The Homogenous History of Processed Cheese
“Processed cheese” probably conjures visions of those cellophane-wrapped slices from lunchbox days. But it was originally dreamed up by inventor James L. Kraft as a way to keep blocks of cheese fresh on his Chicago cheese wagon. And it’s not a uniquely American invention—Europeans, too, were experimenting with cheese processing at the same time. Lloyd Metzger, a dairy scientist at South Dakota State University, unwraps the history of processed cheese, and the simple chemistry that DIY chefs can use to make it at home.
Plus, this week Wisconsin hosted the World Championship Cheese Contest, where 2,959 cheeses from 23 countries and 31 states competed for first place. We sent Wisconsin Public Radio producer Christie Taylor along with Metzger to give us an inside taste of how professionals sample and judge cheese.
Lloyd Metzger is a Professor and the Alfred Chair in Dairy Education at South Dakota State University in Brookings, South Dakota.
IRA FLATOW: This is Science Friday. I’m Ira Flatow. If you heard our show last week, you know that we’re celebrating the science of cheese. Oh, we love cheese. I certainly do. From the gooey, the viscous physics of melted mozzarella, to the microbial mayhem behind your favorite fermented flavors, it’s our spotlight this month, with lots of stories for you to nibble on. And you can find it at sciencefriday.com/cheese.
So, what better way to celebrate than a trip to– where else– the world championship cheese contest. That championship happened this week in, of course, Madison, Wisconsin. And the judges had to taste nearly 3,000 different cheeses, from 23 countries and 31 states. Christie Taylor of Wisconsin Public Radio tagged along with the judges on their tasting tour.
LLOYD METZGER: So, my name’s Lloyd Metzger, I’m a professor at South Dakota State University.
TIM CZMOWSKI: Tim Czmowski and Tim Cheese-mouski, is what my alias is.
CHRISTIE TAYLOR: All right. So walk me through what you do to sample this cheese.
LLOYD METZGER: So, you need a device called a trier. That’s what I’ve got my hands. Basically a curved, stainless steel knife essentially. And since we’ve got a 40 pound block, we have to try to get a representative sample of that cheese. So in the middle of the cheese, I’ll push the trier through. And what it’s going to allow me to do is remove a plug of cheese. Go ahead and smell that. You should get a nice–
CHRISTIE TAYLOR: That is a really strong cheddar smell.
LLOYD METZGER: Now, you’ll take the plug, and one of the first things you do is look for any cracks in the cheese, or any holes in the cheese, that would be an indicator of gas development because we don’t expect that in this cheese variety. In Swiss, we’d want a whole bunch of holes in there. The next thing we’re going to do is bend it. And we want it to bend and then tear before it actually breaks, and not snap. And it did that really well. So really an ideal texture for this cheese. And we’ll take a piece of cheese and we’ll squeeze it. And I want to squeeze it four times and see if it goes into a ball. And if it goes into a ball and doesn’t fall apart, it’s considered an ideal texture.
TIM CZMOWSKI: Before you even taste it, you’ve already felt it and have a bit of a relationship with what it’s probably going to taste like.
LLOYD METZGER: You’ve already got this opinion that you’re starting to form. Sometimes you’re very disappointed when you finally put it in your mouth, when things have looked really good up to that point.
CHRISTIE TAYLOR: So we’ve been talking about putting the cheese in our mouths, why don’t we do that?
TIM CZMOWSKI: You put the cheese in the back your mouth, along the sides of your tongue. You look for bitterness, you look for acid, you look for fruity, fermented, unclean flavors, sanitizer, all of those things. And there’s a hundred other flavors that you could look for. After you’ve worked it into a ball, now you’re starting to warm it up and that’ll actually help you detect the fine flavors. Some of the volatiles will come out.
LLOYD METZGER: And with this cheddar, it’s so clean. It’s got that mild, cheesy, nutty note, but then there’s no bitterness, there’s no excessive salt. Is just a very smooth, clean aftertaste, in a cheddar cheese, which is very desirable.
CHRISTIE TAYLOR: You just spit out that piece of cheese, Lloyd.
LLOYD METZGER: That’s the crime in all this, is you have to spit all the cheese out. You don’t actually get to eat any of it. And you do that because, if you follow the cheese, that’s all you’re going to taste for the next several cheeses as you try to evaluate them. So you spit the cheese out, wash your mouth out several times, and then you can go on to the next sample.
ANNOUNCER: All right. The finalists– the final two of the sweet 16. It is the surface mold ripened sheep’s milk–
There you go. That I was Christie Taylor of the WPR, with cheese judges Tim Czmowski and Lloyd Metzger. And if you’re wondering what cheese won the championship, well, I’m going to have Professor Metzger tell us himself all about it. He truly a jack of all trades. He joins us from South Dakota Public Broadcasting today, welcome to Science Friday.
LLOYD METZGER: Thank you.
IRA FLATOW: Are there enough cheese puns to go around for everything?
LLOYD METZGER: It has not “Oc-CURD” to me that they’re done yet. Did you catch that one?
IRA FLATOW: I did. Got a whole bunch in once. You’ve been practicing.
LLOYD METZGER: Yeah. No “whey”. You really shouldn’t encourage me because I just keep going.
IRA FLATOW: Well, don’t be afraid because we’re open to that. Well tell us, who won the cheese championship this year.
