Showing Food Cheese
| General Information | |||||||||||
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| Name | Cheese | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. | ||||||||||
| Primary ID | FOOD00617 | ||||||||||
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| Group | Milk and milk products | ||||||||||
| Sub-Group | Fermented milk products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Cheese | ||||||||||
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| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||