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<table border="0" cellpadding="3" cellspacing="1" width="100%" class="forumline"> <tr> <th class="thCornerL" width="22%" height="26">Autor</th> <th class="thCornerR">Wiadomość</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>manu8ydcsh</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/subSilver/images/icon_minipost.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Wysłany: Sob 4:30, 26 Mar 2011<span class="gen"> </span> Temat postu: air max 97 Cheese Is A Nutritio Nike Air Max 1 sho</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">ese contains of proteins <a href="http://www.airmaxclub.net/nike-air-max-2011" target="_blank" class="postlink">nike air max 2011</a>, and fats from milk. Usually milk of cows is widely used to make cheese. However also milk of buffalo <a href="http://www.airmaxclub.net/nike-air-max-1" target="_blank" class="postlink">Nike Air Max 1 shoes</a>, goats, sheep and many other animals is used to manufacture cheese. <br />Cheese is produced by curdling the milk. Once the milk is curdled <a href="http://www.airmaxclub.net/nike-air-max-97" target="_blank" class="postlink">air max 97</a>, the fluid part which is called whey is drained off. <br />Right round the world there are hundreds of sorts of cheese produced. Read more <br />Cheese is made by curdling the milk protein casein. Generally the milk is acidified and the enzyme rennet is added and this enzyme is the thing that causes the milk to curdle. Most cheeses melt at cooking temperature. <br />Herbs, spices and wood smoke can be used as flavoring agents. Adding of annatto causes the cheese to turn yellow or red. <br />Acids such as vinegar or lime juice are added to curdle the milk to produce some varieties of cheese. But most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars in to lactic acid. The finalizing of curdling is done by adding rennet. Vegetarian another possibility to rennet are available. <br />Most alternative rennet is produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Read more <br />Previously eating, cheese should be allowed to warm up to room temperature to improve its flavor and texture, because flavor and odor compounds are less easily liberated when cold. <br />Above room temperatures, most hard cheeses dissolve. <br />Processed cheese is a food invention made from normal cheese. Sometimes other unfermented dairy ingredients, emulsifiers, extra salt, food coloring or whey too is used. <br />Processed cheese occurs in many colors, flavors, and textures. <br />Processed cheese was initially invented in 1911, by Walter Gerber, of Thun, Switzerland. In 1916 James L Craft applied for an American patent for his procedure Sliced, processed cheese was first created and commercially presented in 1950, by Craft foods. Sliced cheese is widely used for cheese burgers and grilled cheese sandwiches. <br />Extended shelf life, resistance to separation when cooked, and uniformity of product are some technical benefits processed cheese has, over unprocessed cheese. Processed cheese likewise has economic advantages over traditional cheese making processes. The less cost is because of the ability to incorporate any of a wide variety of less expensive ingredients. Read more <br />Processed cheese melts extremely quickly and smoothly when cooked. This is due to the emulsifiers used in it.</span></td> </tr> </table></td> </tr> <tr> <td colspan="2" height="1" class="spaceRow"><img src="http://picsrv.fora.pl/subSilver/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </table>
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