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Sterilgarda
Sterilgarda Alimenti Società per Azioni, S.p.A. is an Italian dairy produce company, based in Castiglione delle Stiviere in the Province of Mantua. History Sterilgarda was formed in 1969 by a group of local dairy farming entrepreneurs to take advantage of two new technology innovations in milk production: the development of UHT milk, and the invention of the Tetrapak container. When combined, this would allow dairies to stabilise production, allowing long-term storage of quantities of milk for when they were need to be purchased by consumers, and also extend the possible Distribution (business), distribution chain even to where there was no daily door-step delivery. Formed and still based in Castiglione delle Stiviere, the company started out by supplying just milk delivery companies. It quickly expanded in the 1970s to forming partnerships with retailers, and later into the foods market supplying milk and whey for the production of mascarpone cheese. Later in the decade, the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Società Per Azioni
(; abbr. S.p.A. or spa ) is a form of corporation in law of Italy, Italy, meaning 'company with shares' (although often translated as 'joint-stock company', which may or may not be a limited liability entity). It is more or less equivalent to S.A. (corporation), S.A. or public limited company, public limited company (PLC) in other countries. The other common form of corporation in Italy was (S.r.l.) ('limited liability company'). S.p.A. issued shares (), while in S.r.l. the unit was quote/stock of share capital. Moreover, the articles of association of S.r.l. allowed different allocation of Profit and loss sharing, profit and assets, which was more comparable to a limited partnership. Throughout Italy's history, the governance of S.p.A. has been remodeled several times. Originally the S.p.A. was governed by the Commercial Code of 1865, and subsequently by that of 1883, under the name "''società anonima''" ('anonymous company'). The regulations contained within the civil code ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piacenza
Piacenza (; ; ) is a city and (municipality) in the Emilia-Romagna region of Northern Italy, and the capital of the province of Piacenza, eponymous province. As of 2022, Piacenza is the ninth largest city in the region by population, with more than 102,000 inhabitants. Westernmost major city of the region of Emilia-Romagna, it has strong relations with Lombardy, with which it borders, and in particular with Milan. It was defined by Leonardo da Vinci as a "Land of passage" in his Codex Atlanticus, by virtue of its crucial geographical location. This strategic location would influence the history of Piacenza significantly at several times. Piacenza integrates characteristics of the nearby Ligurian and Piedmontese territories added to a prevalent Lombard influence, favored by communications with the nearby metropolis, which attenuate its Emilia (region), Emilian footprint. Piacenza is located at a major crossroads at the intersection of Route E35/A1 between Bologna and Milan, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pannacotta
Panna cotta (; ; ) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. History The name ''panna cotta'' is not mentioned in Italian cookbooks before the 1960s,Luigi Carnacina, Luigi Veronelli, "Panna Cotta," ''La Cucina Rustica Regionale'' 1:156, 1977, based on ''La Buona Vera Cucina Italiana'' (not seen), 1966Camilla V. Saulsbury, ''Panna Cotta: Italy's Elegant Custard Made Easy'', p. 14 yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called ''latte inglese'' (), made of cream cooked with gelatin and molded, although other sources say that ''latte inglese'' is made with egg yolks, such as ''crème anglaise''; perhaps the name covered any thickened custard-like preparation. The dish might also come fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...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 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. Stabilizers such as carob bean gum and carrageenan are often added in industrial production. It can also come in several flavors. 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 originated in the United States in the 1870s. Origin Around 1873, William A. Lawrence, a dairyman in C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorgonzola
Gorgonzola (, ) is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century; now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO). Gorgonzola is available in two primary variations: ''Dolce'' with a more delicate flavor and buttery consistency, vs ''Piccante'' with a more pungent flavor and firm, crumbly texture. Either can be quite salty, with a "bite" from their blue veining. More recently, a variation has been marketed widely, featuring a layered block alternating the more assertive Gorgonzola with the more delicate Mascarpone, marketed as ''Gorgonzola e Mascarpone.'' The cheese takes its name from Lombardy, Lombardian town of Gorgonzola, Milan, where the cheese originated and which celebrates an annual September Gorgonzola festival, called the ''Sagra Nazionale del Gorgonzola''. Within the European Union and countries recognizing Protected designation of origin, Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bloody Mary (cocktail)
A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the Red Snapper, Bloody Maria (made with tequila blanco), and the Virgin Mary. History The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter. He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail
A cocktail is a mixed drink, usually alcoholic beverage, alcoholic. Most commonly, a cocktail is a combination of one or more liquor, spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, Shrub (drink), shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. History A well-known 'cocktail' in ancient Greece was named kykeon. It is mentioned in the Homeric texts and was used in the Eleusinian Mysteries. 'Cocktail' accessories are exposed in the Museum of the Royal Tombs of Aigai (Vergina), Museum of the Royal Tombs of Aigai (Greece). They were used in the court of Philip II of Macedon to prepare and serve mixtures of wine, water, honey as well as extracts of aromatic herbs and flowers, during the banquets. In the United States, a written mention of 'cocktail' as a beverage appeared in ''The Farmers Cabinet,'' 1803. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glass
Glass is an amorphous (non-crystalline solid, non-crystalline) solid. Because it is often transparency and translucency, transparent and chemically inert, glass has found widespread practical, technological, and decorative use in window panes, tableware, and optics. Some common objects made of glass are named after the material, e.g., a Tumbler (glass), "glass" for drinking, "glasses" for vision correction, and a "magnifying glass". Glass is most often formed by rapid cooling (quenching) of the Melting, molten form. Some glasses such as volcanic glass are naturally occurring, and obsidian has been used to make arrowheads and knives since the Stone Age. Archaeological evidence suggests glassmaking dates back to at least 3600 BC in Mesopotamia, Ancient Egypt, Egypt, or Syria. The earliest known glass objects were beads, perhaps created accidentally during metalworking or the production of faience, which is a form of pottery using lead glazes. Due to its ease of formability int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. Other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Litre
The litre ( Commonwealth spelling) or liter ( American spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metres (m3). A cubic decimetre (or litre) occupies a volume of (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word ''litre'' is derived from an older French unit, the '' litron'', whose name came from Byzantine Greek—where it was a unit of weight, not volume—via Late Medieval Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI, despite it not being an SI unit The International System of Units, internationally known by the abbreviation SI (from French ), is the modern form of the metric system and the world's most widely used system of unit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
