What is cheese and what is cheese

Yogurt refers to cheese (dairy product).

Cheese, also known as cottage cheese, is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer.

Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Cheese, also known as cheese, is a fermented milk product that is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure and natural food. The properties of yogurt are similar to those of common kefir, both are made through the fermentation process, and both contain lactic acid bacteria that can be used for health care, but the concentration of cheese is higher than that of yogurt, which is similar to solid food.

Cheese is extracted from milk, and it tastes great when used to make cakes like yogurt.

Cheese, also known as cheese, is made by fermentation by adding lactic acid bacteria after milk whey is separated.

Milk is concentrated and fermented to preserve most of the nutrients to produce cheese.

Cheese is a fermented milk product. Its properties are similar to common kefir, which is made through a fermentation process. Many people mistakenly think that cheese is cheese and cheese is cheese, and this pants is the same thing as we usually say that tomatoes are not tomatoes.

Different places and the same food will have different names, not to mention the English translation into Chinese, "cheese" translates to cheese, transliterated as cheese.

An introduction to the classification of cheese.

1. Washed soft cheese. During the ripening stage, it needs to be scrubbed frequently with salt water or local specialty wine, and the skin is orange-red, soft on the inside, mellow in taste, and rich in aroma.

2. Hard unripe cheese. During the manufacturing process, strong pressure is applied and some of the moisture is removed. The taste is mild and smooth, and it is easy to be accepted by the general public. Due to its easy dissolving texture, it is often used in large quantities in dishes.

3. Hard ripe cheese. It needs to be squeezed and boiled when it is made, and the texture is hard, the aroma is luscious, and it is intriguing. It can be transported and stored for a long time.

Cheese branch height specifically refers to a fermented milk product, its reed nature is similar to the common sour milk, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer.

Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk, as the name suggests, is squeezed from female cows. In different countries, there are different grades of milk.

Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum. The most rare thing is that milk is the best calcium in the human body, and the ratio of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least 100 kinds of types, and the main ingredients are water, fat, phospholipids, proteins, lactose, inorganic salts, etc.

Cheese is a milk product made by fermenting milk.

Keiji is a translated name, also known as cheese, cottage cheese. It is said that there are more than 800 types of cheese, and each type of cheese has different colors, flavors, fats, and calories. At present, the cheese sold in Taiwan is mainly processed cheese in slices, and the natural cheese is also popular for the less odorous type, which is rich in protein, vitamin B, and calcium.

In the manufacturing process of cheese keis, when rennet acts on milk, the calcium in the milk is used to make a bridge to collect the casein and produce curd clumps, so all the calcium components in the milk are left in the cheese. Not only does the cheese not only collect all the casein, but also keep the calcium in the cheese, so the calcium concentration in cheese is 7 to 8 times higher than that of fresh milk.

The manufacture of imported or conventional cheese is the manufacture of cheese after several months of storage and maturation, in which it is necessary to prevent the growth of abnormal microorganisms, often by flooding and flavouring with high concentrations of table salt. The salt content of the product is about to.

Eating too much cheese is not easy to digest, so it is not suitable for people with a bad stomach, but it is suitable for people with poor constitution, because cheese is rich in protein, calcium, fat and many other nutrients. It is best not to eat cheese for the elderly, cheese is the essence of high nutrients in milk, so the oil content contained in it is high, although there are also low-fat ones on the market, but it concentrates high concentrations, which is not good for the digestive system of the elderly.

Cheese, also known as cottage cheese, is a fermented milk product.

Cheese comes in a wide variety of tastes, textures, and forms.

Cheese is made from milk and is rich in protein and lipids, including cows, buffaloes, goats or sheep.

Rennet is usually added during the production process to cause the casein in it to coagulate, acidify the dairy product, and then separate and press the solids into a finished product.

Some cheeses have mold on the surface or inside that give the cheese a special flavor.

Depending on the type, cheese can be a hard solid or a soft semi-solid at room temperature, and melt at high temperatures, giving it a viscous semi-liquid state.

Cheese can be classified into hundreds of types, milk source (the food eaten by milk-producing animals also varies), whether Pasteur is used or not, milk fat content, bacteria and mold, treatment method and fermentation determine their shape, texture, and taste.

Cheese can be flavored with herbs, spices, or smoke.

The yellow and red colors in cheese, such as red Leicester, and the country that exports the most cheese in the world is the Netherlands.