[Cheese] So whos the new guy ? / Suggestion for experiments

[Kit Anderson]

>
> The idea is that the buttermilk contains a natural emulsifier that shouldnt interfere with the rest of the cheese making process.. The eggyolk does the same, but is a bit risky


Interesting. Are eggs used in cheese making? If the concern is health, 
then it is possible to pasteurize the yolks without setting them. Is 
there a preparation of phospholipids that could be used in place of eggs 
or buttermilk?

Kit