Roquefort, Gorgonzola and Blue Cheese
The main different among these cheeses is that Roquefort is made from sheep’s milk while Gorgonzola and blue are made from cow’s milk.
Also, to be labeled, Roquefort cheese must be made in France.
Blue cheese may be made from raw, heated or pasteurized whole milk or from skim milk and cream mixtures, but butterfat content should be about 3.5%.
Raw milk or milk that has been heated at temperatures lower than those used for pasteurization is preferred, since lipase action is required for ripening of this type of cheese and heating pasteurization temperature inactivates lipase.
Lipase is an enzyme that splits fats into glycerin and fatty acids.
If skim milk and cream used as the main ingredients, and the cream is too yellow in color, it may bleached by treating with benzoyl peroxide.
If the whole milk is used, the temperature is adjusted to 85 F (29.4 C) and the milk is homogenized.
After homogenization, the temperature of the product is raised to 90 F (32.2 C), a lactic acid starter culture is added and the product is held at 90 F (32.2 C) for a period of 1 hr.
The enzyme rennet is the added to coagulate the mixture, which is allowed to stand for another 45-60 mins.
The curd then is cut into half in. (1-3 cm) cubes, after which it is stirred for 15 min while being held at the incubation temperature.
The whey is then drained and the curd is mixed with about 1% salt, and then placed in racks lined with cheesecloth and allowed to drain.
After draining, the curd in sterilized hoods, and as the hoops are filled, and the curd is mixed with bread crimson which a culture of mold Penicillium roqueforti has been inoculated and allowed to grow.
The hoop containing the curd are held at 65 – 68 F (18.3 – 20 C) for part of the day, after which the product is placed in the room at 50-55 F (10-12.8 C) where salt is applied tom the surface of the cheese daily until the slat content reaches 4-4.5%.
The cheeses are then removed to a ripening room where they are held for 2-3 months at 50-55 F (10-12.8 C) and a relative humidity of 5%.
The latter procedure permits air to enter to the products so that the mold, which requires oxygen, will grow.
After curing, the surfaces of the cheeses are scrapped, and the cheeses are then cut into small wedges and wrapped in the plastics cups.
Roquefort, Gorgonzola and Blue Cheese
Tuesday, February 9, 2010
Friday, February 5, 2010
Milk, Yoghurt and Cheese
Milk, Yoghurt and Cheese
Dairy products have an important role to play in the diet of a growing kid.
Here’s what you need to know in order to ensure that your child receives the recommended number of servings from the milk, yoghurt and cheese group on a regular basis.
Milk is an excellent source of vitamin D and calcium – the nutrients needed to build healthy bones and strong teeth.
Although vitamin D can be obtained through sun exposure, increased use of sunscreens limits the amounts of vitamin D that can be obtained from the sun.
Consequently, it’s more important than ever to ensure that your child’s diet contains vitamin D-rich foods, especially milk.
Although it’s okay to offer your child chocolate milk on occasion, don’t let it replace the regular milk in her diet.
Chocolate milk is such higher in sugar than regular milk.
If your child relay enjoys her chocolate milk, dilute with regular milk so that she’s not getting quite as much sugar.
Chocolate milk is much more nutritious that soda pop, however, so if you want to give her the choice of ordering something other than regular milk at a fast food restaurant, chocolate milk is a healthy choice.
Limit your child’s use of processed cheese slice and spread, as these products are much higher in salt than natural cheeses.
Don’t get in the habit of serving ice cream and frozen yoghurt on a regular basis because they tend to contain a lot of fat and sugar.
Flavored yogurts tend to be quite high in sugar.
You can get a lot of mileage out of a small serving of flavored yogurt by letting your child use it as dip for fruit slices.
Or, if you prefer buy plain yogurt and add your own flavoring and such as some fresh fruit, vanilla flavoring, and so on.
Milk, Yoghurt and Cheese
Dairy products have an important role to play in the diet of a growing kid.
Here’s what you need to know in order to ensure that your child receives the recommended number of servings from the milk, yoghurt and cheese group on a regular basis.
Milk is an excellent source of vitamin D and calcium – the nutrients needed to build healthy bones and strong teeth.
Although vitamin D can be obtained through sun exposure, increased use of sunscreens limits the amounts of vitamin D that can be obtained from the sun.
Consequently, it’s more important than ever to ensure that your child’s diet contains vitamin D-rich foods, especially milk.
Although it’s okay to offer your child chocolate milk on occasion, don’t let it replace the regular milk in her diet.
Chocolate milk is such higher in sugar than regular milk.
If your child relay enjoys her chocolate milk, dilute with regular milk so that she’s not getting quite as much sugar.
Chocolate milk is much more nutritious that soda pop, however, so if you want to give her the choice of ordering something other than regular milk at a fast food restaurant, chocolate milk is a healthy choice.
Limit your child’s use of processed cheese slice and spread, as these products are much higher in salt than natural cheeses.
Don’t get in the habit of serving ice cream and frozen yoghurt on a regular basis because they tend to contain a lot of fat and sugar.
Flavored yogurts tend to be quite high in sugar.
You can get a lot of mileage out of a small serving of flavored yogurt by letting your child use it as dip for fruit slices.
Or, if you prefer buy plain yogurt and add your own flavoring and such as some fresh fruit, vanilla flavoring, and so on.
Milk, Yoghurt and Cheese
Thursday, January 21, 2010
Milk
MilkMilk is the secreted fluid of the mammary glands of female mammals. It contains nearly all the nutrient necessary to sustain life.
Since the earliest times, mankind has used the milk of goats, sheep and cows as food.
Today the term “milk” is synonymous with cow’s milk. The milk of other animals is spelled out, e.g., sheep milk or goat mil, when supplied commercially.
In Germany, the yield of milk per cow in kg/year has increased steadily as a result of selective breeding and improvements in feed.
In some countries it is permitted to increase the yield of milk by injection of the growth hormone bovine somatropin (BST). The recombinant BST (rBST) used is identical in activity to natural BST.
This is done by taking, from the DNA of cows, the specific gene sequence that carries the instructions for preparing BST and inserting it into E.coli, which can then produce large amounts of rBST.
Natural BST consists of 190 or 191 amino acids. rBST may differ slightly in that a few extra amino acids may be attached at the N-terminal end of the BST molecule.
Due to differences in the molecular mass it is possible to distinguish between rBST and natural BST.
Milk
Sunday, January 3, 2010
History of Yoghurt
History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.
The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.
One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.
According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.
In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.
The ancient Greeks and Romans were also acquainted with preparations of soured milk.
The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.
Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.
Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.
Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.
One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.
The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.
One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.
According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.
In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.
The ancient Greeks and Romans were also acquainted with preparations of soured milk.
The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.
Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.
Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.
Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.
One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
History of Yoghurt
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