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Sulguni Slice
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; ''selegini'') is a brined Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese". Its color ranges from white to pale yellow. Sulguni is often deep-fried, which masks its odor. It is often served in wedges. Sulguni is patented by Georgia since 24 January 2012. A typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. It weighs and contains 50% water and between 1% and 5% salt. Dry fat content averages 45%.Gudkov, p. 296. Sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. Etymology The name is etymologized as (''selegini''). A folk etymology posits that the name ''sulguni'' comes from two Georgian words: ''suli'' (whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndza
Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Moldova. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Bryndza is an essential ingredient in preparing traditional Slovak dishes such as ''podplamenníky s bryndzou'' or '' bryndzové halušky''. Etymology ''Bryndza'' or ''Brynza'', a word borrowed from Romanian ''brânză'' ("cheese"), is used in various European countries, due to its introduction by migrating Vlachs. The word '' brânză'' () is simply the generic word for "cheese" in Romanian. According to the Romanian Explanatory Dictionary the etymology of ”brânză ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Products With Protected Designation Of Origin
Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) **Georgians, an indigenous Caucasian ethnic group **Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scripts used to write the language **Georgian (Unicode block), a Unicode block containing the Mkhedruli and Asomtavruli scripts **Georgian cuisine, cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world * Someone from Georgia (U.S. state) * Georgian era, a period of British history (1714–1837) **Georgian architecture, the set of architectural styles current between 1714 and 1837 Places *Georgian Bay, a bay of Lake Huron * Georgian Cliff, a cliff on Alexander Island, Antarctica Airlines * Georgian Airways, an airline based in Tbilisi, Georgia * Georgian International Airlines, an airline based in Tbilisi, Georgia * Air Georgian, an airline based in Ontario, Canada * Sky Georgia, an a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Cuisine
Georgian cuisine ( ka, ქართული სამზარეულო, tr) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (feast) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. The most popular dishes from Abkhazia are Abysta (, porridge made of corn, similar to the Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
USSR
The Union of Soviet Socialist Republics. (USSR), commonly known as the Soviet Union, was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 until Dissolution of the Soviet Union, it dissolved in 1991. During its existence, it was the list of countries and dependencies by area, largest country by area, extending across Time in Russia, eleven time zones and sharing Geography of the Soviet Union#Borders and neighbors, borders with twelve countries, and the List of countries and dependencies by population, third-most populous country. An overall successor to the Russian Empire, it was nominally organized as a federal union of Republics of the Soviet Union, national republics, the largest and most populous of which was the Russian SFSR. In practice, Government of the Soviet Union, its government and Economy of the Soviet Union, economy were Soviet-type economic planning, highly centralized. As a one-party state go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GOST
GOST () refers to a set of international technical standards maintained by the Euro-Asian Council for Standardization, Metrology and Certification (EASC), a regional standards organization operating under the auspices of the Commonwealth of Independent States (CIS). All sorts of regulated standards are included, with examples ranging from charting rules for design documentation to recipes and nutritional facts of Soviet-era brand names. The latter have become generic, but may only be sold under the label if the technical standard is followed, or renamed if they are reformulated. History GOST standards were originally developed by the government of the Soviet Union as part of its national standardization strategy. The word GOST ( Russian: ) is an acronym for ''gosudarstvennyy standart'' (Russian: '), which means ''government standard''. The history of national standards in the USSR can be traced back to 1925, when a government agency, later named Gosstandart, was establi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia
Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the list of countries and dependencies by area, largest country in the world, and extends across Time in Russia, eleven time zones, sharing Borders of Russia, land borders with fourteen countries. Russia is the List of European countries by population, most populous country in Europe and the List of countries and dependencies by population, ninth-most populous country in the world. It is a Urbanization by sovereign state, highly urbanised country, with sixteen of its urban areas having more than 1 million inhabitants. Moscow, the List of metropolitan areas in Europe, most populous metropolitan area in Europe, is the capital and List of cities and towns in Russia by population, largest city of Russia, while Saint Petersburg is its second-largest city and Society and culture in Saint Petersburg, cultural centre. Human settlement on the territory of modern Russia dates back to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Titratable Acid
In chemistry, titratable acid generally refers to any acid that can lose one or more protons in an acid–base reaction. The term is used slightly differently in other fields. For example, in renal physiology, titratable acid is a term to describe acids such as phosphoric acid, sulfuric acid which are involved in renal physiology. It is used to explicitly exclude ammonium (NH4+) as a source of acid, and is part of the calculation for net acid excretion. It gets its name from the use of NaOH in acid–base titration to estimate the quantity of titratable acid.{{cite book, title= Essentials of Human Physiology, first= Thomas M. , last= Nosek, chapter=Section 7/7ch12/7ch12p27 , chapter-url=http://humanphysiology.tuars.com/program/section7/7ch12/7ch12p27.htm , archive-url=https://web.archive.org/web/20160303095156/http://humanphysiology.tuars.com/program/section7/7ch12/7ch12p27.htm, archive-date=2016-03-03 - "Regeneration of Bicarbonate, the Role of Titratable Acid: Definition of Tit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manufacture Of Cheddar Cheese
The manufacture of Cheddar cheese includes the process of ''cheddaring'', which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in 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 lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the 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 responsible for the coagulation of the milk proteins to produce curds. Cheese produced ... [...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] |
Bubalus
''Bubalus'' is a genus of Asiatic bovines that was proposed by Charles Hamilton Smith in 1827. ''Bubalus'' and '' Syncerus'' form the subtribe Bubalina, the true buffaloes. The International Code of Zoological Nomenclature and classification of domestic animals as species, subspecies, races or breeds has been discussed controversially for many years and was inconsistent between authors. Assessors of the Food and Agriculture Organization consider domestic water buffalo populations as breeds. ''Bubalus'' species comprise the domestic water buffalo (''B. bubalis''), the wild water buffalo (''B. arnee''), the tamaraw (''B. mindorensis)'', the lowland anoa (''B. depressicornis''), and the mountain anoa (''B. quarlesi''). The latter two anoa species were proposed to form a subgenus '' Anoa'' within ''Bubalus''. Characteristics Smith described ''Bubalus'' as low in proportion to the bulk with very solid limbs, a small dewlap and a long, slender tail; the head is large wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossetian Cheese
Ossetian cheese () is a traditional cheese of the national Ossetian cuisine. It is prepared from sheep, goat or whole cow's milk. Production To fresh warm milk in an enameled bucket or deep pot is added whey (, from which the old name of cheese is , literally translated as "made in whey"), infused with the source of enzymes - pieces of cleaned and salted cow's stomach (rennet). The milk is stirred and left in a warm place for 40–60 minutes, while controlling the curdling process of the milk to prevent over-fermentation. The curdled milk is stirred, then squeezed from the whey and placed in a mold. Interesting facts Cheese was one of the main foodstuffs of the ancestors of the Ossetians (Alans The Alans () were an ancient and medieval Iranian peoples, Iranic Eurasian nomads, nomadic pastoral people who migrated to what is today North Caucasus – while some continued on to Europe and later North Africa. They are generally regarded ...) in the conditions of mountain f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
