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  • This is part of the Poutine Class.

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Such a wine concentrates various fruit acids like tartaric, malic, and citric acid. And the salts of these acids\u2014especially sodium citrate\u2014are very effective at binding calcium in the cheese. This helps loosen bonds between the mesh of casein proteins, which in turn helps keep the entire mix of oil, water, and proteins emulsified.\r\n\r\nNo one knows how far back this kitchen wisdom goes, but in 1912 two Swiss food scientists were working on the problem of sterilizing cheese so that it could be stored, unrefrigerated, in hot climates. Up until this point, the results had been greasy failures; but these scientists discovered that adding the salt of citric acid (sodium citrate) to the cheese could prevent oiling-off. They had invented processed cheese. \r\n\r\nIndependently, a few years later, an American did much the same thing with another salt, sodium hexametaphosphate. 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