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It’s not mold, it’s calcium lactate (2018)

thephcheese.com

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Re: It’s not mold, it’s calcium lactate (2018)

#31

Post by kadoban »

0_____0 wrote: post #25
xattt wrote: post #10

Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative. I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade. I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes…

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

Yeah, especially for things like cheese sauces I find that it's better to just grate it yourself. It will _not_ melt correctly otherwise, and the additives mess with sauces more than you'd think.

Re: It’s not mold, it’s calcium lactate (2018)

#32

Post by astura »

0_____0 wrote: post #25
xattt wrote: post #10

Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative. I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade. I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes…

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

People are super religious about this but I've never been able to tell pre-shredded cheese from cheese I've shredded myself and I don't think anyone else can tell the difference in a blind taste test.

Re: It’s not mold, it’s calcium lactate (2018)

#33

Post by wahnfrieden »

0_____0 wrote: post #25
xattt wrote: post #10

Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative. I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade. I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes…

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

it's wood pulp. sawdust derivative. aka cellulose.

don't buy pre-shredded cheese unless you like replacing up to 10% of your cheese with essentially sawdust at a premium.

https://www.eater.com/2016/3/3/11153876/cheese-wood-pulp-cel...

Re: It’s not mold, it’s calcium lactate (2018)

#34

Post by jsbg »

dekhn wrote: post #15

Cheese crystals are umami. Many of them are glutamate crystals. I am curious if the other amino crystals have a similar flavor profile.

In the sense that they contribute to umami taste, yes. But most commonly the nucleotides inosinate (from meat and fish) and guanylate (from dried mushrooms) are the other molecules that provide umami flavors.

Re: It’s not mold, it’s calcium lactate (2018)

#35

Post by mmastrac »

ronyeh wrote: post #27
hart_russell wrote: post #20

Earlier quoted context omitted.

"True, fungi cannot survive if its host's internal temperature is over 94 degrees," says Neuman. "Currently, there are no reasons for fungi to evolve to withstand higher temperatures. But what if that were to change? What if, for instance, the world were to get slightly warmer? Now there is reason to evolve."

Thanks for reminding me to rewatch it before the new season comes out (soon).

When you're re-watching the first episode of the first season, look out for the bearded guy in the map room with Merle Dandridge that's upset because everyone died, that's me. :)

I got a call to be an extra and figured what the heck, was totally worth it. Got to very briefly meet Craig Mazin too.

Re: It’s not mold, it’s calcium lactate (2018)

#36

Post by happyopossum »

astura wrote: post #32
0_____0 wrote: post #25

Earlier quoted context omitted.

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

People are super religious about this but I've never been able to tell pre-shredded cheese from cheese I've shredded myself and I don't think anyone else can tell the difference in a blind taste test.

taste is subjective, so I won't argue that point (although I do disagree with it), however if you're going to melt the cheese, it's very easy to tell the difference side by side.

Re: It’s not mold, it’s calcium lactate (2018)

#38

Post by [deleted] »

astura wrote: post #32
0_____0 wrote: post #25

Earlier quoted context omitted.

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

People are super religious about this but I've never been able to tell pre-shredded cheese from cheese I've shredded myself and I don't think anyone else can tell the difference in a blind taste test.

[deleted]

Re: It’s not mold, it’s calcium lactate (2018)

#39

Post by happyopossum »

wahnfrieden wrote: post #33
0_____0 wrote: post #25

Earlier quoted context omitted.

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

it's wood pulp. sawdust derivative. aka cellulose. don't buy pre-shredded cheese unless you like replacing up to 10% of your cheese with essentially sawdust at a premium. https://www.eater.com/2016/3/3/11153876/cheese-wood-pulp-cel...

A) Sometimes it's cellulose - corn starch and other anti-caking agents are also used

B) it's legally limited to 4%, not 10%

Re: It’s not mold, it’s calcium lactate (2018)

#40

Post by kube-system »

astura wrote: post #32
0_____0 wrote: post #25

Earlier quoted context omitted.

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

People are super religious about this but I've never been able to tell pre-shredded cheese from cheese I've shredded myself and I don't think anyone else can tell the difference in a blind taste test.

Are you buying cheese that's shredded at the deli or something? The processed stuff in the bag seems to be plainly noticeable to me...

e.g.

https://www.health.com/thmb/weSqKiqtCDqtEK3nJ5HWrViwQNM=/150...

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