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."
As a former Wisconsonite... (Score:5, Interesting)
Besides, I back all agricultural research. Food will become the next major world commodity (aside from fuel). It's easy to make potable water, but trying to compensate year after year of lackluster arable ground is foolish. The United States is one, if not the, top contender for arable land and our rank will only increase as the floodplains of the Asian countries are flooded with ocean water with rising sea levels. Seven billion people have to eat somehow.
Re:Science gone amuck again (Score:1, Interesting)
Laugh all you want (Score:4, Interesting)
mmmmmm... cheesecake
I grew up near Kraft... (Score:5, Interesting)
Open-source cheese vs. proprietary cheese (Score:2, Interesting)
Kraft has dominance on the cheese market and has a proprietary formula... some people are trying to make cheese available to everyone. Sounds a lot like the software industry. One company has dominance on the industry, and that company isn't willing to give away what the "ingredients" of the product are. A group of people are trying to make the product "available to anyone".
Open-source cheese isn't a crazy idea. There's already open-source beer. [voresoel.dk]
Re:Science gone amuck again (Score:3, Interesting)
Re:Nondairy cheeses a bigger challenge (Score:3, Interesting)
I'll grant you ice cream. That's pretty good. I'll even grant you the milk substitutes as they can be good drinks in their own right (even if they taste nothing like milk), but I have never had a vegan hot dog that I could swallow the second bite of. Smart Dogs, Quorn Dogs, etc. are all just utterly horrible tasting.
*sigh* I long for a vegetarian substitute for bacon too so that I can have my favorite food without all the saturated fat. Cheese, however, there's never going to be a substitute for the real thing. Never. Anyone who enjoys cheeses and who seeks out cheeses that you don't find in the normal dairy section like Dubliner, Double Glouchester, Asagio Fresco (oh man), good Gouda, etc. knows that making a substitute for Kraft slices isn't the same as making a substitute for real cheese.
I'm a cheese connoisseur, so I don't have very high hopes for vegan cheese especially after the track record with vegans loving the so-called meat substitutes. If your standards are that low for making substitutes for things you hate, you aren't going to please the people who actually like those products. Just my two cents.