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cheese [2] Corynebacterium mooreparkense: bacterium: cheese (smear-ripened) Corynebacterium variabile: bacterium: cheese [2] Cyberlindnera mrakii: fungus: wine [2] Cystofilobasidium infirmominiatum: fungus: cheese [2] Debaryomyces hansenii: fungus: cheese (smear-ripened) [4] Debaryomyces hansenii: fungus: cheese [4] Debaryomyces kloeckeri ...
Lithuanian curd. Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is ...
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...
FPC provides several benefits to the cheese producer compared with animal or microbial rennet: higher production yield, better curd texture, and reduced bitterness. [ 16 ] Cheeses produced with FPC can be certified kosher [ 24 ] [ 25 ] and halal, [ 25 ] and are suitable for vegetarians if no animal-based alimentation was used during the ...
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. [1] When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. [2]