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CHEESE and WHEY: the Outcome of Milk Curdling
foods Editorial CHEESE and WHEY: The Outcome of Milk Curdling Golfo Moatsou * and Ekaterini Moschopoulou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-210-529-4630 The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins—. According to Fox and McSweeney [1], cheese is the most diverse group of dairy products manufactured from a few kinds of milk by means of a protocol that is more or less common in respect to the first 24 h of manufacture. They suggest that cheese is the most interesting and challenging dairy product due to an inherent instability that results from a series of biochemical changes. Whey is the valuable byproduct derived from the cheesemaking process. Lactose and whey proteins are the main compounds of whey and the main reasons for its valorization, through the production of whey cheeses, functional/nutritional whey proteins concentrate, bioactive peptides, and oligosaccharides [2,3]. In the present article collection, two publications for the Parmigiano Reggiano cheese are included. Considering the demanding cheese making conditions and the long-term ripening of this cheese variety, relevant studies are of particular importance. Franceschi et al. [4] designed a two-year study in various cheese factories to assess the performance Citation: Moatsou, G.; of milk with high somatic cell count (SCC), i.e., from 400,000 to 1,000,000, when it is used Moschopoulou, E. -
Continental Cheese 2016
The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Crete Restaurant Guide
MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites. -
New Gleanings from a Jewish Farm
http://nyti.ms/1nslqSQ HOME & GARDEN New Gleanings from a Jewish Farm JULY 23, 2014 In the Garden By MICHAEL TORTORELLO FALLS VILLAGE, Conn. — Come seek enlightenment in the chicken yard, young Jewish farmer! Come at daybreak — 6 o’clock sharp — to tramp through the dew and pray and sing in the misty fields. Let the fellowship program called Adamah feed your soul while you feed the soil. (In Hebrew, “Adamah†means soil, or earth.) Come be the vanguard of Jewish regeneration and ecological righteousness! Also, wear muck boots. There’s a lot of dew and chicken guano beneath the firmament. What is that you say? You’re praying for a few more hours of sleep in your cramped group house, down the road from the Isabella Freedman Jewish Retreat Center? After a month at Adamah, you’re exhausted from chasing stray goats and pounding 350 pounds of lacto-fermented curry kraut? Let’s try this again, then: Come seek enlightenment in the chicken yard, young Jewish farmer, because attendance is mandatory. “They definitely throw you all in,†said Tyler Dratch, a 22-year-old student at the Jewish Theological Seminary’s List College, in Manhattan. “It’s not like you do meditation, and if you like it, you can do it every day. You’re going to meditate every day, whether you like it or not.†As it happens, Mr. Dratch and the dozen other Adamahniks tramping through the dew on a recent weekday morning were also bushwhacking a trail in modern Jewish life. -
Read Book the Food of Taiwan Ebook Free Download
THE FOOD OF TAIWAN PDF, EPUB, EBOOK Cathy Erway | 240 pages | 21 Apr 2015 | HOUGHTON MIFFLIN | 9780544303010 | English | Boston, United States The Food of Taiwan PDF Book Part travelogue and part cookbook, this book delves into the history of Taiwan and the author's own family history as well. French Food at Home. Categories: Side dish; Taiwanese; Vegan; Vegetarian Ingredients: light soy sauce; Chinese white rice wine; chayote shoots. Recently, deep-fried vegetarian rolls wrapped in tofu sheets have appeared in this section of the offering. Bowls of sweet or salty soy milk are classic Taiwanese breakfast fodder, accompanied by a feast of spongy, focaccia-like shao bing sesame sandwiches ; crispy dan bing egg crepes ; and long, golden- fried you tiao crullers. Your email address will not be published. Home 1 Books 2. The switch from real animals to noodles was made over a decade ago, we were told, to cut costs and reduce waste. For example, the San Bei Ji was so salty it was borderline inedible, while the Niu Rou Mian was far heavier on the soy sauce than any version I've had in Taiwan. Hardcover , pages. Little has changed over the years in terms of the nature of the ceremony and the kind of attire worn by the participants, but there have been some surprising innovations in terms of what foods are offered and how they are handled. Aside from one-off street stalls and full-blown restaurants, there are a few other unexpected spots for a great meal. I have to roll my eyes when she says that Taiwan is "diverse" even though it has a higher percentage of Han Chinese than mainland China does and is one of the most ethnically homogeneous states in the world. -
