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Granular Cheese
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano ''(pictured)'' and various others. Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese. Examples Instances of granular cheese types are: * Appenzeller (Switzerland) * Bergkäse (Austria/Germany/Switzerland) * Cheddar (UK) * Dubliner (Ireland) * Grana Padano (Italy) * Manchego (Spain) * Pecorino (Italy) Production Although granular cheese can be created using any method that achieves the designated standard for physical and chemical properties, there is one method that is generally used. First, the milk or cream may be warmed and treated with hydrogen peroxide and catalase, producing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano Reggiano Piece
Parmesan ( it, Parmigiano Reggiano; ) is an Italian Types of cheese#Semi-hard or hard cheese, hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the Provinces of Italy, provinces of Province of Parma, Parma and Province of Reggio Emilia, Reggio Emilia (''Parmigiano'' is the Italian language, Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Province of Bologna, Bologna west of the Reno (river), River Reno and in Province of Modena, Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Province of Mantua, Mantua (Lombardy) which is on the south bank of the Po (river), River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designation of origin, protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalase
Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals) which catalyzes the decomposition of hydrogen peroxide to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). Catalase has one of the highest turnover numbers of all enzymes; one catalase molecule can convert millions of hydrogen peroxide molecules to water and oxygen each second. Catalase is a tetramer of four polypeptide chains, each over 500 amino acids long. It contains four iron-containing heme groups that allow the enzyme to react with hydrogen peroxide. The optimum pH for human catalase is approximately 7, and has a fairly broad maximum: the rate of reaction does not change appreciably between pH 6.8 and 7.5. The pH optimum for other catalases varies between 4 and 11 depending on the species. The optimum temperature also varies by species. Structure Human catalase forms a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogen Peroxide
Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscous than water. It is used as an oxidizer, bleaching agent, and antiseptic, usually as a dilute solution (3%–6% by weight) in water for consumer use, and in higher concentrations for industrial use. Concentrated hydrogen peroxide, or " high-test peroxide", decomposes explosively when heated and has been used as a propellant in rocketry. Hydrogen peroxide is a reactive oxygen species and the simplest peroxide, a compound having an oxygen–oxygen single bond. It decomposes slowly when exposed to light, and rapidly in the presence of organic or reactive compounds. It is typically stored with a stabilizer in a weakly acidic solution in a dark bottle to block light. Hydrogen peroxide is found in biological systems including the human body. Enzymes that use or decompose hydrogen peroxide are classified as peroxidases. Properties The boiling poi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzymes
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), 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, 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 Ribozyme, catalytic RNA molecules, called ribozymes. Enzymes' Chemical specificity, specific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coagulation
Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The mechanism of coagulation involves activation, adhesion and aggregation of platelets, as well as deposition and maturation of fibrin. Coagulation begins almost instantly after an injury to the endothelium lining a blood vessel. Exposure of blood to the subendothelial space initiates two processes: changes in platelets, and the exposure of subendothelial tissue factor to plasma factor VII, which ultimately leads to cross-linked fibrin formation. Platelets immediately form a plug at the site of injury; this is called ''primary hemostasis. Secondary hemostasis'' occurs simultaneously: additional coagulation (clotting) factors beyond factor VII ( listed below) respond in a cascade to form fibrin strands, which strengthen the platelet plug. Disorders of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Chloride
Calcium chloride is an inorganic compound, a salt with the chemical formula . It is a white crystalline solid at room temperature, and it is highly soluble in water. It can be created by neutralising hydrochloric acid with calcium hydroxide. Calcium chloride is commonly encountered as a hydrated solid with generic formula , where ''n'' = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hydroscopic and deliquescent, it is used as a desiccant.Robert Kemp, Suzanne E. Keegan "Calcium Chloride" in Ullmann's Encyclopedia of Industrial Chemistry 2000, Wiley-VCH, Weinheim. Uses De-icing and freezing-point depression By depressing the freezing point of water, calcium chloride is used to prevent ice formation and is used to de-ice. This application consumes the greatest amount of calcium chloride. Calcium chloride is relatively harmless to plants and soil. As a deicing agent, it is much more effective at lower temperat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...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] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):The quote values vary by 1–3% according to the source: Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Crystals
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. Cheese crystals are characteristic of many long-aged hard cheeses. Hard cheeses where cheese crystals are common and valued include comté, aged cheddar, grana cheeses like parmesan, grana padano, and Pecorino Romano, as well as old gouda. However, in some cheeses, like industrial cheddar, they are considered a production defect. Cheese crystals can consist of different substances. Most commonly found are calcium lactate crystals, especially on younger cheese, on the surface, and on cheddar. Depending on the cheese and its age, these crystals can consist of either or both enantiomers. For grana padano, grainy amino acid crystals inside the cheese consisting mainly of tyrosine and of leucine and isoleucine Isoleucine (symbol Ile or I) is an α-amino acid that is used in the biosynthesis of proteins. It con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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