Cheddar anyone? from chemistry notes

Why in the world would someone want to calculate the heat capacity of cheese? While I do enjoy a nice creamy Brie, fresh mozzarella (especially with tomatoes and fresh basil), and maybe once in a great while a strong stinky cheese (reminiscent of Limburger) that I tasted on the Azores, calculating the heat capacity of each individual cheese seems to be taking it a little far, doesn't it?

Apparently not. In order to design the perfect cooling systems for the food industry, it is important to know the heat capacity of the food you are dealing with. For cheese it seems like moisture content is key in heat capacity calculations. Formulas to calculate heat capacity for cheese tend to be more accurate for those cheeses with higher water content (soft cheeses). Who would have known?