About The Basic Preparation Of Foodstuffs: Dairy Products.
CHEESES
Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.
Colouring and salt are frequently added too. The whey is then drained off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the end product.
Some local conditions are unique and those areas produce cheeses that are not successfully reproduced anywhere else: for example Roquefort and Edam, although factories do attempt it. Some even have a measure of, just think most of the world's Cheddar cheese now comes from the United States and Canada.
The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered 'concentrated milk' and stored as such.
Many people say that cheese most not be kept in a fridge and while storing in water, as for milk, is not a viable option, a cool larder is definitely ideal. Try the traditional method of hanging it up in cheesecloth in a cool, breezy place. If it is hot, dampen the cheesecloth with water to which a little vinegar has been added.
in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.
How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.
Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:
1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.
2] Adding seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.
3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.
4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins easier to digest. - 30289
CHEESES
Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.
Colouring and salt are frequently added too. The whey is then drained off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the end product.
Some local conditions are unique and those areas produce cheeses that are not successfully reproduced anywhere else: for example Roquefort and Edam, although factories do attempt it. Some even have a measure of, just think most of the world's Cheddar cheese now comes from the United States and Canada.
The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered 'concentrated milk' and stored as such.
Many people say that cheese most not be kept in a fridge and while storing in water, as for milk, is not a viable option, a cool larder is definitely ideal. Try the traditional method of hanging it up in cheesecloth in a cool, breezy place. If it is hot, dampen the cheesecloth with water to which a little vinegar has been added.
in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.
How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.
Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:
1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.
2] Adding seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.
3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.
4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins easier to digest. - 30289
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