CheeseCheese is a type of dairy product produced in a range of flavors, textures, and forms by curdling of milk, usually from cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the protein casein to coagulate. The solid curds, consisting of proteins and milkfat, are then separated from the liquid whey and pressed into finished cheese.
WheyWhey 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 of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.
CamembertCamembert ( , UK also , French:) is a moist, soft, creamy, surface-ripened cow's milkcheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20–25% by weight.
BacteriaDomain of microorganismsSynonyms"Bacteria" (Cohn 1872) Cavalier-Smith 1983"Bacteria" Haeckel 1894"Bacteria" Cavalier-Smith 2002"Bacteriaceae" Cohn 1872a"Bacteriobionta" Möhn 1984"Bacteriophyta" Schussnig 1925"Eubacteria" Woese and Fox 1977"Neobacteria" Möhn 1984"Schizomycetaceae" de Toni and Trevisan 1889"Schizomycetes" Nägeli 1857Bacteria are ubiquitous, mostly free-living organisms often consisting of one biological cell.
SporeIn biology, a spore is a unit of sexual (in fungi) or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavourable conditions. Spores form part of the life cycles of many plants, algae, fungi and protozoa. They were thought to have appeared as early as the mid-late Ordovician period as an adaptation of early land plants.
CaseinCasein ( KAY-seen; from Latin caseus, 'cheese') is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein does not appear to be essential in mammals.
RennetRennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein proteins in milk. Rennet also 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.
SheepSheep (pl.: sheep) or domestic sheep (Ovis aries) are a domesticated ruminant mammal typically kept as livestock. Although the term sheep can apply to other species in the genus Ovis, in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. There are around 1.2 billion domestic sheep as of 2019, making them easily the most common species of sheep.
Ancient EgyptCradle of civilization in North AfricaAncient Egypt was a cradle of civilization concentrated along the lower reaches of the Nile River in the eastern part of North Africa. It emerged from prehistoric Egypt around 3150 BC (according to conventional Egyptian chronology), when Upper and Lower Egypt were united by Menes, who is believed by the majority of Egyptologists to have been the same person as Narmer.
Food preservationFood preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
NutritionNutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized to create energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition.
Fermentation in food processingIn food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
MoldA mold (US, PH) or mould (UK, CW) is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms or ascomata; others grow as single cells and are called yeasts. A large and taxonomically diverse number of fungal species form molds.*As an Amazon Associate I earn from qualifying purchases.