Italian Mediterranean buffaloThe Italian Mediterranean buffalo is an Italian breed of water buffalo. It is of the river sub-type of water buffalo and is similar to the buffalo breeds of Hungary, Romania, and the Balkan countries. It is the only indigenous water buffalo breed in Italy. A herd-book was opened in 1980, and the breed was officially recognised in 2000.
Whey cheeseWhey cheese is a dairy product made of whey, the by-product of cheesemaking. In cheese production, after the curds are separated, the whey still contains about 50% of the milk solids, including most of the lactose and lactalbumin. Whey cheese is made from those solids, which would otherwise be discarded. There are two fundamentally different products made of whey and called whey cheese: Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid.
Italian cuisineCulinary traditions of ItalyClockwise from top left: Neapolitan pizza, carbonara, espresso, and gelatoItalian cuisine is a consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
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.
SheepSpecies of domesticated mammalSheep (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.
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.
GlobulinThe globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but dissolve in dilute salt solutions. Some globulins are produced in the liver, while others are made by the immune system. Globulins, albumins, and fibrinogen are the major blood proteins. The normal concentration of globulins in human blood is about 2.6-3.5 g/dL. The term "globulin" is sometimes used synonymously with "globular protein".
GoatSpecies of domesticated mammalThe goat or domestic goat (Capra hircus) is a species of goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (C. aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae and is closely related to the sheep. It was one of the first animals to be domesticated, in Iran around 10,000 years ago. Goats have been used for milk, meat, wool, and skins across much of the world.
AlbuminFamily of globular proteins Protein family Albumin is a family of globular proteins, the most common of which are the serum albumins. All of the proteins of the albumin family are water-soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation. Albumins are commonly found in blood plasma and differ from other blood proteins in that they are not glycosylated. Substances containing albumins are called albuminoids.
MilkMilk is usually a white liquid food (but can be shades of yellow, cream, pink, or brown) produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity.
CattleLarge, domesticated, cloven-hooved herbivoresCattle (Bos taurus) are large, domesticated, bovidungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Taurine cattle are widely distributed across Europe and temperate areas of Asia, the Americas, and Australia. Zebus are found mainly in India and tropical areas of Asia, America, and Australia.
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