Thursday, 18 April 2013

Oooo! Really?

Hi All!

I've been loving the facts in this weeks blogs and thought I'd do todays blog also about more food facts, but this time I want to share facts about one of my favourite foods EVAH.... CHEESE! And here they are...

* It takes 10 gallons of milk to make one pound of cheese.
* Cheese and milk account for more than 51 percent of the calcium in adult diets.
* Cheese and milk are top sources of zinc, phosphorus, riboflavin, potassium and magnesium.
* Only 2 to 3 percent of the population is truly allergic to milk. On the other hand, a lactose-intolerance individual has difficulty digesting lactose. These individuals can generally consume hard cheese and yogurt without any adverse effects.
* Americans eat 2.2 billion grilled cheese sandwiches per year, about 8.4 per person. That makes it the fourth most popular American sandwich, after ham, turkey, and peanut butter and jelly.

Components of cheese

The major constituents of milk are 87.4 percent water, 12.6 percent milk solids (3.7 percent fat and 8.9 percent milk solids).
The fat in milk helps to produce flavor, aroma and body in mature cheese. Even 1 percent of fat can produce a background flavor.
Two forms of protein exist in milk -- casein and whey proteins. Rennet is purposely added to milk to change casein into a curd that can be cut and saved for cheese processing.
The second type of protein is called albumen. The 'skin' that forms when hot milk is allowed to stand still is made of whey proteins.
Enzymes in milk have a big effect in the ripening of cheese to produce delicate flavors and aromas.
Milk fat holds the vitamins A,D,E and K, and the whey holds B complex and C. These play an important part in encouraging bacteria to grow when cheese forms.
Lactose, the main sugar in milk, provides energy for the bacteria, which modify the milk in cheesemaking.
Minerals present in cheese include potassium, magnesium, sodium, calcium, manganese, iron, copper, sulphur, phosphorus and chlorine.

Serving, storage tips

* Keep cheese in conditions in which it matures. Hard, semi-hard, and semi-soft cheeses are stored in the refrigerator.
* Wrap cheese loosely. Use waxed or greaseproof paper to maintain humidity and circulation of air.
* Wrap blue cheeses well as mold spores spread quickly to everything nearby.
* Let cold cheese warm up for 20 minutes before serving to allow the flavor to develop.
* Cheeses contain living organisms and should not be cut off from air, yet it is important not to let a cheese dry out.
* Do not store cheese with strong-smelling foods, as it absorbs aromas and may spoil.
* Discard 1 inch of cheese on all sides where mold is visible. Recover it with clean wrap. Molded soft cheeses such as cream cheese, brie and cottage cheese should be discarded. The exceptions are mold-ripened cheeses such as blue, Gorgonzola, Roquefort, and Stilton. Check the color and pattern of mold. If it's different from the usual blue or green veins and you see furry spots or white, pink, blue, green, gray or black flecks, discard the cheese. Mold spores may have spread throughout the cheese.

Grilled Sandwiches

Prepare sandwiches as directed, butter the bread generously on top and bottom and grill on hot pancake griddle.
* Toasty swiss -- Place sliced swiss cheese between slices of buttered white bread and sprinkle with poppy seeds. Add instant minced onion to butter for outside the butter spread before grilling.
* Ham and cheese -- Spread deviled ham on one slice of buttered rye bread. Top with pasteurized process American cheese and buttered bread slice. Butter outside of sandwich. Grill.
* Italiano cheese -- Place a slice of salami and mozzarella cheese between buttered slices of Italian bread. Butter outside of sandwich. Grill.

Thanks to google for this awesome info! I'm loving the cheese recipe and love me a grilled cheese sarmie.

Stay cheesy peeps!
Chef Shants xxxxx

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