LLOYD METZGER: The Grand Champion cheese was a smear ripened hard cheese from Roth, USA. So it was a very unique cheese, and a cheese that’s very difficult to make. So when it’s a smear ripened cheese, you’re going to put a smear consortium of bacteria on the surface of that cheese that’s going to provide unique flavor. When it’s a hard cheese, it’s similar to what you would think of a Parmesan cheese. So it has some very nutty, unique flavors.
And then it’s in a category there called alpine cheeses, where you like to have a particular feed for the cows that produce the milk to make the cheese, that provides kind of a floury taste to the cheese. So you have this whole combination of flavors from the smear ripened, from the milk source, and then from the organisms that were used to make that cheese. And you get this floury, nutty, slightly rancid combination of flavors that’s really a nice bouquet of flavors, and really almost hard to describe.
IRA FLATOW: Send some over would you?
LLOYD METZGER: I’ll get right on it.
IRA FLATOW: One of the things that you’ve written about, and one of the reasons we first got in touch with you was to find out what exactly is processed cheese? We’ve seen it on so many ingredients, we’ve seen it as cheese food, processed– give us the summary. What is processed cheese? What’s the difference?
LLOYD METZGER: The age old question. I really wish I could simply answer that, but it really gets down to the details of, is it really processed cheese and what category is it? So I would love it if consumers would go to the grocery store and actually read what it says on their labels. And you’ll see terms like pasteurized processed cheese, pasteurized processed cheese food, pasteurized process cheese spread, and pasteurized process cheese product. And all of those products will be in the same category in the store. They’ll look very much alike. But the ingredients and how those cheeses were made will vary dramatically. So it’s a really hard question to answer.
IRA FLATOW: Well, people get the impression that it’s sort of synthetic.
LLOYD METZGER: Yeah. And that’s clearly not the case. So, when you make a processed cheese, you actually start with a natural cheese. And actually, this goes back to the early 1900s, J.L. Kraft– and I’m sure you recognize the Kraft name– had a cheese cart that he would take around Chicago and sell cheese. And his cheddar cheese that he was using would spoil. And so he started to pursue a technique where he could pasteurize the cheese, that would allow him to have it for an extended period and it wouldn’t immediately spoil. And that’s kind of where processed cheese started in America.
At the same time in Switzerland, they were starting to make fondues. And if you took certain types of cheese and added a particular type of wine to the cheese, you would make a very nice, smooth, creamy, fondue-type cheese that was the earliest processed cheeses that were being developed in Europe at the time. So bottom line, to make a processed cheese, you need to start with a natural cheese, and then you have to add some type of ingredient called an emulsifying salt. And that can be something as simple as a wine or a lemon juice and some baking soda. Because basically what you need is a chelator that will bind the calcium and cause this cheese to actually form a nice smooth, velvety, creamy texture.
And I guess I’ll try to explain it with a picture. So, everybody’s had spaghetti, and you can imagine a bowl of spaghetti were all the strands are interacting with each other. It’s in a great big pile in a bowl. You got that picture in your head?
IRA FLATOW: I got it. I’m eating it, but I got it.
LLOYD METZGER: Now, what we do when we add an emulsifying salt, is we make all those strands of spaghetti unravel and be individual strands. And when we do that and unravel all those strands, those strands will actually interact with any fat and any water that are present in that cheese, and then the cheese will no longer leak oil, and it won’t have water that comes out of it. And with a little mixing and heating, you very make this very nice smooth, creamy product. So that’s basically what you do when you’re making processed cheese.
IRA FLATOW: So what I’m hearing is that cheese is processed milk to begin with, right, so you’re just processing it a little differently?
LLOYD METZGER: Exactly. And it’s really about extending the shelf life of the product. That’s why processed cheese was developed, was trying to get cheese to stop where it was. Because everybody knows this, if you take a cheese and put it in your refrigerator, it’s alive. And it keeps changing over time. And the characteristics of that cheese rapidly change over time. And it can be a good change, if it’s a very nice aged cheddar, or it can spoil in your refrigerator. So processed cheese was designed to try to arrest and stop that ripening process.
IRA FLATOW: Let’s talk a little bit about cheese chemistry and food, for example. American cheese melts so well on a burger, but why doesn’t cheddar melt like that? What’s going on there?
LLOYD METZGER: OK. So when you make cheddar cheese, you use an enzyme to form the coagulum that produces that curd, and it very loosely entraps the milk fat that’s present in the milk. And so, when you heat that product up, the fat actually leaks out of the cheese and you get this kind of oily, gloppy mess that you get with a natural cheese like cheddar. With a processed cheese, we took those spaghetti strands and deaggregated them, took them all apart, and now they hold onto that water and fat, and make it very smooth and creamy. Just like you would if you made a cream sauce on a stove top.
IRA FLATOW: And then you have cheeses, like fontina, that aren’t processed, right?
LLOYD METZGER: Correct. And if you get the cheese to ripen to exactly the right amount and have the right level of the protein being broken down, it will actually make a smooth and creamy cheese. But you have to have the age of the cheese exactly right, and it’ll only do it for a short period of time. With processed cheese, we give it that heat treatment and then it’s going to stay that way for a much longer period of time.
IRA FLATOW: Now, I understand that it’s actually not that hard to make melty nacho cheese without it separating into an oily mess. And this is something that people can try at home.
