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Colby Cheese
Colby is a semi-hard cow's milk cheese from the United States.Contents1 History 2 Properties 3 Uses 4 Derivatives 5 References 6 External linksHistory[edit]Original factory southwest of the city of ColbyA marker in Colby, Wisconsin, notes the town's relationship to the cheeseIn 1885, Joseph F. Steinwand developed a new type of cheese at his father's cheese factory near Colby, Wisconsin. The cheese was named after the village,[1] which had been founded three years earlier.[2] While Colby cheese
Colby cheese
is still widely available, it is no longer produced in Colby. A festival commemorating the cheese is held every year in mid-July, where all local food booths offer free Colby cheese
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United States
Coordinates: 40°N 100°W / 40°N 100°W / 40; -100 United States
United States
of AmericaFlagGreat SealMotto:  "In God
God
We Trust"[1][fn 1]Other traditional mottos  "E pluribus unum" (Lat
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U.S. Gallon
The gallon (/ˈɡælən/) is a unit of measurement for liquid capacity in both the US customary units and the British imperial systems of measurement
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Land O'Lakes
Land O'Lakes, Inc. is a member-owned agricultural cooperative based in the Minneapolis-St. Paul suburb of Arden Hills, Minnesota, focusing on the dairy industry
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Wayback Machine
The Wayback Machine
Wayback Machine
is a digital archive of the World Wide Web
World Wide Web
and other information on the Internet
Internet
created by the Internet
Internet
Archive, a nonprofit organization, based in San Francisco, California, United States.Contents1 History 2 Technical details2.1 Storage capabilities 2.2 Growth 2.3 Website exclusion policy2.3.1 Oakland Archive
Archive
Policy3 Uses3.1 In legal evidence3.1.1 Civil litigation3.1.1.1 Netbula LLC v. Chordiant Software Inc. 3.1.1.2 Telewizja Polska3.1.2 Patent law 3.1.3 Limitations of utility4 Legal status 5 Archived content legal issues5.1 Scientology 5.2 Healthcare Advocates, Inc. 5.3 Suzanne Shell 5.4 Daniel Davydiuk6 Censorship and other threats 7 See also 8 References 9 External linksHistory[edit]This section needs additional citations for verification
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Parmigiano-Reggiano
Parmigiano-Reggiano
Parmigiano-Reggiano
(/ˌpɑːrmɪˌdʒɑːnoʊ rɛˈdʒɑːnoʊ/; Italian pronunciation: [ˌparmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area
European Economic Area
under European law.[1]Parmigiano-ReggianoOfficial certification logo of autorizzazione consorzio parmigiano-reggianoIt is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna
Bologna
(only the area to the west of the river Reno), Modena
Modena
(all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.[1][2] Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad)
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Milk
Milk
Milk
is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients[1] including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy
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Snack Food
A snack is a portion of food, smaller than a regular meal, generally eaten between meals.[1] Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from ingredients commonly available in the home. Often cold cuts, fruits, leftovers, nuts, sandwiches, and sweets are used as snacks. The Dagwood sandwich
Dagwood sandwich
was originally the humorous result of a cartoon character's desire for large snacks. With the spread of convenience stores, packaged snack foods became a significant business. Snack
Snack
foods are typically designed to be portable, quick, and satisfying. Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods
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Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).[1] The first category of acids is the proton donors or Brønsted acids. In the special case of aqueous solutions, proton donors form the hydronium ion H3O+ and are known as Arrhenius acids. Brønsted and Lowry generalized the Arrhenius theory to include non-aqueous solvents. A Brønsted or Arrhenius acid usually contains a hydrogen atom bonded to a chemical structure that is still energetically favorable after loss of H+. Aqueous Arrhenius acids have characteristic properties which provide a practical description of an acid.[2] Acids form aqueous solutions with a sour taste, can turn blue litmus red, and react with bases and certain metals (like calcium) to form salts
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Whey
Whey
Whey
is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct produced during the manufacture of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid
Acid
whey (also known as sour whey) is a byproduct produced during the making of acid types of dairy products, such as cottage cheese or strained yogurt. Whey
Whey
proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose-peptones.[1]Contents1 Composition 2 Production 3 Uses3.1 Whey
Whey
protein 3.2 Whey
Whey
cream and butter4 Health 5 See also 6 References 7 External linksComposition[edit] Whey protein
Whey protein
is the collection of globular proteins isolated from whey
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Cattle
Cattle—colloquially cows[note 1]—are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos
Bos
taurus. Cattle
Cattle
are commonly raised as livestock for meat (beef and veal), as dairy animals for milk and other dairy products, and as draft animals (oxen or bullocks that pull carts, plows and other implements). Other products include leather and dung for manure or fuel
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Special
Special
Special
or specials may refer to:Contents1 Music 2 Film and television 3 Other uses 4 See alsoMusic[edit] Special
Special
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Food Booth
A food booth (also food stand, temporary food service facility) is generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a stadium or otherwise. Sometimes the term also refers to the business operations and vendors that operate from such booths.[1][2] Contents1 Background 2 Operations 3 Regulations3.1 On-site inspection4 See also 5 References 6 External linksBackground[edit] There is evidence to suggest that certain foods have either originated from, or gained in popularity through food booths.[3] For example, the popularity of the ice cream cone in North America is attributed to the St. Louis World's Fair in 1904.[4] According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, unsuccessful due to intense heat
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Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding enzymes rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. Also, adding lactic acid bacteria into milk and subsequent acid production will also result in gel formation of milk. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk
Milk
that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese
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Cuba Cheese
Cuba cheese can refer to any of a number of cheeses created by cheese manufacturers of Western New York, particularly those originating in the small province of Cuba, New York.v t eAmerican cheesesTypesBaby Swiss Bergenost Brick Buffalo mozzarella Cheese
Cheese
curd Colby Colby-Jack Cougar Gold Cream cheese Creole cream cheese Cuba D'Isigny Farmer Hoop Humboldt Fog Kunik Liederkranz Maytag Blue Monterey Jack Muenster Parmesan Pepper jack Pinconning Red Hawk String Swiss TelemeRegionsWisconsin cheeseThis New York–related article is a stub. You can help by expanding it.v t eThis cheese-related article is a stub
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