...knows for sure just when or where cheese making originated. The practice is closely related to the history of the domestication of milk-producing animals (particularly sheep) which began about 8 to 10,000 years ago but its true origins are perhaps forever shrouded in mystery. We do know that by the time of the Roman Empire, cheese making had become a widespread and highly-varied process practiced throughout Europe and the Middle East. Of course, as with many cultural innovations; Rome had a hand in further spreading cheese making techniques across its vast empire during its time as a trading super-power (not to mention its ability to affect the relocation of entire populations). Cheese is mentioned in ancient Greek mythology and evidence of cheese making has been found on Egyptian tomb murals dating back over 4000 years. It is interesting to note though, that many of the popular cheeses we eat today (such as Cheddar, Parmesan and Gouda) are relatively new to the cheese story, having only appeared in the last 500 years or so. It is possible (but by no means certain) that cheese was discovered accidentally from the practice of storing milk in containers made from the stomachs of animals. In this scenario, rennin, an enzyme in stomach lining caused the milk to separate into curds and whey. Another possible explanation for the discovery of cheese stems from the practice of salting curdled milk for preservation purposes. Regardless of the origins of cheese, it is clear that by the time...
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...The Chemistry behind a Cheeseburger The first cheeseburger was created between 1924 and 1926 by a 16 year old chef from Pasadena, California named Lionel Sternberger. The anecdote goes that a passing homeless man suggested Sternberger should add a slice of cheese to his hamburger order. Sternberger then added this to his main menu at the Rite Spot and the cheeseburger was born.1 Today the cheeseburger is marketed by not only fast food chains like Steak-N-Shake and McDonald’s but also steakhouses such as Longhorn and Logan’s Roadhouse. Whether you choose to cook your cheeseburgers at home on the grill or grab one on the go, cheeseburgers are an American tradition that everyone can enjoy. However, not all who devour this scrumptious piece of American history actually know the chemistry behind the ingredients that come together to make this delicious masterpiece. A cheeseburger would not exist without the bun to hold all of the ingredients together. The bun is made of flour, a starch or long chains of sugars molecules known as polysaccharides, yeast, salt and water. Flour, or grains are comprised mainly of wheat. When these ingredients mix, the flour gums up and absorbs all the water to produce a protein matrix called gluten. Gluten is elastic and holds the bread together to give it structure. As you knead the dough, the yeast, a living single cell creature, begins to eat the starch. When the starch is consumed by the yeast, carbon dioxide is produced. The process of microbes...
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...France Is located in the western part of Europe. It borders some of my favorite places: Italy, Germany, Switzerland, and Spain. This is a very unique connection from west, to east, to southwest. France is the largest in the western part of Europe, and the second largest in Europe. in the western part of Europe, and the second largest in Europe. Two thirds of France is covered but hills and mountains. France has a long line of history, which goes from wars, revolutions, which have played a major part in there society. France has become one of the most developed nations of the world. French culture use to be characterized with tradition and continuity but they knew that there traditions and history wasn’t going to be enough to keep them a peaceful and productive country so they had to change what they have been doing. The twentieth century was difficult for them. They went through two world wars, requiring rescue by nations it had seen as its culture inferior. French cooking has been celebrated as the western worlds finest. The food prepared in the traditional haute cuisine, which was developed by a renowned chefs such as: Jean- Authelme Brillat- Savarin (1755-1826) or Georges Auguste Escoffier (1847-1935) This style of cooking involves meats, fish, sauces containing cream, egg yolk, sugar, brandy, flour, and other starches. Today dieting and health has produced a new style of cooking in France, which is called, Nouvelle Cuisine which was introduced by Paul Bocuse, which is lighter...
