Cheese is made from milk

complete the sentences below using one of these verbs in the correct passive voice form.(damage,hold,include,invite,make,overtake,show,play,cause,write). 1.many accidents. by dangerous driving. 2.cheese. from milk. 3.the roof of the building. in a storm a few days ago. 4.there’s no need to leave a tip.service. in the bill. 5.you. to the wedding. why didn’t you go? 6.a cinema is a place where films. 7.in the united states, elections for president. every four years. 8.originally the book. in spanish. 9.we were driving along quite fast but we. by lots of other cars. 10.the instrument. by my brother.​

Pembahasan

Present Tense

(+) S + tobe (is\/am\/are) + V3

1. Many accidents + are + caused by dangerous driving.\t

2. Cheese + is + made from milk.\t

4. Service + is + included in the bill.\t

6. A cinema is a place where films + are + shown.

7. In the United States, elections for President + are + held every four years.\t

10. The instruments + is + played by my brother

Past Tense

(+) S + tobe (was\/were) + V3

3. The roof of the building + was + damaged in a storm a few days ago.\t

8. Originally the book + was + written in Spanish

9. we + were + overtaken by lots of other cars.

Link Terkait

Passive Voice: brainly.co.id\/tugas\/24513910

Detail Jawaban

Mapel: Bahasa Inggris

Materi: Passive Voice

Kode Kategorisasi: 11.5

K a t a K u n c i : Active Voice, Passive Voice, Present Tense, Past Tense «>]» data-testid=»answer_box_list»>

Пожалуйста,кто нибудь помогите,очень срочно!

Раскройте скобки и употребите глагол в скобках в правильной видовременной форме страдательного залога.

1. Many accidents… (cause) by dangerous driving.

2. Cheese… (make) from milk.

3. The roof of the building… (damage) in a storm in a few days ago.

4. There’s no need to leave a tip. Service… (include) in the bill.

5. You… (invite) to the wedding. Why didn’t you go?

Обратите внимание на бессоюзное присоединение придаточных предложений.

1. Have you found the keys you lost?

2. The people we met at the party were very friendly.

3. The people I talked to were his parents.

Обратите внимание на различные функции инфинитива.

1. To know the map well means to be able to show any country or town on it.

2. This is just the man to be reckoned with.

3. He had to work hard in order to pass his exam well.

4. I hate to bother you, but the man is still waiting to be given a definite answer.

5. We intended to have returned by the end of the month.

Очень прошу пожалуйста помогите!

Дополнение автора от 16.05.10 15:12:31

Я не лентяйка, то что я знаю я делаю сама, да с английским у меня проблемы, но по моему за это человека не судят! И все таки я прошу кого нибудь помочь мне, пожалуиста.

Дополнение автора от 19.05.10 23:37:34

Владимир спасибо вам огромное.

Лучший ответ по мнению автора

Владимир

3. was damaged (второе in лишнее)

4. has been included

5. have been invited

Во втором писать нечего — обратите внимание, что в русском здесь употребляются запятые:

2. после people и party

3. после people и to

Предлагаю проанализировать 3 задание самостоятельно на основании нижесказанного.

Функции инфинитива в предложении

3. Инфинитив в предложении может употребляться в следующих функциях:
a. Подлежащего:

То see means to believe.
Увидеть — значит поверить.

b. Части сказуемого:
То know everything is to know nothing.
Знать все — значит ничего не знать.

Здесь инфинитив — именная часть сказуемого.

c. Прямого дополнения:

I asked him to give me the magazine.
Я попросил его дать мне журнал.

d. Определения:
(Часто в функции определения инфинитив переводится на русский язык определительным придаточным предложением.)

Nature has many secrets to be discovered yet.
У природы много секретов, которые еще предстоит раскрыть.

e. Обстоятельства:
His mind was too much upset to put the same thoughts in another words.
Он был слишком расстроен (вне себя), чтобы изложить те же самые мысли другими словами.

Cheese

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are also eaten both on their own and cooked as part of 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, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. 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.

The word cheese is derived from the Middle English chese, from the Old English cīese or cēse, itself derived from the Latin caseus.

Contents

History [ ]

World production and consumption [ ]

Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 18 million metric tons of cheese were produced worldwide in 2004. This is more than the yearly production of coffee, tea, cocoa beans and tobacco combined. The largest producer of cheese is the United States, accounting for 30 percent of world production, followed by Germany and France.

