15 February 2019

THE WORLD OF CHEESE is a dairy product 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, the outer layer, or throughout. Most cheeses melt at cooking temperature.
The word cheese comes from Latin caseus, from which the modern word casein is also derived. The earliest source is from the proto-Indo-European root *kwat-, which means “to ferment, become sour”. The word cheese comes from chese (in Middle English) and cīese or cēse (in Old English). Similar words are shared by other West Germanic languages—West Frisian tsiis, Dutch kaas, German Käse, Old High German chāsi—all from the reconstructed West-Germanic form *kāsī, which in turn is an early borrowing from Latin~15.jpg

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