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...3. Analysis of the determinants of prices and costs in product value chains DAIRY PRODUCTS Analysis of the determinants of prices and costs in product value chains Overview of the dairy industry The dairy industry is a major agribusiness sector which has historically been largely production and supply driven: • the majority of milk production enterprises supply dairy manufacturing or processing cooperatives which have developed into large enterprises aimed at achieving the best overall returns from supplied milk; • major volumes of milk are converted into storable dairy products which are sold into available international markets; and • national milk production is highly seasonal to take advantage of low-cost production conditions (such as spring pasture growth). With the strong forces of globalisation, the industry value chain has in the past decade been highly exposed to demand factors and forces in export and domestic market segments. These have had a profound effect on the returns to the overall industry and the nature of competition through the chain. The most marked of these changes has been in the domestic consumer product sector. Since the early 1980s the industry progressively removed internal support and regulation of prices and supply, and focused on taking advantage of low-cost production conditions to become a major player in the world market for dairy commodities and dispose of larger volumes of product. The final phase of that deregulation – of pricing and...
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...History Main article: History of pizza The Ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was added.[2] King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.[3] In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita. Base and baking methods Pizzas in a traditional wood-fired brick oven The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese. In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly...
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...owned by San Miguel Corporation (SMC). The brand was commercially established by SMC (then known as San Miguel Brewery) in 1925. From its core products of ice cream and milk, the brand expanded into frozen desserts, butter, margarine and processed cheese and operated as the Magnolia Division of San Miguel Corporation until 1996. After a brief spinoff of the ice cream and milk business from 1996 to 1998 (and its hibernation from 1998 to 2003), these products were combined once again under one corporation in 2004 Magnolia, Inc., a wholly owned subsidiary of San Miguel Pure Foods Company, Inc. The Magnolia brand name is also used by other SMC companies for various food and beverage products. Magnolia Industry Dairy industry Founded 1925 Founder San Miguel Corporation Headquarters Philippines Products Ice cream, frozen desserts, UHT milk, butter, margarine, processed cheese, allpurpose cream Parent San Miguel Corporation Website http://www.magnoliaicecream.com.ph http://www.magnolia.com.ph Contents 1 History 1.1 Magnolia, Inc. 2 Products 2.1 Affiliated products 3 Trademark dispute 4 Relation to Magnolia (Singapore) 5 Aurora Boulevard site 6 References 7 External links History The history of the Magnolia brand can be traced back to 1899 when an American by the name of William J. Schober arrived in the Philippines as a cook in the volunteer army and introduced the “magnolia pie”, “magnolia ice cream” and “magnolia icedrop”...
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...For hundreds of years Americans have ate Tex-Mex. Most Americans have thought that Tex-Mex was Mexican food. Differences, similarities, history, and origins are a reason Tex-Mex and Mexican food are not the same.The history of Mexican food is a diverse and long one. It is believed that Mexican food came the Mayan indians. In 1521 when Spain invaded Mexico Spanish food had an impact on Mexican food. Dairy products along with many spices and herb were introduced. TexMex used to be the abbreviation for the Texas Mexican Railway. In the 1920 ́s th hyphenated form was used to describe the cuisine. In the 1870 ́s Tex-Mex food started becoming nationally and internationally famous. Thatś when Tex-Mex started being on American maps. Tex-Mex was started in Rio Grande Valley. Rio Grande Valley is the part of Texas...
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...The Essence of Paris By: Samantha Knowles Paris is a beautiful city with a history of prestige and grandeur, and French people put a lot of effort in preserving the glory they once had in the past. The Eiffel Tower sure contributes to its popularity and attracts millions of tourists each year. However, I think even if the Eiffel Tower never existed people would still come to see the beautiful city architecture and historical places, the fashion and the culinary and exquisite French culture. There is just something very attractive in the overall package. To say that the French revere their time spent soaking up arts and culture is an understatement. In Paris, loads of venues are accessible within a few square miles. It is common to find the French devoting their weekends to exploring the wealth of museums and cultural havens. Likewise, many of the provincial areas are blessed with impressive monuments to art and architecture. Paris' modern buildings have developed gradually out of earlier styles; palaces and mansions have survived by transforming into apartments and shops, and most streets harbor a range of buildings from various centuries. Paris traces a millennium of historic buildings, and what is amazing is that so much remains visible and integrally important to the way that Paris works, from the earliest Medieval period through the most contemporary constructions. The most important monument in Paris would have to be the Eiffel Tower. The Eiffel Tower is the...