LLOYD METZGER: Yeah. Just go buy some mild cheddar cheese, or even a medium cheddar cheese, and put that on a saucepan on your stove top. Add some water to it, and then also add some lemon juice and a little bit of baking soda. And just stir it up with a whisk, and you’ll get this very smooth, creamy product. If you want to be thinner, add a little bit more water to it. And you can really get your nice nacho cheese sauce at home.
IRA FLATOW: And in fact, we have a recipe at sciencefriday.com/nachocheese on our website. And while we’re on the subject of American cheese– I asked about it before melting on a burger– is there really any fundamental difference between a mild American cheddar and something like a Jack?
LLOYD METZGER: Yeah. You will use a slightly different make procedure and different cultures to produce those two cheeses. And then they’ll have a different moisture content as well. So you use a slightly different bacteria, slightly different manufacturing process to change the composition of that cheese.
IRA FLATOW: If anybody has any questions about cheese they want to get in in the last few minutes, our phone number, phone lines are open, 8-4-4-7-2-4-8-2-5-5. 8-4-4-S-C-I-T-A-L-K. 4 Do you have a favorite cheese of your own?
LLOYD METZGER: I have– that’s like asking if one of my children is my favorite.
IRA FLATOW: I know, I was going to preface that with that exact phrase.
LLOYD METZGER: So, I like several of them equally well. So I really like a very highly aged cheddar cheese, just because I’ve done so much research on them over the years. I actually had a cheese that I made when I was in graduate school, 25 years ago, that I carried with me from University to University, until it was 15 years old. And that was quite a good cheese by them. But I also like blue cheese as well.
IRA FLATOW: When you had that tour of the contest, what happens to all those cheeses? I mean, are they just available there? Can we get them? What happens to them?
LLOYD METZGER: So, there is the top 16 cheeses in the contest actually are auctioned to raise money for scholarships for students that are in various food and dairy science programs in the United States. Then the remaining portion of the cheeses are actually donated to a food pantry in Madison, Wisconsin.
IRA FLATOW: And is there a wrong way to eat cheese?
LLOYD METZGER: No.
IRA FLATOW: I, mean should you let it all come to room temperature? It’s like, I’m going to go into your dairy subjects like ice cream, they say you should let it melt a little bit so it doesn’t freeze your taste buds, you can get the flavor of the– is the same thing with cheese?
LLOYD METZGER: Well, no. Cheese, it’s nice if it’s warmed up a little bit toward room temperature, but your mouth is going to continue to warm it up. The big thing is to don’t be the typical American pig and chew it twice and swallow it. You’ve got to give it a little bit of time in your mouth and let that product melt. It really is good to breathe a little bit because actually some of the flavors will go up retro-nasally, and you’ll actually get a better sense of the cheese if you breathe in a little bit.
IRA FLATOW: Yes. Keep breathing. Talking with Lloyd Metzger, The Cheese Baron. He’s professor in the dairy education department, South Dakota State University in Brookings, on Science Friday, from PRI, Public Radio International. What question do you get most about cheese?
LLOYD METZGER: The one you just asked, what’s your favorite cheese. And then the second one really is about processed cheese. Is it really cheese? I mean, you can go on YouTube and watch videos about fake cheese, and people really wonder what’s in it.
IRA FLATOW: Right. All right. Let’s go to the phones. John now, he’s got a question for you. Go ahead. Welcome to Science Friday. Let’s– come on. We lost him. All right. Let’s go to Lori in Malden, Massachusetts. Hi Lori.
IRA FLATOW: Hey there.
CALLER: Thanks for taking my call. Conversation was very interesting, and I wanted to ask how it could apply to macaroni and cheese, by trying to use real cheddar cheese comes out grainy usually.
LLOYD METZGER: Yes, exactly.
IRA FLATOW: How do you do it? What’s the secret?
LLOYD METZGER: So, the cheese used in macaroni and cheese really needs to be a processed cheese to not have that grainy texture. So if you wanted to do that, you could follow that nacho cheese recipe that’s on the website, and then use that cheese in macaroni and cheese. But if you use just a straight cheddar, you’ll get a very gloppy, oily product that really doesn’t have that desirable velvet, melty characteristic that you’re after in your macaroni and cheese.
IRA FLATOW: What, Doctor Metzger, is the holy grail for cheese scientists?
LLOYD METZGER: Well, 10 to 15 years ago it was could we make cheese that had less fat in it and less salt in it, and still taste good? And why would you want to do that, first of all.
IRA FLATOW: My question exactly.
LLOYD METZGER: It tastes so wonderful. But really, the holy grail of cheese is trying to get the flavor that you want every time. So there’s so many steps that go into the cheese manufacturing process, and the ripening stages, that if you screw any one up, it will magnify any bad flavors that you have and negate all the good flavors in that cheese. So, if there was a way to more consistently get the flavor that you want, every time, it’d sure make cheese manufacturers happier, and I think consumers too because they’d more likely get the cheese that they want every time.
IRA FLATOW: If you wanted to try cheese making at home, what would be the easiest, best way to learn?
LLOYD METZGER: The easiest, best way is to probably do– you could do a fresh mozzarella type cheese that you can stretch, and then make fresh mozzarella balls out of. That’s an easy cheese to make, and you can use lemon juice as your acidulant, to actually help coagulate the milk. So a pretty easy one to do is mozzarella.
IRA FLATOW: I’m glad you brought that up because we have that on our website. We actually visited a great mozzarella cheese maker in the Bronx, and so it’s up on our website at sciencefriday.com/cheese. Yeah. And this gentleman we had was putting his hand in boiling water for 30 years, pulling them up–
LLOYD METZGER: Yes. You need to be a really old Italian with these ready red hands. When I do it, I put rubber gloves on because I’m a sissy from South Dakota.
