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Cerebus:

--- Quote from: coppercone2 on December 12, 2020, 06:08:15 pm ---how does this cheese substitute taste like?

--- End quote ---

If you've eaten a cheap American supermarket frozen pizza you have probably already tasted it, it's a common substitution for actual cheese at the bottom end of the market.

Vis: https://www.walmart.com/ip/Totino-s-Bacon-and-Pepperoni-Party-Pizza-10-oz/160641811

Ingredients: ... Imitation Mozzarella Cheese (Water, Palm Oil, Rennet Casein, Modified Potato Starch, Vegetable Oil, Potato Starch, Sodium Aluminum Phosphate, Potassium Chloride, Salt, Citric Acid, Potassium Sorbate [Preservative], Sodium Phosphate, Sodium Citrate, Titanium Dioxide [Artificial Color], Maltodextrin, Magnesium Oxide, Zinc Oxide, Riboflavin, Vitamin A Palmitate, Vitamin B6, Vitamin B12),

Yes, that terrifying list of ingredients is just the imitation cheese.

S. Petrukhin:

--- Quote from: Cerebus on December 12, 2020, 07:07:01 pm ---
Ingredients: ... Imitation Mozzarella Cheese (Water, Palm Oil, Rennet Casein, Modified Potato Starch, Vegetable Oil, Potato Starch, Sodium Aluminum Phosphate, Potassium Chloride, Salt, Citric Acid, Potassium Sorbate [Preservative], Sodium Phosphate, Sodium Citrate, Titanium Dioxide [Artificial Color], Maltodextrin, Magnesium Oxide, Zinc Oxide, Riboflavin, Vitamin A Palmitate, Vitamin B6, Vitamin B12),

Yes, that terrifying list of ingredients is just the imitation cheese.

--- End quote ---

Do terminators already go to pizzerias in America? Is this a menu for them?  :scared:

coppercone2:

--- Quote from: Cerebus on December 12, 2020, 07:07:01 pm ---
--- Quote from: coppercone2 on December 12, 2020, 06:08:15 pm ---how does this cheese substitute taste like?

--- End quote ---

If you've eaten a cheap American supermarket frozen pizza you have probably already tasted it, it's a common substitution for actual cheese at the bottom end of the market.

Vis: https://www.walmart.com/ip/Totino-s-Bacon-and-Pepperoni-Party-Pizza-10-oz/160641811

Ingredients: ... Imitation Mozzarella Cheese (Water, Palm Oil, Rennet Casein, Modified Potato Starch, Vegetable Oil, Potato Starch, Sodium Aluminum Phosphate, Potassium Chloride, Salt, Citric Acid, Potassium Sorbate [Preservative], Sodium Phosphate, Sodium Citrate, Titanium Dioxide [Artificial Color], Maltodextrin, Magnesium Oxide, Zinc Oxide, Riboflavin, Vitamin A Palmitate, Vitamin B6, Vitamin B12),

Yes, that terrifying list of ingredients is just the imitation cheese.

--- End quote ---

Well frozen pizza is known to have some kind of phosphate reacted cheese that freezes and melts well. I was not under the impression its a lower cost product but more like a demand to improve the materials frost resistance. As I understand it, frozen pizza made with conventional cheese had problems with consistency with reheating (something like fat separation was happening so you had extra greasy sauce with leathery cheese). Perhaps this has to do with freezer settings.

Maybe I will freeze some mozzarella and see what happens.

I know MRE-pizza prototypes had some kind of soy-cheese thing going on, but that should be another ball game from frozen pizza.

I think in a nut shell
-metal oxides : improves microwaveability of the pizza some how? or decrease UV susceptibility i.e. sunscreen or a thermal conductivity modifier. I know certain foods are optimized for microwave cooking time frames. They might be obsolete as a result of the inverter microwave which has true power level adjustment rather then duty cycle adjustment.. but it does require a brain cell to figure out how to use it. I sure hate the idea of being contaminated a result of stupid people that cannot figure out how to cook or refuse to buy a better appliance (why don't we optimize things for cooking on tire fires while we are at it!)
-phosphates : frost resistance/emulsifier strength increase
-citric acid : better color (I add this to home made pickles along with ascorbic acid), it supposedly decreases yellowing
-potassium chloride : decrease amount of sodium chloride required to make it heart healthier supposedly, may also have something to do with texture, I know people mess with salt levels in home made bread to change how it kneeds and grows I think
-vitamin A : antioxidant (like skin cream), increases shelf life
-b vitamins not sure, maybe decreases lethargy from eating a meal high in fat and carbs without much protein
-oils : modify the frost resistance/behavior, also possibly a good vector to cut cost
-dextrin : not sure, maybe a anti-sag. Perhaps protein can be used instead? (may require more cheese to begin with). To me it screams 'cheese bread'. The pizza already has alot of bread, can you not add more bread some how?


What I would like to know how much of this has to do with industrial cost savings from increasing shelf life PRIOR to sale to stores (i.e. cheaper manufacture) vs making a good pizza for you. I assume it all makes the expiration date longer. I..e how much bulk ingredients are being stored prior to expiration datesbeing stamped on the final product.

I.e. for a jar of pickles, you need 1/10th of a vitamin C tablet roughly, the pills are often 1000mg, you only need about 100mg for a pint of pickles IIRC. So its really not much if you occasionally take vitamins. So if I make 10 jars of pickles the salt is WAY more of a concern then a tablet of vitamin C. (vitamin C, garlic, citric acid and black current leaves).

I wonder if its the case that the frozen pizza ends up having a cheese that is cheaper by requirement rather then by design and it happens to be sell able as a cheese substitute as a side note.


So the question is can you use more real cheese that is some how better fractioned and mixed together to reduce the use of phosphates, starches and see if inverter microwaves eliminate the need to add refractory oxides to food.


Does anyone know what frozen cheese looks like when it is not made under a MBA? ::)

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