The biggest exporter of cheese, by monetary value, is France; the second, Germany (although it is first by quantity). Among the top ten exporters, only Ireland, New Zealand, the Netherlands and Australia have a cheese production that is mainly export oriented: respectively 95 percent, 90 percent, 72 percent, and 65 percent of their cheese production is exported. [2] Only 30 percent of French production, the world’s largest exporter, is exported. The United States, the biggest world producer of cheese, is a marginal exporter, as most of its production is for the domestic market.

Germany is the largest importer of cheese. UK and Italy are the second- and third-largest importers. [4]

Greece is the world’s largest (per capita) consumer of cheese, with 27.3 kg eaten by the average Greek. (Feta accounts for three-quarters of this consumption.) France is the second biggest consumer of cheese, with 24 kg by inhabitant. Emmental (used mainly as a cooking ingredient) and Camembert are the most common cheeses in France [6] Italy is the third biggest consumer by person with 22.9 kg. In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between 1970 and 2003. The consumption per person has reached, in 2003, 14.1 kg (31 pounds). Fior di latte (commonly known as mozzarella) is America’s favorite cheese and accounts for nearly a third of its consumption. [7]

Cultural attitudes [ ]

Cheese is rarely found in East Asian dishes, as dairy products in general are rare. However, East Asian sentiment against cheese is not universal. Cheese made from yaks’ (chhurpi) or mares’ milk is common on the Asian steppes; the national dish of Bhutan, ema datsi, is made from homemade cheese and hot peppers; and cheese is used in India, where paneer curries are popular. Even in China, cheese consumption is increasing, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). [8] Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as «Chinese cheese», due to their texture and strong flavor.

Strict followers of the dietary laws of Judaism and Islam must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to kosher or halal [9] laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a kosher or halal manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.

Many vegetarians avoid any cheese made from animal-based rennet. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based substitute cheeses (usually soy-based) are available.

Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese — especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort — as unappetizing, unpalatable, or disgusting. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. McGee notes «An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it’s no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to.» [10]

Types of cheese [ ]

No one categorization scheme can capture all the diversity of the world’s cheeses. Some common systems used are:

Fresh Cheeses [ ]

For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Caş, Neufchâtel (the model for American-style cream cheese), and fresh goat’s milk chèvre. Such cheeses are soft and spreadable, with a mild taste. Fresh cheeses without additional preservatives can spoil in a matter of days.

Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Provençal Brousse, Corsican Brocciu, Italian Ricotta, Romanian Urdă and Norwegian Geitost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too.

Traditional Mozzarella also falls into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Other firm fresh cheeses include paneer and queso fresco.

Texture [ ]

Categorizing cheeses by firmness is a common but inexact practice. The lines between «soft», «semi-soft», «semi-hard», and «hard» are arbitrary, and many types of cheese are made in softer or firmer variations. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time.

The familiar cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.

Swiss-style cheeses like Emmental and Gruyère are generally quite firm. The same bacteria that give Emmental its holes contribute to their aromatic and sharp flavors. The hardest cheeses — «grating cheeses» such as Parmesan, Pecorino, and Romano — are quite firmly packed into large forms and aged for months or years.

Methods [ ]

Use of mold [ ]

Soft-ripened cheeses such as Brie and Camembert are made by allowing white Penicillium candida or P. camemberti mold to grow on the outside of a soft cheese for a few days or weeks. The mold forms a white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Goats’ milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

Blue-mold cheeses like Roquefort, Gorgonzola, and Stilton are produced by inoculating loosely pressed curds with Penicillium roqueforti or Penicillium glaucum molds. The mold grows within the cheese as it ages. These cheeses have distinct blue veins and, often, assertive flavors. Their texture can be soft or firm.

Washing [ ]

Washed-rind cheeses are periodically bathed in a saltwater brine as they age, making their surfaces amenable to a class of bacteria (the reddish-orange «smear bacteria») which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller).

Cheese is good.:) [ ]

In general, cheese supplies a great deal of calcium, protein, and phosphorus. A 30 gram (one ounce) serving of cheddar cheese contains about seven grams of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (seven ounces) of milk to provide that much protein, and 150 grams to equal the calcium. [11]

Cheese shares milk’s nutritional disadvantages as well. The Center for Science in the Public Interest describes cheese as America’s number one source of saturated fat, adding that the average American ate 30 pounds (13.6 kg) of cheese in the year 2000, up from 11 pounds (5 kg) in 1970. [12] Their recommendation is to limit full-fat cheese consumption to two ounces (60 grams) a week. Whether cheese’s highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece, which lead the world in cheese eating (more than 14 ounces (400 grams) a week per person, or over 45 pounds (20 kg) a year) yet have relatively low rates of heart disease. [13] This seeming discrepancy is called the French Paradox; the higher rates of consumption of red wine in these countries is often invoked as at least a partial explanation.

