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Moisture does play a great part in cheese preserving, but it also depends on how you are storing it.
Wiki User
∙ 8y ago
Wiki User
∙ 14y agoMold requires moisture to thrive. It also requires a specific pH to grow at all.
Mozzarella contains more moisture, and is less acidic than cheddar.
Wiki User
∙ 11y agoMilk, cheese is a direct result of "rotting" milk. Though this is done in a controlled manner.
Wiki User
∙ 8y agoTry an experiment and find out
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What are the ingredients of cottage cheese?
curdled milk is one of the ingredients
Where can one find books on cheese making?
One may find books on cheese making at Amazon. They have an exhaustive supply of books on the process of making cheese from beginner to expert levels.
Where can one purchase a quality cheese gift?
One can purchase a quality cheese gift at goudacheeseshop, marketsquarecheese, etc. Gouda is a Dutch cheese named after the city of Netherlands. It is orange colored.
Where can one take a tour of a cheese factory?
Wisconsin is a famous state for cheese and a great place to take cheese tours. There are cheese factories that offer tours all over the state. One place to see the multitude of options is at wisconsinonline.
Is toast dairy in nutrition?
That depends on the ingredients of the bread you are using for toast. Some breads are made with dairy products, while others are not. These days, if you bought the bread in a store, you can easily check the label and see if milk (often "nonfat dry milk") is included as one of the ingredients; and a few kinds of bread contain cheese, which is also a dairy product.
What is the cost of one pound of cheese?
It depends on your country and what type of cheese. Without this information the question cannot get an accurate answer.
What is orange cheese made of?
It's orange because they dye it orange. You knew this, of course. The question is, Why orange as opposed to, say, a nice taupe? As near as cheese historians can make out, the practice originated many years ago in England. Milk contains varying amounts of beta-carotene, the yellow-orange stuff found in carrots and other vegetables. Milk from pasture-fed cows has higher beta-carotene levels in the spring and summer, when the cows are munching on fresh grass, and lower levels during the fall and winter, when they're eating hay. Thus the natural color of the cheese varies over the course of a year. So cheese makers began adding coloring agents. Nowadays the most common of these is annatto, a yellow-red dye made from the seeds of a tree of the same name. Dyeing the cheese eliminated seasonal color fluctuations and also played to the fact (or anyway the belief) that spring/summer milk had a higher butterfat content than the fall/winter kind and thus produced more flavorful cheese. Figuring if yellow = good, orange = better, some cheese makers began ladling in the annatto in double handfuls, producing cheese that looked like something you'd want to carve into a jack-o'-lantern. In recent years some smaller operations have rebelled and stopped using colorants. Be forewarned--according to one cheese making text, uncolored cheese is a "sordid, unappetizing melange of dirty yellow." But at least it's real.
How do babies drink milk if they're allergic to milk?
Babies who are allergic to milk can be given an alternative such as one called laxigen.
What is the substitute of feta cheese?
There isn't one, it is unique
Is cheese but only a particle of in but yet another form a physical chemical change or is it a whole other part of this world a different food groupanything?
oh my im answering my own question now to the question yes cheese is still milk but it has gone through many changes hi i love whoever sent this question this is my favorite one so if someone did thank you soooooooooooo much but i have no answer
Would cheese or gravy be better on my potato salad?
I would say cheese, but neither one sounds all that great.
What are important vitamins for hair growth?
Vitamin A is one of the most important vitamins for hair growth and can be found in carrot, lemon, grapefruit, sweet potatoes, broccoli, apricots, fish liver oil, meat, milk, cheese, eggs, spinach, broccoli, cabbage, and peaches.
