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The temperature of the caves should be between 13 and 14 °C (55 and 57 °F). This relatively high temperature is required for excellent-quality cheese. Lower-quality cheeses result from temperatures between 10 and 12 °C (50 and 54 °F). The lower the temperature, the less the cheese matures, resulting in a harder and more crumbly texture.
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
Halloumi or haloumi [note 1] [note 2] is a cheese that originated in the Eastern Mediterranean. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. [1] [2] [3] Its texture is described as squeaky. [4] It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat ...
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
This Wikipedia page provides a comprehensive list of boiling and freezing points for various solvents.
Liquidus temperature curve in the binary glass system SiO 2-Li 2 O. For impure substances, e.g. alloys, honey, soft drink, ice cream, etc. the melting point broadens into a melting interval. If the temperature is within the melting interval, one may see "slurries" at equilibrium, i.e. the slurry will neither fully solidify nor melt.
American cheese (also known as ... and has a low melting point. ... The cheese mixture is then heated to a temperature of at least 150 °F (66 °C) ...
Coating of shredded cheese to prevent agglomeration Oils and fats Pure 1 - 40% Melting point, viscosity Anticaking, adhesion, barrier against moisture migration Oiling of dry raisins or inclusions in ice cream Seasonings, flavours, flavour enhancers, salt Powder, diluted or concentrated solutions 1-3% Concentration Palatability