Summary: This Sunday, an estimated 58 percent of Americans will order pizza for Super Bowl parties around the country. To celebrate Game Day classics like pizza, cheese dips and nachos, we went to Wisconsin -- the American dairyland that produces 35 percent of the country's cheese -- to find out the chemistry behind cheesemaking. Featured in the video is John Lucey, Ph.D., director of the Center for Dairy Research at the University of Wisconsin-Madison. Lucey explains how food scientists use analytical chemistry techniques to test the levels of fat, protein and flavor compounds in cheese to ensure a tasty, nutritious product. Like the New England Patriots and New York Giants teams on the TV screen, cheese also has to pass "performance tests" — not for its time on the 40-yard dash, but to ensure that cheese has the perfect amount of melt and stretch for those Super Bowl XLVI pizzas and other treats.
