Cheeses

mozzarella is taken from cow's milk, it is a curd formed by an enzyme that is put into the milk. workers grab curds in the tanks of milk(with the enzyme) with either their gloved hands or a mesh/net material and like sausage, push the curds until they become of a cheeselike consistancy. they then sit in a salty brine and after a certain amount of days, are reshaped into a tube or the classic round ball shape.

Cheddar, mozzarella, asiago, monterey jack, provalone and many other cheeses natural unprocessed cheeses. The cheese that comes in a can that you would squirt on crackers is processed. Velveeda cheese is another processed cheese!

It depends what mixture has curdled:

-It is not possible to uncurdle milk or cream. In this case, curdling occurs when something acidic (such as lemon juice, vinegar or alcohol) is added to hot milk or cream, which will cause it to split into curds and whey. This is how ricotta cheese is made.

- If custard curdles slightly, supposedly cooling it quickly then blending and sieving can salvage it. However this only works for tiny amounts of curdling in the custard.

-Sometimes chocolate which has curdled (or "seized") can be salvaged by adding a tiny amount of honey. However this does not always work, and if the chocolate remains grainy it should be discarded.

Probably goats milk

It is a Greek Grilling Cheese

Your cheese separated from your mac and cheese because it wanted to run away from the stupid chef who cook it! Don't ask me why you are stupid!

Eleanor Moore

G2B

According to most, the two best places for cheesesteaks in Philly are Pat's King of Steaks (1237 E Passyunk Ave) and Jim's Steaks (400 South Street). Pat's claims to have invented the cheesesteak, but this claim is of course debated.

Furthermore, it is very difficult to get a "proper" Philly cheese steak outside of Philly. Even in NYC it's tough to find. In South Jersey you can find a good one, though.

Some of the cheeses in the world are Cheedar, Provolone, Mozzerela, Parmesean, Swiss, American, Blue Cheese, Colby Jack, Frision, Guda, Bell Pice, Cacioutta, Gorgonzola, Pecorino, Ricotta, Cream Cheese, Taleggio, Stilton, Stinking Bishop, Limburger, Roquefort, Brie de Meaux, Epoisses, Munster, Camemburt, Pont l'Eveque and more.

Lipase powder is an enzyme which adds a mild flavor to Blue, Mozzarella, Parmesan and other Italian cheeses.

The enzyme lipase acts on fatty acids to free them from a triglyceride. In cheese this is important because milk contains many short chained fatty acids. Short chain fatty acids, when they are free, are quite fragrant, and give a distinct flavor to most aged cheeses.

even if you have fat free cheese or low fat cheeses like;

Parmesan cheese

Fat-free Cream cheese

Low-fat Cottage cheese

Fat-free Cheddar Cheese

Low-fat Cheddar cheese

the calories can vary from, 20 to 79 calories.

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in other cheeses like;

Cheddar cheese

American Blue cheese

Stilton Blue cheese

Cream Cheese

feta

Brie

Edam

Camembert

there are around 120 - 75 calories!

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I hope this answer is appreciated.

No.Cheese is made from the milk of a cow (Or another milking animal). Rennet is a stomach enzyme used to help make cheese, it is collected from the fourth chamber of a calf's stomach once they have been slaughtered for meat production. There are however non-animal sources of rennet that can be used to make cheese. It should be noted that the rennet enzyme is made from mucosa and not bile which are two different things.

Grated block cheese isn't really that different aside from the fact that you have to grate it yourself and it may taste different. People are different too and may like different things.

I'd disagree to a point. When you shred or grate cheese, the surface area increases, and so does dehydration. it doesn't take long before the cheese becomes dessicated, and way less tasty. Melting characteristics change some too.

Look at the Nutrition Facts box located on the back of the bottle. It tells you there.

Yes, unless you mix it with a bit of milk in a dairy cow then now you can make cheese with pig's milk

It is by far the largest selling cheese in Britain and second largest in USA - -

it may not be yummy to some people but to me i live cheeseits verry good and its yellow lol =] BUT MY FREIND NEXT TO ME HATES IT!!! ?????????????????????????????????????????????????????????

Assuming you mean after grating the parmesan, there is no way to tell. It would depend on the fineness of the grater you used and how packed the cheese is in the cup measure.

YES

111 calories and 66 from fat which equal to 22 calories and 13 calories from fat.

The amount of fat depends on the amount of cheese consumed. One tablespoon has 22 calories and 13 of those calories are from fat. This is for grated parmesan cheese.

The same number of ounces as 250g of anything! Try wikipedia and a calculator.

American cheese does have sugars. "Sugar" is debatable.... but sugars are a part of ALL biological products. So to say that ANY product connected with things that were once alive- ie. cows milk coming from cows. - has no sugars is just ignorant. That being said,... the question isn't weather it has sugar,.. the question is weather the BODY recognizes it as having sugar. The answer to that is DEFINITELY yes. -> side note for perspective. -> People debate things like "High Fructose Corn Starch". (not referring to American Cheese here, but bear with me) Often, often High fructose.... is referenced as being just like sugar by people wanting to sell it. Well in some ways it is, accept one BIG one. Sugars trigger an enzyme to help your body recognize that it is full. High fructose corn starch does not. they discovered that some time back, and it nearly built the modern "Yuck" Junk foods that flood the market today. ie. don't get full=eat more=sell more. One of the big reasons for this effect is that the high fructose corn starch is TOO smooth. Essentially certain oils can be refined WAY beyond what nature knows how to deal with. High fructose ... is an obvious one. However many kinds of creams used in cooking bear similar characteristics, and one example is the emulsifiers used in American cheese. These emulsifiers combined with the naturally occurring sugars in American cheese create one of the nastiest sugar clones i have ever heard of. and while it does not classify as "Sugar" legally, it is only because sugars are not refined to be THAT bad for you.

the world may never know... unless your a really lonely person who has to check and has no time for a girlfriend because your too busy being lonely... DAVID PLEASE LOVE ME cry cry cry... sorry i love him a lot...:(

There are so many varieties of cheese in France that collecting reliable statistics is dificult and costly. However, there is one cheese that is on almost every cheeseboard, in every restaurant in every French Department, and is usually expensive in supermarkets; my informed guess is that the winner is . . .Roquefort.

The actual amount of time shredded cheese can be safely left outside of the refrigerator, depends on the moisture level of the cheese as well as the temperature of the room. A few hours at sixty degrees in a covered or sealed container, is probably fine. But shredded cheese can melt in just a few minutes in a hot kitchen or in the sun at an outdoor picnic. To be safe, any shredded cheese that has been offered in buffet lines or serve-yourself condiment dishes touched only with clean utensils, and should be consumed at the mealtime, or discarded rather than returned to the refrigerator. Shredded cheese should be covered or kept in a clean, sealed container to prevent contamination by mold spores or pathogens whether in or out of the refrigerator.

Nooo the moon is NOT blue cheese- IT is a specific material made of matter with crates in it...