Shaping, cheese

If you wish, roll the shaped cheeses in finely chopped fresh herbs of your choice, or nuts, and store in the fridge. 

Some heavier gauge flexible materials, usually containing nylon, are thermoformed, ie, heated and formed into three-dimensional shapes. Such stmctures are used to provide high gas-barrier, heat-sealable containment for processed meat or cheese. 

Kaschu, n. catechu, cutch. kaschutieren, v.t. dye with catechu or cutch. Kase. m. cheese cheese-shaped object, as a disk of fireclay iised as a crucible stand, kfiseartig, a. cheesy, caseous. 

Squeezing a cut tuber produces a pale creamy, cheese-like ooze. Later, the discoloration becomes a more distinct brown and the necrosis can extend into the surrounding tissue. In advanced stages the bacterium can ooze from the heel end and eyes. This may result in reddish-brown, slightly sunken, and star-shaped lesions on the skin from which bacteria may ooze, causing soil particles to adhere. Yield loss may reach 50%. 

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

Typically, five steps, or groups of steps, are involved in the conversion of milk to cheese curd coagulation, acidification, syneresis (expulsion of whey), moulding/shaping and salting. These steps, which partly overlap, enable the cheesemaker to control the composition of cheese, which, in turn, has a major influence on cheese ripening and quality. 

Figure 10.13 A selection of cheese varieties, showing the diversity of cheese size, shape and...

A blend of cheese varieties and non-cheese components may be used, making it possible to produce processed cheeses differing in consistency, flavour, shape and size. 

Drying chamber shape predominantly is either conical or flat-bottomed. The flat-bottomed dryers remove the powder as it falls to the floor of the dryer by use of a rotating pneumatic powder discharger that functions as a vacuum cleaner. These dryers subject the product to significantly more heat than do the cone-bottomed dryers. While for many types of dry flavorings this additional heat is insignificant, thermally labile materials (e.g., natural flavorings - tomato, cheese, and numerous fruit juice based products) may suffer from the additional heat. 

When iron catalysts are exposed to FT synthesis reaction environments, the catalysts first transform from hematite into magnetite. The transformation into magnetite is rapid and occurs pseudomorphically where the shape of the hematite crystals is retained including their swiss-cheese morphology. The transformation from magnetite to carbide is slow and is affected... 

The structural organization of the components of a cheese, especially the protein network, affect the cheese texture in particular the stress at fracture, the modulus, and work at fracture could be predicted very well from the size of the protein aggregates (Wium et al., 2003). Cheeses having a regular and close protein matrix with small and uniform (in size and shape) fat globules show a more elastic behavior than cheeses with open structure and numerous and irregular cavities (Buffa et al., 2001). 

Riiegg, M., Blanc, B. 1987. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruc. 6, 35 46. 

Figure 16.6. The four primary types of necrosis. (A) Coagulative. On the cut surface of this canine kidney, there is a dark red, wedge-shaped area of coagulative necrosis caused by blockage of the blood supply to the area (infarction). The pale areas are older infarcts. (B) Caseous. This bovine lymph node contains a large whitish, cheese-like area of caseous necrosis characterized by loss of the normal tissue architecture. (C) Liquefactive necrosis, equine brain. There are two large areas of liquefaction with extensive loss of brain tissue. (D) Fat necrosis, bovine abdominal fat. Necrotic fat is firm and chalky white and often becomes mineralized. See color insert.

In continuum percolation (see Section 1.2.1(g)), we suppose that the defects are introduced in a solid sample as randomly placed insulating holes with the shape of a circle (in two dimensions) or a sphere (in three dimensions) and we include the possibility of overlap of the defects (Swiss cheese model). This last possibility gives near Pc an infinite cluster with the the links having different cross-sectional width 6. This property is essentially responsible for the differences between lattice and continuum percolations. 

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