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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 design ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese Making (1895) (20577597926)
Cheddar most often refers to either: *Cheddar cheese *Cheddar, Somerset, the village after which Cheddar cheese is named Cheddar may also refer to: Places * Cheddar, Ontario, Canada and Kannada * Cheddar Yeo, a river which flows through Cheddar Gorge and the village of Cheddar Food and service * Cheddaring, a process in the manufacturing of cheddar cheese * Cheddars, a brand of biscuit Other uses *Cheddar (TV channel), a live and on demand financial news network *Cheddar (Brooklyn Nine-Nine), "Cheddar" (''Brooklyn Nine-Nine''), a television episode * Slang for money See also * Cheddar Valley (other) * Cheddar Complex, a biological site of special scientific interest * Cheddar Gorge, the largest gorge in the UK * Cheddar Man, the Mesolithic remains of a human male found in Cheddar Gorge * Cheddar Reservoir, an artificial water reservoir * Cheddar's Scratch Kitchen, a Florida-based chain of dining restaurants * Cheddar Wood, a site of special scientific interest {{D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipolysis
Lipolysis is the metabolic pathway through which lipid triglycerides are hydrolysis, hydrolyzed into a glycerol and free fatty acids. It is used to mobilize stored energy during fasting or exercise, and usually occurs in Adipose tissue, fat adipocytes. The most important regulatory hormone in lipolysis is insulin; lipolysis can only occur when insulin action falls to low levels, as occurs during fasting. Other hormones that affect lipolysis include leptin, glucagon, epinephrine, norepinephrine, growth hormone, atrial natriuretic peptide, brain natriuretic peptide, and cortisol. Mechanisms In the body, stores of fat are referred to as adipose tissue. In these areas, intracellular triglycerides are stored in cytoplasmic lipid droplets. When lipase enzymes are phosphorylated, they can access lipid droplets and through multiple steps of hydrolysis, breakdown triglycerides into fatty acids and glycerol. Each step of hydrolysis leads to the removal of one fatty acid. The first step ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss-type Cheese
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (''alpage'' in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19 Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains, near the Alps). Both countries have many other traditional varieties, as do the Alpine regions of Austria ( Alpkäse) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emmentaler Aoc Block
Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese. History Emmental cheese originates from the Emme Valley in Switzerland. It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as "Emmental"), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and " Swiss cheese" are used interchangeably for Emmental-style cheese. Production Three types of bacteria are needed to prepare Emmental: ''Streptococcus thermophilus'', '' Lactobacillus helveticus'', and ''Propionibacterium freudenreichii''. Historically, the eyes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme-modified Cheese
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese (or its upstream ingredients) by treatment with enzymes such as proteases (not including the usual rennet), lipases and esterases. An incubation period under controlled conditions is required for proper flavor development. These enzymes accelerate and intensify the ripening of cheese, which is normally done with enzymes released by an microbial culture. They may be added to during cheesemaking, after the cheese curds have been pressed, or even after the cheese has been naturally aged. EMCs were first made in the 1970s. Uses EMCs are used in powder or paste forms. They are generally added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses, but have a different (much exaggerated) taste profile from the parent cheese. EMCs are used in processed cheese, cheese powders, cheese spreads, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spore
In biology, a spore is a unit of sexual reproduction, sexual (in fungi) or asexual reproduction that may be adapted for biological dispersal, dispersal and for survival, often for extended periods of time, in unfavourable conditions. Spores form part of the Biological life cycle, life cycles of many plants, algae, fungus, fungi and protozoa. They were thought to have appeared as early as the mid-late Ordovician period as an adaptation of early land plants. Bacterial spores are not part of a sexual cycle, but are resistant structures used for survival under unfavourable conditions. Myxozoan spores release amoeboid infectious germs ("amoebulae") into their hosts for parasitic infection, but also reproduce within the hosts through the pairing of two nuclei within the plasmodium, which develops from the amoebula. In plants, spores are usually haploid and unicellular and are produced by meiosis in the sporangium of a diploid sporophyte. In some rare cases, a diploid spore is also p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert
Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers outside of Normandy, France, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddaring
The manufacture of Cheddar cheese includes the process of ''cheddaring'', which makes this cheese unique. Cheddar cheese is named for the village of Cheddar, Somerset, Cheddar in Somerset in South West England, South West England where it was originally manufactured. The manufacturing of this cheese has since spread around the world and thus the name has become generically known. Food ingredients used during manufacture Milk In general, the milk is raw milk (whole or 3.3%). The milk must be "ripened" before adding in the rennet. The term ''ripening'' means allowing the Lactobacillus, lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the Cheesemaking#Coagulation, coagulation of the milk. This is vital for the production of cheese curds that are later formed into cheddar. Rennet/chymosin/rennin Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsibl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint-Nectaire
Saint-Nectaire () is a List of French cheeses, French cheese made in the Auvergne (region), Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. History Up until the 17th century, the Saint-Nectaire cheese was Farmstead cheese, farmstead, and mostly made by women. It was also called "rye cheese", as it was matured on rye. It is known for its creamy and unctuous paste and hazelnut flavour. It was introduced to the court of King Louis XIV by the marshal of France Henri de La Ferté-Senneterre (1600–1681), where the cheese immediately gained the king's favour. By 1768, it was already widely recognized, as Legrand d’Aussy described the cheese in a story about his trip to Auvergne: "If someone wants to treat you to a feast, there is always going to be some Saint-Nectaire". Senneterre was also responsible for the introduction of the cheeses Cantal cheese, Cantal and Salers cheese, Salers. Description This cheese is a non-bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilton Cheese
Stilton is an English cheese, produced in two varieties: blue, which has ''Penicillium roqueforti'' added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties. History Frances Pawlett (or Paulet), a cheesemaker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. Early 19th-century research published by William Marshall provides logic and oral history to indicate a continuum between the locally produced cheese of Stilton, and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
