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Cheeky cheesemaker fails to copyright how things taste

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Let me tell you about latex...

Technically, latex is a sol (solid marticles in a liquid medium), whereas cream cheese is an emulsion (liquid-in-liquid). Both are colloids, but then again, so is smoke.

Latex can cross-link to become rubbery, in which case it forms a gel (liquid in solid). If your cream cheese does this, I'd suggest it's time to throw it out. Although technically soft and medium-hard cheeses are probably gels as well to some degree or another.

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