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Tuma (cheese)
Tuma or Toma is a stage in the production of Pecorino cheese, which comes before salting and maturation. By extension, it also indicates cheese that is consumed or commercialized at this stage of production. In a broader sense, it can refer to fresh cheese made of ewe's milk, cow's milk or a mixture. Originally Tuma was only made from ewe's milk, but nowadays the usage of cow's milk is generally accepted. The four stages of maturation of the Pecorino cheese are: * Tuma (directly from the curd) * Primosale (addition of salt and maturation for one month) * Secondo sale (maturation for at least another four months) * Pecorino stagionato (any maturation period longer than five-six months) Cheese products can be consumed at any of those stages and are usually referred to by the last stage completed. Tuma is a typical product of southern Italy, especially Sicily, being particularly common in the interior areas. Since it is produced from the curd without the addition of salt, it h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino
Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the from Sardinia (''casu berbeghinu'' in Sardinian language); , whose production was already attested by Pliny the Elder in his '' Natural History''; (or ''picurinu sicilianu'' in Sicilian) from Sicily; from Basilicata; and ''pecorino crotonese'' from province of Crotone, in Calabria Calabria is a Reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in Cheesemaker, cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for Types of cheese#Fresh, whey, and stretched curd cheeses, fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fresh Cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criteria may be used either singly or in combination, with no method used universally. The most common traditional categorization is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalize the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep Milk
Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Instead, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the win ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow’s Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people worldwide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Secondo Sale
The term Secondo ''(sg. m.) (Seconda (sg. f.))'' is an umbrella term which has particularly been used in Switzerland. ''Secondo/Seconda'' is the Italian word for ''second'' and has been used to refer to people who are children of immigrants, were born in Switzerland and have been living in Switzerland for many years and might also be naturalised. The plural of the word ''Secondos'' is a mixture of the Italian singular ''secondo'' and the Spanish plural ending ''-s''. This term is mostly used for the children of Italian and Spanish immigrants who migrated to Switzerland in the 1960s and 70s. Another term which is used by other countries to refer to the second generation of immigrants is second-generation. It is mostly considered as a positive term and is used by the people themselves too. Italians in Switzerland The Italian population in Switzerland has been making up the biggest part of the country's group of foreign citizens that has migrated to the country seeking work and bet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Spoilage
Food spoilage is the process whereby food becomes unsuitable to ingest by a person; it is a matter of food safety. Bacteria and various fungi are the causes of spoilage, and can create serious consequences for consumers, but there are preventive measures that can be taken. The precise cause of the process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Food spoilage is the reason for food preservation, to extend shelf life. Processed meat, Meat is processed, Frozen food, food is frozen, and Canning, food is canned. Due to spoilage, one-third of the world's food produced for human consumption is lost every year. Bacteria Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmont
Piedmont ( ; ; ) is one of the 20 regions of Italy, located in the northwest Italy, Northwest of the country. It borders the Liguria region to the south, the Lombardy and Emilia-Romagna regions to the east, and the Aosta Valley region to the northwest. Piedmont also borders Switzerland to the north and France to the west. Piedmont has an area of , making it the second-largest region of Italy after Sicily. It has 4,255,702 inhabitants as of 2025. The capital of Piedmont is Turin, which was also the capital of the Kingdom of Italy from 1861 to 1865. Toponymy The French ''Piedmont'', the Italian ''Piemonte'', and other variant cognates come from the medieval Latin or , i.e. , meaning "at the foot of the mountains" (referring to the Alps), attested in documents from the end of the 12th century. Geography Piedmont is surrounded on three sides by the Alps, including Monte Viso, Monviso, where the Po River, river Po rises, and Monte Rosa. It borders France (Auvergne-Rhône ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aosta Valley
The Aosta Valley ( ; ; ; or ), officially the Autonomous Region of Aosta Valley, is a mountainous Regions of Italy#Autonomous regions with special statute, autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, France, to the west; by Valais, Switzerland, to the north; and by Piedmont, Italy, to the south and east. The regional capital is Aosta. Covering an area of and with 122,714 inhabitants as of 2025, it is the smallest, least populous, and least densely populated region of Italy. The province of Aosta having been dissolved in 1945, the Aosta Valley region was the first region of Italy to abolish provincial subdivisions, followed by Friuli-Venezia Giulia in 2017 (where they were reestablished later). Provincial administrative functions are provided by the regional government. The region is divided into 74 (). Italian language, Italian and Aostan French, French are the official languages, and the Valdôtain dialect of Franco-Provençal is als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
