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Gouda (cheese)
Gouda cheese (, , ; , "cheese from Gouda") is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular and produced cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. History The cheese is named after the city of Gouda, South Holland because it was traded there. In the Middle Ages, Dutch cities could obtain certain feudal rights which gave them primacy or a total monopoly on certain goods. Within the County of Holland, Gouda acquired market rights on cheese, the sole right to have a market in which the county's farmers could sell their cheese. All the cheeses would be taken to the market square in Gouda to be sold. Teams consisting of the guild of cheese-porters, identified by distinct differently coloured straw hats, carried the farmers' cheeses, which typically weighed about , in barrows. Buyers then sampled the cheeses and negotiated a price using a r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gouda, South Holland
Gouda () is a List of cities in the Netherlands by province , city and List of municipalities of the Netherlands , municipality in the west of the Netherlands, between Rotterdam and Utrecht (city), Utrecht, in the Provinces of the Netherlands , province of South Holland. Gouda has a population of 75,000 and is famous for its Gouda cheese, stroopwafels, many , smoking pipe (tobacco) , smoking pipes, and its 15th-century city hall. Its array of historic churches and other buildings makes it a very popular Tourism in the Netherlands , day-trip destination. In the Middle Ages the family founded a settlement at the location of the current city and built a fortified castle alongside the banks of the Gouwe (river) , Gouwe River, from which the family and the city took their names. Locals long called the settlement , or or ' for short. The area, originally marshland, developed over the course of two centuries. By 1225, a canal was linked to the Gouwe and its estuary became a harbou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Gouda Cheese
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Ethyl Butyrate
Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3. It is soluble in propylene glycol, paraffin oil, and kerosene. It has a fruity odor, similar to pineapple, and is a key ingredient used as a flavor enhancer in processed orange juices. It also occurs naturally in many fruits, albeit at lower concentrations. Uses It is commonly used as artificial flavoring resembling orange juice and is hence used in nearly all orange juices sold in the US, including those sold as "fresh" or “concentrated". It is also used in alcoholic beverages (e.g. martinis, daiquiris etc.), as a solvent in perfumery products, and as a plasticizer for cellulose. Ethyl butyrate is one of the most common chemicals used in flavors and fragrances. It can be used in a variety of flavors: orange (most common), cherry, pineapple, mango, guava, bubblegum, peach, apricot, fig, and plum. Ethyl butyrate is synthesised in Jamaican rum upon the estr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methional
Methional is an organic compound with the formula CH3SCH2CH2CHO. It is a colorless liquid that is a degradation product of methionine. It is a notable flavor in potato-based snacks, namely potato chips, one of the most popular foods containing methional.Faith C. Belanger, Rong Di & Daphna Havkin-Frenkel (2009) Increasing the Methional Content in Potato through Biotechnology, Biotechnology in Flavor Production, 185-188, Traces of the compound can also be found in black tea and green tea based products. Methional contains both aldehyde and thioether functional groups. It is readily soluble in alcohol solvents, including propylene glycol and dipropylene glycol. Occurrence In nature, methional is a thermally-induced volatile flavor compound. For instance, the heat-initiated Maillard reaction of reducing sugars and amino acids forms the initial basis of methional's composition. The formation of methional stems from the interaction of α-dicarbonyl compounds (intermediate products in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isovaleraldehyde
Isovaleraldehyde organic compound, also known as 3-methylbutanal, with the formula (CH3)2CHCH2CHO. It is an aldehyde, a colorless liquid at STP, and found in low concentrations in many types of food. Commercially it is used as a reagent for the production of pharmaceuticals, perfumes and pesticides. Synthesis Synthetic routes for the production of isovaleraldehyde vary. One method is by the hydroformylation of isobutene: : A small amount of 2,2-dimethylpropanal () side product is also generated. Another method of production involves the isomerization of isoprenol using CuO– ZnO as a catalyst. A mixture of isoprenol and prenol may also be used. These starting materials are obtained from a reaction between isobutene and formaldehyde: :CH3CH3CCH2 + CH2O → (CH3)2CHCH2CHO Finally, in beer the compound is produced via a reaction between the amino acid leucine and reductones in the malt. Occurrences and uses As it can be derived from leucine, the occurrence of isoval ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diacetyl
Diacetyl ( ; IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacetyl occurs naturally in alcoholic beverages and some cheeses and is added as a flavoring to some foods to impart its buttery flavor. Chronic inhalation exposure to diacetyl fumes is a causative agent of the lung disease bronchiolitis obliterans, commonly known as " popcorn lung". Chemical structure A distinctive feature of diacetyl (and other vicinal diketones) is the long C–C bond linking the carbonyl centers. This bond distance is about 1.54 Å, compared to 1.45 Å for the corresponding C–C bond in 1,3-butadiene. The elongation is attributed to repulsion between the polarized carbonyl carbon centers. Occurrence and biosynthesis Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Butter
Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Crystals
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. Cheese crystals are characteristic of many long-aged hard cheeses. Hard cheeses where cheese crystals are common and valued include comté, aged cheddar, grana cheeses like Parmesan, Grana Padano, and ''pecorino romano'', as well as old gouda. However, in some cheeses, like industrial cheddar, they are considered a production defect. Cheese crystals can consist of different substances. Most commonly found are calcium lactate crystals, especially on younger cheese, on the surface, and on cheddar. Depending on the cheese and its age, these crystals can consist of either or both enantiomers. For grana padano, grainy amino acid crystals inside the cheese consisting mainly of tyrosine and of leucine and isoleucine Isoleucine (symbol Ile or I) is an α-amino acid that is used in the biosynthesis of proteins. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molding (process)
Molding (American English) or moulding ( British and Commonwealth English; see spelling differences) is the process of manufacturing by shaping liquid or pliable raw material using a rigid frame called a mold or matrix. This itself may have been made using a pattern or model of the final object. A mold or mould is a hollowed-out block that is filled with a liquid or pliable material such as plastic, glass, metal, or ceramic raw material. The liquid hardens or sets inside the mold, adopting its shape. A mold is a counterpart to a cast. The very common bi-valve molding process uses two molds, one for each half of the object. Articulated molds have multiple pieces that come together to form the complete mold, and then disassemble to release the finished casting; they are expensive, but necessary when the casting shape has complex overhangs. Piece-molding uses a number of different molds, each creating a section of a complicated object. This is generally only used for larg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
