I am not the poster you originally responded to and have no formal background in chemistry. That said, On Food And Cooking: The Science And Lore Of The Kitchen

I am not the poster you originally responded to and have no formal background in chemistry. That said, On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee is the prototypical recommendation for food science basics. The following link is a write-up more specific to processed cheese. https://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html https://www.seriouseats.com/2016/07/whats-really-in-american...