Cheese is one of the most important dairy products and widely consumed. It is estimated there are more than 3000 kinds of cheese all over the world, from France, Germany, Holland, Denmark, Switzerland, Italy, Britain, the United States, and other European countries. Many yes! but Had not you find a hole We used clay pit cheese on the image or in movie cartoons?
Well .. this story knp ya ntu cheese can be perforated:
cheese holes in swiss common cause of these holes krn propioni bacteria These bacteria are commonly found on balokan cheese, Limburger and Liderkanz. Bacteria propioni provide sweet and savory flavors in cheese. Cheese made from milk acidified. Acidification process was aided by the yeast and bacteria. When the cheese through the preservation, bacteria propioni dropping such gases. Bubbles of gas that has shaped round holes in Swiss cheese.
Because of these holes, Swiss cheese so it is so unique and distinctive Several other types of cheese to obtain a special form of the fungus and its own particular flavor. Blue veins that appear on Roquefort cheese is caused by the fungus Penicillium roquefortii. This fungus makes the cheese surface becomes slippery. Medium cheese Camemberti overgrown gray fungus called Penicillium camemberti white. This fungus causes the color to yellowish.
History of Cheese
The existence of the cheese begins when a shepherd found a dairy cow which he kept in a bag of goat leather, frozen and fermented when left in the cave. A hungry man eating blob before and liked the taste of milk. Since then deliberately fermented milk to produce food that we later know as cheese. Long ago the farmers keep the rest of the milk and let it clot. After that, the lump of cheese lapped using tree stems, wrapped, and weighted down with stones as he left to become dry in the sun. To give a flavor, the cheese and then sprinkled with salt. In the 20th century, the industrialists to change the traditional way. They introduce many new types of cheese are rich in flavor. Cheese including high protein nutritional value. Cheese also produces great energy. It contains calcium and phosphorus, especially cheeses cooked. Cheese is very good to replace the milk, especially for those who do not like milk .
Well .. this story knp ya ntu cheese can be perforated:
cheese holes in swiss common cause of these holes krn propioni bacteria These bacteria are commonly found on balokan cheese, Limburger and Liderkanz. Bacteria propioni provide sweet and savory flavors in cheese. Cheese made from milk acidified. Acidification process was aided by the yeast and bacteria. When the cheese through the preservation, bacteria propioni dropping such gases. Bubbles of gas that has shaped round holes in Swiss cheese.
Because of these holes, Swiss cheese so it is so unique and distinctive Several other types of cheese to obtain a special form of the fungus and its own particular flavor. Blue veins that appear on Roquefort cheese is caused by the fungus Penicillium roquefortii. This fungus makes the cheese surface becomes slippery. Medium cheese Camemberti overgrown gray fungus called Penicillium camemberti white. This fungus causes the color to yellowish.
History of Cheese
The existence of the cheese begins when a shepherd found a dairy cow which he kept in a bag of goat leather, frozen and fermented when left in the cave. A hungry man eating blob before and liked the taste of milk. Since then deliberately fermented milk to produce food that we later know as cheese. Long ago the farmers keep the rest of the milk and let it clot. After that, the lump of cheese lapped using tree stems, wrapped, and weighted down with stones as he left to become dry in the sun. To give a flavor, the cheese and then sprinkled with salt. In the 20th century, the industrialists to change the traditional way. They introduce many new types of cheese are rich in flavor. Cheese including high protein nutritional value. Cheese also produces great energy. It contains calcium and phosphorus, especially cheeses cooked. Cheese is very good to replace the milk, especially for those who do not like milk .
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