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whether they have been pasteurized , the butterfat content, the bacteria and mold , the processing, and how long they have been aged for. herbs , spices , or wood smoke may be used as flavoring agents . the yellow to red color of many cheeses is produced by adding annatto . other ingredients may be added
and provenance of chymosin used in production cannot be determined. [ ] curd processing at this point, the cheese has set into a very moist gel. some soft cheeses are now essentially complete: they are drained, salted, and packaged. for most of the rest, the curd is cut into small cubes. this allows water...
https://en.wikipedia.org/wiki/Cheese