The vast science of cream cheese

[personaminor]

Time is a total mystery. I spend hours listless at work, waiting to get out. And I wonder where the time goes

Comments

[donkey_hokey]

Uhhhhrrm.

Funny, the date on the article is June 2006, not April 1, 2006. I guess it's for real.

I wonder how the researchers manage to explain their career path while keeping a straight face and without making their audience laugh.

[apostate_96]

By using big words, I'm guessing. Talking about studying the properties of "lactose solids" and the controlled development of "isoelectric states" using "protein-altering acids" carefully controlled by thermal variation. Then, of course, there'd also be the balancing of lipid molecules while avoiding separation and dehydration to avoid oversolidified gels/colloids....

Put anything in enough polysylabic terms and it sounds important. ;}

[apostate_96]

Hey, when there's money involved, people will do just about anything. I'm guessing it's rather challenging, though, in terms of trying to be taken seriously as a scientist in those circumstances.

On the other hand, I'd never realized that the stuff is such a challenge to make well...

vast science of cream cheese

[adjust_56]

it's pretty amazing how much work goes into the process opf trying to perfect or even change the taste.....to think I used to just pel and use, without nary a thought of how finiky it could be.....