腐乳：中国的“素奶酪”

腐乳是我国独创的调味品，有红腐乳、青腐乳、白腐乳、酱腐乳、花色腐乳等品种，它的英文名是“大豆奶酪”。因其口感与奶酪有些类似，和奶酪一样经过发酵，一样含有丰富的蛋白质和钙，而奶酪具有特殊的浓香味道，腐乳同样具有细腻的质地和特殊的鲜味，所以也可以说，腐乳就是中国的“素奶酪”。     

如何选购早餐奶酪

<正>早餐奶酪有天然和再制两种,两种都可选,可从配料表区分。如果配料表里第一个是乳、牛乳,则该产品是天然奶酪。如果第一个是干酪、奶酪、乳酪类,则是再制奶酪。天然奶酪营养更好,但保     

奶酪

知道奶酪的人不少．但是真正吃过奶酪并且能把奶酪的营养和来历说清楚的恐怕不多。随着人们生活节奏的加快和生活方式的多样化，购买奶酪并且把它当成一种早餐的必需品，正在逐渐成为市民一种新的生活时尚。一些主妇们现在已经像购买日常的油．盐、酱．醋、茶一样．开始购买奶酪。     

奶酪的故事

数千年前，在沙漠的烈日下缓缓行进的骆驼队中，骑骆驼人的肩上挂着盛满了羊奶的皮囊。有时，羊奶在皮囊中干涸凝结，产生了一种新的食品，人们称之为“凝固了的奶”，这是最早的奶酪。     

给孩子吃点奶酪

在很多家长的心目当中，奶酪虽有高营养，但却是高热量。到底该不该让孩子吃奶酪呢？要回答这个问题，还要从奶酪是怎么做出来的说起。     

奶酪人生

小的时候很爱看动画片《猫和老鼠》,里面经常有小老鼠偷吃的镜头,偷吃的东西还很特别,圆圆的像是一个车轮,布满了圆孔。那时的我,完全不知道那是什么东西,口味如何也无从考证。后来,我终于知道这种食品叫做奶酪。鉴于从小对奶制品的热爱,我也深深地喜爱着这种“洋食品”。奶酪在国外是很亲民的食品,但是进入了中国,价格却非常昂贵,完全没有亲近的感觉。     

不朽的是奶酪

远古的时候，在沙漠的阳光下缓缓行进的骆驼队中，骑骆驼人的肩上都挂着一个盛满了羊奶的皮囊，这是为了在干旱的沙漠中充饥解渴而准备的。有时，羊奶在皮囊中干涸凝结，就产生了一种新的食品，他们称之为“凝固了的奶”，实际上这便是天然奶酪。     

骄傲的400种奶酪

一天,我们的一位香港朋友到巴黎来,他邀请我们到巴黎有名的大酒店布雷斯托饭店吃饭。     

奶酪焗咖喱意面

原料意大利螺丝面100克,马苏里拉奶酪150克,香菇4朵。咖喱2块,盐少许,黑胡椒粉1小勺,橄榄油4大勺     

奶酪王国史话

奶酪,英文词为“CHEESE”,它是欧洲人十分喜爱的大众食品。奶酪最早起源于古罗马帝国山区,大约是现今的法国东部和瑞士一带。传统上就十分爱喝牛奶的罗马人为保存多余的鲜奶或妥善处理已变质的旧奶想出一个民间储存方法,即将奶液首先沥干(去除水分),洒上盐,再晒制成块,这样便制     

Food fears and raw-milk cheese

This paper examines the debate over the safety of raw-milk cheese. Departing from Nestle's categories of "science-based" and "value-based" approaches to risk assessment, the author argues that raw-milk cheese advocates, as well as proponents of pasteurisation, invoke science to support their positions, and measure risk against potential costs and benefits. Additionally, the author argues, each position is animated by, albeit differing, values and their attendant fears. While artisan cheesemakers associations have successfully averted bans on raw-milk cheesemaking in various contexts in recent years, the author concludes that they remain vulnerable to future food scares unless consumer interest in raw-milk cheese is sustained.     

Bacteriological quality of on-farm manufactured goat cheese

The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 degrees C respectively), enterococci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption'. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.