hi!!! im 12. i ate Parmiganoe before it was cool. wots pornhub???
–edit–
I’m really in my 40’s.
I’m not so sure the cheese cartel is being stupid. They’re getting some half-way decent publicity - maybe they’re going for the Streisand effect. As for Parmigiano - it’s good for a lot of stuff - only using it for pasta is okay - but really, the cheese is waaaay more versatile.
Stilton – really good with beer - even cheap-ass beer.
I prefer Stilton, and there are a ton of good blues, but my second is the US national treasure, Maytag blue.
A good Jarlesburg or King of the Dolomites for me, thanks.
I am an afficiando. Ironically one of the common flaws, crystals building up in granna, Swiss type, or aged cheese is a texture I love. Most European cheese shops will let you exchange for that flaw, but I love it.
Propianic and blues are my nemesis. I can make a decent sour cheddar, or a low fat havarti, or of course mozz and other quick cheeses. But quality control on propianic and penicillium cheeses is lime a 60-120 day job, with inspections every eight hours.
Smoked gouda is a myth. Everyone fakes that.
Could some chemical sensor be used to automate the inspection? How is it done?
Core samples, odor, and visible inspection of the colors ofold present. (White is fine, deep blue is fine, and with only a few exceptions red, green, brown, grey are not).
Ahh,
Core samples would require robotics to automate. Odor can be done with GCMS or maybe even a rudimentary ion mobility spectrometer if a known-good/known-bad library of spectra is available. Color is bog-standard colorimetry.
I should really move this over to fermenting… Calculating odor profiles could actually be a lucrative endeavor. If you could catch a myriad of problems before they turn into problems, it could be a huge business. How realistic would it be to infer ph from odor? Cause that would make you a million bucks right there. (Better sanitary control, since you don’t have to toichthe product).
Color though, when you see brown or red mold you have basically already lost. If you see it show up once, you can recover. Otherwise you have a lot of compost and get to bleach everything.
There’s quite a lot of research in the world of electronic noses.
I’d say it is easy peasy when you have a GC-MS rig. But these are expensive even as secondhand, difficult as hell to design, and big and heavy unless you have the briefcase military version.
If you know exactly what you are looking for, you could get specific molecular sensors. But that will be limited by performance and options.
IMS is comparatively easy, can work at atmospheric pressure, and it is mostly just a bunch of power supplies and a Faraday cup with picoamp-sensitivity amp, all wrapped around a drift tube with a voltage gradient applied. Has quite a lot of potential to be cheap. The resolution will be far lower than GCMS, but may (or may not) be sufficient here.
j ~
Good idea/point. It got me thinking.
I wonder if dogs can be trained to detect PH with their ahh…super-human sense of smell & also be trained to give a good approximation of the PH in a useful manner that we can understand. Dogs can be trained to reliably detect an imminent epileptic seizure (perhaps aided by scent) and certain cancers definitely by sent . A friend who is not me, as a teenager, trained the family dog to find his dad’s pot stash. It really was not me. I didn’t need to raid my dad’s stash 'cause not necessary ('cause Oregon.)
The idea came to me just as I read your post, j, then I started writing. Have not yet Googled - or in my case, Duckedit ( https://duckduckgo.com/ )
If I am motivated enough (Oregon had its Singularity July 1st) - I’ll do a search and maybe remember to report back.
~cdh
Yeah; but Europeans take their Protected Designations of Origin, Protected Geographical Indications, and Traditional Specialty Guaranteed very seriously.
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