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Monte Veronese
Monte Veronese is an Italian cheese made from cow's milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured. Monte Veronese was awarded Italian '' Denominazione di Origine'' status in 1993 and European Protected designation of origin ( it, DOP) status in 1996. Varieties Monte Veronese latte intero The fresh Monte Veronese is made from unpasteurized whole milk ( in Italian) and has a brief aging period, from a minimum of 25 days to two months. The paste is white or slightly yellowish in color, with fine and uniformly distributed eyes, and has a sweet, intense flavor. Monte Veronese d’allevo The hard paste Monte Veronese is made from unpasteurized semi-skimmed milk. Aging lasts from more than 60 days, for wheels to be consumed as table cheese, to six months, for grating cheese. The paste is white or slightly yellowish in c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cheeses
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus The Ping-Pong virus (also called Boot, Bouncing Ball, Bouncing Dot, Italian, Italian-A or VeraCruz) is a boot sector virus discovered on March 1, 1988, at the '' Politecnico di Torino'' (Turin Polytechnic University) in Italy. It was likely the ..., an extinct computer virus See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses Of Veneto
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquant
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grating Cheese
A grating is any regularly spaced collection of essentially identical, parallel, elongated elements. Gratings usually consist of a single set of elongated elements, but can consist of two sets, in which case the second set is usually perpendicular to the first (as illustrated). When the two sets are perpendicular, this is also known as a wikt:grid (as in grid paper) or a mesh. As filters A grating covering a drain (as illustrated) can be a collection of iron bars (the identical, elongated elements) held together (to ensure the bars are parallel and regularly spaced) by a lighter iron frame. Gratings over drains and air vents are used as filters, to block movement of large solids (e.g. people) and to allow movement of liquids. A register is a type of grating used in heating, ventilation, and air conditioning, which transmits air, while stopping solid objects. File:Vindobona Hoher Markt-71.JPG, Grating - drain cover, ancient Roman architecture at Vindobona, Austria. File:Mont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Cheese
Table may refer to: * Table (furniture), a piece of furniture with a flat surface and one or more legs * Table (landform), a flat area of land * Table (information), a data arrangement with rows and columns * Table (database), how the table data arrangement is used within databases * Calligra Tables, a spreadsheet application * Mathematical table * Table (parliamentary procedure) * Tables (board game) * Table, surface of the sound board (music) of a string instrument * '' Al-Ma'ida'', the fifth ''surah'' of the Qur'an, usually translated as “The Table” * Water table See also * Spreadsheet, a computer application * Table cut, a type of diamond cut * The Table (other) * Table Mountain (other) * Table Rock (other) * Tabler (other) * Tablet (other) Tablet may refer to: Medicine * Tablet (pharmacy), a mixture of pharmacological substances pressed into a small cake or bar, colloquially called a "pill" Computing * Tablet compute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-skimmed Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk is traditionally marketed and labelled as follows: * Whole milk (around 3.0–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in red packaging. * Channel Island milk (around 5–5.5% fat) Often referred to as gold top, although this varies. Additionally, some supermarkets in the UK now market milk as: * 1% fat milk – Normally sold in purple or oran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hard Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eyes (cheese)
Eyes are the round holes that are a characteristic feature of Swiss-type cheese (e.g. Emmentaler cheese) and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese. Swiss cheese In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (''propionibacteria''), notably ''Propionibacterium freudenreichii'' subsp. ''shermanii''.P.L.H. McSweeney, ''Biochemistry of Cheese Ripening: Introduction and Overview'', in: Fox, p. 349 These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: :3 Lactate → 2 Propionate + Acetate + CO2 + H2OT. Beresford, A. Williams; ''The Microbiology of Cheese Ripening'', in: Fox, p. 303 The CO2 so produced accumulates at weak points in the curd, where it forms the bubbles that become the cheese's eyes. Not all CO2 is so trapped: in an cheese, about 20 L CO2 remain in the eyes, while 60 L remain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as the blue cheese Roquefort, which is required to be ripened in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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