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Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife's breast milk.
After inquiries from The Post, health bigs said yesterday that even though department codes do not explicitly forbid the practice, they have advised Angerer to refrain from sharing his wife's milk with the world.
But around the world, the dried leftovers of dairy processing are often mixed together and generically called MPC, in order to exploit a loophole in U.S. trade rules that allows it to be imported with lower tariffs.
When it comes to cheese, technically, no one is allowed to use MPC. The FDA has "standards of identity" for most cheeses, including Pasteurized Processed Cheese Food (like Kraft Singles). MPC is not an approved ingredient under FDA's standards of identity. Yet the agency has looked the other way as imports of MPC skyrocketed. In 2000 alone, dairy processors like Kraft imported 52,000 metric tons of MPC - that's the equivalent of 4.6 billion pounds of milk!
Ambergris
Ambergris is usually passed in the fecal matter. Ambergris that forms a mass too large to exit via the anus is expelled via the mouth, leading to the reputation of ambergris as primarily coming from whale vomit.[1]
Ambergris can be found in the Atlantic Ocean; on the coasts of Brazil and Madagascar; and on the coast of Africa, of the East Indies, The Maldives, China, Japan, India, Australia, New Zealand and the Molucca islands. Most commercially collected ambergris comes from the Bahama Islands and Providence Island in the Caribbean.
When initially expelled by or removed from the whale, the fatty precursor of ambergris is pale white in color (sometimes streaked with black), soft, with a strong fecal smell.
Following months to years of photo-degradation and oxidation in the ocean, this precursor gradually hardens, developing a dark gray or black color, a crusty and waxy texture, and a peculiar odor that is at once sweet, earthy, marine, and animalic.
"many customers too squeamish"
human breast cheese