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From USB microscope to the contents of cheese? How the devil...? 2010/1/25 James Fidell <james@xxxxxxxxxxxx>: > tom wrote: >> >> James Fidell wrote: >> >>> Penicillium roqueforti, penicillium camemberti or geotrichum candidum, >>> perhaps. >>> >> cheese is generally made of beta-lactoglobilin and caesin (?) > > casein > > Âwhich are >> >> clotted milk solids with a little bacteria in for flavouring and the odd >> stain! > > And in some cases the above fungi, responsible for the veining in blue > cheeses and white "skin" on brie and camembert amongst others. > > James > > -- > The Mailing List for the Devon & Cornwall LUG > http://mailman.dclug.org.uk/listinfo/list > FAQ: http://www.dcglug.org.uk/linux_adm/list-faq.html > -- Dan Dart _____ Need a website? Want some music tailored to you? Visit http://www.dandart.co.uk -- The Mailing List for the Devon & Cornwall LUG http://mailman.dclug.org.uk/listinfo/list FAQ: http://www.dcglug.org.uk/linux_adm/list-faq.html