Cheeses

Yes, there are bacteria present in all types of cheese, including unspoiled cheese. These bacteria are crucial in the fermentation process that helps develop the flavor and texture of the cheese. However, in unspoiled cheese, these bacteria are carefully controlled to ensure they are beneficial and safe to consume.

They are all products or byproducts of the Penicillium mold. Roquefort and Camembert cheeses are produced using Penicillium molds during the cheese-making process, imparting unique flavors. Penicillin is an antibiotic derived from the Penicillium mold, used to treat various bacterial infections.

The chemical equation for milk curdling involves the coagulation of proteins in milk by the action of acid, such as lactic acid produced by bacteria. This process causes the proteins in milk, mainly casein, to denature and clump together to form curds, which separates from the whey. The reaction can be summarized as: casein + acid -> curdled milk (curds) + whey.

Cheese does not "boil" in the traditional sense as water does, but it can melt when heated. Melting cheese can change its texture, consistency, and flavor. Heating cheese slowly and gently can help prevent it from becoming greasy or rubbery.

While fermenting, the bacteria produce enzymes which change lactose acid into lactic acid. Acids have a sour taste and this is what gives the yogurt a sour taste. This process also makes the yogurt thicker. Fermentation stops when the yogurt is cooled because bacteria need warmth to survive.

Mold tends to grow faster on Swiss cheese compared to mild cheddar because Swiss cheese has a higher moisture content and less acidity, creating a more favorable environment for mold growth. Additionally, the presence of smaller holes in Swiss cheese provides more surface area for mold spores to settle and thrive.

Ricotta or cottage cheeses are the fastest to grow mold because they have the most wet surfaces that mold can grow on. Bleu cheese already has mold in it. The mold is the blue part. Refer to the added link for more information.

No, cheese is not a conductor of electricity. Conductors are materials that allow electrical current to pass through them easily, while cheese is an insulator and does not conduct electricity.

Chocolates... they have always been jealous of cheese

The carbon footprint of one pound of Kraft cheese varies depending on factors such as production methods, transportation, and packaging. However, on average, the carbon footprint of cheese production is estimated to be around 8-13 pounds of CO2 per pound of cheese. It's important to consider the entire lifecycle of the product, from production to consumption, to get a more accurate assessment of the carbon footprint.

That is approximately 1 and 1/3 tablespoon

Flavor refers to the taste of the short crust pastry, which can be influenced by ingredients like butter, sugar, and salt. Texture, on the other hand, refers to the physical feel or mouthfeel of the pastry, such as its crumbly, flaky, or tender consistency. Flavor and texture work together to create a well-rounded pastry experience.

The cheese itself is not, but the blue specks are concentrated spots of microorganisms. Of course, all cheese requires microorganisms to create, without it, cheese would be liquid, and it'd pretty much be milk.

yes. cheese is a colloid. its dispersed phase is liquid and solid is its dispersed medium. belongs to the gel colloidal system.

Cheese is typically made of milk which has been curdled with rennet, an enzyme from the stomach of, usually, a calf or sheep. During storage, fungi are often made to "invade" the cheese, changing the flavor etc. You could say it is used to "make" cheese, or to flavor cheese that has already been made. Whichever you prefer.

1 lb.=16 oz. so 16 oz. of shredded cheese would be one lb.

They are monsters made out of cheese from the planet mars. Their diet consists of Gummy bears, and the Jonas Brothers.They are VERY gental creatures but if you purposely abuse,hurt,or scare them they'll go on a very short rampage destroying everything in their path.

Parmesan cheese is typically aged the longest among common cheeses, reaching up to 36 months. This aging process contributes to its rich flavor but also allows it to be grated very finely, making it appear as if it melts quickly.

To make melted cheese, you can either melt it slowly over low heat on the stovetop or in the microwave in short intervals, stirring in between. Add a splash of milk or cream to cheese to help it melt more smoothly and evenly. Be cautious not to overheat the cheese as it can become grainy or stringy.

Cheese contains a high concentration of essential nutrients: calcium, phosphorus, zinc, vitamin A, riboflavin, vitamin B12 and high-quality protein

No, cheddar cheese does not naturally contain probiotics. Probiotics are live bacteria that provide health benefits when consumed, and they are typically found in fermented foods like yogurt and some types of cheese (e.g. certain types of soft cheeses).

first the cheese starts to deteriorate then edges will start to crumble. by now this process is half way done. after that it starts changing colour because it is so weak the air pressure around it breaks it down and rots it. then chemicals are sprayed on to give it a fresher look and fake odours are sprayed to mask the stench. i have learned this from working in the business for twenty years and would recommend not buying cheese from supermarkets. fresh off the farm is best.

The type of microbe used to make cheese is yeast. yeast is used in cheese because it helps mould the cheese, thus giving it an altogether better taste.

It also makes some cheeses smell revolting, like blue cheese for instance.

No, because they are too heavy. The only rock that will sometimes float on water is pumis.

Although, you may coat small (roughly 1mm diameter) diamonds in pine oil and then they will float.

They are presently using a process called froth flotation to remove diamonds from gangue minerals at a mine called EKATI in canada. Diamonds are naturally hydrophobic, you just need them to be small enough so that the force exerted by the surface tension outweighs the force applied by gravity.

It is changing from a solid to a liquid, which is a physical change.