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Sweet Cheese
Juhannusjuusto or makiajuusto (lit. Midsummer cheese or sweet cheese) is an Ostrobothnian dish which is also called red whey and cheese soup. Like the name suggests it is eaten during Midsummer and more widely in the summer season. The sweet cheese floating in the red whey is eaten as a dessert, usually cold. Sugar can be added according to one's taste. Full-fat milk and 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 ... are used as ingredients. The cheese takes multiple hours to prepare, thus being mainly served only on special occasions. References Finnish cheeses Ostrobothnia (region) {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ostrobothnia (region)
Ostrobothnia ( sv, Österbotten; fi, Pohjanmaa) is a region in western Finland. It borders the regions of Central Ostrobothnia, South Ostrobothnia, and Satakunta. It is one of four regions considered modern-day Ostrobothnia, hence also referred to as Coastal Ostrobothnia to avoid confusion. Ostrobothnia is one of two Finnish regions with a Swedish-speaking majority (the other being the constitutionally monolingual province of Åland); Swedish-speakers make up 51.2% of the total population. The region contains thirteen bilingual municipalities and one that is exclusively Finnish-speaking. The capital of Vaasa is predominantly inhabited by Finnish speakers, whereas smaller towns and rural areas are generally dominated by the Swedish language. The three municipalities with the largest number of Swedish speakers are Korsholm, Jakobstad and Pedersöre. Geographically, Ostrobothnia has little topographical relief, because it is mostly former seafloor brought to surface by post-glac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also serum albumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...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] |
Finnish Cheeses
Finnish may refer to: * Something or someone from, or related to Finland * Culture of Finland * Finnish people or Finns, the primary ethnic group in Finland * Finnish language, the national language of the Finnish people * Finnish cuisine See also * Finish (other) * Finland (other) * Suomi (other) Suomi means ''Finland'' in Finnish. It may also refer to: *Finnish language * Suomi (surname) * Suomi, Minnesota, an unincorporated community * Suomi College, in Hancock, Michigan, now referred to as Finlandia University * Suomi Island, Western ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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