[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/sci/ - Science & Math

View post   
File: 48 KB, 1024x768, mozzarella.jpg [View same] [iqdb] [saucenao] [google]
1120834 No.1120834 [Reply] [Original]

Greetins from /ck/,

Unlike most other cheeses, mozzarella is very stringy when it melts. What is the scientific eplaination for this? Surely this is not the benevolence of god making pizza awesome.

>> No.1120842

God is Italian you faggot

>> No.1120867

>>1120842
The Church and God are one and as the Vatican is the seat of power for the most powerful church on Earth, technically Vatican is a separate country.

God is Vaticanian

>> No.1120876

fibers and shit yo

fucking magnets in my cheese

>> No.1120886

Different stuff in the cheese?
Higher melting point in mozzarella, doesn't all change state completely?

>> No.1120891

More protein, less fat.

>> No.1120904
File: 35 KB, 402x604, 1270851912393.jpg [View same] [iqdb] [saucenao] [google]
1120904

>explaining mozzarella cheese.

>> No.1120907
File: 81 KB, 477x352, spagett.gif [View same] [iqdb] [saucenao] [google]
1120907

>>1120842
mama mia it's spagett

>> No.1120923
File: 41 KB, 604x453, 1270237679809.jpg [View same] [iqdb] [saucenao] [google]
1120923

>>1120907
this thread is now about Tim & Eric

>> No.1120946

Mozzarella cheese is actually a byproduct of nano-fibrous materials production; it's unlikely but true that the process by which mozzarella is produced is actually the same process by which nano-fibrous triphasic scaffoldings are made. These Italians were unintentionally making highly-advanced nanostructures in an attempt to eat delicious cheese.