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Cheese Spread
Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients. Overview Cheese spread is prepared using one or more cheeses or processed cheese and sometimes additional ingredients such as vegetables, fruits, meats and various spices and seasonings. Cheese spread is typically spread onto foods such as bread, toast, crackers and vegetables. Cheese spread can be packaged in many ways: *in plastic tubs *in small foil-wrapped triangles or squares grouped together in a cardboard container, such as Dairylea or The Laughing Cow *in a pressurized can in which the cheese product comes out in a string-like form, such as Easy Cheese *in a jar in semi-liquid form, such as Cheez Whiz *as a solid in a butter-li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eru Goudkuipje Sambal (cropped)
Eru may refer to: People *Eru (singer) (born 1983), Korean singer *Eru Potaka-Dewes (1939–2009), New Zealand actor * Syd Eru (born 1971), New Zealand rugby player Other uses * Eru (soup), a Cameroonian soup * Eru (vegetable), a tropical African vine and vegetable * Eru, Estonia * Egyptian Russian University, in Badr, Egypt * Emergency Response Unit * Emission Reduction Unit, under the Joint Implementation of the Kyoto Protocol * Equilibrium rate of unemployment in macroeconomic theory * Equine recurrent uveitis, a horse disease * Eru Ilúvatar, a fictional deity in J. R. R. Tolkien's Middle-earth legendarium * Yery Yeru or Eru (Ы ы; italics: ), usually called Y in modern Russian or Yery or Ery historically and in modern Church Slavonic, is a letter in the Cyrillic script. It represents the close central unrounded vowel (more rear or upper than i) ..., a letter of the Cyrillic alphabet * Eru, a character in the manga series ''Shugo Chara!'' {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kentucky
Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to the east; Tennessee to the south; and Missouri to the west. Its northern border is defined by the Ohio River. Its capital is Frankfort, and its two largest cities are Louisville and Lexington. Its population was approximately 4.5 million in 2020. Kentucky was admitted into the Union as the 15th state on June 1, 1792, splitting from Virginia in the process. It is known as the "Bluegrass State", a nickname based on Kentucky bluegrass, a species of green grass found in many of its pastures, which has supported the thoroughbred horse industry in the center of the state. Historically, it was known for excellent farming conditions for this reason and the development of large tobacco plantations akin to those in Virginia and North Carolina i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stabilizer (food)
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke ( smoking), sugar ( crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an " E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−. The main forms of tartrates used commercially are pure crystalline tartaric acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle salt, commonly used in electroplating solutions. As food additives As food additives, tartrates are used as antioxidants, acidity regulators, and emulsifiers. Examples include *sodium tartrates ( E335) **monosodium tartrate **sodium tartrate **sodium ammonium tartrate the compound through which Louis Pasteur discovered chirality *potassium tartrates ( E336) **potassium bitartrate (monopotassium tartrate, cream of tartar) **potassium tartrate *potassium sodium tartrate ( E337) *calcium tartrate ( E354, used as emulsifier) * stearyl tartrate ( E483, used as emulsifier) In wine In wine, tartrates are the harmless crystalline depo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Phosphate
Potassium phosphate is a generic term for the salt (chemistry), salts of potassium and phosphate ions including: * Monopotassium phosphate (KH2PO4) (Molar mass approx: 136 g/mol) * Dipotassium phosphate (K2HPO4) (Molar mass approx: 174 g/mol) * Tripotassium phosphate (K3PO4) (Molar mass approx: 212.27 g/mol) As food additives, potassium phosphates have the E number E340. References E-number additives Potassium compounds Phosphates {{Inorganic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsifier
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 p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commission to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cup Cheese
Cup cheese is a soft, spreadable cheese rooted in Pennsylvania Dutch culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. A variation of the German cheese "Kochkäse", it is a specialty food product labeled as ''cup cheese'' because it is sold in a cup. Cup Cheese is described in James A. Michener's novel ''Centennial'' in 1974: 'You ever tasted my mother's cup cheese? Best in Lancaster.' Taking a corner of his black bread, he spread it copiously with a yellowish viscous substance that one would not normally identify as cheese; it was more like a very thick, very cold molasses, and it had a horrific smell. Rebecca was not fond of cup cheese; it was a taste that men seemed to prefer. 'Poppa likes cup cheese,' she said with a neutral look on her pretty face. 'You don't? Levi asked. 'Too smelly.' 'That's the good part.' He put the piece of bread to his nose, inhaling deeply. He knew of few thin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cold Pack Cheese
Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. Cold pack cheese was first made by a Wisconsin tavern owner for snacking. It is often made using Cheddar or Swiss cheeses as a base, using added spices, fruits, vegetables, or nuts as flavoring. Common flavorings include almonds, port wine, horseradish, and smoked flavor. However, a wide variety of cheeses may be used in creating this spread. As with most cheese spreads, cold pack cheese is a soft spreadable blend of cheeses that can be used in a variety of applications. It can be used as an ingredient in sandwiches, on top of hot foods, such as potatoes, as a base for a cheese sauce, or simply on its own, served with crackers as an appetizer. See also * List of spreads This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benedictine (spread)
Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. Invented near the beginning of the 20th century, it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip or combined with meat in a sandwich. This spread can be obtained pre-made from some Louisville, Kentucky-area grocery stores. Although benedictine is rarely seen in restaurants outside the state of Kentucky, it has been written about in articles in national publications such as ''The New York Times'', ''The Washington Post'', and '' Saveur Magazine'', and also reported about on multimedia outlets such as the Food Network and NPR. A benedictine-based sandwich was featured on the Food Network's ''50 States 50 Sandwiches'' program in 2012, on the television shows of celebrity chefs Paula Deen and Damaris Phillips, in ''Southern Living'' magazine as one of June's "2011 Best Recipes" for their corresponding issue, in ''Garden & Gun'' magazine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pub Cheese
Pub cheese is a type of soft cheese spread and dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. It can be made with smoked cheeses or liquid smoke added to impart a smoky flavor. It is typically served with crackers or vegetables, whereby the cheese is spread onto these foods, or the foods may be dipped in it. It is also used as a topping on sandwiches, such as hamburgers. Pub cheese is a traditional bar snack in the United States. Pub cheese is sometimes prepared using a mix of processed cheese and pure cheese. It is a mass-produced product in the United States. For example, Président is a brand that includes pub cheese in its line, and Trader Joe's has a store brand of pub cheese. Some bars, breweries, public houses and restaurants produce their own versions of pub cheese. See also * List of spreads * Beer cheese * Double Gloucester – sometimes referred to as "pub cheese" * Pimento cheese * Port wine cheese * Pub gru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Production
Mass production, also known as flow production or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and batch production, it is one of the three main production methods. The term ''mass production'' was popularized by a 1926 article in the ''Encyclopædia Britannica'' supplement that was written based on correspondence with Ford Motor Company. ''The New York Times'' used the term in the title of an article that appeared before publication of the ''Britannica'' article. The concepts of mass production are applied to various kinds of products: from fluids and particulates handled in bulk (food, fuel, chemicals and mined minerals), to parts and assemblies of parts (household appliances and automobiles). Some mass production techniques, such as standardized sizes and production lines, predate the Industrial Revolution by many centuries; however, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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