IRA FLATOW: Well, your Wisconsin people appreciate hearing that, I’m sure. All the cheese makers. Well, thank you very much for taking time to be with us. Give me a pun to end with. What your best pun?
LLOYD METZGER: My best pun. I’ll tell you a cheese joke, I guess.
IRA FLATOW: Quickly.
LLOYD METZGER: There was an explosion in the French cheese factory. What was left?
IRA FLATOW: I give up.
LLOYD METZGER: “De-BRIE”
IRA FLATOW: Oh. I love it. All right, everybody’s heard that one for this evening. Lloyd Metzger, a pun artist, is Professor in the Alfred Chair in Dairy Education at South Dakota State University in Brookings.
Historia ya Homogenous ya Processed Cheese <unk> Processed cheese <unk> pengine conjure maono ya wale cellophane-wrapped slices kutoka lunchbox siku. "Kama ilivyoelezwa hapo juu, ""Kufanya"" ni njia ya James L. Kraft ya kuweka bidhaa za jibini safi kwenye gari lake la Chicago." Na si uvumbuzi wa pekee wa Marekani - Wazungu, pia, walikuwa wakijaribu usindikaji wa jibini wakati huo huo. Lloyd Metzger, mwanasayansi wa maziwa katika Chuo Kikuu cha Jimbo la South Dakota, anaelezea historia ya jibini iliyotengenezwa, na kemia rahisi ambayo wapishi wa DIY wanaweza kutumia kuifanya nyumbani. Wisconsin ilishiriki katika mashindano ya World Cheese Championship, ambapo aina 299 za jibini kutoka nchi 23 na majimbo 31 yalishindana kwa nafasi ya kwanza. Mtayarishaji wa redio ya umma ya Wisconsin, Christie Taylor, na Metzger walitoa maoni yao juu ya jinsi ya kuunda na kuunda bidhaa za ndani. Lloyd Metzger ni Profesa na Mwenyekiti wa Alfred katika Elimu ya Maziwa katika Chuo Kikuu cha Jimbo la South Dakota huko Brookings, South Dakota. "Kama ilivyoelezwa hapo juu, ""Science Friday"" ni siku ya sayansi." Mimi ni Ira Flatow. Kama ulisikia show yetu wiki iliyopita, unajua kwamba sisi ni kusherehekea sayansi ya jibini. Oh, tunapenda jibini. Bila shaka ninapenda. Kutoka kwa gooey, fizikia ya viscous ya mozzarella iliyomwagika, hadi machafuko ya vijidudu nyuma ya ladha yako ya kupendwa ya kuchemshwa, ni mwangaza wetu mwezi huu, na hadithi nyingi kwa ajili yenu kuonja. Unaweza kupata habari zaidi kuhusu ScienceFriday.com na ScienceFriday.com. Kwa hiyo, ni njia gani bora ya kusherehekea kuliko safari ya <unk> wapi pengine <unk> mashindano ya jibini ya ubingwa wa dunia. Mashindano hayo yalifanyika wiki hii huko Madison, Wisconsin. Kwa mujibu wa ripoti hiyo, waamuzi walipaswa kuonja jibini 3,000 kutoka nchi 23 na majimbo 31. Christie Taylor wa Wisconsin Public Radio alijiunga na majaji katika ziara yao ya kuonja. Jina langu ni Lloyd Metzger, na ninafanya kazi katika Chuo Kikuu cha Jimbo la South Dakota. Tim Chalmers, ambaye pia ni mwandishi wa vitabu, ni mwandishi wa vitabu na mwandishi wa vitabu, na pia ni mwandishi wa vitabu. Chris Taylor: Okay. Kwa hiyo niambie jinsi unavyojaribu jibini hili. "Lloyd Metzger: ""Kuna kitu kinaitwa ""trier.""" Hiyo ni nini mimi got mikono yangu. Kwa mfano, ni kisu cha chuma cha pua, ambacho ni kisu cha chuma cha pua. Kwa kuwa sisi ni katika kundi la watu wa 40 na zaidi, tunahitaji kuwa na mfano wa kawaida wa bidhaa zetu. Kwa hiyo katikati ya jibini, nitaingiza kichocheo. Na nini ni kwenda kuruhusu mimi kufanya ni kuondoa kuziba ya jibini. Endelea na kunusa kwamba. Unapaswa kupata nzuri <unk> CHRISTIE TAYLOR: Hiyo ni kweli nguvu cheddar harufu. "Lloyd Metzger: ""Kuna kitu ambacho tunapaswa kufanya ni kuangalia kwa ajili ya ufa katika jibini, ambayo inaweza kuwa kiashiria cha maendeleo ya gesi, kwa sababu hatutarajia kwamba katika aina hii ya jibini.""" Katika Uswisi, tungependa kundi zima la mashimo huko. Jambo la pili tutakalofanya ni kuigeuza. Tunataka kuifunga na kuivunja kabla ya kuvunjika. Na ilifanya hivyo vizuri sana. Kwa hiyo, ni texture bora kwa ajili ya jibini. Na tutachukua kipande cha jibini na tutachoma. Naomba nifanye hivyo mara nne na kuona kama kuna kitu kinachotokea. Na ikiwa inakwenda katika mpira na haipunguki, inachukuliwa kuwa