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A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...
Structure of a typical L-alpha-amino acid in the "neutral" form Amino acids are organic compounds that contain both amino and carboxylic acid functional groups.[1] Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins.[2] Only these 22 appear in the genetic code of life.[3 ...
Veganism is the practice of abstaining from the use of animal products—particularly in diet—and an associated philosophy that rejects the commodity status of animals.[c] A person who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as "strict ...
- Etymology
- History
- Production
- Processing
- Types
- Cooking and Eating
- Nutrition and Health
- Cultural Attitudes
- See Also
- Further Reading
The word cheese comes from Latin caseus, from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means "to ferment, become sour". That gave rise to cīese or cēse (in Old English) and chese (in Middle English). Similar words are shared by other West Germanic languages—West Frisian tsi...
Origins
Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. Because animal skins and inflated internal organs have provided storage vessels for a range of foodstuffs since ancient times, it is probable that the process of cheese making was di...
Ancient Greece and Rome
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese (translation by Samuel Butler): Columella's De Re Rustica (c. 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. According to Pliny the Elder, it had become a sophisticated enterprise by the time the Roman Empire came into being. Pliny the Elder also mentions...
Post-Roman Europe
As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. The advancement of the cheese art in Europe was slow during the centuries after Rome's fall. As long-distance trade collapsed, only travelers would encounter unfamiliar cheeses: Charlemagne's first enco...
In 2014, world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% (5.4 million tonnes) of the world total followed by Germany, France and Italy as major producers (table). Other 2014 world totals for processed cheese include: 1. from skimmed cow milk, 2.4 million tonnes (leading country, Germ...
Curdling
A required step in cheesemaking is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (paneer, queso fresco). More commonly starter bacteria are employed instead which 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 chees...
Curd processing
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. Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chem...
Ripening
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 normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, affinage) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of case...
There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more than 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture,...
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 temperaturebefore eating. If the cheese is furt...
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat. A 28-gram (o...
Although cheese is a vital source of nutrition in many regions of the world and it is extensively consumed in others, its use is not universal. Cheese is rarely found in Southeast and East Asian cuisines, presumably for historical reasons as dairy farming has historically been rare in these regions, due in part to low rates of lactase persistence. ...
Layton, T.A. (1967) The ... Guide to Cheese and Cheese Cookery. London: Wine and Food Society (reissued by the Cookery Book Club, 1971)Buckingham, Cheyenne (May 1, 2019). "Is It Bad to Eat Cheese With Mold On It?". Eat This, Not That!.The Inaccessible Island rail ( Laterallus rogersi) is a bird found only on Inaccessible Island in the South Atlantic Tristan archipelago. This rail, the smallest extant flightless bird, was described by physician Percy Lowe in 1923. The adult has brown plumage, a black bill, black feet, and red eyes. It occupies most habitats on the island ...
In a DNA double helix, each type of nucleobase on one strand bonds with just one type of nucleobase on the other strand. This is called complementary base pairing.Purines form hydrogen bonds to pyrimidines, with adenine bonding only to thymine in two hydrogen bonds, and cytosine bonding only to guanine in three hydrogen bonds. . This arrangement of two nucleotides binding together across the ...
Latest 13th and 14th generation Core Desktop - Raptor Lake-S Refresh (codenamed "Raptor Lake") (14th Gen)An iterative refresh of Raptor Lake-S desktop processors, called the 14th generation of Intel Core, was launched on October 17, 2023. CPUs in bold below feature ECC memory support only when paired with a motherboard based on the W680 chipset according to each respective Intel Ark product page.
