...Research Project Cheese Origins, history and where it is now found in the world In the ancient eras, during the Greeks and Romans’ time, cheese was an important trade product and was mentioned extensively in the literature of the day (including in Homer’s odyssey, whereby Cyclops Polyphemus’s cave have description on cheese’s production). In the first century AD, The Roman writer Apicius states the steps in cheese production when writing. The Roman word for cheese is caseus, which is derived from the word casein, which means milk protein that is curdled to make cheese. The French word for cheese fromage and Italian is formaggio and Italian word, which come from the Greek word formos which stands for form or mould. Essentially, cheese is produce by curdling fermented milk then removing the liquid that forms which is known as the whey. The curds are generally curdled using rennet; a substance extracted from the stomach of animals such as cows, and salt is used to flavor it. It was unclear when exactly rennet was first used, but there is assumption that it was by the Etruscans, during the fifth and sixth century BC. The Romans were the ones who pioneered the method of cooking curds in cheese making, allowing for longer shelf life, enabling harder cheese to be trade and transport conveniently. The combination of bacteria used to ferment the milk, in combination with kind of milk and particular type of cheese-making method used, plus the action of time as cheese is matured, are...
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...Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf...
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...Cheese I am definably a cheese lover. There are over 600 different kinds of cheese so you can’t get bored from eating cheese. My favorite dishes with cheese are pizza, any kind of Mexican dishes, macaroni and cheese, grill cheese sandwich, process cheese (just unwrap and eat), chucks of cheese for snacks, different pastas with cheese and of course the cheese burger. I love going to the Mexican restaurant and ordering cheese dip, it hot and you dip your chip into the bowl of cheese and it just makes everyone eating feel good. Conversation starts and everyone is laughing and dripping away at the cheese bowl. Americans typically use less than six different types of cheese in their kitchen: cheddar, Swiss, parmesan, mozzarella, Colby, and maybe blue. Cheese lovers should not limit themselves to the status quo; there are hundreds of types of French cheese alone, not to mention Italy, Spain, or America cheeses. Basic types of cheese are categorized as fresh (short shelf-life), soft or semi-soft cheeses (completely edible), blue/bleu (falls into every catalog but fresh), washed-rind (“Stinky” cheese), hard (firm to truly hard), uncooked pressed (“cheddaring” to prolong the shelf like), and cooked pressed (Hard cheese types must be aged for longer). All cheese is made from the milk of cows, goats or sheep. The process to make cheese can last from two weeks to years depending on the cheese that is being made. I want get into how cheese is made because frankly it is a turn...
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...come don from generation are factors that leads swiss cheese to the world’s best. 2. This pictures show processes of cheese making. First of all, milk intake, starter cultures and coagulant, stirring, heating, and draining, Curd Transformation, pressing and lastly, curing. In these processes, we can see some distinct features of swiss cheese. 3. The first is raw milk. Most of raw milk used to produce swiss cheese is obtained by cow. It is distinguishable from other countries where use goat and sheep’s milk. Also, heat treated milk and not heat treated milk are clearly classified to mark the package. Especially, certain raw milk called Silo free means Cows feed on only dry grass during winter. 4. Second is cheese ripening. It is divided into two parts, inside-out and out-inside. The former is hard process cheese. The later is soft process cheese. Most of cheese is produced by mixing these two method. 5. Last feature is AOS system. Swiss cheese doesn’t contain any artificial and keeps guild-line of production through strict regulation among producers. AOC label is authorized to cheese produced by traditional method. So, every processes from milk intake to ripening must be done in one region. 6. Do You know a kind of cheese Jerry is eating? When we think of cheese, cheese with holes comes to mind in a second. 7. It is Emmentaler cheese, representative cheese of Switzerland. Emmental is a yellow, medium-hard cheese that originated in the area around Emmental. 8 The...