muundo bora. TIM CZMOWSKI: Kabla hata ya ladha yake, umehisi tayari na kuwa na kidogo ya uhusiano na nini ni pengine kwenda ladha kama. LLOYD METZGER: Tayari umepata maoni haya ambayo unaanza kuunda. Wakati mwingine wewe ni tamaa sana wakati wewe hatimaye kuweka katika kinywa chako, wakati mambo wameonekana kweli nzuri hadi hatua hiyo. CHRISTIE TAYLOR: Kwa hiyo tumekuwa tukizungumza juu ya kuweka jibini kinywani mwetu, kwa nini tusifanye hivyo? "TIM CZMOSKI: ""Kuna wakati wa kuweka jibini nyuma ya mdomo wako, kando ya ulimi wako." Kwa hivyo, kwa sababu ya uchungu, unatafuta asidi, matunda, ladha mbaya, na vitu vingine. Na kuna ladha nyingine mia moja ambazo unaweza kutafuta. Baada ya wewe've kazi ni katika mpira, sasa wewe're kuanza joto juu na kwamba'll kweli kukusaidia kugundua ladha nzuri. Baadhi ya volatiles itatokea nje. LLOYD METZGER: Na na hii cheddar, ni safi sana. Ina hiyo sauti laini, ya jibini, ya karanga, lakini hakuna uchungu, hakuna chumvi kupita kiasi. Kwa sababu ya ladha yake ya kawaida, ladha ya cheddar ni nzuri sana. "Kama vile ""Kichwa cha Jiji"" kinavyoonekana, Lloyd anaonekana kama mchezaji wa mpira wa miguu." LLOYD METZGER: Hiyo ni uhalifu katika yote haya, ni wewe kuwa na kutapika jibini wote nje. Wewe si kweli kupata kula yoyote ya hayo. Na unafanya hivyo kwa sababu, kama wewe kufuata jibini, kwamba ni wote wewe ni kwenda ladha kwa ajili ya jibini kadhaa ijayo kama wewe kujaribu kutathmini yao. Baada ya kupumua jibini, kunaweza kuosha kinywa mara kadhaa na kisha kuendelea na sampuli inayofuata. Mtangazaji: Sawa. Washindi wa mwisho <unk> wawili wa mwisho wa Sweet 16. Ni uso mold kukomaa maziwa ya kondoo <unk> Kuna wewe kwenda. Christie Taylor, mwandishi wa habari wa WPR, na Tim Czymowski, mwandishi wa habari wa WPR. Na kama wewe ni kujiuliza nini jibini alishinda ubingwa, vizuri, mimi nina kwenda kuwa na Profesa Metzger kutuambia mwenyewe yote kuhusu hilo. Yeye ni kweli jack ya biashara zote. "Kama mjumbe wa South Dakota Public Broadcasting, ""Sisi ni pamoja na wewe"" katika kipindi cha Science Friday." Lloyd Metzger: Asante sana. Je, kuna puns za jibini za kutosha kwenda kwa kila kitu? LLOYD METZGER: Haijawahi <unk>Oc-CURD<unk> kwangu kwamba wamefanya bado. Je, wewe kukamata kwamba moja? I.R.A.F. - I'm not sure. I got kundi zima katika mara moja. Umekuwa ukifanya mazoezi. Lloyd Metzger: Ndio. Hapana <unk>whey<unk>. Wewe kweli haipaswi kunitia moyo kwa sababu mimi tu kuendelea kwenda. IRA FLATOW: Naam, usiwe na hofu kwa sababu sisi ni wazi kwa hilo. Kwa hivyo tuambie, ni nani alishinda ubingwa wa jibini mwaka huu. LLOYD METZGER: Grand Champion jibini ilikuwa smear kukomaa jibini ngumu kutoka Roth, USA. Kwa hiyo ilikuwa jibini ya kipekee sana, na jibini ambayo ni vigumu sana kufanya. Kwa hiyo wakati ni jibini iliyokomaa, utaweka ushirika wa bakteria kwenye uso wa jibini hiyo ambayo itatoa ladha ya kipekee. Wakati ni jibini ngumu, ni sawa na nini unaweza kufikiri ya jibini Parmesan. Kwa hiyo ina ladha ya karanga sana, ya kipekee. "Kama ilivyo kwa ""Alpine cheese"" ambayo ni chakula cha ng'ombe wanaotengeneza maziwa, ni bora kwa ajili ya chakula cha ng'ombe." Kwa hivyo, hii ni mchanganyiko wa ladha kutoka kwa mchuzi uliokomaa, kutoka kwa chanzo cha maziwa, na kisha kutoka kwa viumbe vilivyotumiwa kutengeneza jibini. Na unapata hii unga, nutty, kidogo rancid mchanganyiko wa ladha kwamba ni kweli bouquet nzuri ya ladha, na kweli karibu vigumu kuelezea. I.R.A. - Nenda kwa baadhi ya watu, tafadhali. LLOYD METZGER: Mimi itabidi kupata haki juu yake. "Mmoja wa watu ambao wamekuwa wakijaribu kuwasiliana na ""mwenyeji"" wa bidhaa hii ni ""mwenyeji"" wa jibini iliyotengenezwa." Tumekuwa kuonekana juu ya viungo hivyo wengi, tumekuwa kuonekana kama chakula jibini, kusindika - kutupa muhtasari. Ni nini jibini iliyotengenezwa? Tofauti ni nini? Lloyd Metzger: Swali la zamani. "Ningependa tu kujibu swali hili, lakini ni muhimu kujua kama ni ""cheese processed"" au ""processed cheese.""" Kwa hivyo, ningependa watumiaji wa bidhaa zao waende kwenye duka la vyakula na kusoma kile kinachotajwa kwenye lebo. Na utaona maneno kama vile cheese processed pasteurized, pasteurized processed cheese chakula, pasteurized mchakato cheese kuenea, na pasteurized mchakato cheese bidhaa. Bidhaa zote hizo zitakuwa katika jamii moja katika duka. Watakuwa na sura sawa sana. Lakini viungo na jinsi jibini hizo zilivyotengenezwa vitatofautiana sana. Kwa hiyo ni swali gumu sana kujibu. IRA FLATOW: Naam, watu kupata hisia kwamba ni aina ya synthetic. Lloyd Metzger: Ndio. Na ni wazi kwamba sivyo ilivyo. Kwa hivyo, wakati wa kutengeneza jibini, unapaswa kuanza na jibini ya asili. Kwa kweli, hii ni ya kwanza katika miaka ya 1900, na inaonekana kuwa ya kwanza. Kraft - na nina hakika unatambua jina la Kraft - alikuwa na gari la jibini ambalo alienda nalo kuzunguka Chicago na kuuza jibini. Na jibini yake ya cheddar ambayo alikuwa akitumia ingeharibika. Alianza kutafuta mbinu ya kupasterize jibini ili liweze kuhifadhiwa kwa muda mrefu bila kuharibika. Na hiyo ni aina ya ambapo jibini kusindika ilianza katika Amerika. Wakati huohuo, nchini Uswisi, walikuwa wakianza kutengeneza fondue. "Kama ungechukua aina fulani ya jibini na kuongeza aina fulani ya divai kwenye jibini, ungepata jibini nzuri sana, laini, laini, la aina ya fondue, ambayo ilikuwa jibini ya mapema zaidi iliyotengenezwa ambayo ilikuwa ikiendelezwa huko Ulaya wakati huo. """ Kwa hivyo, kwa sababu ya ubora wa bidhaa, ni muhimu kuanza na jibini ya asili na kuongeza mchanganyiko wa chumvi ya emulsifier. Hii inaweza kuwa kitu rahisi kama vile divai au maji ya limao na soda ya kuoka. Kwa hivyo, kwa sababu ya chela, chela inaweza kuunganisha calcium na kuunda texture laini, laini, laini. Na nadhani nitajaribu kueleza kwa picha. Kwa hiyo, kila mtu alikuwa na spaghetti, na unaweza kufikiria bakuli la spaghetti ambapo nyuzi zote zinaingiliana na kila mmoja. Ni katika rundo kubwa kubwa katika bakuli. Je, una picha hiyo kichwani mwako? I'm not sure if I'm going to be able to do it. (Ninajua ninaweza kufanya hivyo) Mimi nina kula, lakini mimi got ni. "Kama ilivyoelezwa hapo juu, ""kuongeza chumvi ya emulsifier"" ni njia ya kuondoa spaghetti na kuifanya iwe na nyuzi mbili." Wakati wa kuondoa nyuzi hizo, nyuzi hizo zinaingiliana na mafuta na maji yaliyomo kwenye jibini, na hivyo jibini haitoi mafuta tena. Kwa kuchanganya kidogo na kupasha joto, unaweza kupata bidhaa nzuri, laini na laini. Kwa hiyo hiyo ni nini wewe kufanya wakati wewe ni kufanya jibini kusindika. "Kama unavyojua, ""kinywaji"" ni bidhaa ya maziwa ya kusindika, na kwa hivyo, kwa kweli, ni bidhaa ya maziwa ya kusindika." LLOYD METZGER: Hasa hivyo. Na ni kweli kuhusu kupanua maisha ya rafu ya bidhaa. Hiyo ndiyo sababu jibini iliyotengenezwa ilitengenezwa, ilikuwa kujaribu kupata jibini kuacha ambapo ilikuwa. Kwa sababu kila mtu anajua hii, kama wewe kuchukua jibini na kuweka katika friji yako, ni hai. Na inabadilika-badilika kadiri wakati unavyopita. Na sifa za jibini hilo hubadilika haraka kadiri wakati unavyopita. Na inaweza kuwa mabadiliko mazuri, kama ni cheddar nzuri sana ya umri, au inaweza kuharibika katika friji yako. Kwa hiyo, jibini iliyotengenezwa iliundwa ili kujaribu kuzuia na kuzuia mchakato huo wa kukomaa. "Kama vile, ""Hebu tuzungumze kidogo juu ya kemia ya jibini na chakula.""" Jamu ya Marekani huyeyuka vizuri sana kwenye burger, lakini kwa nini cheddar haiyeuki kama hiyo? Ni nini kinachoendelea huko? Lloyd Metzger: Ok. Kwa hiyo unapofanya jibini la cheddar, unatumia enzyme kuunda coagulum ambayo hutengeneza curd hiyo, na hufunga kwa urahisi mafuta ya maziwa ambayo yapo katika maziwa. Kwa hivyo, wakati wa kupasha mafuta, mafuta huingia ndani ya jibini na kupata aina hii ya mafuta, mchanganyiko wa gloppy, ambayo hupata na jibini la asili kama cheddar. Kwa mfano, kama mchuzi wa spaghetti, unaweza kuunganisha vipande vya spaghetti na kuunganisha vipande