Titlebook: Cheese: Chemistry, Physics and Microbiology; Volume 2 Major Chees P. F. Fox Book 1993Latest edition Springer Science+Business Media Dordrec

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Iberian Cheeses,s of Spain and Portugal are manufactured from ewes’ milk. These are ‘Queso Manchego’, originally made by shepherds in the central plain of La Mancha, and ‘Queijo Serra’, produced in farmhouses in the Serra da Estrela mountains by curdling milk with extracts from thistle (‘cardo’) flowers.

一大群

Italian Cheese,ast relative to its size, its cheese industry is of the highest order. It is in many respects unique, with a history of more than 2500 years. To cite Reinhold. ‘Like Italian art, architecture, music and literature, Italian cheese is a product of an ancient culture. Cheese graced the banquet tables o

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Ripened Cheese Varieties Native to the Balkan Countries,a by nomadic tribes from the East. Nowadays, it is produced in an area stretching from the former southern USSR (Crimea, South Ukraine, the Caucasus) and Turkey, through Greece, Bulgaria, Romania, Yugoslavia, Albania and Hungary to Italy, Algeria, Tunisia, Egypt and Morocco. Although there are many

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Cheeses of the former USSR,in 1989 is shown in Table I. Over the past 8 years, production has increased at an average annual rate of 2·67%. Farmhouse cheese products are not included in these data. Export and import of cheese are very limited.

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Fresh Acid-Curd Cheese Varieties,t, and which are ready for consumption once the manufacturing operations are complete (Fig. 1). They differ from rennet-curd cheese varieties (e.g. Camembert, Cheddar, Emmental), where coagulation is induced by the action of rennet at pH values of 6·4–6·6, in that coagulation occurs close to the iso

護航艦

Some Non-European Cheese Varieties,rs. With the exception of Domiati, all these cheese varieties are of European origin; indeed Domiati has its close counterparts in south-eastern Europe. Although not all European cheese varieties belong to one of the above families, most are generally similar to one of the principal varieties. As in

Expurgate

,Cheeses From Ewes’ and Goats’ Milk,ese by the beastly Cyclops, Polyphemos, perhaps the oldest recorded cheesemaker in the world. The Cyclops, who enjoyed mythical strength from the milk and cheese of ewes and goats, is a bucolic symbol, which exists even now in some Mediterranean countries. Ipocrates (460–356 BC) also mentioned the p

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