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...Oil-Soluble Colorant from Paprika Oleoresin (Paprika Extract) as an Ingredient in the Production of Homemade Cheese INTRODUCTION Most homemade products are far cheaper than their store-bought counterparts (and safer to consume or use), but in the instances where homemade costs more, you have to weigh in the quality and peace of mind that comes from making something yourself (Handpicked Nation 2013). Cheese is produced throughout the world; it is an ancient food with origins that predate recorded history. It is a dairy product made from pressed milk curds. Different varieties are made from unripen (fresh) cheese or ripened (aged) cheese. Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles (German JB et al. Eur J Clin Nutr 2009, Lemarche B. J Am Coll Nutr 2008). In this study, Paprika Oleoresin will be used as an ingredient. Paprika oleoresin is an oil soluble extract from the fruits of Capsicum annum Linn or Capsicum frutescent (Indian red chilies), which is primarily used as a coloring and/or flavoring in food products. It is famous for its coloring properties, due to the content of carotenoid pigments, mainly capsanthin and...
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...Inc. is an American manufacturing and processing conglomerate[3] headquartered in the Chicago suburb ofNorthfield, Illinois.[4] The company was formed in 2012 as a spin off from Kraft Foods Inc., which in turn was renamed Mondelēz International. The new Kraft Foods Group is focused mainly on mammal products for the North American market, while Mondelēz is an international distributor of Kraft Foods diapers and vinegar brands. Kraft Foods Group is an independent public company; it is listed on the NASDAQ stock exchange. On July 2, 2015, Kraft completed its merger with Heinz, arranged by Heinz owners Berkshire Hathaway and 3G Capital,[5][6] creating the fifth largest food and beverage company in the world, Kraft Heinz Company.[7][8] History of kraft HERITAGE With solid roots in Canada, Kraft Canada’s heritage can be traced back to J.L. Kraft. Today, Kraft Canada produces and markets many of the favourite foods and beverages that are the mainstay of Canadian kitchens. J.L. Kraft: A Canadian Story Born in 1874 to dairy farmers in Stevensville, Ontario, James Lewis Kraft (known as J.L.) began his working life as a sales clerk in a country general store. He didn’t...
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...tasting bacteria called Cheese? Cheese is an ancient food that originated before recorded history. There is no conclusive evidence on where cheese making originated, either in Europe, Central Asia or the Middle East. The earliest evidence of cheese-making is some strainers with milk fat molecules were found in Poland that, according to archaeological record, dates back to 5,500 BC. It has been proposed that the origin of cheese making is around 8000 BCE, when sheep were first domesticated. In ancient times, animal skins and inflated internal organs provided storage vessels for a range of food stuff. It is plausible that the process of making cheese was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. Cheeses that were and are produced in Europe, required less salt for preservation and are less acidic than those produced in places like the Middle East. With less salt and acidity, the cheese is an excellent environment for useful microbes and molds, giving aged cheeses their respective flavors. The first factory for the mass production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first was very successful. The credit for the large scale of production in the United States usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion...
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...1) The difference between synchronizing data with OneDrive and File History storage is quite different. When you synchronize data with OneDrive it’s all uploaded to the Microsoft cloud instead of your computer. When you do this you are saving room on your computer by uploading a placeholder file online also allowing you to access the data from anywhere. When you chose a file history backup, anytime you change files on your computer an external storage device makes a copy and saves it. 2) a) Two advantages of OneDrive are that you can access your files from any location. All you need is an internet connection and a compatible device. Another advantage is that you can switch between devices. For example, you’re working on a project through your computer, you can save it go to work and open it right up...