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...knows for sure just when or where cheese making originated. The practice is closely related to the history of the domestication of milk-producing animals (particularly sheep) which began about 8 to 10,000 years ago but its true origins are perhaps forever shrouded in mystery. We do know that by the time of the Roman Empire, cheese making had become a widespread and highly-varied process practiced throughout Europe and the Middle East. Of course, as with many cultural innovations; Rome had a hand in further spreading cheese making techniques across its vast empire during its time as a trading super-power (not to mention its ability to affect the relocation of entire populations). Cheese is mentioned in ancient Greek mythology and evidence of cheese making has been found on Egyptian tomb murals dating back over 4000 years. It is interesting to note though, that many of the popular cheeses we eat today (such as Cheddar, Parmesan and Gouda) are relatively new to the cheese story, having only appeared in the last 500 years or so. It is possible (but by no means certain) that cheese was discovered accidentally from the practice of storing milk in containers made from the stomachs of animals. In this scenario, rennin, an enzyme in stomach lining caused the milk to separate into curds and whey. Another possible explanation for the discovery of cheese stems from the practice of salting curdled milk for preservation purposes. Regardless of the origins of cheese, it is clear that by the time...
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...CHEESE IN VIETNAM Euromonitor International October 2015 CHEESE IN VIETNAM Passport LIST OF CONTENTS AND TABLES Headlines ..................................................................................................................................... 1 Trends .......................................................................................................................................... 1 Competitive Landscape ................................................................................................................ 1 Prospects ..................................................................................................................................... 2 Category Data .............................................................................................................................. 3 Table 1 Table 2 Table 3 Table 4 Table 5 Table 6 Table 7 Table 8 Table 9 Table 10 Table 11 Table 12 Table 13 Sales of Cheese by Category: Volume 2010-2015 ...................................... 3 Sales of Cheese by Category: Value 2010-2015 ......................................... 3 Sales of Cheese by Category: % Volume Growth 2010-2015 ...................... 3 Sales of Cheese by Category: % Value Growth 2010-2015 ......................... 4 Sales of Spreadable Processed Cheese by Type: % Value Breakdown 2010-2015 ................................................................................. 4 Sales of Unprocessed Cheese by Type: % Value Breakdown 20102015...
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...1. Introduction Hilmar Cheese was founded in 1984 and has grown to be one of the world’s largest cheese manufacturers in the world. Together with their business unit, Hilmar Ingredients, they serve customers in over 50 countries. Hilmar started out producing just cheese, but because Hilmar Cheese is always looking for ways to improve their business they were able to build facilities to further process their milk. So in 1994 they built what is now known as the whey protein and lactose plants. Since then Hilmar has found use in 100% of the milk making sure they produce no waste. Although, Hilmar Cheese Company has been expanding their business at their Hilmar facility for many years it wasn’t until 2007 that Hilmar finally opened up a second manufacturing facility in Dehart, Texas. Now less than a decade later they are opening their third manufacturing site, however, this one will only produce Skim and Whole milk powder, no cheese. Hilmar Cheese Company “specializes in the production of natural cheeses utilized by private labels and national brands, retail, and foodservice companies across America” (Hilmarcheese.com). Their natural cheeses consist of Cheddar, Monterey Jack and Colby. However, Hilmar does manufacture other cheeses such as Gouda, Monster, and Mozzarella. Additionally, Hilmar Ingredients manufactures whey protein concentrates, whey protein hydrolysates, whey protein isolates, and three grades of edible lactose: edible, refined, and ultra-refined. The ingredients...
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...for Cheese! The media article I chose to write about is called Make Room For Cheese- If Incorporated Wisely, It Can Be Part of a Healthful Diet, written by Diane Welland. I chose to write about this article because I love cheese and can eat with almost anything like most Americans do. Cheese can be healthful and provide Calcium if consumed adequately. However, it can at times, if consumed in high amounts, be detrimental to our daily diets. That is why this article explains to us the right portions of different types of cheeses we can consume. Cheese contains a good source of protein, is high in Calcium, and sodium as well. It is especially helpful for vegetarians so that they can meet their protein goal in order to be healthy. Unfortunately, here in America, we have a tendency to consume cheese in high amounts. A study showed that the cheese consumption in the U.S. in 2009 was 33 lbs. per capita which has tripled since 1970. And since it is high in calories and saturated fats, it can perhaps be more harmful to out bodies if consumed too much on a daily basis. Sodium in cheese comes from two places, which is the one that naturally presents itself in milk or the salt added during the cheese-making process. If people are concerned about the amount of sodium in their cheeses then they should know that some contain more sodium than others. For example, feta cheese has 317 mg of sodium per ounce while Swiss cheese only has 54 mg of sodium per ounce. Most natural cheeses range...
