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Cheddaring
The manufacture of Cheddar cheese includes the process of ''cheddaring'', which makes this cheese unique. Cheddar cheese is named for the village of Cheddar, Somerset, Cheddar in Somerset in South West England, 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 Lactobacillus, lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the Cheesemaking#Coagulation, 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 responsibl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cave Cheese
Cheddar most often refers to either: * Cheddar cheese * Cheddar, Somerset, the village after which Cheddar cheese is named Cheddar may also refer to: Places * Cheddar, Ontario, Canada and Kannada * Cheddar Yeo, a river which flows through Cheddar Gorge and the village of Cheddar Food and service * Cheddaring The manufacture of Cheddar cheese includes the process of ''cheddaring'', which makes this cheese unique. Cheddar cheese is named for the village of Cheddar, Somerset, Cheddar in Somerset in South West England, South West England where it was o ..., a process in the manufacturing of cheddar cheese * Cheddars, a brand of biscuit Other uses * Cheddar (TV channel), a live and on demand financial news network * "Cheddar" (''Brooklyn Nine-Nine''), a television episode * Slang for money See also * Cheddar Valley (other) * Cheddar Complex, a biological site of special scientific interest * Cheddar Gorge, the largest gorge in the UK * Cheddar Man, the Mesolith ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. It originates from the English village of Cheddar, Somerset, Cheddar in Somerset, South West England. Cheddar is produced all over the world, and ''cheddar cheese'' has no Protected designation of origin, Protected Designation of Origin (PDO). In 2007, the name West Country Farmhouse Cheddar was registered in the European Union and (after Brexit) the United Kingdom, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for Orkney Scottish Island Cheddar in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar varies greatly, with some processed cheeses packaged as "cheddar". Cheeses similar to Red Leicester are sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Press
Cheese is a type of dairy product produced in a range of flavors, Mouthfeel , textures, and forms by coagulation (milk) , coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, Water buffalo , buffalo, goats or sheep milk , sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and fungus , mold, the processing, and how long they have been Cheese ripening , aged. Herbs, spices, or smoking (cooking) , wood sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd Mold
Curd is obtained by 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 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 percent of the proteins are cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milling
Milling may refer to: * Milling (minting), forming narrow ridges around the edge of a coin * Milling (grinding), breaking solid materials into smaller pieces by grinding, crushing, or cutting in a mill * Milling (machining), a process of using rotary cutters to remove material from a workpiece * Milling (military training exercise), a type of boxing session in the British army * Milling (surname), a surname * Milling, a stage in Fulling, a woollen clothmaking process * Milling, using milliradian A milliradian (International System of Units, SI-symbol mrad, sometimes also abbreviated mil) is an SI derived unit for angular measurement which is defined as a thousandth of a radian (0.001 radian). Milliradians are used in adjustment of ... marks to determine range * Pavement milling, removing the surface of a paved area * Photochemical machining, processes involved in photographic engraving and sheet metal manufacture See also * Mill (other) * Miller (disambigua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd Stacking
Curd is obtained by 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 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 percent of the proteins are cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Curds
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Code Of Federal Regulations
In the law of the United States, the ''Code of Federal Regulations'' (''CFR'') is the codification of the general and permanent regulatory law, regulations promulgated by the executive departments and agencies of the federal government of the United States. The CFR is divided into 50 titles that represent broad areas subject to federal regulation. The CFR annual edition is published as a special issue of the ''Federal Register'' by the Office of the Federal Register (part of the National Archives and Records Administration) and the Government Publishing Office. In addition to this annual edition, the CFR is published online on the Electronic CFR (eCFR) website, which is updated daily. Background Congress frequently delegates authority to an executive branch agency to issue regulations to govern some sphere. These statutes are called "authorizing statute" or "enabling statute" (or "authorizing legislation"). Authorizing statutes typically have two parts: (1) a substantive sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd Cutting
Curd is obtained by 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 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 percent of the proteins are caseins. Curds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscometer
A viscometer (also called viscosimeter) is an instrument used to measure the viscosity of a fluid. For liquids with viscosities which vary with flow conditions, an instrument called a rheometer is used. Thus, a rheometer can be considered as a special type of viscometer. Viscometers can measure only constant viscosity, that is, viscosity that does not change with flow conditions. In general, either the fluid remains stationary and an object moves through it, or the object is stationary and the fluid moves past it. The drag caused by relative motion of the fluid and a surface is a measure of the viscosity. The flow conditions must have a sufficiently small value of Reynolds number for there to be laminar flow. At 20°C, the dynamic viscosity (kinematic viscosity × density) of water is 1.0038 mPa·s and its kinematic viscosity (product of flow time × factor) is 1.0022mm2/s. These values are used for calibrating certain types of viscometers. Standard laboratory viscometers for l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd Setting
Curd is obtained by 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 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 percent of the proteins are caseins. Curds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
