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Easy Cheese
Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International. It is also referred to as "spray cheese", "cheese wizz", "cheese whiz" or simply "cheese in a can", and is similar to "squeeze cheese" (a semi-solid cheesefood from the 1970s packaged in a squeezable plastic tube). Easy Cheese is packaged in a metal can filled with air covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded. The product was first manufactured by Nabisco and sold under the name "Snack Mate" from 1965 until 1984. Advertisements often displayed the orange product adorned in flowy peaks atop several different types of appetizers. As a 1966 advertisement says, it was "instant cheese for instant parties." Easy Cheese is currently available in Cheddar, Sharp Cheddar, Cheddar 'n Bacon, and American flavors. Discontinued varieties include Pimento, French Onion, Cheddar Blue Cheese, Shrimp Cocktail, Nacho, and Pizza. Ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Processed Cheese
Processed cheese (also known as process cheese, cheese food, prepared cheese, cheese product, or plastic cheese) is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese. History Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by cheese sauces such as those used in fondue, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of processing cheese, which halted the maturation process. Advantages Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbic Acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ''Sorbus aucuparia'' (rowan tree), hence its name. Production The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene. An estimated 30,000 tons are produced annually. History Sorbic acid was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann. This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial activities were discovered in the late 1930s and 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herschel–Bulkley Fluid
The Herschel–Bulkley fluid is a generalized model of a non-Newtonian fluid, in which the strain experienced by the fluid is related to the stress in a complicated, non-linear way. Three parameters characterize this relationship: the consistency ''k'', the flow index ''n'', and the yield shear stress \tau_0. The consistency is a simple constant of proportionality, while the flow index measures the degree to which the fluid is shear-thinning or shear-thickening. Ordinary paint is one example of a shear-thinning fluid, while oobleck provides one realization of a shear-thickening fluid. Finally, the yield stress quantifies the amount of stress that the fluid may experience before it yields and begins to flow. This non-Newtonian fluid model was introduced by Winslow Herschel and Ronald Bulkley in 1926. Definition In one dimension, the constitutive equation of the Herschel-Bulkley model after the yield stress has been reached can be written in the form: :\dot = 0, \qquad\qquad \ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pseudoplastic
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, such as thixotropy. Shear thinning is the most common type of non-Newtonian behavior of fluids and is seen in many industrial and everyday applications. Although shear thinning is generally not observed in pure liquids with low molecular mass or ideal solutions of small molecules like sucrose or sodium chloride, it is often observed in polymer solutions and molten polymers, as well as complex fluids and suspensions like ketchup, whipped cream, blood, paint, and nail polish. Theories behind shear thinning behaviour Though the exact cause of shear thinning is not fully understood, it is widely regarded to be the effect of small structural changes within the fluid, such that microscale geometries within the fluid rearrange to facilitate shearin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Van Der Waals Force
In molecular physics, the van der Waals force is a distance-dependent interaction between atoms or molecules. Unlike ionic or covalent bonds, these attractions do not result from a chemical electronic bond; they are comparatively weak and therefore more susceptible to disturbance. The van der Waals force quickly vanishes at longer distances between interacting molecules. Named after Dutch physicist Johannes Diderik van der Waals, the van der Waals force plays a fundamental role in fields as diverse as supramolecular chemistry, structural biology, polymer science, nanotechnology, surface science, and condensed matter physics. It also underlies many properties of organic compounds and molecular solids, including their solubility in polar and non-polar media. If no other force is present, the distance between atoms at which the force becomes repulsive rather than attractive as the atoms approach one another is called the van der Waals contact distance; this phenomenon resul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micelles
A micelle () or micella () (plural micelles or micellae, respectively) is an aggregate (or supramolecular assembly) of surfactant amphipathic lipid molecules dispersed in a liquid, forming a colloid, colloidal suspension (also known as associated colloidal system). A typical micelle in aqueous solution, water forms an aggregate with the hydrophilic "head" regions in contact with surrounding solvent, sequestering the hydrophobic single-tail regions in the micelle centre. This phase is caused by the Lipid bilayer phase behavior, packing behavior of single-tail lipids in a lipid bilayer, bilayer. The difficulty filling all the volume of the interior of a bilayer, while accommodating the area per head group forced on the molecule by the hydration of the lipid head group, leads to the formation of the micelle. This type of micelle is known as a normal-phase micelle (oil-in-water micelle). Inverse micelles have the head groups at the centre with the tails extending out (water-in-oil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micrometre
The micrometre ( international spelling as used by the International Bureau of Weights and Measures; SI symbol: μm) or micrometer (American spelling), also commonly known as a micron, is a unit of length in the International System of Units (SI) equalling (SI standard prefix "micro-" = ); that is, one millionth of a metre (or one thousandth of a millimetre, , or about ). The nearest smaller common SI unit is the nanometre, equivalent to one thousandth of a micrometre, one millionth of a millimetre or one billionth of a metre (). The micrometre is a common unit of measurement for wavelengths of infrared radiation as well as sizes of biological cells and bacteria, and for grading wool by the diameter of the fibres. The width of a single human hair ranges from approximately 20 to . The longest human chromosome, chromosome 1, is approximately in length. Examples Between 1 μm and 10 μm: * 1–10 μm – length of a typical bacterium * 3–8 μm – width of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also pos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in breast milk, human milk. Sheep's milk, Sheep and buffalo milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate. In milk, casein undergoes phase separation to form colloidal casein micelles, a type of secreted biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus. Composition Casein contains a high number of proline amino acids which hinder the formation of common secondary structural motifs of proteins. There are also no di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easy Cheese 5-21-09 IMG 4155 (3557182152)
Easy may refer to: Arts and entertainment Film and television * ''Easy'' (film), a 2003 American romantic comedy film *''Easy!'', or ''Scialla!'', a 2011 Italian comedy film * ''Easy'' (TV series), a 2016–2019 American comedy-drama anthology series Music Albums * ''Easy'' (Easybeats album), 1965 * ''Easy'' (Grant Green album), 1978 * ''Easy'' (Grinspoon album), 1999 * ''Easy'' (Kelly Willis album) or the title song, 2002 * ''Easy'' (Marvin Gaye and Tammi Terrell album), 1969 * ''Easy'' (Nancy Wilson album), 1968 * ''Easy'' (Ralph McTell album), 1974 *''Easy'', by Cowboy Mouth, 2000 Songs * "Easy" (Commodores song), 1977; covered by Faith No More, 1992 * "Easy" (Camila Cabello song), 2019 * "Easy" (Cro song), 2012 * "Easy" (DaniLeigh song), 2019 * "Easy" (Dragonette song), 2010 * "Easy" (Ice MC song), 1989 * "Easy" (Mat Zo and Porter Robinson song), 2013 * "Easy" (Pale Waves song), 2021 * "Easy" (Paula DeAnda song), 2007 * "Easy" (Rascal Flatts song), featuring Natasha Bedingf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts are catalytic RNA molecules, called ribozymes. Enzymes' specificity comes from their unique three-dimensional structures. Like all catalysts, enzymes increase the reaction ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Culture
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization The Food and Agriculture Organization of the United Nations (FAO)french: link=no, Organisatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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