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...Nutrient profile & recommendations Cheese contains the goodness of a number of essential nutrients, including protein, calcium, zinc, phosphorus, magnesium, vitamin A, vitamin B2 (riboflavin) and vitamin B12. The amount of nutrients in cheese may vary depending on the composition of milk used and also how the cheese is made, but the major nutrients found in cheese include: [1,2,3,4]: Protein – is important for growth and development, and helping to build and repair tissues in the body. Calcium – is important for the health of bones and teeth, and for normal nerve and muscle function. Zinc – can contribute to the structure of skin, can assist in wound healing, and can also help support immune function. Phosphorus – is important for the health of bones and teeth. Vitamin A – is a fat soluble vitamin which is important for vision, for maintaining the health of skin, as well as being important for bones. Vitamin B2 (Riboflavin) – is involved in converting energy from food, for use by the body. Vitamin B12 – is important for producing cells in the body, such as red blood cells. The Dietary Guidelines for Australians recommend that we enjoy a wide variety of nutritious foods and include milk, yogurt, cheese and/or alternatives (choosing reduced fat varieties where possible), for the nutritional benefits they can provide – particularly calcium [5,6]. According to the 1995 National Nutrition Survey, dairy foods are the richest source of calcium in the Australian...
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...A killer mac 'n' cheese Ingredients * sea salt * freshly ground black pepper * 45 g butter * 3 heaped tablespoons plain flour * 10 cloves garlic, peeled and finely sliced * 6 bay leaves * 1 litre semi-skimmed milk * 600 g dried macaroni * 8 tomatoes * 150 g Cheddar cheese, freshly grated * 100 g Parmesan cheese, freshly grated * a few sprigs fresh thyme, leaves picked * 2 splashes Worcestershire sauce, optional * 1 grating nutmeg, optional * 3 big handfuls fresh breadcrumbs * olive oil Method 'Mac 'n' cheese' is a classic American pasta dish – everyone loves it. Sometimes it's done so badly in the convenience area, it's almost become famous for being horrible, but when you do it properly, trust me, it's an absolute killer. Feel free to use any tubular pasta you want. I've made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn't going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it'll do you no harm. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don't worry about the amount because...
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...The Real California Cheese case study 1/ Analyse the “Happy Cows” campaign that was developed for the California Milk Advisory Board to promote Real California Cheese from an integrated marketing communications perspective. Why do you think the campaign has been so successful? The Happy Cows campaign developed by the CMAB contributed to create a distinct identity that is the focal point of their integrated marketing communications program. This campaign has been successful because it is really customer-orientated, using emotions and humour to reach customers. Indeed customers can easily remember the brand because it puts them in a good mood and leaves a positive image. Moreover, with humour, the campaign is more accessible and the company can reach a larger variety of consumers of all ages. Everyone can easily understand the message of the brand. The company succeeded in making creative campaign to create a real brand identity with a combination of many factors, including their name, logo, as well as their image or associations: the cow that comes to mind when consumers think about them. The use of the cow in the campaign helps to tell how California cheese is better because it comes from contented cows The success of the TV commercials has allowed the company to extend their campaign on other medias such as radio, billboard and Internet. As people had already images of the cows in their head they were able to visualize when listening to 60 second...
