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Cheese production doesn't lack technology just because it's a familiar product. There are hundreds if not thousands of types of cheese. What distinguishes the
by dpark 9y ago
Cheese production doesn't lack technology just because it's a familiar product. There are hundreds if not thousands of types of cheese. What distinguishes them is partly the dairy origin, but also largely the techniques used to produce them. Just looking at mozzarella, there are hundreds of different mozzarella cheeses on the market. They are not identical. Being able to consistently produce a mozzarella that has certain attributes requires tight control of a process that starts with an inconsistent output. What temperature do you process at? When does it change? When do you add rennet? How do you separate whey from the curds? How long do you age? etc. All of this is tech.
- spc476 9y agoI found this YouTube channel---https://www.youtube.com/user/greeningofgavin/videos---that https://www.youtube.com/user/greeningofgavin/videos---that goes rather deep into the cheese making process. The host makes cheese---all types of cheese, at home. It's pretty interesting to see the similarities and differences between cheeses.
- jaclaz 9y agoTo be picky, it's (good or bad tasting, de giustibus non dispoutandum est ) not "mozzarella" but just "cheese for pizza".
- metaphor 9y agoThe distinction is irrelevant to the point made by the parent. That it's simply just "cheese for pizza" does not negate the fact that significant process tech is leveraged when manufacturing a product of strict quality and consistency at scale.
- jaclaz 9y agoSure, no doubt that tech and a strict control on production and ingredients is needed, just like any industrial product, and evidently they are very good at both, I was just referring to the "just looking at mozzarella" part. A large number of cheeses called mozzarella on the market are very different from mozzarella and most shouldn't be even called so.
- bluedino 9y agoI've worked in similar industrial facilities - it's easy to get things right until you don't. It really takes someone that knows their shit when a single ingredient has changed ever so slightly and the final result isn't quite right, the heat patterns and cycles of the ovens, changes in temperature and humidity of the inside of the plant...