EFFECTS OF ETHYLENE ON THE OUALITY OF FRUITS AND VEGETABLES. They grow tree-ripened cherries, apricots. Cheese - Wikipedia. A platter with cheese and garnishes. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries 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, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. 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. Cheesemakers near a dairy region may benefit from fresher, lower- priced milk, and lower shipping costs. Introduction to freezing. The perfectly ripened Bing cherry core is. Sourced from three small blocks within the larger Hyde Vineyard combining new. Bing and Rainier were my first two grafts and I liked these two varieties a lot since I got to the States in 1979. 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, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. There is some debate as to the best way to store cheese, but some experts. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping. Becoming an expert in this field requires some formal education and years of tasting and hands- on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening. The earliest source is from the proto- Indo- European root *kwat- , which means . Similar words are shared by other West Germanic languages. It is from this word that the Frenchfromage, proper Italianformaggio, Catalanformatge, Bretonfourmaj, and Proven. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, ca. The word cheese itself is occasionally employed in a sense that means . Head cheese uses the word in this sense. History. Origins. A piece of soft curd cheese, oven- baked to increase longevity. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. Observation that the effect of making cheese in an animal stomach gave more solid and better- textured curds may have led to the deliberate addition of rennet. Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about 2. BCE. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors. The earliest ever discovered preserved cheese was found in the Taklamakan Desert in Xinjiang, China, and it dates back as early as 1. BCE. Homer's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese (translation by Samuel Butler): We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese- racks were loaded with cheeses, and he had more lambs and kids than his pens could hold.. When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers. By Roman times, cheese was an everyday food and cheesemaking a mature art. Columella's De Re Rustica (circa 6. CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's. Natural History (7. CE) devotes a chapter (XI, 9. Romans of the early Empire. He stated that the best cheeses came from the villages near N. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the . Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor. Post- Roman Europe. As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese- making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. As long- distance trade collapsed, only travelers would encounter unfamiliar cheeses: Charlemagne's first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of Notker's Life of the Emperor. The British Cheese Board claims that Britain has approximately 7. Many cheeses today were first recorded in the late Middle Ages or after. But with the spread, first of European imperialism, and later of Euro- American culture and food, cheese has gradually become known and increasingly popular worldwide. The first factory for the industrial production of cheese opened in Switzerland in 1. United States. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1. Within decades, hundreds of such dairy associations existed. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococcus, Lactobacillus, or Streptococcus families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called . Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer- aged varieties. While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly. In ripe cheese, the type and provenance of chymosin used in production cannot be determined. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd. Some hard cheeses are then heated to temperatures in the range of 3. This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria that survive this step. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds. Some examples are : Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body. Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture. Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder- tasting cheese. Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture.
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