AssetID: 114359430 / Junos / cheese on display at market
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.
Cheese consists of proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . It is produced by coagulation of the milk protein casein . Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mould, the processing, and aging. Herbs , spices , or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto .
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice . Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei , but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favourable.
<div id="index_ignore">Description above from the Wikipedia article Cheese, licensed under CC-BY-SA full list of contributors here. This page is not affiliated with, or endorsed by, anyone associated with the topic.</div>
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.
Cheese consists of proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . It is produced by coagulation of the milk protein casein . Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mould, the processing, and aging. Herbs , spices , or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto .
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice . Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei , but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favourable.
<div id="index_ignore">Description above from the Wikipedia article Cheese, licensed under CC-BY-SA full list of contributors here. This page is not affiliated with, or endorsed by, anyone associated with the topic.</div>
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cheese on display at market
AssetID: 114359430 / Junos / cheese on display at market
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.
Cheese consists of proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . It is produced by coagulation of the milk protein casein . Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mould, the processing, and aging. Herbs , spices , or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto .
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice . Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei , but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favourable.
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavours, textures, and forms.
Cheese consists of proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . It is produced by coagulation of the milk protein casein . Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mould, the processing, and aging. Herbs , spices , or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto .
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice . Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei , but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favourable.
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Product id: 227793019028154903Designed on 14/02/2012 11:23 PM
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