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Definition: cheese from Philip's Encyclopedia

Food made by processing curdled milk. The commonest source is cows' milk. Blue cheeses are pierced to channel air to a reactive fungus previously introduced. The simplest product is cottage cheese, formed when skimmed milk coagulates.


cheese

From The Columbia Encyclopedia
food known from ancient times and consisting of the curd of milk separated from the whey. The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and goat's milk are still widely used, but cow's milk is most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added. Cheese, especially in the United States, is increasingly made in the factory by application of the principles of microbiology and chemistry. The chief milk protein, casein , is coagulated by the enzyme action of rennet or pepsin, by lactic acid produced by bacterial action, or by a combination of the two. The draining off of the whey (milk serum) is facilitated by heating, cutting, and pressing the curd. The yield of cheese is usually about 10 lb per 100 lb of milk and is higher for the soft cheeses, which retain more moisture. Wisconsin…
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Full text Article cheese

From The Oxford Companion to Food
always made from milk , is in other respects of great variety. Its taste may be almost imperceptible, as in some fresh cream cheese, or very strong, as in the most aged blue cheeses. The texture, which depends largely on water content, can be virtually liquid, as in a ripe brie , or dry and friable, …
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Full text Article cheese

From The Columbia Encyclopedia
food known from ancient times and consisting of the curd of milk separated from the whey. The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and…
| 561 words
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Full text Article Cheese

From Food, Fermentation, and Micro-organisms
Reactions of lipids involved in the...
Cheese‐making can be traced back some 8000–9000 years to origins in the Fertile Crescent. Just as beer arose from the adventitious contamination of moist sprouted grain, so did cheese develop as a consequence of the accidental souring of milk by lactic acid bacteria, with the attendant clotting to…
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Full text Article cheese

From Dictionary of Leisure, Travel and Tourism
dairy a solid food made from cow's milk curds, also made from goat's milk and more rarely from ewe's milk and buffalo milk She ordered a cheese omelette. ⃞ a cheese a whole round cheese comment : There are many varieties of both hard and soft cheese: the British Caerphilly, Cheddar, Cheshire and…
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Full text Article cheese

From The Deluxe Food Lover's Companion
cheese
Author Clifton Fadiman said it best when he described cheese as “milk's leap toward immortality.” Almost everyone loves one type of cheese or another, whether it's delectably mild, creamy, and soft or pungent, hard, and crumbly. To begin with, cheese can be broken down into two very broad…
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Full text Article Cheese

From Brewer's Dictionary of Phrase and Fable
In his Five Hundred Points of Good Husbandry (1573) Thomas Tusser says that a cheese to be perfect should be: (1) not like Gehazi, i.e. dead white like a leper, (2) not like Lot's wife, all salt, (3) not like Argus, full of eyes, (4) not like Tom Piper, ‘hoven and puffed’ like the cheeks of a piper, …
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Full text Article cheese

From Library of Health and Living: The Encyclopedia of Nutrition and Good Health
Cheese Source: Scott Bauer. U.S. Department of...
A solid food prepared from coagulated milk protein. Cheese is a popular food; the average annual consumption in the United States in 1998 was 28 pounds per person, twice that in the late 1960s. As is typical of dairy products, cheese is a high- fat , high- calcium food. The flavor and texture of…
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Full text Article CHEESE

From Encyclopedia of American Food and Drink
A food made from the pressed curd of milk. The word is from the Latin cāseun and became cese in English around the year 1000. Medieval monks raised cheese making to a sophisticated and diverse craft. Americans developed their own cheese-making talents mainly from English traditions, although German…
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Full text Article cheese

From Britannica Concise Encyclopedia
Food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey. When milk sours, it forms both a protein-rich gel, or curd, and a lactose-rich fluid, or whey. Coagulation is often facilitated by adding rennin, an enzyme that acts on the milk’s chief protein, …
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Full text Article cheese

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Food made from the curds (solids) of soured milk from cows, sheep, or goats, separated from the whey (liquid), then salted, put into moulds, and pressed into firm blocks. Cheese is ripened with bacteria or surface fungi, and kept for a time to mature before eating. There are six main types of…
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