And then there was Cheese…..

After reading through every possible molecular gastronomy recipe I could lay my hands on it reminded me of the saying; I read recipe books like science fiction. When I put down the book I tell my self “Like that is ever going to happen”.

But now I have found a set of recipes on Khymos.com. Unreal! If you are into new trendy food product development and you don’t look at these recipes for inspiration, great ideas will surely elude you!

In the meantime, as I was seeking inspiration to create a great ‘cheese type’ product, I found out that cheese doesn’t need to be fortified to make it into a ‘functional’ food. Its natural goodness is God given! The people I hang out with lately (called ‘Scientists') have told me that cheese is a significant source of conjugated linoleic acid (CLA). Please don’t log off - you will love what I have to share with you.

This CLA inhibits skin, stomach and colon tumour initiation; it also reduces atherosclerosis and may offer cardio-protective benefits. And we thought it was all in the bones! Apparently the calcium content is dependent on the pH levels during processing. Therefore you will find that cottage and ricotta cheese has less calcium. Oh but you will say that could not be right because regular cottage contains more calcium. Guess what? They were added … (additives… the good ones!) Take care.