The Molecular Secrets of Cream Cheese 211
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."
Re:Science gone amuck again (Score:2, Insightful)
Re:Strangely, (Score:2, Insightful)
Nondairy cheeses a bigger challenge (Score:3, Insightful)
Re:Science gone amuck again (Score:5, Insightful)
Re:Science gone amuck again (Score:4, Insightful)
Not even close. The use of synthetic pesticides disqualifies an item from being organic. Some of the pesticides that they were spraying on your food 20 years ago are now banned because they were found to be unsafe.
They'll probably end up banning some of the current genetic modifications if and when they find problems with it, but that doesn't mean that 20th century agriculture was especially safe. (And prior to the 20th century, there were major health risks in the food supply from natural causes like bacterial contamination. There has never been a safe food utopia.)
Re:Wonderful (Score:5, Insightful)
What sets us apart from the apes is our drive to seek knowledge purely for the sake of knowing it. What sets the US apart from many other nations is our willingness to fund science in all its forms, whether or not a given research projects produces something whose value can be measured in dollars and cents.
Re:Wonderful (Score:5, Insightful)
Yeah, WTF? When has learning anything about organic chemistry prove useful?
Re:Wonderful (Score:2, Insightful)
Just had to correct that little typo.
Re:Make your own mascarpone! (Score:1, Insightful)
Re:Science gone amuck again (Score:5, Insightful)
Really you couldn't be more wrong. They may not have called themselves scientists, but farmers have been selecting crop products basesd on traits for millenia. Do you know what we call corn now looked like before domestication? It's thought to have been derived from teosinte [wikipedia.org]. We've been engineering foods for thousdands and thousands of years. You find one kernel on the plant, grow a few, look for the ones with 2 kernels, and so on. Hell, breadfruit which is found throughout polynesia and micronesia used to reproduce sexually. The current plants are now pretty much all derived from parts of a few original plants and they now rarely, if ever, produce any seeds. To imply that genetic engineering is new is pure and utter garbage. We're simply doing it in a more directed manner now with better tools. Will there be unseen health effects? Sure! In fact, I wouldn't be surprised if there are recalls on crops down the line. Is what we're doing now any less natural, I don't think so.
Troll? (Score:2, Insightful)
I am so glad that tax dollars extorted from me are being spent on such important projects. Thanks Uncle Sam!
I wonder if you meant this in humour and were completely overlooking the Open Source bias of slashdot.
Here's another way to look at it:
The government funds are going into something which will be released to the public.
Rather than: The government funded collegiate research will become proprietary to the University of Wisconsin, which will then lease out the rights to dairy producers the patented processes of precisely producing Cream Cheese.
I think I'm find with government funded public domain knowledge. Doesn't appear you are at all. Care to clarify?
Simiar to Open Source? (Score:2, Insightful)
Re:Security Through Obscurity Fails Yet Again (Score:3, Insightful)