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Cheesemaker
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from Nomad, nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would fermentation (food), ferment and coagulation (milk), coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar, Somerset, Cheddar in Somerset, South West England. Cheddar is produced all over the world, and ''cheddar cheese'' has no Protected designation of origin, Protected Designation of Origin (PDO). In 2007, the name West Country Farmhouse Cheddar was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar varies greatly, with some processed cheeses packaged as "cheddar". Cheeses similar to Red Leicester are sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert (cheese)
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 twelve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Production Of Cheese 1
Production may refer to: Economics and business * Production (economics) * Production, the act of manufacturing goods * Production, in the outline of industrial organization, the act of making products (goods and services) * Production as a statistic, gross domestic product * Production line Arts, entertainment, and media * Production, the act or role of assembling, crafting, creating, or presenting, a work of art, or the work of art itself. Motion pictures * Production, film distributor of a company * Production, phase of filmmaking * Production, video production Other uses in arts, entertainment, and media * ''Production'' (album), by Mirwais, 2000 * Production, category of illusory magic trick * Production, phase of video games development * Production, Record producer's role * Production, theatrical performance Science and technology * Production, deployment environment where changes go "live" and users interact with it * Production (computer science), formal-grammar c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been 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 or 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 β-lactoglobulin (48%–58%), 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 proteins are known as lactalbumin. Whey also contains some minerals."Whey." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...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] |
Bovinae
Bovines (subfamily Bovinae) comprise a diverse group of 10 genera of medium to large-sized ungulates, including cattle, bison, African buffalo, water buffalos, and the four-horned and spiral-horned antelopes. The members of this group are classified into loose tribes rather than formal subgroups, as the evolutionary relationships within the groups are still uncertain. General characteristics include cloven hooves and usually at least one of the sexes of a species having true horns. The largest extant bovine is the gaur. In many countries, bovid milk and meat is used as food by humans. Cattle are kept as livestock almost everywhere except in parts of India and Nepal, where they are considered sacred by most Hindus. Bovids are used as draft animals and as riding animals. Small breeds of domestic bovid, such as the Miniature Zebu, are kept as pets. Bovid leather is durable and flexible and is used to produce a wide range of goods including clothing and bags. Systematics and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat
The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. It was one of the first animals to be domesticated, in Iran around 10,000 years ago. Goats have been used for milk, Goat meat, meat, Animal fur, wool, and Animal skin, skins across much of the world. Milk from goats is often turned into goat cheese, cheese. In 2022, there were more than 1.1 billion goats living in the world, of which 150 million were in India. Goats feature in mythology, folklore, and religion in many parts of the world, including in the classical myth of Amalthea (mythology), Amalthea, in Tanngrisnir and Tanngnjóstr, the goats that pulled the chariot of the Norse god Thor, in the Scandinavian Yule goat, and in Hinduism's goat-headed Daksha. In Christianity and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ireland
Ireland (, ; ; Ulster Scots dialect, Ulster-Scots: ) is an island in the North Atlantic Ocean, in Northwestern Europe. Geopolitically, the island is divided between the Republic of Ireland (officially Names of the Irish state, named Irelanda sovereign state covering five-sixths of the island) and Northern Ireland (part of the United Kingdomcovering the remaining sixth). It is separated from Great Britain to its east by the North Channel (Great Britain and Ireland), North Channel, the Irish Sea, and St George's Channel. Ireland is the List of islands of the British Isles, second-largest island of the British Isles, the List of European islands by area, third-largest in Europe, and the List of islands by area, twentieth-largest in the world. As of 2022, the Irish population analysis, population of the entire island is just over 7 million, with 5.1 million in the Republic of Ireland and 1.9 million in Northern Ireland, ranking it the List of European islands by population, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bronze Age
The Bronze Age () was a historical period characterised principally by the use of bronze tools and the development of complex urban societies, as well as the adoption of writing in some areas. The Bronze Age is the middle principal period of the three-age system, following the Stone Age and preceding the Iron Age. Conceived as a global era, the Bronze Age follows the Neolithic, with a transition period between the two known as the Chalcolithic. The final decades of the Bronze Age in the Mediterranean basin are often characterised as a period of widespread societal collapse known as the Late Bronze Age collapse (), although its severity and scope are debated among scholars. An ancient civilisation is deemed to be part of the Bronze Age if it either produced bronze by smelting its own copper and alloying it with tin, arsenic, or other metals, or traded other items for bronze from producing areas elsewhere. Bronze Age cultures were the first to History of writing, develop writin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