vya spaghetti, na kwa hivyo kuunganisha vipande vya spaghetti na kuunganisha vipande vya spaghetti na kuunganisha vipande vya spaghetti. Kama vile ungefanya kama ungefanya mchuzi wa cream juu ya jiko. "Kama vile ""Fontana"" (Fontana) ni aina ya jibini ambayo haijashughulikiwa." LLOYD METZGER: Ndiyo. Ikiwa unakamilisha kukomaa kwa kiwango sahihi cha protini, basi jibini itakuwa laini na laini. Lakini lazima uwe na umri wa jibini sahihi kabisa, na itafanya hivyo kwa muda mfupi tu. Pamoja na jibini kusindika, sisi kutoa kwamba matibabu ya joto na kisha ni kwenda kukaa hivyo kwa muda mrefu zaidi ya muda. IRA FLATOW: Sasa, mimi kuelewa kwamba ni kweli si kwamba vigumu kufanya melted nacho jibini bila yake kutenganisha katika fujo mafuta. Hii ni kitu ambacho watu wanaweza kujaribu nyumbani. Lloyd Metzger: Ndio. Ununuzi cheddar ya wastani au cheddar ya wastani na uweke kwenye jiko. Kuongeza maji kidogo, na kuongeza maji ya limao na baking soda. Na tu kuchochea juu na whisk, na utapata hii laini sana, bidhaa cream. Ikiwa unataka kuwa mwembamba zaidi, ongeza maji kidogo. Kwa hivyo, unaweza kupata mchuzi mzuri wa jibini la nacho nyumbani. "Kama ilivyoelezwa hapo juu, ""Kichwa cha mchele"" ni moja ya viungo vya chakula vya kawaida katika tovuti ya ScienceFriday.com, ambayo ni moja ya bidhaa za chakula cha kawaida zaidi duniani." Na wakati sisi ni juu ya mada ya jibini ya Marekani <unk> Mimi aliuliza kuhusu hilo kabla ya kuyeyuka juu ya burger <unk> kuna kweli tofauti yoyote ya msingi kati ya cheddar laini ya Marekani na kitu kama Jack? Lloyd Metzger: Ndio. Utatumia utaratibu tofauti kidogo wa kutengeneza na tamaduni tofauti kutengeneza jibini hizo mbili. Na kisha watakuwa na maudhui tofauti ya unyevu pia. Kwa hiyo, kwa kutumia bakteria tofauti, mchakato wa utengenezaji tofauti kidogo, unaweza kubadilisha muundo wa jibini. Ikiwa una maswali yoyote kuhusu bidhaa za kipekee, tafadhali wasiliana na kampuni yetu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu ya simu. 8-4-S-C-I-T-A-L-K - Je, una jibini yako mwenyewe? LLOYD METZGER: Mimi nimekuwa na - kwamba ni kama kuuliza kama mmoja wa watoto wangu ni favorite yangu. "Mimi najua, nilikuwa naenda kuanzisha kwamba na maneno hayo halisi. """ Lloyd Metzger: Kwa hiyo, napenda kadhaa kati yao sawa vizuri. Kwa hiyo mimi kweli kama sana mzee cheddar jibini, tu kwa sababu mimi <unk>ve alifanya utafiti sana juu yao kwa miaka mingi. Nilichukua jibini nililotengeneza nikiwa chuo kikuu miaka 25 iliyopita na nikachukua na kwenda nayo kutoka chuo kikuu hadi chuo kikuu hadi nilipokuwa na umri wa miaka 15. Na hiyo ilikuwa jibini nzuri sana na wao. Lakini pia napenda jibini la bluu. "Kama unavyojua, wakati wa mashindano ya ""Kupiga"" na ""Kupiga,"" ni nini kinachotokea kwa jibini zote?" Namaanisha, je, zinapatikana tu huko? Je, tunaweza kuwapata? Wanakabili nini? Kwa mfano, katika mashindano ya mwaka huu, bidhaa 16 bora za jibini zinatolewa kwa ajili ya kukusanya fedha kwa ajili ya masomo ya wanafunzi katika mipango mbalimbali ya sayansi ya chakula na maziwa nchini Marekani. Kwa mfano, sehemu ya pili ya jibini hiyo inapewa duka la chakula huko Madison, Wisconsin. Je, kuna njia mbaya ya kula jibini? Lloyd Metzger: Hapana. "Kama unavyoona, ""Ninaweza"" ni kwa sababu ya joto la chumba." "Kama ilivyoelezwa hapo juu, ""Kama wewe ni mlo wa maziwa, unapaswa kuufanya uyeyuke kidogo ili usiwe na ladha ya ladha, na hivyo kupata ladha ya ladha.""" Lloyd Metzger: Naam, hapana. Jamu ni nzuri kama ni joto kidogo kuelekea joto la chumba, lakini mdomo wako ni kwenda kuendelea joto juu yake. Jambo kubwa ni si kuwa nguruwe ya kawaida ya Marekani na kutafuna mara mbili na kumeza. Lazima uipe muda kidogo kinywani mwako na uache bidhaa hiyo iyeyuke. Ni vizuri sana kupumua kidogo kwa sababu baadhi ya ladha itaenda nyuma ya pua, na utapata hisia bora ya jibini ikiwa utapumua kidogo. I.R.A. - FLOAT: Ndio. Endelea kupumua. "Lloyd Metzger, ""The Cheese Baron""" Yeye ni