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Palmito Cheese
Palmito cheese ( es, Queso palmito) is a popular fresh cheese from Costa Rica that resembles a knotted ball of string cheese. It has been described as light, salty, and stringy with a texture comparable to mozzarella cheese. It is similar to Oaxaca cheese in Mexico and quesillo in Nicaragua. It is a type of stretched-curd cheese made by using the pasta filata technique. It is thought that the technology to produce the cheese came from Italian immigrants. At an expo in Zarcero in 2007, a 132 kg ball of palmito cheese was created by local cheesemakers. History Palmito cheese originates from Cutris, a district in San Carlos, one of the largest dairy producers in Costa Rica. It was first named ''queso arrollado'' (“rolled cheese”) and did not enjoy much popularity. The production then moved to La Palmito de Naranjo, and later became known as ''queso palmito''. The word ''palmito'' refers to heart of palm, which the cheese's appearance also resembles. Background Dairy far ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Costa Rica
Costa Rica (, ; ; literally "Rich Coast"), officially the Republic of Costa Rica ( es, República de Costa Rica), is a country in the Central American region of North America, bordered by Nicaragua to the north, the Caribbean Sea to the northeast, Panama to the southeast, the Pacific Ocean to the southwest, and Maritime boundary, maritime border with Ecuador to the south of Cocos Island. It has a population of around five million in a land area of . An estimated 333,980 people live in the capital and largest city, San José, Costa Rica, San José, with around two million people in the surrounding metropolitan area. The sovereign state is a Unitary state, unitary Presidential system, presidential Constitution of Costa Rica, constitutional republic. It has a long-standing and stable democracy and a highly educated workforce. The country spends roughly 6.9% of its budget (2016) on education, compared to a global average of 4.4%. Its economy, once heavily dependent on agricultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holstein Friesian Cattle
Holstein Friesians (often shortened to Holsteins in North America, while the term Friesians is often used in the UK and Ireland) are a breed of dairy cattle that originated in the Netherlands, Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany. They are known as the world's highest-producing dairy animals. Dutch people, Dutch and Germans, German breeders developed the breed with the goal of producing animals that could most efficiently use grass, the area's most abundant resource, as their food. Over the centuries, the result was a high-producing, black-and-white Dairy cattle, dairy cow. The Holstein-Friesian is the most widespread cattle breed in the world; it is found in more than 150 countries. With the growth of the New World, a demand for milk developed in North America and South America, and dairy breeders in those regions at first imported their livestock from the Netherlands. However, after about 8,800 Friesians (German Black Pied c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guatuso (canton)
Guatuso is a canton in the Alajuela province of Costa Rica. Toponymy It is named for the region's original inhabitants, an indigenous tribe whose survivors are now known as the Maleku and remain as residents of the area. History Guatuso was created on 17 March 1970 by decree 4541. Geography Guatuso has an area of km² and a mean elevation of metres. It is a diamond-shaped canton, with the Purgatorio River and the Frío River as the northeast border, the Cucaracha River as a portion of the southeast border, the Cordillera de Guanacaste on the southwest border, and the Rito River and the Mónico River on the northwest. Tenorio Volcano marks the far western point of the canton. Districts The canton of Guatuso is subdivided into the following districts: # San Rafael # Buenavista Buenavista may refer to: Colombia *Buenavista, Boyacá, a municipality in the department of Boyacá *Buenavista, Córdoba, a municipality in the department of Córdoba *Buenavista, Sucre, a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venado
Venado is a town and municipality in San Luis Potosí in central Mexico. The name in Spanish means ''deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, including the muntjac, the elk (wapiti), the red deer, and the fallow deer; and the Capreolinae, including the re ...''. References {{coord, 22.9333, N, 101.093, W, source:kolossus-eswiki, display=title Municipalities of San Luis Potosí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nuevo Arenal
Nuevo Arenal is a town located in the Arenal district of Tilarán Canton in the Guanacaste Province, Costa Rica. It is located on the north shore of Lake Arenal. The former village of Arenal near the La Fortuna area was inundated in 1978 with the formation of the artificial Lake Arenal. Nuevo Arenal was a government project to relocate the displaced people. Nuevo Arenal is located about a one-hour drive northwest from the original village along a beautiful paved lakeside road that goes from La Fortuna to Tilarán. It is connected by road to Tejona Tejona is a village in the Guanacaste Province, Costa Rica. It is located on Lake Arenal and has a hydroelectric power station. Hotel Tilawa and skateboarding park as well as the Tilawa Viento Surf Center and Arenal Botanical Gardens are locate ... and Tilarán along Route 142. Hotel Los Héroes is one of the main hotels about 10 km east of Nuevo Arenal. There are several Bed and Breakfasts within the area, the most nota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pocosol
Pocosol is a district of the San Carlos canton, in the Alajuela province of Costa Rica. History Pocosol was created on 3 November 1983 by Acuerdo Ejecutivo 231. Segregated from Cutris. Geography Pocosol has an area of km² and an elevation of metres. It is located in the northern region of the country and its limits are, to the north Nicaragua, to the south Monterrey, to the west Los Chiles, to the east Cutris. Its head, the town of Santa Rosa, is located 44.7 km (1 hour) NE of Ciudad Quesada and 144 km (2 hours 51 minutes) to the NW of San Jose the capital of the nation. It presents a level ground in almost all its extension. Demographics For the 2011 census, Pocosol had a population of inhabitants. It is the fourth most populated of the canton, behind of The district counts on 15 395 inhabitants, turning it into the fourth most populated of the canton, behind of de Quesada, Aguas Zarcas Aguas Zarcas is a district of the San Carlos canton, in the A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alajuela
Alajuela () is a district in the Alajuela canton of the Alajuela Province of Costa Rica. As the seat of the Municipality of Alajuela canton, it is awarded the status of city. By virtue of being the city of the first canton of the province, it is also the capital of the Province of Alajuela. Because of its location in the Costa Rican Central Valley, Alajuela is nowadays part of the conurbation of the Greater Metropolitan Area. The city is the birthplace of Juan Santamaría, the national hero of Costa Rica and the figure who gives the name to the country's main international airport, which is south of Alajuela downtown. Geography Alajuela has an area of km2 and an elevation of metres. It is located in the Central Valley, 19 kilometres northwest of San José. Climate The climate is tropical, typical of the Central Valley, but slightly warmer than San José. Temperatures are moderate, averaging 23–26 degrees Celsius with a low humidity level, with dewpoints around 20 alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moisture
Moisture is the presence of a liquid, especially water, often in trace amounts. Small amounts of water may be found, for example, in the air (humidity), in foods, and in some commercial products. Moisture also refers to the amount of water vapor present in the air. Moisture control in products Control of moisture in products can be a vital part of the process of the product. There is a substantial amount of moisture in what seems to be dry matter. Ranging in products from cornflake cereals to washing powders, moisture can play an important role in the final quality of the product. There are two main aspects of concern in moisture control in products: allowing too much moisture or too little of it. For example, adding some water to cornflake cereal, which is sold by weight, reduces costs and prevents it from tasting too dry, but adding too much water can affect the crunchiness of the cereal and the freshness because water content contributes to bacteria growth. Water content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...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] |
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] |
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