News tagged with cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.
In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to dev ...
Health May 14, 2013 | not rated yet | 0
Researchers at the University of Las Palmas de Gran Canaria (Spain) have analysed more than 60 brands of cheese commonly available in supermarkets. The concentration of organochloride contaminants in the ...
Health Feb 19, 2013 | not rated yet | 0
The U.S. Food and Drug Administration on Friday proposed the most sweeping food safety rules in decades, requiring farmers and food companies to be more vigilant in the wake of deadly outbreaks in peanuts, cantaloupe and ...
Health Jan 04, 2013 | not rated yet | 1
From soup to nuts, supermarket shelves teem with products trumpeting their reduced-salt status. Not in the cheese cooler, though.
Health Dec 24, 2012 | not rated yet | 0
Want your children to be healthier snackers? A new Cornell study finds that serving children combined snacks of vegetables and cheese led them to eat 72 percent fewer calories—and be just as satisfied as those who were ...
Health Dec 17, 2012 | not rated yet | 0
New research from CASH (Consensus Action on Salt and Health) at Queen Mary, University of London, has revealed the unnecessarily high levels of salt in a staple of the country's shopping baskets – cheese.
Health Nov 29, 2012 | 5 / 5 (1) | 0
(AP)—U.S. health officials say imported Italian ricotta cheese tainted with listeria bacteria is linked to 14 illnesses including at least one death.
Health Sep 13, 2012 | not rated yet | 0
(HealthDay)—Packing nutritious and fun school lunches can help children achieve and maintain a healthy weight.
Health Sep 02, 2012 | not rated yet | 1