“Food Science Experiments: Biochemistry of Milk - Mozzarella Cheese” explores how milk is transformed into mozzarella through a hands-on food science investigation. The video explains milk’s nutrients and composition, including casein, whey, fat, calcium, and phosphorus, then demonstrates how acid, heat, and the enzyme rennet cause coagulation and curd formation. Key biochemistry and chemistry concepts include proteins, enzymes, curds and whey, temperature control, preservation, and stretched-curd cheese production. Step-by-step procedures using vinegar, rennet, a thermometer, cheesecloth, and heating support understanding of scientific processes and observation in laboratory-style cooking. This content aligns well with life science, chemistry, biochemistry, nutrition, and applied science curricula. Part of the "Food Science Experiments" series.