I wish scientis come up with synthetic cheese that can make pizza cheese stay stretchy and gluey for much longer.
Anti Fat Solidification – Cheese contains fat, which is liquid when hot but solidifies as it cools. This reduces the cheese’s ability to stay sticky.
Anti Protein Tightening – When cheese is heated, its proteins (mainly casein) unwind and become flexible. As it cools, they tighten up again, making the cheese firmer and less elastic.
Anti Moisture Loss – Heat helps retain moisture in melted cheese, making it gooey. When it cools, the moisture evaporates or is reabsorbed, making the cheese dry and stiff.
With advance of AI crack generic coding supposely there is way to modified protein structure in cheese right?
Anti Protein Tightening – When cheese is heated, its proteins (mainly casein) unwind and become flexible. As it cools, they tighten up again, making the cheese firmer and less elastic.
Anti Moisture Loss – Heat helps retain moisture in melted cheese, making it gooey. When it cools, the moisture evaporates or is reabsorbed, making the cheese dry and stiff.
With advance of AI crack generic coding supposely there is way to modified protein structure in cheese right?
26-30, M
