Keep Calm and Eat Cheese Smile, say cheese! According to “The Cheese Glossary”, Freezing causes most cheese to undergo a textural change. Harder cheese will turn crumbly, while softer ones might separate slightly. Such changes won 't be noticeable if you use the cheese in cooked dishes. Thaw in the refrigerator and use within a few days of defrosting” (par. 11). Somewhere, somehow the famous food is involved in a part of at least one human’s day. To many, cheese is a favorite food. In reality, there is more to cheese than some may know. According to “Cheese”, “Cheese is important in a diet, it serves as protein, fat, and as an insoluble mineral, and cheese is made from whole milk, Vitamin A is absorbed.” (par. 5). There are many different
…show more content…
According to “Cheese”, “The milk of various animals has been used in the making of 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” (par. 1). According to “Cheese” “The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.” (par. 1). Microbiology and Chemistry play a big role in the production of cheese. There are three steps. Those steps are curdling, curd processing, and ripening. Curdling means to cause the cheese to separate into lumps or parts. Curd processing goes along with the curdling. It is the whole process it takes. Ripening is what makes determines the different features of cheese. Cheese comes in several different sizes, flavors, textures, forms and so on. Some cheeses might taste salty, juicy, dry, bland or bland. Some cheese is stringy and some is hard. It might become a surprise to some when they actually realize how cheese is really made. In many cases microorganisms are introduced to cheese. Some microorganism that might be introduced are lactic acid bacteria, propionic acid bacteria, molds (blue and white), and smear bacteria. This usually occurs during the ripening process of the production. According to “Lactic Acid Starters”, Efforts have therefore been made to produce …show more content…
Some people may not be able to eat cheese because they are lactose intolerant. According to “Lactose Intolerance and Malabsorption”, Lactose is found in the milk of most mammals in concentrations ranging up to 7 percent. It is digested in the small intestine by lactase, which is anchored to the membrane by amino acids. In most mammals, lactase activity is high during the perinatal period but declines by about 90 percent after weaning” (par. 2). Having this health issues might cause an upset stomach, problems with using the bathroom, or being bloated. Also eating cheese can lead to heart disease. There is quite a bit of history on this issue. According to “Lactose Intolerance and Malabsorption”, The ability to digest lactose is clearly associated with evolutionary pressures. During the Neolithic period, human adults began drinking milk, probably in association with animal domestication. The ancient pastoralists who originated in the Euphrates Valley were nomadic, constantly in search of new pastures. Presumably they migrated in two main directions: northwest toward Europe and southwest toward Central Africa. When this occurred is unknown, but the nomadic pastoralists of Africa and Europe may have their origins in these migrations” (par. 5). Some people cannot have dairy products at all and some might be able to tolerate a little amount of dairy. There are
According to “Cheese”, “The milk of various animals has been used in the making of 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” (par. 1). According to “Cheese” “The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.” (par. 1). Microbiology and Chemistry play a big role in the production of cheese. There are three steps. Those steps are curdling, curd processing, and ripening. Curdling means to cause the cheese to separate into lumps or parts. Curd processing goes along with the curdling. It is the whole process it takes. Ripening is what makes determines the different features of cheese. Cheese comes in several different sizes, flavors, textures, forms and so on. Some cheeses might taste salty, juicy, dry, bland or bland. Some cheese is stringy and some is hard. It might become a surprise to some when they actually realize how cheese is really made. In many cases microorganisms are introduced to cheese. Some microorganism that might be introduced are lactic acid bacteria, propionic acid bacteria, molds (blue and white), and smear bacteria. This usually occurs during the ripening process of the production. According to “Lactic Acid Starters”, Efforts have therefore been made to produce …show more content…
Some people may not be able to eat cheese because they are lactose intolerant. According to “Lactose Intolerance and Malabsorption”, Lactose is found in the milk of most mammals in concentrations ranging up to 7 percent. It is digested in the small intestine by lactase, which is anchored to the membrane by amino acids. In most mammals, lactase activity is high during the perinatal period but declines by about 90 percent after weaning” (par. 2). Having this health issues might cause an upset stomach, problems with using the bathroom, or being bloated. Also eating cheese can lead to heart disease. There is quite a bit of history on this issue. According to “Lactose Intolerance and Malabsorption”, The ability to digest lactose is clearly associated with evolutionary pressures. During the Neolithic period, human adults began drinking milk, probably in association with animal domestication. The ancient pastoralists who originated in the Euphrates Valley were nomadic, constantly in search of new pastures. Presumably they migrated in two main directions: northwest toward Europe and southwest toward Central Africa. When this occurred is unknown, but the nomadic pastoralists of Africa and Europe may have their origins in these migrations” (par. 5). Some people cannot have dairy products at all and some might be able to tolerate a little amount of dairy. There are