Renee · @Renay
152 followers · 145 posts · Server masthead.social(3/3…no…4) “#Cheese with more #water 💧 or more #fat is generally softer, because those fillers space out the #protein matrix, reducing the number of #interconnections.
More mature cheese 🧀 is crumblier because its #proteinmatrix has broken down further.
A #cheddar can be somewhere in the middle, not too hard or too soft.
Varying the #proteinstructure can create almost any #texture.”
HelenCzerski, #WSJ, #EverydayPhysics
#everydayphysics #wsj #texture #proteinstructure #Cheddar #proteinmatrix #interconnections #protein #fat #water #cheese