Www5wWS Cheese lovers all have a slightly different definition of melt, says John Brody,
a technology principal and natural cheese specialist for Sargento Foods Inc.,
a Plymouth, Wis.-based cheese maker. Some people feel cheese is melted
when it softens, for others "it has to bubble and flow," he says.
The challenge of melting natural cheese smoothly has led many home and
restaurant cooks to use processed cheese on cheeseburgers or for dishes like
queso -- traditionally a mix of processed cheese, diced tomatoes and chilis.
Processed cheese includes emulsifiers to stop protein separating from fat when
heated, giving it a smooth melt. Other ingredients are often added to extend shelf life
or achieve a particular color or flavor.
Natural cheese is usually made of the same four primary ingredients: a lot of milk
with a little bit of bacteria cultures, enzymes and salt. A cheese's living bacteria can
change the texture, flavor or how it melts.
What is the main idea in the first paragraph?
O a.
Cheese lovers exist
ob. John Brody is a cheese expert
Cheese meits differently
None of the above