Sonochemistry(?) and cheese fermentation

  • Thread starter jim mcnamara
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In summary, a recent experiment showed that playing different types of music 24/7 for curing cheese can produce different flavors. Hip hop was found to produce the "best" flavor, beating out Mozart which had previously been successful in similar experiments with plant growth. Some have questioned the validity of the research, as the lead researcher was a veterinarian with no background in cheese making. Despite this, there have been requests for cheese that has listened to other types of music, such as blues, Balkan music, and ACDC.
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jim mcnamara
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https://www.smithsonianmag.com/smart-news/hip-hop-and-mozart-improve-flavor-swiss-cheese-180971721/
This experiment stretches my belief system way past the huh o0) stage.

Seems that if you play different types of music (24/7) for a curing cheese wheel you get different flavors. Hip hop produced the "best" flavor. It beat out Mozart which used to win other experiments like this - specifically playing music and plant growth. I guess the Smithsonian ran out of money to pay for more rigorous research. Or the greenhouse was already full of plants swinging to Mozart.

For extraordinary claims: maybe a Veterinarian who plays cheese maker is not best choice for lead researcher.
 
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Already, he says people have called requesting cheese that has listened to the blues, Balkan music and ACDC
I found that sentence interesting.
Blue cheese anyone.
Or is it The Blues Cheese.
 
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Finally a research where even audiophiles has the right to play the skeptic :doh:
 
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Rive said:
Finally a research where even audiophiles has the right to play the skeptic :doh:
Yeah, as if there wasn't enough woo in the audio world already...
 

1. What is sonochemistry and how does it relate to cheese fermentation?

Sonochemistry is the study of chemical reactions that occur due to the application of sound waves. In cheese fermentation, the use of ultrasound waves can enhance the production of flavor compounds and improve the texture of the cheese.

2. How does ultrasound affect the fermentation process of cheese?

Ultrasound waves can cause mechanical stress on the cheese, which can lead to the breakdown of proteins and fats. This results in the release of enzymes and microorganisms that aid in the fermentation process, leading to the development of unique flavors and textures in the cheese.

3. Can sonochemistry be used to accelerate the cheese fermentation process?

Yes, ultrasound can accelerate the cheese fermentation process by increasing the diffusion of nutrients and microorganisms, leading to a faster production of flavor compounds. It can also improve the efficiency of enzyme reactions, resulting in a shorter fermentation time.

4. Are there any benefits of using sonochemistry in cheese fermentation?

Aside from accelerating the fermentation process and enhancing flavor and texture, sonochemistry also allows for better control and consistency in the production of cheese. It can also reduce the risk of contamination by promoting the growth of beneficial microorganisms.

5. Are there any potential drawbacks to using sonochemistry in cheese fermentation?

While sonochemistry can bring numerous benefits, there are also potential drawbacks to consider. The use of ultrasound waves can alter the structure and composition of the cheese, resulting in changes in taste and texture. It can also be a costly and complex process to implement in large-scale cheese production.

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