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21 Minutes, 15 Seconds

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Your article has been created in English language

Main Topic keyword:    

cheese

Sub Topic keyword:    

cheese

Topics of your individual article:    

flavor ✓ dairy ✓ curd ✓ made ✓ Middle ✓ tonnes ✓ curds ✓ cheeses ✓ texture ✓ rennet ✓ protein ✓ milk ✓ produced ✓ fat ✓ cheese

Summary:    

Their styles, textures and flavors depend on the origin of the milk (including the animals diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Of the Romance languages, Spanish, Portuguese, Romanian, Tuscan and Southern Italian dialects use words derived from caseus (queso, queijo, caș and caso for example). [39] Abbreviations: Cl = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium.

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<p style="display: none;"> <script type="application/ld+json">{ "@context": "https://schema.org", "@type": "Article", "image": { "@type": "ImageObject", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "name": "Article", "url": "https://www.artikelschreiber.com/en/", "description": " ... https://www.artikelschreiber.com/en/", "headline": ".", "dateCreated": "2022-01-20T03:00:14+01:00", "datePublished": "2022-01-20T03:00:14+01:00", "dateModified": "2022-01-20T03:00:14+01:00", "articleBody": "Curdled milk food product A platter with cheese and cheese is a dairy product derived from milk and produced in wide ranges of flavors textures and forms by coagulation of the milk protein casein. 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. Source: https://www.artikelschreiber.com/en/.", "mainEntityOfPage": { "@type": "WebPage", "@id": "https://www.artikelschreiber.com/en/#webpage" }, "publisher": { "@type": "Organization", "@id": "https://www.artikelschreiber.com/en/#organization", "url": "https://www.artikelschreiber.com/en/", "name": "ArtikelSchreiber.com", "description": "Your free SEO text generator | ArtikelSchreiber.com", "logo": { "@type": "ImageObject", "@id": "https://www.artikelschreiber.com/en/#logo", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "image": { "@type": "ImageObject", "@id": "https://www.artikelschreiber.com/en/#logo", "url": "https://www.artikelschreiber.com/images/logo.png", "width": 531, "height": 628 }, "sameAs": [ "https://www.unaique.net/" ] }, "keywords": "flavor, dairy, curd, made, Middle, tonnes, curds, cheeses, texture, rennet, protein, milk, produced, fat, cheese", "author": { "@type": "Person", "name": "ArtikelSchreiber.com", "url": "https://www.artikelschreiber.com/en/", "sameAs": [ "https://www.unaique.net/" ] }, "@id": "https://www.artikelschreiber.com/en/#links", "commentCount": "0", "sameAs": [ "https://www.artikelschreiber.com/", "https://www.artikelschreiber.com/en/", "https://www.artikelschreiber.com/es/", "https://www.artikelschreiber.com/fr", "https://www.artikelschreiber.com/it", "https://www.artikelschreiber.com/ru/", "https://www.artikelschreiber.com/zh", "https://www.artikelschreiber.com/jp/", "https://www.artikelschreiber.com/ar", "https://www.artikelschreiber.com/hi/", "https://www.artikelschreiber.com/pt/" ], "speakable": { "@type": "SpeakableSpecification", "xpath": [ "/html/head/title", "/html/head/meta[@name='description']/@content" ] } } </script> </p><br /><br /> Curdled milk food product A platter with cheese and cheese is a dairy product derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. 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. Most cheeses melt at cooking temperature. Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend upon the origin of the milk (including the animal's diet), whether they have been aged for, butterfat content, bacteria or mold, processing, and how long they've been Aged for. A cheesemonger, or specialist seller of cheese, may have expertise with selecting the cheeses, purchasing receiving, storing and ripening them. Other ingredients may be added to some cheeses such as black pepper, garlic, cranberries or cranberries. Most cheeses are acidified to a lesser degree by bacteria, which turn milk into sugars, then the addition of rennet completes the curdling. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk and lower shipping costs. Cheese is valued for its portability, long shelf life and high content of fat, protein, calcium, and phosphorus. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century. The word cheese comes from Latin caseus, from which the modern word casein is also derived. That gave rise to chese (in Middle English) and cese ( in Old English). From West *kasjus (source also of Old Saxon kasi, Old High German chasi, German Kse, Middle Dutch case, Dutch kaas), from Latin caseus [for] "cheese" ( source of Italian cacio, Spanish, Irish caise, Welsh caws). Also compare fromage. Old Norse ostr, Danish ost, Swedish OST are related to Latin ius "broth, sauce, juice". The word cheese is derived from the word caseus, which means "formed", and is also used as a noun, verb and adjective in a number of figurative expressions (e.g., "to be cheesed off" and "cheesy lyrics". The French fromage, standard Italian formaggio, Catalan formatge, Breton fourmaj and Occitan fromatge are derived. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times. According to Pliny the Elder, it had become a sophisticated enterprise by the time the Roman Empire came into being. Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making cheese in an animal stomach gave more solid and better-tasting curds led to the deliberate addition of rennet. The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage cheese or Greek cheese. Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. The cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors. Cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold. The Romans used to curdle half the milk and set it aside in everyday milks. The best cheeses came from the villages near Nmes, but did not keep long and had to be eaten fresh. 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 "medicinal taste" of Gaul's similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; France and Italy have perhaps 400 each. A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked, "How can you govern a country in which there are 246 kinds of cheese"? The cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses popular today were first recorded in the Middle Ages or after. The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United States. Cheese was nearly unheard of in east Asian cultures and in pre-Columbian Americas and had only limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, Middle East, the Indian subcontinent, and areas influenced by those cultures. Jesse Williams, a dairy farmer from New York, in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades, hundreds of such dairy associations existed. The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. World production of cheese from whole cow milk was 18. 7 million tonnes in 2014, with the United States accounting for 29% of the world total followed by Germany, France and Italy as major producers, according to the World Dairy Council (WDC). The US accounted for 2. 4 milliontonnes of world production, while Germany and France produced 845,500 tonnes and 52 lakh tonnes, respectively. France, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in 2014, averaging 25 kg (55 lb) per person. The United States was a marginal exporter (5. 