Search Results for: Cream concentrated of a fat content
fat from milk, usually the milk of cows, buffalo, goats, or sheep. it is produced by coagulation of the milk protein casein . typically, the milk is acidified and addition of the enzyme rennet causes coagulation. the solids are separated and pressed into final form. some cheeses have moulds on the rind
or throughout. most cheeses melt at cooking temperature. hundreds of types of cheese 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 mould, the processing, and...
https://www.cargohandbook.com/Cheese
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