|
Zigerkrapfen
Ziger (German), Sérac (French) or Ricotta (Italian), is a group of fresh cheeses produced in Switzerland. Ziger is nationally widespread as it is the by-product of the manufacture of hard Swiss-type cheeses, such as Gruyère and Emmental. Made of whey, it is rich in proteins and it is historically a staple food in the Alpine regions. History Ricotta production has been documented in Italy back to the Bronze age. The name "ricotta" ("boiled again") refers to the use of whey that remains after the production of cheese; the whey is acidified and boiled again and the proteins still contained in the whey (lactoglobulins; casein is no longer there) coagulate and precipitate as curds. The French term ''sérac'' or ''séré'' is mentioned among other cheeses in a Gruyère document dating from 1312. In Valais, it is mentioned in a document from 1437. This appellation, however, might have been associated with another type of fresh cheese which was not a by-product but a domestically mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Canton Of Glarus
The canton of Glarus ( ; ; ; ) is a cantons of Switzerland, canton in east-central Switzerland. The capital is Glarus. The population speaks a variety of Alemannic German. The majority of the population (81%) identifies as Christianity in Switzerland, Christian, about evenly split between Swiss Reformed Church, Protestants and Roman Catholicism in Switzerland, Catholics. History According to legend, the inhabitants of the Linth Valley were converted to Christianity in the 6th century by the Hiberno-Scottish mission, Irish monk Fridolin of Säckingen, Saint Fridolin, the founder of Säckingen Abbey in what is now the Germany, German state of Baden-Württemberg. From the 9th century, the area around Glarus was owned by Säckingen Abbey, the town of Glarus being recorded as ''Clarona''. The Alemanni began to settle in the valley in the early 8th century. The Alemannic German language took hold only gradually and was dominant by the 11th century. By 1288, the Habsburgs had claimed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Swiss Cheeses And Dairy Products
Switzerland has a strong and ancestral dairy farming and cheesemaking tradition. The breeding of cattle, sheep and goats for milk is attested in the Neolithic period and, since Antiquity, cheese has been exported from the Alpine regions. The rugged nature of the country makes approximately 80% of the agricultural land unsuitable for cultivation, which is therefore mainly exploited for cattle and sheep farming. This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura and on the Swiss Plateau. Today, cheese dairies and mountain pastures in Switzerland produce nearly 500 varieties of cheese, not counting fresh cheeses. Most of these, and all the ones very well known internationally, are semi-hard Alpine or Swiss-type cheeses such as Emmental and Gruyère. Dairy products in general are highly appreciated throughout the country, with butter and cream being classic ingredients of Swiss cuisine. History The breeding of cattle, sheep and goats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Whey Cheese
Whey is the liquid remaining after milk has been curdling, curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like Cheddar cheese, cheddar or Swiss-type cheeses, Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of Beta-lactoglobulin, β-lactoglobulin (48%–58%), Α-Lactalbumin, α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Acetic Acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Historically, vinegar was produced from the third century BC and was likely the first acid to be produced in large quantities. Acetic acid is the second simplest carboxylic acid (after formic acid). It is an important Reagent, chemical reagent and industrial chemical across various fields, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood Adhesive, glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the E number, food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is funda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ballenberg
Ballenberg is an open-air museum in Switzerland that displays traditional buildings and architecture from all over the country. Located near Brienz in the municipality of Hofstetten bei Brienz, Canton of Bern, Ballenberg has over 100 original buildings that have been transported from their original sites. It is a Swiss heritage site of national significance. In addition to the main attraction of the buildings themselves, some of the industrial and crafting buildings still operate to give demonstrations of traditional rural crafts, techniques and cheesemaking. There is also a sizable number of farmyard animals in the grounds. Founded in 1978, the museum features buildings from all over the country and has structures from almost all of the cantons. The buildings are set in surroundings appropriate to their type (farm buildings surrounded by small fields etc.) with pathways snaking across the 660,000 square metres (164 acre) site. Most buildings allow the visitor to walk around the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of Milk#Proteins, milk. Cleavage removes the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. Because negative charges repel other negative charges, the GMP prevents casein micell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Leventina
The Leventina District is one of the eight districts of the largely Italian-speaking canton of Ticino in Switzerland. The capital of the district is Faido but the largest town is Airolo on the southern flank of the Gotthard Pass. Situated to the north of the canton, its territory covers the area of the river Ticino as far south as Biasca, in particular the Bedretto Valley and the Leventina Valley. Leventina is divided into four sub-districts, termed ' circles' (), and a total area of with a population of (as of ). Its capital is the municipality () of Faido. The valley became part of Switzerland on 5 March 1480, following the treaty of Lucerne with the Duchy of Milan. Geography The Leventina District has an area, , of . Of this area, or 4.2% is used for agricultural purposes, while or 36.5% is forested. Of the rest of the land, or 2.8% is settled (buildings or roads), or 1.9% is either rivers or lakes and or 36.5% is unproductive land. Of the built up area, housin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ticino
Ticino ( ), sometimes Tessin (), officially the Republic and Canton of Ticino or less formally the Canton of Ticino, is one of the Canton of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of eight districts and its capital city is Bellinzona. It is also traditionally divided into the Sopraceneri and the Sottoceneri, respectively north and south of Monte Ceneri. Ticino is the southernmost canton of Switzerland. It is one of the three large southern Alps, Alpine cantons, along with Valais and the Grisons. However, unlike all other cantons, it lies almost entirely south of the Alps and has no natural access to the Swiss Plateau. Through the main crest of the Saint-Gotthard Massif, Gotthard and adjacent mountain ranges, it borders the canton of Valais to the northwest, the canton of Canton of Uri, Uri to the north and the canton of Grisons to the northeast; the latter canton being also the only one to share some borders with Ticino at the level ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Schabziger
Schabziger () or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of skimmed cow milk and a special kind of herb, blue fenugreek ('' Trigonella caerulea''), also called blue melilot. The milk and melilot sap are heated to then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at and separated. The whey-condensate is called ''Ziger'' and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months. The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of with a height of . It contains less than 3% fat. Schabziger is usually eaten grated, or mixed with butter to make an herb spread ("Ankeziger", "Zigerbutter") that is put on bread or sandwiches. It can also be used in fondue (''Zigerfondue''), or grated and eaten with noodles (''Zigerhörnli'') or rösti. A cone of Schabz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fresh Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. 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 rationalize 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 results in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