profesa katika idara ya elimu ya maziwa, Chuo Kikuu cha Jimbo la South Dakota huko Brookings, kwenye Sayansi Ijumaa, kutoka PRI, Redio ya Umma ya Kimataifa. Ni swali gani unaloulizwa mara nyingi kuhusu jibini? LLOYD METZGER: Yule uliyemwuliza tu, jibini yako unayopenda ni ipi. Na ya pili ni kuhusu jibini iliyotengenezwa. Je, kweli ni jibini? Namaanisha, unaweza kwenda kwenye YouTube na kutazama video kuhusu jibini bandia, na watu kweli wanajiuliza ni nini ndani yake. I.R.A.F. - Faa ya Usalama Sawa basi. Hebu twende kwa simu. John sasa, ana swali kwa ajili yenu. Endelea tu. Karibu kwenye Sayansi Ijumaa. Hebu tuendelee. Tulimpoteza. Sawa basi. Hebu twende kwa Lori katika Malden, Massachusetts. Hebu Lori. mashabiki wanachagua: Hey there! Msaada: Asante kwa kuchukua simu yangu. Kwa hivyo, kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana, na kwa sababu ya kuvutia sana. LLOYD METZGER: Ndiyo, hasa. I.R.A.F. - Jinsi ya kufanya hivyo Siri ni nini? Kwa hivyo, kwa sababu ya ubora wa makomamanga, makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga ya makomamanga. Kwa hivyo ikiwa unataka kufanya hivyo, unaweza kufuata kichocheo hicho cha jibini cha nacho kilicho kwenye wavuti, na kisha utumie jibini hiyo katika macaroni na jibini. Lakini kama wewe kutumia tu moja kwa moja cheddar, utapata gloppy sana, mafuta bidhaa kwamba kweli haina kwamba taka velvet, melty tabia kwamba wewe ni baada ya katika macaroni yako na jibini. "Kama ilivyoelezwa hapo juu, ""Mazingira ya Mto Metzger"" ni ""Mzigo Mtakatifu"" wa utafiti wa kiafya." "Lloyd Metzger: ""Kama sisi kufanya jibini ambayo alikuwa chini ya mafuta na chumvi katika yake, na bado ladha nzuri?""" Na kwa nini ungependa kufanya hivyo, kwanza kabisa. "IRA: ""Swali langu ni hili." LLOYD METZGER: Ina ladha nzuri sana. Lakini kwa kweli, kikombe kitakatifu cha jibini ni kujaribu kupata ladha unayotaka kila wakati. Kuna hatua nyingi sana katika mchakato wa utengenezaji wa jibini, na hatua za kukomaa, kwamba ikiwa utafanya kosa moja, itaongeza ladha mbaya yoyote unayo na kufuta ladha zote nzuri katika jibini. Kwa hiyo, kama kulikuwa na njia ya kupata zaidi mfululizo ladha kwamba unataka, kila wakati, ni uhakika kufanya wazalishaji jibini furaha zaidi, na nadhani watumiaji pia kwa sababu wao d zaidi uwezekano kupata jibini kwamba wanataka kila wakati. Kama unataka kujifunza jinsi ya kufanya jibini nyumbani, ni njia gani rahisi zaidi ya kujifunza? "Kama vile ilivyo kwa ""mozzarella"" ya kawaida, hii ni aina ya jibini ya mozzarella ambayo inaweza kuunganishwa na keki ya mozzarella." Hiyo ni jibini rahisi kufanya, na unaweza kutumia maji ya limao kama acidulant yako, kwa kweli kusaidia coagulate maziwa. Kwa hiyo, ni rahisi sana kufanya mozzarella. "I'm glad you brought that up because we have that on our website. ""Ninafurahi umetaja hilo kwa sababu tuna hilo kwenye tovuti yetu." Kwa mfano, katika eneo la Bronx, Marekani, kampuni ya kutengeneza jibini la mozzarella imewekwa kwenye tovuti ya ScienceFriday.com. Ndio. "Mtu mmoja aliweka mkono wake ndani ya maji ya moto kwa miaka 30 na akavuta maji hayo juu.""" Unahitaji kuwa kweli zamani Kiitaliano na mikono hii tayari nyekundu. Ninapofanya hivyo, mimi kuweka kinga za mpira juu kwa sababu mimi ni sissy kutoka South Dakota. IRA FLATOW: Naam, watu wako Wisconsin kufahamu kusikia kwamba, mimi nina uhakika. Watengenezaji wote wa jibini. Asanteni sana kwa kuchukua muda wa kuwa pamoja nasi. Nipe pun kumaliza na. Ni nini pun yako bora? LLOYD METZGER: Mchezo wangu bora wa maneno. Mimi itabidi kukuambia utani jibini, nadhani. I.R.A. - FAST Mlipuko wa kioo katika kiwanda cha jibini cha Ufaransa Ni nini kilichobaki? I'm giving up. (Ninaondoka) Lloyd Metzger: <unk>De-Bri<unk> IRA FLATOW: Oh. Ninaipenda sana. Sawa, kila mtu amesikia kwamba moja kwa ajili ya jioni hii. Lloyd Metzger, msanii wa pun, ni Profesa katika Alfred Chair katika Elimu ya Maziwa katika Chuo Kikuu cha Jimbo la South Dakota huko Brookings.