Скачать или смотреть Reading Passage: Cheese lovers all have a slightly different definition of melt, says John Brody, a

Reading Passage:Cheese lovers all have a slightly different definition of melt, says John Brody,a technology principal and notural cheese specialist for Sorgento Foods Inc.a Plymouth, Wis.bosed cheese maker. Some people feel cheese is meltedwhen it softens, for others "it has to bubble and flow," he says.The challenge of melting natural cheese smoothly has led many home andrestourant cooks to use processed cheese on cheeseburgers or for dishes likequeso-traditionally a mix of processed cheese.diced tomatoes ond chilis.Processed cheese includes emulsifiers to stop protein separating from fot whenheated, giving it a smooth melt. Other ingredients.are often added to extend shelf lifeor ochieve a particular color or flovor.Notural cheese is usually mode of the same four primory ingredients: a lot of milkwith a little bit of bacteria cultures, enzymes and solt. A cheese's living bacteria canchange the texture, flovor or how it melts.What is the main idea in the first paragraph?a. Cheese lovers existb.John Brody is a cheese expertc. Chocse melts differentlyd. None of the above
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