It’s not mold, it’s calcium lactate (2018) • Hacker News Board

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

#61

Post by dghughes » Mon, Mar 31, 2025, 5:09 PM UTC

parliament32 wrote: post #42

astura wrote: post #32

Earlier quoted context omitted.

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.

Perhaps the best example is parmesan. You should buy a small brick and shred it, then compare to the Kraft tube we all know -- the difference is massive.

Kraft brand Parmesan has cellulose in it too I don't think many people read the ingredients. It's funny more than anything.

I started buying real block of Parmesan cheese and it's certainly different more sour. The crystals closes to the rind are where the flavour is. Kraft may not even be Parmesan US laws allow other types of cheaper cheese and lots of cellulose sometimes 40%. edit: I should note the crystals theory is from a Parmesan factory documentary. Is it true? They seem to believe it is.

I think it's to the point now where Kraft and real Parmesan are close to the same price especially if you factor in less cellulose in the real stuff.

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

#62

Post by ronyeh » Mon, Mar 31, 2025, 5:10 PM UTC

mmastrac wrote: post #35

ronyeh wrote: post #27

Earlier quoted context omitted.

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.

Congrats! I love that the producers worked so closely with the game’s creators. It really shows.

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

#63

Post by fhdkweig » Mon, Mar 31, 2025, 5:11 PM UTC

hart_russell wrote: post #20

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…

"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."

Fungi can grow inside the body. A man who was used to injecting heroin decided to try magic mushrooms. So, he expected the high to be better if he injected them too.

https://www.livescience.com/magic-mushroom-injection-case-re...

https://www.vice.com/en/article/man-injects-magic-mushrooms-...

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

#64

Post by Suppafly » Mon, Mar 31, 2025, 5:13 PM UTC

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.

>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.

This. In actual dish, I doubt most could taste any difference. You only really notice when it's not melted fully or not melted at all.

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

#65

Post by Suppafly » Mon, Mar 31, 2025, 5:14 PM UTC

kube-system wrote: post #40

astura wrote: post #32

Earlier quoted context omitted.

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...

>The processed stuff in the bag seems to be plainly noticeable to me...

Sure, when you're eating it by the handful, but when it's melted in a dish (the thing people typically use it for) you aren't going to notice.

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

#66

Post by wholinator2 » Mon, Mar 31, 2025, 5:15 PM UTC

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.

That's actually crazy to me. Like, a sealed, generic brand bag from the cold section of a chain grocery store vs a block purchased from the deli and shredded by hand? The difference is massive! Taste will vary between the two anyways but the texture difference is categorical. The pre shredded has grainy flour like stuff all over it, the manually shredded is completely smooth with no graininess at all. I can 1000% tell the difference in any kind of test you want to do.

Where are you buying cheese that this comparison isn't noticable?

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

#67

Post by CGMthrowaway » Mon, Mar 31, 2025, 5:18 PM UTC

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…

Natamycin was discovered in 1955 has been widely used as a food preservative ever since.

Especially cheese and bread, but also fruit, meat and peanuts.

Typically adds between 1 week and 1 month of shelf life to products in the typical doses

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

#68

Post by s0rce » Mon, Mar 31, 2025, 5:18 PM UTC

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.

I typically find the anticaking agents are very obvious, you can often feel them with your fingers and see them in the appearance of the product.

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

#69

Post by s0rce » Mon, Mar 31, 2025, 5:20 PM UTC

parliament32 wrote: post #42

astura wrote: post #32

Earlier quoted context omitted.

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.

Perhaps the best example is parmesan. You should buy a small brick and shred it, then compare to the Kraft tube we all know -- the difference is massive.

I find the pre-packaged parmesan and a block of imported cheese are fundamentally different products and not really interchangeable. They both work well in their own way and I will enjoy them depending on what I feel like eating.

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

#70

Post by crazygringo » Mon, Mar 31, 2025, 5:20 PM UTC

parliament32 wrote: post #42

astura wrote: post #32

Earlier quoted context omitted.

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.

Perhaps the best example is parmesan. You should buy a small brick and shred it, then compare to the Kraft tube we all know -- the difference is massive.

Sure, but that's more to do with the quality of the Parmesan to begin with. Not the shredding.

If you want a proper comparison, use a consistent cheddar or mozzarella from the same brand. When preshredded it tends to be drier, but melted there's little difference.