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

[Duhavid]

Move elsewhere?

Science gone amuck again

[alfs boner]

I don't want science genetically engineering my food, I don't want them making meals that can be served 7 years later. I don't want the cancer or other diseases that come with it.

The world has done very well without scientists mucking up our food sources. How many thousands of years have people lived off what the earth grows?

I now see in my grocery store "organic milk", it is priced twice as expensive as the gallon of regular milk. The same thing is in produce, they have organic vegitables. What is this? 20 years ago everything was organic, now only the rich can get normal food. The rest of us must eat crap that has been genetically modified.

sex with a go4t

[Anonymous Coward]

MAKES ME SICK JUST

Re:Not that hard?

[trewornan]

I hear yoghurt is good for yeast infections.