NUTR 214 Lecture Notes - Lecture 14: Tablespoon, Corn Starch, Allicin
15 Oct 2016
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Document Summary
Cheese is made by coagulating or curdling milk and separating the curd from the whey. It is highly concentrated form of milk, rich in nutrients. Flavor, body and texture are influenced by: Type of milk used, quantity of salt, colors and other seasonings, bacterial species and mold used for inoculation ( ), manufacturing and processing methods and environmental conditions during ripening ( ) ---temperature, humidity, and curing time. High moisture content, eaten fresh within a few weeks. Curd( ) is soft and fragile because it has been coagulated ( ) primarily by acid. Easily made at home (cottage cheese, ricotta) Low moisture content, ripened for 3 months to 2 years before it is eaten in order to develop its flavor and texture. Curd is tough and rubbery because it has been coagulated by the action of an enzyme such as rennin ( ). Measuring utensils; measuring terms: measuring utensils; measuring terms.