2018 Cheese Catalogue
2018 CHEESE CATALOGUE *PLEASE NOTE THAT SOME ITEMS LISTED ARE SEASONAL AND MAY ONLY BE AVAILABLE BY PRE-ORDER* CANADIAN CHEESES BRITISH COLUMBIA MILK TYPE RAW MILK WEIGHT (GR) WEIGHT (KG) TIGER BLUE Cow No 2 ONTARIO 5 BROTHERS Cow No 2.5 ALBERT'S LEAP Cow No 200 1 ASHLEY'S LEAP Goat No 375 BURATTA Buffalo No 250 BUFFALO CHERRY MOZZERELLA Buffalo No 3 BUFFALO MOZZERELLA Buffalo No 125 BUFFALO RICOTTA Buffalo No 400 CELTIC BLUE Cow No 2 C'EST BON CHEVRE Goat No 190 1 COW'S MILK RICOTTA Cow No 300 FIOR DI LATTE Cow No 250 FLEUR-EN-LAIT Cow No 2.75 HANDECK Cow No 2.5 LANKAASTER Cow No 2.75 LINDSAY BANDAGED GOAT CHEDDAR Goat No 5 MOUNTAIN OAK GOUDA BLACK PEPPER Cow No 225 2 MOUNTAIN OAK GOUDA CUMIN AGED Cow No 225 2 MOUNTAIN OAK GOUDA GOLD Cow No 225 2 MOUNTAIN OAK GOUDA FENUGREEK Cow No 225 2 MOUNTAIN OAK GOUDA BLACK TRUFFLE Cow No 225 2 MOUNTAIN OAK GOUDA MEDIUM Cow No 225 2 MOUNTAIN OAK GOUDA MILD Cow No 225 2 MOUNTAIN OAK GOUDA CHILI PEPPER SMOKED Cow No 225 2 MOUNTAIN OAK GOUDA EXTRA-OLD Cow No 225 2 MOUNTAIN OAK GOUDA SMOKED Cow No 225 2 MOUNTAIN OAK GOUDA FRIESIAN Cow No 225 2 MOUNTAIN OAK GOUDA WILD NETTLE Cow No 225 2 OXFORD HARVEST Cow No 2.5 ST-ALBERT'S CHEDDAR MILD Cow No 2.5 ST-ALBERT'S CHEDDAR MEDIUM Cow No 4.5 ST-ALBERT'S CHEDDAR OLD (1 YEAR) Cow No 4.5 ST-ALBERT'S CHEDDAR EXTRA-OLD (2 YEAR) Cow No 4.5 ST-ALBERT'S CHEDDAR SHREDS. -
The First Scientific Defense of a Vegetarian Diet
University of the Pacific Scholarly Commons College of the Pacific aF culty Books and Book All Faculty Scholarship Chapters 9-2009 The irsF t Scientific efeD nse of a Vegetarian Diet Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facbooks Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2009). The irF st Scientific efeD nse of a Vegetarian Diet. In Susan R. Friedland (Eds.), Vegetables (29–35). Totnes, Devon, England: Oxford Symposium/Prospect Books https://scholarlycommons.pacific.edu/cop-facbooks/86 This Contribution to Book is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Books and Book Chapters by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. The First Scientific Defense of a Vegetarian Diet Ken Albala Throughout history vegetarian diets, variously defined, have been adopted as a matter of economic necessity or as a form of abstinence, to strengthen the soul by denying the body’s physical demands. In the Western tradition there have been many who avoided flesh out of ethical concern for the welfare of animals and this remains a strong impetus in contemporary culture. Yet today, we are fully aware scientifically that it is perfectly possible to enjoy health on a purely vegetarian diet. This knowledge stems largely from early research into the nature of proteins, and awareness, after Justus von Leibig’s research in the nineteenth century, that plants contain muscle-building compounds, if not a complete package of amino acids. -
Téléchargez Ici Notre Carte De Livraison À Domicile
Feuille1 FROMAGERIE DU PASSAGE Produit Type de fromage Type de lait Prix Unité LES BLEUS 1924 Bleu vache et brebis 29,50 € KG Bleu d'Auvergne Bleu vache 24,00 € KG Fourme D'Ambert Sélection Laitière AOP Bleu vache 24,00 € KG Fourme de Montbrison AOP Bleu vache 22,00 € KG Gorgonzola Cremificato dop Bleu vache 24,90 € KG Roquefort Selection aop Bleu vache 32,90 € KG CHEVRES ET BREBIS LACTIQUES Castillon du Luberon brebis lactique brebis 4,50 € PIECE Lingot de St Nicolas brebis lactique brebis 5,55 € PIECE Pérail brebis lactique brebis 6,90 € PIECE Auzanne cendree chèvre lactique chèvre 7,60 € PIECE Buchette de Manon BIO chèvre lactique chèvre 5,15 € PIECE Chabichou chèvre lactique chèvre 6,10 € PIECE Mistralou BIO chèvre lactique chèvre 4,60 € PIECE Ovalie chèvre lactique chèvre 5,95 € PIECE Pouligny chèvre lactique chèvre 9,40 € PIECE Banon Fermier aop BIO chèvre présure chèvre 8,00 € PIECE St Haonnois pt mdl lactique vache et chèvre 2,15 € PIECE PÂTES MOLLES A CROUTE FLEURIE Brie de Meaux aop pâte molle à croutevache fleurie 22,90 € KG St-Marcellin pâte molle à croutevache fleurie 3,50 € PIECE Camembert Selection aop pâte molle croute vachefleurie 6,00 € PIECE Gaperon Grd pâte molle croute vachefleurie 9,10 € PIECE St Felicien Selection pâte molle croute vachefleurie 5,65 € PIECE PÂTES MOLLES A CROUTE LAVEE Plancherin d'Arêches beaufort pâte molle croute chèvrelavée 15,50 € PIECE Plancherin d'Arêches beaufort demi pâte molle croute chèvrelavée 7,75 € PIECE Brebis Fougère pâte molle croute brebislavée 40,30 € KG Epoisses pâte molle croute -
