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Reblec
Reblec or réblèque ( IPA eblɛk is a fresh, small-rimmed cheese made from spontaneously surfaced cream, to which whole raw milk is added. If cream is also added during production, it takes the name ''reblec de crama'', which means "cream reblec" in Valdôtain dialect. Etymology The name comes from the Valdôtain dialect term ''reblètsé'', meaning to empty the cows' teats after milking, reiterative of the verb ''blètsé'', meaning "to milk. Reblec follows the same etymology as Reblochon. Production and Consumption Reblec is mainly produced in the Aosta Valley and it can be consumed as early as 12 hours after it is made. It is also served as a dessert, topped with sugar, cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ... or with a dusting of chocol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Phonetic Alphabet
The International Phonetic Alphabet (IPA) is an alphabetic system of phonetic transcription, phonetic notation based primarily on the Latin script. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of speech sounds in written form.International Phonetic Association (IPA), ''Handbook''. The IPA is used by lexicography, lexicographers, foreign language students and teachers, linguistics, linguists, speech–language pathology, speech–language pathologists, singers, actors, constructed language creators, and translators. The IPA is designed to represent those qualities of speech that are part of wiktionary:lexical, lexical (and, to a limited extent, prosodic) sounds in oral language: phone (phonetics), phones, phonemes, Intonation (linguistics), intonation, and the separation of words and syllables. To represent additional qualities of speech—such as tooth wiktionary:gnash, gnashing, lisping, and sounds made wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 51 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aosta Valley
, Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French , demographics_type1 = Citizenship , demographics1_footnotes = , demographics1_title1 = Italian , demographics1_info1 = 95% , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-23 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €4.9 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €38,900 (2018) , blank2_name_sec1 = HDI ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teat
A teat is the projection from the mammary glands of mammals from which milk flows or is ejected for the purpose of feeding young. In many mammals the teat projects from the udder. The number of teats varies by mammalian species and often corresponds to the average litter size for that animal. In some cases, the teats of female animals are milked for the purpose of human consumption. The quality of some domesticated animals is determined by the establishment of desired characteristics, such as teat size and placement. Number and positioning in animals The number and positioning of mammary glands and teats varies widely among mammals. The protruding teats and accompanying glands can be located anywhere along the two milk lines. In general most mammals develop mammary glands in pairs along these lines, with a number approximating the number of young typically birthed at a time. The number of teats varies from 2 (in elephants and anthropoids) to 18 (in pigs). Marsupials usually h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milking
Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant. The milker may refer either to the animal that produces the milk or the person who milks said animal. Hand milking Hand milking is performed by massaging and pulling down on the teats of the udder, squirting the milk into a bucket. Two main methods are used: *The top of the teat is pinched shut between finger and thumb, trapping milk in the lower part, which is then squeezed by the other fingers, squirting the milk out through the hole in the tip of the teat. *The top of the teat is pinched shut by the fingers and thumb, which are then slid down the teat, pushing the milk towards the bottom. Machine milking Most milking in the developed world is done using automatic milking, milking machines. Teat cups are attached to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iteration
Iteration is the repetition of a process in order to generate a (possibly unbounded) sequence of outcomes. Each repetition of the process is a single iteration, and the outcome of each iteration is then the starting point of the next iteration. In mathematics and computer science, iteration (along with the related technique of recursion) is a standard element of algorithms. Mathematics In mathematics, iteration may refer to the process of iterating a function, i.e. applying a function repeatedly, using the output from one iteration as the input to the next. Iteration of apparently simple functions can produce complex behaviors and difficult problems – for examples, see the Collatz conjecture and juggler sequences. Another use of iteration in mathematics is in iterative methods which are used to produce approximate numerical solutions to certain mathematical problems. Newton's method is an example of an iterative method. Manual calculation of a number's square root is a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. History Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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