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Tuesday, June 9, 2009

All about Cheese

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Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein.

There are hundreds of types of cheese clearly distinct from one another in different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents.

The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.

Cheese is considered a good travel food, valuable for its portability, long shelf / storage life including high content of fat, protein, calcium & phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made.

Some useful lists and facts about Cheese:

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