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January 13, 2004
The Wisconsin Cheese-Cutting Laser
So, it looks like the University of Wisconsin has developed a laser for slicing cheese.
Let the jokes commence.
Posted by Chris at January 13, 2004 09:47 AMComments
That's a good question, actually. Would the wavelength be the same because the proteins are similar, or would the structure and hardness of the cheese matter?
~chris, who can't believe he wonders these things
Posted by: Chris at January 14, 2004 10:44 AMNo, no! Focus on the art that is now possible. Ah, cheese sculptures....
Posted by: Deana at January 14, 2004 04:52 PMI bet most cheese sculptors* will still prefer hand tools. More control that way.
- http://www.woxy.com/gallery/sculpt_2.html
Hm. I suppose if it had to happen anywhere... I'm torn between guffawing in uncontrollable laughter and a renewed appreciation for the role the commercial market can play in scientific development. See, now we know that a 355nm beam will burn the proteins in mild cheddar cheese, but a 266nm won't. And we didn't know that before!
I suppose it would be different for a softer cheese like brie.
Posted by: Karen at January 14, 2004 09:08 AM