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Tag Archives: milk

Protein Plastics & Protein Supplements
What We're Reading

Protein Plastics & Protein Supplements

Posted on March 22, 2018 by Science & Food • Leave a comment

There are scientific discoveries that are the result of serendipitous accidents. The “most beautiful of plastics”, a popular polymer in the early 20th century made from a protein found in milk, was accidentally invented by a cat. Proteins, of course, are better known for their nutritional necessity than as a component in plastic buttons. With … Continue reading →

We All Scream for…Ice Cream!
Science & Food

We All Scream for…Ice Cream!

Posted on August 1, 2017 by Ashton Yoon • Leave a comment

As the peak of summer approaches, we here at Science & Food love to reach for one of our favorite frosty treats: the ice cream sandwich. Being true Science & Foodies, we started to wonder about this amazing composite material- how do you get the coexisting chewy cookie yet firm ice cream? We began to … Continue reading →

Capsaicin
Flavor of the Month / Science & Food

Capsaicin

Posted on January 17, 2017 by Earlene Mulyawan • 3 Comments

Whether it is adding chili flakes to top off your pizza, Tabasco to your omelet, chili oil to your ramen, there’s no doubt adding these condiments can add flavor intensity to all our dishes. Interestingly, the burning sensation is actually not a taste, since the sensation does not arise from taste buds. Capsaicin stimulates nerves … Continue reading →

How do you take your tea?
Science & Food

How do you take your tea?

Posted on August 9, 2016 by Elsbeth Sites • Leave a comment

  Tea is the perfect beverage. It can be bitter and astringent, or creamy and smooth. You can choose a variety with a high caffeine content for a study session, or a tea with less caffeine for bedtime. Make a refreshing iced tea in the summer, or brew it hot and serve it to an … Continue reading →

Smart Milk & Cockroach Milk
What We're Reading

Smart Milk & Cockroach Milk

Posted on July 28, 2016 by Science & Food • Leave a comment

Engineers are working to create a “smart cap” made of 3-D-printed electrical and wireless materials that will be able to detect levels of bacteria in milk. These caps will be able to sense changes in bacterial levels via electrical signals, helping to determine whether or not milk has gone bad. What else may be involved in the … Continue reading →

Latte Science
Science & Food

Latte Science

Posted on April 5, 2016 by Elsbeth Sites • 1 Comment

About the author: Elsbeth Sites received her B.S. in Biology at UCLA. Her addiction to the Food Network has developed into a love of learning about the science behind food. Read more by Elsbeth Sites Continue reading →

Anatomy of a hot chocolate
Science & Food

Anatomy of a hot chocolate

Posted on December 15, 2015 by Mai Nguyen • 1 Comment

Hot chocolate: it’s a winter staple. Amidst falling temperatures and dreary skies, there’s nothing quite like taking a swig of this sumptuous beverage and seeking warm refuge in the delights of a steaming mug. Hot chocolate is as straightforward as drinks go: at its core, it’s milk, cocoa powder, and sugar. Despite its simplicity, this … Continue reading →

The Keys to Cheese: Does This Cheese Melt?
News & Views

The Keys to Cheese: Does This Cheese Melt?

Posted on October 13, 2015 by Friends of John • Leave a comment

Melted Cheese Frize [Photo Credit: Pittaya Sroilong] Whether you are making cheese fries, grilled cheese sandwiches, quesadillas, baked cheese bites, or homemade mac and cheese, choosing the right type of cheese can make or break these comfort foods. The key to all of these dishes is cheese that produces an even and homogenous melt. Cheeses … Continue reading →

Structural Changes in Chocolate Blooming
News & Views

Structural Changes in Chocolate Blooming

Posted on October 6, 2015 by Elsbeth Sites • Leave a comment

Is there anything more disappointing than finding a chocolate bar in the back of the desk drawer, anticipating a tasty treat, then unwrapping the bar only to find a dull, grey haze has overtaken your dear candy? Seeing as bloomed chocolate is still edible, yes, there are many things more disappointing than that. But surely … Continue reading →

The Science of Steamed Milk: Understanding Your Latte Art
Science & Food

The Science of Steamed Milk: Understanding Your Latte Art

Posted on July 21, 2015 by Science & Food • 13 Comments

Guest post by Christina Jayson Watch a barista at work and you will observe the art of preparing a perfect café au lait, cappuccino, macchiato, or mocha – all of which involve different quantities of steamed milk. Behind the artistic foam hearts and milk mustaches lies a science to steamed milk. Students of UCLA’s SPINLab … Continue reading →

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