0_Wizard
I love cheese. It's a food derived from milk and forms by coagulation of the milk protein casein.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
chosen_Cheese_0
Cheese
chosen_topic_0_Cheese
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who breastfeed) before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products.
A2 milk
A2 milk is cow's milk that mostly lacks a form of β-casein proteins called A1 and instead has mostly the A2 form. Milk like this was brought to market by The a2 Milk Company and is sold mostly in Australia, New Zealand, China, United States and the United Kingdom. The a2 Milk Company claims that milk containing A1 proteins is harmful, but a 2009 European Food Safety Authority (EFSA) review found that there was insufficient evidence to prove that bioactive peptides in A1 milk have a negative effect on health. A1 and A2 beta-casein are genetic variants of the beta-casein milk protein that differ by one amino acid.
Casein
Casein ( "kay-seen", from Latin "caseus", "cheese") is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus. Casein contains a high number of proline residues, which do not interact. There are also no disulfide bridges.
Lactalbumin
Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk. Scientific studies suggest that certain types of lactalbumin (whey protein) can significantly improve immune responsiveness and increase levels of glutathione systemically in animals and possesses antiviral (against viruses), anti-apoptotic (impede cell death) and anti-tumor (against cancers or tumors) activities in humans. 1. Influence Of Dietary Lactalbumin Hydrolysate On The Immune System Of Mice And Resistance To Salmonellosis Bounous G., Stevenson M.M., Kongshavn P.A.
Cheesemaking
Cheesemaking (or "caseiculture") is the craft of making cheese, which dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved. It allows the consumer to choose (within limits) when to consume the food rather than have to consume it straight away, and it allows the product to be altered which gives it higher value. There are many theories about the origins of cheese.
Milk protein concentrate
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as “any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight.” In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein. To make milk protein concentrate, whole milk is first separated into cream and skim milk. The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced.
1_Apprentice
Nice what year was cheese discovered?