|
Mascarpone
Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process After denaturation of the cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use three tablespoons of lemon juice per pint of heated heavy cream. The cream is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Mascarpone originated in the Italian region of Lombardy in the area between Lodi and Abbiategrasso south of Milan, probably in the late 16th or early 17th century. Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiramisu
Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia. History Tiramisu appears to have been invented in the 1960s, but where and when exactly is unclear. The recipe for tiramisu is not found in cookbooks before the 1960s. It is also not mentioned in encyclopedias and dictionaries of the 1970s, making its first appearance in print in Italian in 1980, and in English in 1982. It is mentioned in a 1983 cookbook devoted to cooking of the Veneto, and a Canadian tourist guide published in 1971. This suggests that it is a recent invention. Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milan
Milan ( , , Lombard language, Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the List of cities in Italy, second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its Metropolitan City of Milan, metropolitan city has 3.26 million inhabitants. Its continuously built-up List of urban areas in the European Union, urban area (whose outer suburbs extend well beyond the boundaries of the administrative Metropolitan cities of Italy, metropolitan city and even stretch into the nearby country of Switzerland) is the fourth largest in the EU with 5.27 million inhabitants. According to national sources, the population within the wider Milan metropolitan area (also known as Greater Milan), is estimated between 8.2 million and 12.5 million making it by far the List of metropolitan areas of Italy, largest metropolitan area in Italy and List of metropolitan areas in Europe, one of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Cheeses
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone. Origin United States Around 1873 William A. Lawrence, a dairyman in Chester, New York, was the first to mass-produce an unripened fresh cheese known generic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone. Origin United States Around 1873 William A. Lawrence, a dairyman in Chester, New York, was the first to mass-produce an unripened fresh cheese known generi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracchino
Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective ''strach'', meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours. Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, ''focaccia col formaggio'' ("cheese focaccia") or ''focaccia di Recco'' is typically filled with crescenza, while in Romagna and in parts of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's-milk Cheeses
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest exporters o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dairy Products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. A B C D E F G H }, it, latte fieno) is dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as a Traditional Speciality Guaranteed in the UK and the European Union. I J K L M P Q R S T U V W Y Z Unsorted * Crema (dairy product) See also * List of cheeses * List of cheesemakers * List of countries by milk consumption per capita * List of dairy product com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions . The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. Terminology A literal translation of ''crème fraîche'' is "fresh cream." However, in French-speaking countries, ''crème fraîche'' may refer to either: (A) the thick fermented produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or ''base'' made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients. Culinary classification Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie"). Some people classify it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Cream Cheese")
.jpg "Click for more on -> Cow's-milk Cheeses")
