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Cheese Parmesan

Determination of the enantiomeric distribution of 2-, 3-, and 4-alkyl-hranched acids from Roman Chamomile and Parmesan cheese... [Pg.220]

A ounces cheddar cheese 1 / ounces jack cheese 1 A ounces Swiss cheese 1 A ounces part-skim mozzarella 4 tablespoonfuls grated Parmesan cheese 8 ounces tofu... [Pg.858]

Sources used Cooked ground beef, parmesan cheese, nonfat dry milk and egg white powder. [Pg.105]

Emilia-Romagna, a region which represents a twentieth of the total land area of Italy, contains 2,300,000 head, a quarter of the national pig population. This population is not distributed uniformally within the region, but is concentrated in the area where Parmesan cheese is produced. Swine rearing in this area is an age-old tradition since it is linked to the production of whey, which has always been used as a feeding stuff. [Pg.275]

I knew Duchamp casually, beginning in the early 1940 s in New York City, in the French Surrealist milieu. Late in the decade, we met once or twice at the dusty New York studio that he had had for years (on West Fourteenth Street, I think), but more often at a little downstairs Italian restaurant, where he invariably ordered a small plate of plain spaghetti with a pat of butter and grated Parmesan cheese over it, a small glass of red wine, and espresso afterward. In those days his lunch must have cost seventy-five cents, or less. He could not have been more pleasant, more open, more generous, or more objective, especially when I recall how few of my questions had to do with him. [Pg.66]

Starter cultures of heat-resistant lactobacilli and S. thermophilus are added, along with rennet, to form the curds. Manufacture and salting of the cheeses take about 20 days, with 12-15 days for brining. They are then stored in cool, ventilated rooms to ripen in one or two years. A fully cured Parmesan keeps indefinitely, is very hard and thus grates easily, and is used for seasoning. Low moisture and low fat contents contribute to its hardness. Parmesan cheese made in the United States is cured for at least ten months. [Pg.68]

Blais, B. and Vailhen, C. (1995). A novel enzymatic microassay for the determination of lactose in grated parmesan cheese. Food Control 6, 215-217. [Pg.202]

Mayer, H. K., Rockenbauer, C., and Mlcak, H. (1998). Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC. Fait 78, 425-438. [Pg.208]

Determination of the enantiomeric distribution of 2-, 3-, and 4-alkyl-branched acids from Roman Chamomile and Parmesan cheese Glass capillary column (30 m X 0.32 mm i.d.) coated with SE-52 (0.65 liu film thickness)... [Pg.220]

Just slice a tomato or two in half, scatter a few shreds of fresh basil on each half, and top them with parmesan cheese. Put the tomato halves in the oven or a roaster oven for about 15 minutes or until the cheese is melted and the tomato is cooked through. This is rich in nutrients, simple to prepare, and absolutely delicious as a side dish with almost any meal. [Pg.268]

Fayetteville has perhaps the best farmers market in the state. The market is open Tuesday, Thursday and Saturday from May to October, and draws a crowd of hungry students from the nearby University of Arkansas. A popular brunch spot is Tuesday s (215 N. East Ave., s 501-444-0383). Try the Mama C - scrambled eggs, asparagus and Parmesan cheese. [Pg.106]

Until recently, no antibiotic could be added directly to food for human consumption in the U.S. Natamycin (Pimaricin) has now been approved for use on the surface of cheese and cheese slices to extend shelf life (58). Shahani and associates (59) noted that Natamycin treatment prolonged the shelf life of Cottage cheese, Cheddar cheese and Parmesan cheese samples inoculated with toxigenic molds. Natamycin has also been found effective in controlling surface mold in Italian cheeses (60). [Pg.56]

Aged cheeses Jarlsberg, Emmentaler, Swiss, Gruyere, Tilsiter, Parmesan aged >10 months, grated 100 % Parmesan cheese, sharp Cheddar cheese Sodium and calcium caseinate... [Pg.291]


See other pages where Cheese Parmesan is mentioned: [Pg.111]    [Pg.133]    [Pg.37]    [Pg.156]    [Pg.391]    [Pg.183]    [Pg.30]    [Pg.245]    [Pg.271]    [Pg.67]    [Pg.264]    [Pg.365]    [Pg.242]    [Pg.31]    [Pg.264]    [Pg.24]    [Pg.279]    [Pg.161]    [Pg.270]    [Pg.270]    [Pg.181]    [Pg.86]    [Pg.239]    [Pg.1649]    [Pg.1227]    [Pg.18]    [Pg.326]    [Pg.352]    [Pg.287]    [Pg.202]    [Pg.124]    [Pg.23]    [Pg.96]    [Pg.50]   
See also in sourсe #XX -- [ Pg.67 ]




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