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Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not Aged cheese, aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs. The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skimmed Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk has been traditionally marketed and labelled as follows since being proposed by John Morris of the British Retail Consortium in 1998, which based the colours on Marks & Spencer cream packaging (blue for double cream, green for crème fraîche and red for single cream): * Whole milk (around 3–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TikTok Food Trends
TikTok food trends refer to popular recipes and food-related fads on the social media platform TikTok. These trends amassed popularity in 2020 during the COVID-19 pandemic, as many people spent more time cooking at home while engaging with social media for entertainment. Food-related content on TikTok is often categorized under the hashtags #TikTokFood and #FoodTok. These hashtags have amassed 4.6 million and 4.5 million posts, respectively, according to the platform. Some TikTok users share personal recipes and dietary habits, while others use step-by-step cooking videos to grow their online presence. The widespread popularity of these trends has influenced various aspects of society, including interest in cooking among younger generations, discussions about body image, the marketing of food products on social media, and temporary food shortages. Several TikTok content creators, such as Eitan Bernath, Jeron Combs, and Emily Mariko, have gained recognition through their rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nanoparticle
A nanoparticle or ultrafine particle is a particle of matter 1 to 100 nanometres (nm) in diameter. The term is sometimes used for larger particles, up to 500 nm, or fibers and tubes that are less than 100 nm in only two directions. At the lowest range, metal particles smaller than 1 nm are usually called atom clusters instead. Nanoparticles are distinguished from microparticles (1-1000 μm), "fine particles" (sized between 100 and 2500 nm), and "coarse particles" (ranging from 2500 to 10,000 nm), because their smaller size drives very different physical or chemical properties, like colloidal properties and ultrafast optical effects or electric properties. Being more subject to the Brownian motion, they usually do not sediment, like colloid, colloidal particles that conversely are usually understood to range from 1 to 1000 nm. Being much smaller than the wavelengths of visible light (400-700 nm), nanoparticles cannot be seen with ordinary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Titanium Dioxide
Titanium dioxide, also known as titanium(IV) oxide or titania , is the inorganic compound derived from titanium with the chemical formula . When used as a pigment, it is called titanium white, Pigment White 6 (PW6), or Colour Index International, CI 77891. It is a white solid that is insoluble in water, although mineral forms can appear black. As a pigment, it has a wide range of applications, including paint, sunscreen, and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million tonnes. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and pigments based on the oxide have been valued at a price of $13.2 billion. Structure In all three of its main dioxides, titanium exhibits Octahedral molecular geometry, octahedral geometry, being bonded to six oxide anions. The oxides in turn are bonded to three Ti centers. The overall crystal structures of rutile and anatase are tetragonal in symmetry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetaldehyde
Acetaldehyde (IUPAC systematic name ethanal) is an organic compound, organic chemical compound with the chemical formula, formula , sometimes abbreviated as . It is a colorless liquid or gas, boiling near room temperature. It is one of the most important aldehydes, occurring widely in nature and being produced on a large scale in industry. Acetaldehyde occurs naturally in coffee, bread, and ripe fruit, and is produced by plants. It is also produced by the partial oxidation of ethanol by the liver enzyme alcohol dehydrogenase and is a contributing cause of hangover after alcohol (drug), alcohol consumption. Pathways of exposure include air, water, land, or groundwater, as well as drink and smoke. Consumption of disulfiram inhibits acetaldehyde dehydrogenase, the enzyme responsible for the metabolism of acetaldehyde, thereby causing it to build up in the body. International Agency for Research on Cancer, The International Agency for Research on Cancer (IARC) has listed acetaldehyde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diacetyl
Diacetyl ( ; IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacetyl occurs naturally in alcoholic beverages and some cheeses and is added as a flavoring to some foods to impart its buttery flavor. Chronic inhalation exposure to diacetyl fumes is a causative agent of the lung disease bronchiolitis obliterans, commonly known as " popcorn lung". Chemical structure A distinctive feature of diacetyl (and other vicinal diketones) is the long C–C bond linking the carbonyl centers. This bond distance is about 1.54 Å, compared to 1.45 Å for the corresponding C–C bond in 1,3-butadiene. The elongation is attributed to repulsion between the polarized carbonyl carbon centers. Occurrence and biosynthesis Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leuconostoc
''Leuconostoc'' is a genus of gram-positive bacteria, placed within the family of Lactobacillaceae. They are generally ovoid cocci often forming chains. ''Leuconostoc'' spp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming. The name Leuconostoc comes from Greek adjective ''leukos'' meaning clear; and the word ''nostoc'' gelatinous colonies, Leuconostoc - colorless nostoc. Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection. Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism. ''Leuconostoc'' spp., along with other lactic acid bacteria such as '' Pediococcus'' and ''Lactobacillus'', are responsible for the fermentation of cabba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product similar to cream cheese, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a Microbiological culture, bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. Terminology The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. A literal translation of is "fresh cream." However, in Francophonie, French-speaking countries, may refer to either: (A) the thick ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iowa
Iowa ( ) is a U.S. state, state in the upper Midwestern United States, Midwestern region of the United States. It borders the Mississippi River to the east and the Missouri River and Big Sioux River to the west; Wisconsin to the northeast, Illinois to the east and southeast, Missouri to the south, Nebraska to the west, South Dakota to the northwest, and Minnesota to the north. Iowa is the List of U.S. states and territories by area, 26th largest in total area and the List of U.S. states and territories by population, 31st most populous of the List of states and territories of the United States, 50 U.S. states, with a population of 3.19 million. The state's List of capitals in the United States, capital, List of cities in Iowa, most populous city, and largest List of metropolitan statistical areas, metropolitan area fully located within the state is Des Moines, Iowa, Des Moines. A portion of the larger Omaha–Council Bluffs metropolitan area, Omaha, Nebraska, metropolitan area ... [...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 β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals."Whey." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by Denaturation (biochemistry), 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, a Kefir cheese, culture, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