3% of total cow milk production), as most of its output was for the domestic market. Cheeses made with starter bacteria, such as Lactococcus, Streptococcus or Propionibacter shermani, produce carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes"), according to a study by researchers at the University of California, San Diego. The bubbles are produced by the bacteria that convert milk sugars into lactic acid. 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 because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties. The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. 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. Salt has roles in cheese besides adding a salty flavour. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese's texture in an interaction with its proteins. Some cheeses are salted from outside with dry salt or brine washes. Salt also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Most cheeses have the salt mixed directly into the curds. The curd is stretched and kneaded in hot water, developing a stringy, fibrous body. Cheddaring: (Cheddar, other English cheeses) The cut curd, repeatedly piled up, pushing more moisture away, is also mixed (or milled) for a long time, taking the sharp edges off the cut pieces and influencing the final product's texture. A newborn cheese is usually salty yet bland in flavour and, for harder varieties, rubbery in texture. 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. Cheese curds are eaten on their own, but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, affinage) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. A new study has found that the microbes present in cheese can be found in the aging room, where they are allowed to settle and grow on the stored cheeses. In traditional cheesemaking, these microbes might be already present. The researchers said that prepared cultures are used to give more consistent results and put fewer constraints on environment where the cheese ages. Cheese varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. These criteria either being used singly or in combination. The method most commonly and traditionally used is based on moisture content. Cheeses should be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32C (79–90F), the fats will begin to "sweat out" as they go beyond soft to fully liquid. Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 C (180F). Some cheeses, like raclette, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly melted cheese dish. The saying "you can't melt cheese twice" refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind. As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking. A cheeseboard typically has contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, or chutney. In France, cheese is consumed before dessert, with robust red wine. The British tradition is to have cheese after Dessert, accompanied by sweet wines like Port. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams of protein and 202 milligrams of calcium. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat, 11%protein, and triple-crme cheese is 36% fats and 7% protein. Macronutrient content of common cheeses, g per 100 g Water Protein Fat Carbs Swiss 37. 1 26. 9 27. 8 5. 4 Feta 55. 2 14. 2 21. 3 4. 1 Cheddar 36. 7 8 79 10 1 57 2 8 29 2 0 26 Cottage 80 11. 1. 3 3. 8 79 1 5 51 3 26 21 2 1 20 2. There is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular diseases, according to a study published in the British Medical Journal (BMJ). It added that there is a trend for cheeses to be even when not required by law. The study further said that the use of cheese is not universal. Cheese is rarely found in Southeast and East Asian cuisines, presumably for historical reasons as dairy farming has historically been rare in these regions. However, Asian sentiment against cheese is not universal. Paneer (pronounced 'pnir') is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit or vegetable-derived acid. The national dish of Bhutan, ema datshi, is made from homemade yak or mare milk cheese and hot peppers. In Yunnan, China, several ethnic minority groups produce Rushan and Rubing from cow's milk. Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese" because of their texture and strong flavor. Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not vegetarian. However, many less orthodox Jews also believe that RENnet undergoes enough processing to change its nature entirely and do not consider it to ever violate kosher law. (See Cheese and kashrut). Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Most vegetable-based cheese substitutes (soy or almond) are used as substitutes. Cheeses that are especially pungent-smelling, mold-bearing varieties such as Limburger or Roquefort, as unpalatable, are called "tyrosemiophilia". Dairy products can help with insomnia, according to a study published in the Journal of the American Medical Association (JAMA). The study found that people who consumed dairy products for a prolonged period of time were more likely to have insomnia than those who didn't consume them. It added that the effect was more pronounced in women. A new study has found that high levels of calcium in cheese facilitate the use of melatonin in the body to produce melatonin, which induces sleep. The study, conducted by researchers at the University of California, San Diego, found a link between high calcium levels and sleep-inducing properties of cheese. Night cheese may cause vivid dreams or disrupt sleep due to its high saturated fat content, according to studies by the British Cheese Board. Other studies indicate it may actually make people dream less. However, the theory has been disproven multiple times, although night cheese can also be found in folklore that predates this story. The expression "big cheese" was attested in use in 1914 to mean an "important person"; this is likely "American English in origin". The phrase "to cut a big cheese (to look important)" was used to refer to the huge wheels of cheese displayed by cheese retailers as a publicity stunt. The phrase "cut the cheese" also became an American slang term meaning to flatulate. The word 'cheese' has also had the meaning of "an ignorant, stupid person". The expression 'say cheese' in a photograph-taking context dates from 1930 (the word was probably chosen because the 'ee' encourages people to make a smile). The phrase "to make cheeses" is an 1830s phrase referring to schoolgirls who amuse themselves by "wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese". In video game slang " to cheese it" means to win a game by using a strategy that requires minimal skill and knowledge. The adjective "cheesy" has two meanings. The first is literal, and means "cheese-like"; this definition is attested to from the late 14th century (e.g., "a cheesy substance oozed from. . . broken jar)". The second is figurative, meaning "cheap, inferior". In late 19th-century medical writers used the term to describe morbid substances found in tumors, decaying flesh, etc. This audio file was created from a revision of this article dated 5 August 2006, and doesn't reflect subsequent edits. The audio is from an article published in the Journal of the American Medical Association (JAMA) on August 5, 2006.
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