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Ä¡bejna
Ä bejna (, plural ') is the diminutive of the Maltese word , which means "cheese"; it is synonymous with the Maltese English word "cheeselet", i.e. "little cheese". The rest of the article describes '', a type of Maltese cheeselet made in Malta and Gozo. is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these small cheeses. Milk in Malta was traditionally sold by milking goats on the streets and sold immediately as is. The unpasteurised milk sold was one of the causes of the spread of brucellosis ( mt, Deni Irqiq; "The Maltese Fever") in the late 19th to the early 20th century. Themistocles Zammit is credited with stopping the pandemic. Prior to Malta's accession to the European Union, the EU accepted Malta's request to protect the Ä¡bejna along with the traditional variant of ricotta. Preparation and varieties Ä bejna is shaped in a cheese hurdle made of dried reeds, although now plast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Cuisine
Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit (''stuffat tal-fenek'') is often identified as the national dish. History Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on. Foreign dishes and tastes were absorbed, transformed and adapted.Billiard, E. (2010), Searching for a National Cuisine', Journal of Maltese History, Vol. 2, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Bread
Maltese bread ( mt, Il-Ħobż tal-Malti, tal-malti) is a crusty sourdough bread from Malta, usually baked in wood ovens. It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan pa amb tomà quet) or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and ġbejna. The practice of making the bread is considered a 'dying art.' In Qormi Qormi is the main city for bread making in Malta, with a large number of bakeries. During the rule of the Knights Hospitaller, it was known as Casal Fornaro meaning the bakers' town. Nowadays an annually held festival, ''Lejl f'Casal Fornaro'' (a Night at Casal Fornaro), takes place in Qormi on the third Saturday of October. The role of bread in Maltese politics Some of the earliest descriptive accounts of Malta note the dependence of the island's inhabitants on bread for survival. The impact of the British colonial governme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta Gbejniet
Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies south of Sicily (Italy), east of Tunisia, and north of Libya. The official languages are Maltese and English, and 66% of the current Maltese population is at least conversational in the Italian language. Malta has been inhabited since approximately 5900 BC. Its location in the centre of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having contested and ruled the islands, including the Phoenicians and Carthaginians, Romans, Greeks, Arabs, Normans, Aragonese, Knights of St. John, French, and British, amongst others. With a population of about 516,000 over an area of , Malta is the world's tenth-smallest country in area and fourth most densely populated sovereign cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese Language
Maltese ( mt, Malti, links=no, also ''L-Ilsien Malti'' or ''''), is a Semitic language derived from late medieval Sicilian Arabic with Romance superstrata spoken by the Maltese people. It is the national language of Malta and the only official Semitic and Afro-Asiatic language of the European Union. Maltese is a latinised variety of spoken historical Arabic through its descent from Siculo-Arabic, which developed as a Maghrebi Arabic dialect in the Emirate of Sicily between 831 and 1091. As a result of the Norman invasion of Malta and the subsequent re-Christianisation of the islands, Maltese evolved independently of Classical Arabic in a gradual process of latinisation. It is therefore exceptional as a variety of historical Arabic that has no diglossic relationship with Classical or Modern Standard Arabic. Maltese is thus classified separately from the 30 varieties constituting the modern Arabic macrolanguage. Maltese is also distinguished from Arabic and other Semitic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltese English
Malta has two official languages: Maltese and English. Maltese is the national language. Until 1934, Italian was also an official language in Malta, and in the 19th and 20th centuries there was a linguistic and political debate known as the Language Question about the roles of these three languages. The Maltese population is generally able to converse in languages which are not native to the country, particularly English and Italian. They can also somewhat understand Darija. According to the Eurobarometer poll conducted in 2012, 98% of Maltese people can speak Maltese, 88% can speak English, 66% can speak Italian, and more than 17% speak French. This shows a recent increase in fluency in languages, since in 1995, while 98% of the population spoke Maltese, only 76% spoke English, 36% Italian, and 10% French. It shows an increase in Italian fluency, compared to when Italian was an official language of Malta, due to Italian television broadcasts reaching Malta. According to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malta
Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies south of Sicily (Italy), east of Tunisia, and north of Libya. The official languages are Maltese and English, and 66% of the current Maltese population is at least conversational in the Italian language. Malta has been inhabited since approximately 5900 BC. Its location in the centre of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having contested and ruled the islands, including the Phoenicians and Carthaginians, Romans, Greeks, Arabs, Normans, Aragonese, Knights of St. John, French, and British, amongst others. With a population of about 516,000 over an area of , Malta is the world's tenth-smallest country in area and fourth most densely populated sovereign cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep Milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Rather, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the winter or early spring. ... [...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] |
Pasteurised
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] |
Brucellosis
Brucellosis is a highly contagious zoonosis caused by ingestion of unpasteurized milk or undercooked meat from infected animals, or close contact with their secretions. It is also known as undulant fever, Malta fever, and Mediterranean fever. The bacteria causing this disease, ''Brucella'', are small, Gram-negative, nonmotile, nonspore-forming, rod-shaped ( coccobacilli) bacteria. They function as facultative intracellular parasites, causing chronic disease, which usually persists for life. Four species infect humans: ''B. abortus'', ''B. canis'', ''B. melitensis'', and ''B. suis''. ''B. abortus'' is less virulent than ''B. melitensis'' and is primarily a disease of cattle. ''B. canis'' affects dogs. ''B. melitensis'' is the most virulent and invasive species; it usually infects goats and occasionally sheep. ''B. suis'' is of intermediate virulence and chiefly infects pigs. Symptoms include profuse sweating and joint and muscle pain. Brucellosis has been recognized in animals and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Themistocles Zammit
Sir Themistocles "Temi" Zammit (or Å»ammit; 30 September 1864 – 2 November 1935) was a Maltese archaeologist and historian, professor of chemistry, medical doctor, researcher and writer. He served as Rector (1920–26) of the Royal University of Malta and first Director of the National Museum of Archaeology in his native city, Valletta. Career After graduating in medicine from the University of Malta, Zammit specialised in bacteriology in London and Paris. It's understood that in 1905 the discovery of contaminated milk as the vector for transmission to humans of '' Brucellosis melitensis'' present in the blood of the goat greatly contributed to the elimination from the islands of undulant fever, earning him the knighthood. However, it was Giuseppe Caruana Scicluna (1853-1921), the first Maltese analyst and bacteriologist trained at the world renowned Pasteur Institute in Paris who carried out most, if not all, of the bacteriological work. Author of several literary wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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