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause «serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis». [14] It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort. [15] Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case. [16] This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses. Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk to the unborn baby. [17]

Some studies claim to show that cheeses including Cheddar, Mozzarella, Swiss and American can help to prevent tooth decay. [18] Several mechanisms for this protection have been proposed:

Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none. [19] Some people suffer reactions to amines found in cheese, particularly histamine and tyramine. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an allergic reaction: headaches, rashes, and blood pressure elevations.

It should also perhaps be noted that under certain scientifically controlled dietery studies, people whose diets which particularly consisted of the high intake of dairy foods had shown that obesity had prevailed at a higher rate than of those persons whose diets consisted of only vegetable based fats.

Making Cheese [ ]

Curdling [ ]

The only strictly required step in making any sort of cheese is separating the milk into solid curds and liquid whey. Usually this is done by acidifying the milk and adding rennet. The acidification is accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter Bacteria are employed instead. These starter bacteria convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.

Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.

Curd processing [ ]

During industrial production of Emmental cheese, the as-yet-undrained curd is broken up by rotating mixers.

At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.

A number of other techniques can be employed to influence the cheese’s final texture and flavor. Some examples:

Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body.

Aging [ ]

A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but usually cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.

Vacherin du Haut-Doubs cheese, a French cheese with a white Penicillium mold rind.

Some cheeses have additional bacteria or molds intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages.

For the blue cheeses (Roquefort, Stilton, Gorgonzola), Penicillium mold is introduced to the curd before molding. During aging, the blue molds (P. roqueforti or P. glaucum ) grow in the small fissures in the cheese, imparting a sharp flavor and aroma. The same molds are also grown on the surface of some aged goat cheeses. The soft cheeses Brie and Camembert, among others, get a surface growth of other Penicillium species, white-colored P. candidum or P. camemberti. The surface mold contributes to the interior texture and flavor of these small cheeses.

Some cheeses are periodically washed in a saltwater brine during their ripening. Not only does the brine carry flavors into the cheese (it might be seasoned with spices or wine), but the salty environment may nurture the growth of the Brevibacterium linens bacteria, which can impart a very pronounced odor (Limburger) and interesting flavor. The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert. Large populations of these «smear bacteria» show up as a sticky orange-red layer on some brine-washed cheeses.

Eating and cooking [ ]

At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32°C (80–90°F), the fats will begin to to «sweat out» as they go beyond soft to fully liquid. [20]

At higher temperatures, most cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55°C (130°F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82°C (180°F). [21] Acid-set cheeses, including halloumi, paneer, some whey cheeses and many varieties of fresh goat cheese, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.

Cheese in language [ ]

Throughout the history of the English language, the word cheese has been chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages — Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi — all of which probably come from the reconstructed West-Germanic root *kasjus, which in turn is an early borrowing from Latin. The Latin word caseus — from which are derived the Spanish queso, Portuguese queijo,Malay/Indonesian Language keju (most likely from the corruption of the Portuguese word queijo), Romanian caş and Italian cacio — and the Celtic root which gives the Irish cáis and the Welsh caws are also related. This whole group of words is probably derived from the proto-Indo-European root *kwat-, which means «to ferment, become sour».

When the Romans began to make hard cheeses for their legionaries’ supplies, a new word started to be used: formaticum, from caseus formatus, or «molded cheese». It is from this word that we get the French fromage, Italian formaggio, Catalan formatge, Breton fourmaj and Provençal furmo. Cheese itself is occasionally employed in a sense that means «molded» or «formed». Head cheese uses the word in this sense.