Dec/Jan 2008
SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising -
The Olive and Imaginaries of the Mediterranean
History and Anthropology ISSN: 0275-7206 (Print) 1477-2612 (Online) Journal homepage: https://www.tandfonline.com/loi/ghan20 The olive and imaginaries of the Mediterranean Anne Meneley To cite this article: Anne Meneley (2020) The olive and imaginaries of the Mediterranean, History and Anthropology, 31:1, 66-83, DOI: 10.1080/02757206.2019.1687464 To link to this article: https://doi.org/10.1080/02757206.2019.1687464 Published online: 14 Nov 2019. Submit your article to this journal Article views: 29 View related articles View Crossmark data Citing articles: 1 View citing articles Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=ghan20 HISTORY AND ANTHROPOLOGY 2020, VOL. 31, NO. 1, 66–83 https://doi.org/10.1080/02757206.2019.1687464 The olive and imaginaries of the Mediterranean Anne Meneley ABSTRACT KEYWORDS This paper explores how the olive tree and olive oil continue to seep Olive oil; Mediterranean; food into imaginaries of the Mediterranean. The olive tree, long lived and anthropology; circulations of durable, requires human intervention to be productive: it is commodities; imaginaries emblematic of the Mediterranean region and the longstanding human habitation of it. Long central to the religious imaginaries and practices of the monotheistic tradition and those which preceded it, olive oil has emerged, in recent decades, as the star of The Mediterranean Diet. This paper, inspired by anthropologists who follow the ‘thing’, also follows the advocates, both scientists and chefs, who tout the scientific research which underpins The Mediterranean Diet’s claims, which critics might consider part of contemporary ideologies of ‘healthism’ and ‘nutritionism’. -
The Agricultural and Food Heritage Evolution of Eating Habits and Taste Between Tradition and Innovation
ITALY-SWITZERLAND EXPO 2015 LEARN DEVELOP SHARE The agricultural and food heritage Evolution of eating habits and taste between tradition and innovation by Marta Lenzi expert on the history of gastronomy and customs The key facts in brief Today our meals begin with savory and end with sweet, we combine pasta with tomato sauce, we choose what and when to eat. But it was not always like this. Food, as an item of social and cultural identity, is characterized by choices and preferences that have changed over the centuries. Taste follows from flavor and is an individual sensation. But, we must also realize that it’s influenced by cultural, economic and social circumstances. At the root of the traditions there are gastronomic influences resulting from the meeting of different cultures, a continuous exchange between peoples. In recent decades, the globalized food model has been established, offering everything and more, at any time, even at the risk of losing our specialties and identity. Our agricultural and food heritage, combined with a greater awareness of the value of food, becomes the starting point for reassessing the local cuisine, understood as a combination of tradition, creativity and innovation. Consumers have realized that foods form a cumulation of history, rediscovering its roots, having a new interest in products and gastronomic specialties that are today better and more reliable thanks to innovations in the industry. 1 The agricultural and food heritage by Marta Lenzi ITALY-SWITZERLAND EXPO 2015 LEARN DEVELOP SHARE To better understand: a few basic concepts Garum: a type of fermented fish sauce typical of the Roman period, obtained from the intestines and other parts of fish waste, marinated in salt, mixed with spices, herbs, oil, vinegar, honey, wine, figs and dates.