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:Wonderful

[thc69]

Perhaps they will investigate the phenomena whereby cream cheese is the exact opposite of expresso. I once tried an expresso, about ten years ago, at Barnes & Noble. Immediately, I set out on a mission to locate some cream cheese. Tragically, I went cream-cheese-less...but I really could have eaten a whole package of it, and it would have made my mouth feel much better.

Re:Wonderful

[kfg]

Obviously they either need to cut funding for this project, or balance it by adding funding for a project to investigate the molecular secrets of lox.

We cannot have a cream cheese/lox molecular secrets gap at taxpayer expense.

KFG

mmm

[cptgrudge]

It's not easy to extract a large plastic syringe that's submerged in a tub of very firm cream cheese, but Mercedes Brighenti performs the task with elegance and precision. The sleeves of her white lab coat are rolled up, her long dark hair is pulled back, and her silver watch is pushed up on her slender arm. Still, the final tug flings little globs of cheese around the university lab - one of only two in the US with a cream cheese research program.

I'm think I'm in love.