Search results
Results from the WOW.Com Content Network
The filament is made up of eleven smaller "protofilaments", nine of which contains flagellin in the L-type shape and the other two in the R-type shape. [6] The helical N-and C-termini of flagellin form the inner core of the flagellin protein, and is responsible for flagellin's ability to polymerize into a filament. The middle residues make up ...
Caprino abruzzese, made from raw whole goat milk (sometimes with sheep's milk), curd, and salt; Cheese and curd stazzo, cheese and byproducts obtained from the processing of raw milk from sheep, cattle and goats; Junket vaccination or Abruzzo sprisciocca, a soft fresh cheese made from raw whole cow's milk, rennet, and salt
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
Sargento Foods Inc. is an American food producer best known for its cheese.It was founded in 1953 in Plymouth, Wisconsin by Leonard Gentine and Joseph Sartori. [1] [2] The company name is a combination of Sartori and Gentine, with an "o" added to make the name sound Italian, as the company specialized in Italian-style cheeses.
While white American cheese is left au naturel, when yellow American cheese is made, coloring is added to give it a more cheddar-ish appearance. Some brands use natural colorings, like annatto or ...
Raclette, a cheese made to be melted and scraped over food, hails from countries like France and Switzerland and has a slightly pungent aroma and a salty, slightly nutty flavor.