter and cheese is made and the science behind it.

Many of us add milk to our cereal, spread butter on our bread and enjoy a tasty toasted cheese sandwich but most of us probably haven’t considered the science behind these simple yet very complex products. Luckily, Alan Kelly, Professor of Nutritional Science, has dedicated the past 30 years to understanding more about milk so that we can all understand it better too. You can always eat your experiment.”


Most of us love to drink milk. But how often do we think about the science behind it? It is really fascinating, and Alan Kelly explains why.

Let's make some butter