What is cheese made of?!
I'm just curious, because I'm about to eat some, and I'm too lazy to look it up!. And I'm drunk as hell!. Serious answers only plz!.Www@FoodAQ@Com
Answers:
Cheese is made from milk!. And no, it's not at all rotten!. Www@FoodAQ@Com
Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation!. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e!.g!. acetic acid or vinegar) causes coagulation, to give "curds and whey"!. Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout!.
Hundreds of types of cheese are produced!. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging!. Herbs, spices, or wood smoke may be used as flavoring agents!. The yellow to red color of many cheeses is a result of adding annatto!. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated!.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice!. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling!. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family!.
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Hundreds of types of cheese are produced!. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging!. Herbs, spices, or wood smoke may be used as flavoring agents!. The yellow to red color of many cheeses is a result of adding annatto!. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated!.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice!. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling!. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family!.
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milk thats been aged and mixed for hours till it curdled up and got hard and aged then color dye add to make it yellow or such Www@FoodAQ@Com
milk!. could be from any animal but the most common is cow!.Www@FoodAQ@Com
cow milk and bacteriaWww@FoodAQ@Com
pieces of moonWww@FoodAQ@Com
rotten cow milk Www@FoodAQ@Com
butter maybe and milk, honestly i have no clue but those must be in the mix Www@FoodAQ@Com