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...make Grilled Cheese Cooked bread and cheese is an ancient food eaten by historians around the world. But in the 21st century grilled cheeses is a delicacy among foods, rivaled by none. But the art of creating such a wondrous food takes more skill then given credit for. Grilled cheeses isn’t made its created, through specific and well thought strategies. For the creation of your grilled cheese you need the proper kitchen utensils, ingredients, correct grilling techniques, and the correct way to eat the sandwich. Proper Kitchen Utensils It’s no secret that to cook grilled cheese you need a place with electricity and a stove. SO first find a kitchen with a stovetop. The best pans to use are copper pans because of there ability to cook evenly. The best spatulas to use are nonstick so nothing in the pan will stick too it. If you are using an electric stove turn the eye on a low heat, to get the best golden brown toast. If your stove is not electric then use a light flame on the stove. Ingredients You can’t make grilled cheese without the basic ingredients, the bread, cheese, and type of butter. Once you have the pan nice and warm add butter. The type of butter you use depends solely on you. Weather its salted or unsalted, organic, whipped of just Pam butter. I prefer Pam because its nonstick butter and easy to spread on the pan. Once your pan is buttered and ready to go grab to pieces of bread and add one peace face down in the pan with a your choice of cheese on top of it....
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...WHO MOVED MY CHEESE? © Dr. Spencer.Johnson PARTS OF ALL OF US The Simple and The Complex The four imaginary characters depicted in this story -the mice: "Sniff" and "Scurry", and the little people: "Hem" and "Haw" -are intended to represent the simple and the complex parts of ourselves, regardless of our age, gender, race, or nationality. Sometimes we may act like Sniff Who sniffs out change early, or Scurry Who scurries into action, or Hem Who denies and resists change as he fears it will lead to something worse, or Haw Who learns to adapt in time when he sees changing leads to something better! Whatever parts of us we choose to use, we all share something in common: a need to find our way in the maze and succeed in changing times. The Story Behind the Story by Kenneth Blanchard, Ph.D. I am thrilled to be telling you "the story behind the story" of "Who Moved My Cheese?" because it means the book has now been written, and is available for all of us to read, enjoy and share with others. This is something I've wanted to see happen ever since I first heard Spencer Johnson tell his great "Cheese" story, years ago, before we wrote our book "The One Minute Manager" together. I remember thinking then how good the story was and how helpful it would be to me from that moment on. "Who Moved My Cheese? " is a story about change that takes place in a Maze where four amusing characters look for "Cheese" -- cheese being a metaphor for what we want to have in life, whether it is...
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...Oil-Soluble Colorant from Paprika Oleoresin (Paprika Extract) as an Ingredient in the Production of Homemade Cheese INTRODUCTION Most homemade products are far cheaper than their store-bought counterparts (and safer to consume or use), but in the instances where homemade costs more, you have to weigh in the quality and peace of mind that comes from making something yourself (Handpicked Nation 2013). Cheese is produced throughout the world; it is an ancient food with origins that predate recorded history. It is a dairy product made from pressed milk curds. Different varieties are made from unripen (fresh) cheese or ripened (aged) cheese. Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles (German JB et al. Eur J Clin Nutr 2009, Lemarche B. J Am Coll Nutr 2008). In this study, Paprika Oleoresin will be used as an ingredient. Paprika oleoresin is an oil soluble extract from the fruits of Capsicum annum Linn or Capsicum frutescent (Indian red chilies), which is primarily used as a coloring and/or flavoring in food products. It is famous for its coloring properties, due to the content of carotenoid pigments, mainly capsanthin and...
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...In a matter of weeks, my entire life is going to be flipped upside down. I have enrolled myself in to a very treacherous and horrible class that goes by the simple code of COMM 1320. Public Speaking. Speeches, talking, being sociable, are simply not my things. I become fearful, tense, and nervous when I have to stand in front of an audience and give some type of presentation. For now, I have time, time to devote myself to becoming better, and get out of this closet of being scared. The character of Who Moved My Cheese? that I am most like would definitely have to be Hem and moving beyond fear. I have never been a big fan of talking in front of people. Whether it be explaining a small topic to a group of five or six people, or informing a class of about thirty people about a certain topic, I have never had the confidence to move past my fears and learn to become a good speaker. When it comes to any type of public conversation, my body instantly tightens up and I lose every train of thought in my head due to a lack of composure and mental stability. The smallest type of conversation can make me freeze up and cause me to become speechless. Any encounter with a stranger is definitely a good example. I usually stick with basics if I open the door for somebody or just greeting somebody, and I say “thank you,” or “hello.” Learning to somehow get over this would be not only beneficial to me, but to everybody that I associate myself with. Being like Hem is definitely not something...
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