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Ripened Milk Curds: Cheese is made from ripened milk curds and if made from full cream milk will contain most of the food properties of the milk. Although there are really only three categories of cheese (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese greatly affect it [5],
Despite these variations, the basic method of cheese-making is the same everywhere. A curdling agent is added to the milk to precipitate the solids. (The solidified casein, fat and other water insoluble constituents are called the curds, and the remaining liquid is known as whey.) The curds are broken or cut to release most of the whey and left to drain. They are then broken up, salted and put into moulds. Finally the cheese is ripened.
CHEESE is a nutritious milk product that is usually made from curds that have been concentrated and ripened. It is high in protein and is also an important source of calcium and vitamin A. Cheese is generally richer than milk in butter-fat, except for those cheeses made from skim milk or whey. Its high protein content makes it an excellent low-cost substitute for meat.
There are hundreds of different varieties of cheese, from very soft and perishable types to aged cheeses so hard they can be used only for grating. Most cheeses are made from cow's milk, although milk from sheep and goats is widely used in Europe and a few cheeses are made from the milk of water buffalo and reindeer.
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