The Molecular Secrets of Cream Cheese

Roland Piquepaille writes "The June issue of Wired Magazine carries a story about one of the two university labs in the U.S. dedicated to cream cheese research. This one is -- where else? -- in Madison, Wisconsin, where researchers are exploring the molecular mysteries of cream cheese. You may not know, but this cheese is tricky to produce because the acid-secreting bacteria used to coagulate the milk need to be killed at the right time. The researchers are now writing a guidebook about the secrets of cream cheese, a book which will be available to anyone, in a process similar to the open source movement for software. For more information, please read the entertaining article of Wired magazine, 'Schmear Campaign' or this summary to discover little-known facts about cream cheese."

Comments

Re:Nondairy cheeses a bigger challenge

[0racle]

Grow a backbone and eat some real cheese. Not tofu crap, not whoknowswhyitscream cheese crap.

And eat that damn burger. There's kids starving in Japan damnit and you're going to turn your nose up at an American delicacy. For shame.