In modern English slang, something «cheesy» is kitsch, cheap, inauthentic, or of poor quality. One can also be «cheesed off»— unhappy or annoyed. Such negative connotations might derive from a ripe cheese’s sometimes-unpleasant odor. Almost certainly the odor explains the use of «cutting the cheese» as a euphemism for flatulence, and the term «cheesy feet» to mean feet which smell. A more upbeat slang use is seen in «the big cheese», an expression referring to the most important person in a group, the «big shot» or «head honcho». This use of the word probably derived not from the word cheese, but from the Persian or Hindi word chiz, meaning a thing. [23]

A more whimsical bit of American and Canadian slang refers to school buses as «cheese wagons», a reference to school bus yellow. Subjects of photographs are often encouraged to «say cheese!», as the word «cheese» contains the phoneme /i/, a long vowel which requires the lips to be stretched in the appearance of a smile. [24] People from Wisconsin and the Netherlands, both centers of cheese production, have been called cheeseheads. This nickname has been embraced by Wisconsin sports fans — especially fans of the Green Bay Packers or Wisconsin Badgers — who are now seen in the stands sporting plastic or foam hats in the shape of giant cheese wedges.

Cheese

Primitive forms of cheese have been made since humans started domesticating animals. No one knows exactly who made the first cheese, but, according to one ancient legend, it was made accidentally by an Arabian merchant crossing the desert. The merchant put his drinking milk in a bag made from a sheep’s stomach. The natural rennin in the lining of the pouch, along with the heat from the sun, caused the milk to coagulate and then separate into curds and whey. At nightfall, the whey satisfied the man’s thirst, and the curd (cheese) had a delightful flavour and satisfied his hunger.

From its birthplace in the Middle East, cheese making spread as far as England with the expansion of the Roman Empire. During the Middle Ages, monks and merchants of Europe made cheese an established food of that area. In 1620, cheese and cows were part of the ship’s stores carried to North America by the Pilgrims on the Mayflower. Until the middle of the 19th century, cheese was a local farm product. Few, if any, distinct varieties of cheese were developed deliberately. Rather, cheese makers in each locality made a cheese that, when ripened under specific conditions of air temperature and humidity, mold, and milk source, acquired certain characteristics of its own. Different varieties appeared largely as a result of accidental changes or modifications in one or more steps of the cheese-making process. Because there was little understanding of the bacteriology and chemistry involved, these changes were little understood and difficult to duplicate. Cheese making was an art, and the process was a closely guarded secret that was passed down from one generation to the next.

With increasing scientific knowledge came a greater understanding of the bacteriological and chemical changes that are necessary to produce many types of cheese. Thus, it has become possible to control more precisely each step in the cheese-making process and to manufacture a more uniform product. Cheese making is now a science as well as an art.

Fundamentals of cheese making

The cheese-making process consists of removing a major part of the water contained in fresh fluid milk while retaining most of the solids. Since storage life increases as water content decreases, cheese making can also be considered a form of food preservation through the process of milk fermentation.

The fermentation of milk into finished cheese requires several essential steps: preparing and inoculating the milk with lactic-acid–producing bacteria, curdling the milk, cutting the curd, shrinking the curd (by cooking), draining or dipping the whey, salting, pressing, and ripening. These steps begin with four basic ingredients: milk, microorganisms, rennet, and salt.

Inoculation and curdling

Milk for cheese making must be of the highest quality. Because the natural microflora present in milk frequently include undesirable types called psychrophiles, good farm sanitation and pasteurization or partial heat treatment are important to the cheese-making process. In addition, the milk must be free of substances that may inhibit the growth of acid-forming bacteria (e.g., antibiotics and sanitizing agents). Milk is often pasteurized to destroy pathogenic microorganisms and to eliminate spoilage and defects induced by bacteria. However, since pasteurization destroys the natural enzymes found in milk, cheese produced from pasteurized milk ripens less rapidly and less extensively than most cheese made from raw or lightly heat-treated milk.

During pasteurization, the milk may be passed through a standardizing separator to adjust the fat-to-protein ratio of the milk. In some cases the cheese yield is improved by concentrating protein in a process known as ultrafiltration. The milk is then inoculated with fermenting microorganisms and rennet, which promote curdling.

The fermenting microorganisms carry out the anaerobic conversion of lactose to lactic acid. The type of organisms used depends on the variety of cheese and on the production process. Rennet is an enzymatic preparation that is usually obtained from the fourth stomach of calves. It contains a number of proteolytic (protein-degrading) enzymes, including rennin and pepsin. Some cheeses, such as cottage cheese and cream cheese, are produced by acid coagulation alone. In the presence of lactic acid, rennet, or both, the milk protein casein clumps together and precipitates out of solution; this is the process known as curdling, or coagulation. Coagulated casein assumes a solid or gellike structure (the curd), which traps most of the fat, bacteria, calcium, phosphate, and other particulates. The remaining liquid (the whey) contains water, proteins resistant to acidic and enzymatic denaturation (e.g., antibodies), carbohydrates (lactose), and minerals.

