Is cheese just cheese? Or is it cream?

Milk cheese and cheese is basically a kind of thing, but and cream is completely different

Cheese, commonly known as "cheese egg", is a kind of milk food which is very popular among Mongolian people.

Cheese, raw cheese and cooked cheese.

The practice of raw cheese is to pour fresh milk into the tube, after stirring to extract the cream, the pure milk is placed in the heat, so that the fermentation. When the fresh milk has a sour flavor, it is then poured into a pot and boiled and simmered, and when the yogurt assumes the shape of tofu, it is scooped into gauze and squeezed to remove the water. Then, the milk residue is put into molds or wooden plates, or squeezed, and most of them put a few pieces of cheese in their traveling bags in case of any mishaps, ready to fill their hunger and quench their thirst.

Pressed into shape, or cut into squares with a knife, the raw cheese is made.

The way of making ripe cheese is slightly different from the way of making raw cheese. To make ripened cheese, the fresh milk left over from the rind, or fresh milk after the cream has been extracted, is left to ferment for a few days. When the yogurt curdles into a soft lump, then use gauze to strain off the excess water, put it into a pot to cook slowly and stir it while cooking, and when it is in the form of a paste, scoop it into the gauze, squeeze it to remove the water, and then, put the milk residue into a mold or a wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. After the milk cooler is made, it is placed in the sun, or in a ventilated place, to harden into dryness.

"Cheese" and "cheese" are both translations of the English word cheese. Cheese is milk curdled by rennet treatment, salt pressing, and then made by microbial fermentation. Some dairy companies in China produce the so-called "small cheese" or "fruit cheese", which is actually thickened yogurt. Its protein content is higher than yogurt, to which sugar is added, no salt, fat content and moisture content are much lower than the real cheese. China's Inner Mongolia and other places have a traditional product "sour cheese", the production process and foreign cheese is different, is a sweet and sour products, but the moisture content is very low.

Cheese, from the English "cheese" transliteration, is cheese. Cheese is cream, is the fat content of milk through the concentration of semi-solid products, creamy and rich, can be used to spread bread and buns, or to make cakes and sweets.

Eating cheese in many ways, or soaked in milk tea, or eat dry food such as a pro chewing slowly, the more you chew the more you can taste the flavor

Butter

Milk after the separation of the fat content of the high part of the cream is called diluted cream (cream), diluted cream by ripening, stirring, refining and made into a dairy product known as cream (butter). Due to different manufacturing methods, different raw materials used or different regions of production, can be divided into different categories, cream according to raw materials are generally divided into two categories:

⒈ Fresh Cream

With sweet thin cream (fresh thin cream) made of cream.

Peak fermented cream

Cream made from acidic thin cream (i.e., thin cream fermented by lactic acid).

Based on the addition of salt or not cream can be divided into: unsalted, salted and special salted cream; according to the fat content is not asked to be divided into general cream and anhydrous cream (i.e., butter); in addition to the replacement of milk fat by vegetable oils in margarine, such as the new coated cream, etc..

The main components of general cream are fat (80% to 82%), water (15.6% to 17.6%), protein, calcium and phosphorus (about 1.2%), and fat-soluble vitamin A, vitamin D and vitamin E. Salted cream also contains salt (about 2.5). It should be uniform in color, consistency and purity of taste. Moisture should be dispersed into fine droplets so that the cream has a dry appearance; the hardness should be uniform, easy to spread and melt in the mouth.

What is the difference between cream and butter

Dairy products in daily life, in addition to milk and cheese, are commonly found in cream and butter. Many people are not clear about the relationship between them and what is the difference in nutrition.

Cream and butter are both made from whole fresh milk. Cream is also called thin cream, and it is obtained in the separation of whole milk. During the process of separation, the fat in the milk is different because of its specific gravity, and the lighter mass of fat globules floats to the top and becomes cream. The fat content in cream is only 20-30% of that in whole milk, and its nutritional value is between whole milk and butter. It is usually used to add to coffee and tea, as well as to make desserts and candies.

Many people think that the cream used to make cakes in the bakery is actually wrong. This "whipped cream" has nothing to do with cream, and its main ingredient is vegetable cream, which is actually a mixture of hydrogenated vegetable oils, starch hydrolysates, some protein components and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", a large number of consumption of the heart has a certain degree of harm, which has been formed in the international **** knowledge, so usually should be eaten as little as possible.

Vigorous churning of milk or thin cream ruptures the protein membrane of the milk fat globules, and the milk fat flows out of the globules. Having lost the protection of the proteins, the fat separates from the water and they slowly float upwards, gathering together and turning a pale yellow color. At this point, the separation of the upper layer of fat, add salt and press to remove water, will become daily consumption of butter, also known as "white off".

Milk's fat-soluble nutrients are found in milk fat, including vitamin A, vitamin D, small amounts of vitamin K and carotene. Thus, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotenoids. However, butter is high in saturated fatty acids (bad fats) and cholesterol, and low in calcium and protein, making it less nutritious than whole milk and cream. Therefore, people who want to lose weight and need to control their fat intake are advised to eat less. (Author: Associate Professor, School of Food, China Agricultural University)