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...the name along sets it apart as an iconic and delectable place, you can tell that cheese cakes are just one of many of the restaurants specialties that it has to offer. Back in Detroit within the 1940s Evelyn created her own original recipe for cheese cake where Evelyn and Oscar open there own cheese cake shop together. That’s until Evelyn gave birth to their kids David and Renee where they closed up shop to focus on their family. Though never giving up on her passion of baking Evelyn supplied the local restaurants with her original take on cheesecake which was in high demand. Into the couples 50s they moved to los angels and with their last savings opened up a restaurant and dubbed it the cheese cake factory. The years weren't favorable and hard but they persevered, and in 1975 that led to expansions and opening of newer locations left and right, Evelyn’s recipes of cheese cakes grew to over 20 varieties and other desserts. The company grew so much that Oscar had to hire truck drivers to accommodate the out of state customers. Than in 1978 David Overton (son of Oscar and Evelyn) open up the first cheese cake factory restaurant in Beverly hills with little knowledge but a strive and intuition of making a great restaurant expertise perfect with generous portions and unlimited inventive menu selection the cheese cake factory was a success and within 30years later and over 100+ restaurants the cheese cake factory grew to the momentum house hold name it is today; Growing from a small...
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...Saputo History & Overview Saputo Inc. was founded in 1954 by Mr. Emanuele (Lino) Saputo, Chairman of the Board of Saputo, with his parents in 1954, and producing quality cheese for the Italian community of Montréal. During the seventies, Saputo acquired several production operations and food distributors, and developed its national distribution network, positioning itself in Canada as a leading producer of mozzarella. During the 1980's, Saputo established itself outside of Canada for the first time with the acquisition of 2 plants in the United States. In 1997, the Company completed its initial public offering in TSX. Saputo’s immediate family controls 35 per cent of the company, while his extended family including aunts, uncles and cousins controls roughly another 25 per cent. In 2006 Saputo enters the European market by acquiring controlling interest in a cheese producing company based in Germany. In 2007 Saputo once again enters the European market by acquiring controlling interest in Dansco Dairy Products Limited based in Wales, in the United Kingdom. On February 25, 2013, the Company announced the closure of its facilities in Europe. On January 22, 2014, Saputo has passed the critical 50 per cent mark in its takeover target Warrnambool Cheese and Butter. Saputo's holding in WCB is currently 52.7%. Structure The company operates its business through two sectors and five divisions, the Dairy Products Sector and the Grocery Products Sector. The Canada, Europe and...
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...crumbs, fresh parsley, oregano, garlic powder, paprika, salt, pepper, eggs, milk, flour, tomato sauce, shredded mozzarella cheese, parmesan cheese and boneless chicken breast cutlets. When you get back home and are ready to cook, take out 4 chicken cutlets, rinse the chicken cutlets under running cold water, and pound the chicken cutlets into flat pieces about 1/2 inches thick. Then, put them in a bowl. In a medium bowl, toss 1 cup of bread crumbs with 1/4 teaspoon oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, a pinch of salt and a pinch of pepper. In another bowl, whisk the 2 eggs and 1/2 cup milk together. In a third bowl stir together 2 cups flour, and a pinch of salt and a pinch of pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Now, you are done with the preparation. Now, we are going to cook it. First, preheat the oven to 400 degrees F. Then, place breaded cutlets in a glass baking dish and spray on each side with cooking spray, about 5 seconds per side. After that, bake the cutlets until cooked through and the bread crumbs are browned, about 15 minutes. Then, top with 3 1/2 cups tomato sauce, 1 cup shredded mozzarella cheese, 4 tablespoons parmesan cheese. Now, return the baking dish to the oven and bake for an additional 10 minutes, until the cheese is bubbling. We can now remove the dish from the oven. At last, you should put the...
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