CHEESE
'(<a href="http://www.j-archive.com/media/2009-02-20_DJ_08.jpg" target="_blank">Jimmy of the Clue Crew stands next to a big vat at the University of Wisconsin-Madison.</a>)  The percentage of <a href="http://www.j-archive.com/media/2009-02-20_DJ_08a.jpg" target="_blank">this</a> milk ingredient helps determine the type of cheese it's going to become--the more there is, the mellower the cheese'
fat