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Milky - Cheese Science Toolkit
http://www.cheesescience.org/milky.html
Many fresh cheeses have aromas reminiscent of milk or cream, what’s causing that? While milky is difficult to attribute to one type of chemical compound, lactones. Examples of lactones that can be found in cheese. Lactones are created primarily when milkfat is heated in an aqueous (watery) medium. Warm milk is such a place! If you recall from previous discussions. Mechanism of lactone formation from fatty acids. Stay in the Loop. Receive updates and cool cheese science facts! All information provided on ...
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Buffering - Cheese Science Toolkit
http://www.cheesescience.org/buffering.html
Many cheeses experience a brief rise in pH after they’re made, the so-called buffering phase. Life of a Cheese. Life of a Cheese. If a cheese at day zero is considered an infant, and a fully mature cheese is an adult, we’re going to discuss a cheese’s adolescence. This is better known by the buffering or equilibrium phase. It’s important to know this phase can vary dramatically across cheeses. Before we dive in, let’s recap. If you recall, cheese is made up of casein protein chains. If you see an H.
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Cheese with Eyes - Cheese Science Toolkit
http://www.cheesescience.org/eyes.html
Certain varieties of cheese are known for the presence of gas-formed holes called "eyes". Eyes are the holes present in some cheese varieties caused by the formation of gas due to microbial metabolism. This gas is carbon dioxide (CO. We’ve discussed this briefly in another post. Examples of cheeses with eyes, Swiss (left) and Gouda (right). Colby Jack cheese with mechanical openings, not eyes. Will accumulate in any air pockets present in the cheese, at loose curd junctions, or other nucleation sites pre...
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Cheese Molecules of the Month - Cheese Science Toolkit
http://www.cheesescience.org/cheese-molecules.html
The chemistry of cheese! Molecules, proteins, etc. and their connection to the world of cheese! Want to do a write-up of a cheese-related molecule? Drop me a line! This section of the site will hopefully (eventually) be entirely user-generated! What pigment gives annatto its characteristic orange color? Pac-Man eating ghosts and chymosin eating casein? Who knew milk was so fun! Stay in the Loop. Receive updates and cool cheese science facts! Not permitted to be used as sources of direct income/profit.
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Earthy - Cheese Science Toolkit
http://www.cheesescience.org/earthy.html
Often found in cave-aged and natural rind cheeses, where does earthy flavor come from? Sometimes described as musty , cave-y , dirt-like , or basement-like , some cheeses exhibit an earthy flavor. The flavor can be found in many different cheese varieties, but it is often prominent in cave-aged cheeses, natural rind cheeses, bandaged cheeses, some blue cheeses, and some bloomy rind cheeses (similar to the mushroom notes we’ve talked about before. Examples of earthy compounds that can be found in cheese.
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Fondue Chemistry - Cheese Science Toolkit
http://www.cheesescience.org/fondue.html
Fondue’s ingredients aren’t just there to taste good, they serve important purposes. Fondue is derived from the French verb to melt ( fondre. If memory of my high school French class serves correct, fondue is the past tense of fondre. So I guess melted is a better translation. Enough of the etymology, let’s get to the science. They utilize similar ingredients (sorta) and transform cheese into a form that melts superbly. We’ve already discussed cheese melting quite a bit in a previous post. Melting cheese...
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Sheepy - Cheese Science Toolkit
http://www.cheesescience.org/sheepy.html
The subtle animalic flavor that often occurs in sheep's milk cheese. Sometimes described as wooly , tangy or animalic , sheep-milk cheese usually has a noticeable flavor that is called sheepy . The sheepy flavor can vary dramatically depending on the style and age of the cheese in question. Sheepy flavor is similar to goaty flavor. But is usually described as also being sweet , caramel-like , or smoky . In addition to fatty acids (see below), phenolic compounds. Cover image (sheep): Wikipedia. Basically ...
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Squeak - Cheese Science Toolkit
http://www.cheesescience.org/squeak.html
Why do cheese curds squeak? And why do they lose their squeak? This post was inspired by Cheese Curds: A Wisconsin Icon in the CDR Dairy Pipeline. There is a link at the end of this post. Making cheddar cheese curds. Overall, the cheese curd needs to a have a sturdy, intact, and highly-calcium-crosslinked structure to squeak. Why do fresh cheese curds lose their squeak after a couple days? In the days following the birth of a cheese curd, the starter culture continues consuming lactose, transforming it i...
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Cheese Color Videos - Cheese Science Toolkit
http://www.cheesescience.org/color-video.html
Color can give a clue as to what animal made the milk, the animal’s diet, and other ingredients that were added to the cheese. Part I - Yellow Cheeses. Part II - White Cheeses. Part III - Orange Cheeses. Annatto extracts - Chemical and Technical Assessment. Cheese Color - Fundamentals of Cheese Science. Stay in the Loop. Receive updates and cool cheese science facts! Is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. The author of Cheese Science Toolkit a...
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Pasta Filata - Cheese Science Toolkit
http://www.cheesescience.org/pasta-filata.html
How does heating and stretching curd change final cheese structure? Stretching mozzarella, aka the pasta filata process. A schematic representation of the change in cheese structure due to the pasta filata process. Drag the black slider! Made using twentytwenty.js. Pasta Filata - Dairy Pipeline. Stay in the Loop. Receive updates and cool cheese science facts! Is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Free to be edited as long as the above rules a...
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