Lactic acid produced by the starter culture organisms has several functions. It promotes curd formation by rennet (the activity of rennet requires an acidic pH), causes the curd to shrink, enhances whey drainage (syneresis), and helps prevent the growth of undesirable microorganisms during cheese making and ripening. In addition, acid affects the elasticity of the finished curd and promotes fusion of the curd into a solid mass. Enzymes released by the bacterial cells also influence flavour development during ripening.

Salt is usually added to the curd. In addition to enhancing flavour, it helps to withdraw the whey from the curd and inhibits the growth of undesirable microorganisms.

cheese is made from milk

1 from

from today — a partir de hoy, desde hoy

50 years/an hour from now — dentro de 50 años/una hora

have you heard from her? — ¿has tenido noticias suyas?

we heard from Sam that. — nos enteramos por Sam de que.

from experience I would say that. — según mi experiencia diría que.

from the cupboard/shelf — del armario/estante

from above/below — desde arriba/abajo

where are you from? — ¿de dónde eres?

where has he come from? — ¿de dónde ha venido?

the train from Madrid — el tren de Madrid, el tren procedente de Madrid

from A to Z — de A a Z, desde A hasta Z

from one o’clock to or until two — desde la una hasta las dos

from a child, from childhood — desde niño

a telephone call from Mr Smith — una llamada de parte del Sr. Smith

to drink from a stream/from the bottle — beber de un arroyo/de la botella

take the gun from him! — ¡quítale el revólver!

we have shirts from £8 (upwards) — tenemos camisas desde or a partir de 8 libras

prices range from £10 to £50 — los precios varían entre 10 y 50 libras

the interest rate increased from 6% to 10% — la tasa de interés ha subido del 6 al 10 por ciento

to know good from bad — saber distinguir entre el bien y el mal, saber distinguir el bien del mal

from what he says — por lo que dice, según lo que dice

to escape from sth/sb — escapar de algo/algn

from beneath or underneath — desde abajo

from inside/outside the house — desde dentro/fuera de la casa

from today — a partir de hoy, desde hoy

50 years/an hour from now — dentro de 50 años/una hora

have you heard from her? — ¿has tenido noticias suyas?

we heard from Sam that. — nos enteramos por Sam de que.

from experience I would say that. — según mi experiencia diría que.

from the cupboard/shelf — del armario/estante

from above/below — desde arriba/abajo

2 cheese

3 make from

Cheese is made from milk. Paper is made from wood pulp. She made a new dress from a cut of silk fabric.

4 fontina cheese

5 make

6 cream

light o (BrE) single cream — crema líquida (AmL), nata líquida (Esp)

heavy o (BrE) double cream — crema doble (AmL), doble crema (Méx), nata para montar (Esp)

cream tea N — (Brit) merienda en cafetería que suele constar de té, bollos, mermelada y nata

light o (BrE) single cream — crema líquida (AmL), nata líquida (Esp)

heavy o (BrE) double cream — crema doble (AmL), doble crema (Méx), nata para montar (Esp)

7 cream

8 cream

cream of asparagus/tomato/chicken soup — Spargel-/Tomaten-/Hühnercremesuppe f

9 cream

10 cream

the cream of — la crema di [students, graduates etc.]

cream of — crema di [mushroom, asparagus]

the cream of — la crema di [students, graduates etc.]

cream of — crema di [mushroom, asparagus]

11 Agriculture

12 cream

13 cream

14 cream

15 cream

16 cream

17 cream

18 cream

19 cream

20 cream

См. также в других словарях:

cheese — W3S2 [tʃi:z] n [U and C] [: Old English; Origin: cese] 1.) a solid food made from milk, which is usually yellow or white in colour, and can be soft or hard ▪ half a kilo of cheese ▪ a cheese sandwich ▪ Sprinkle with the grated cheese. ▪ a… … Dictionary of contemporary English

Milk — (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein. [root]107. Cf … The Collaborative International Dictionary of English

milk adder — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk crust — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk fever — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk glass — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk knot — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk leg — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk meats — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk mirror — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English

Milk molar — Milk Milk (m[i^]lk), n. [AS. meoluc, meoloc, meolc, milc; akin to OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj[=o]lk, Sw. mj[ o]lk, Dan. melk, Goth. miluks, G. melken to milk, OHG. melchan, Lith. milszti, L. mulgere, Gr. ame lgein.… … The Collaborative International Dictionary of English