الأجبان أصناف مئات .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

Cheeses are hundreds of varieties

An industrialist tried to count the large types of cheeses that are made in the world, so he counted 390 types, and he thought that he had missed about ten types in counting them, so he has about 400 types.

But he found that they were very similar, and that many of their names were the names of countries that were famous for making them, and that he could group them all into groups of about twenty. The group included several cheeses that resembled each other, and he chose a name for each group, which was the name of the most famous cheese among its cheeses.

Among these names were:
Cottage Cheese is the white cheese that was and still is made by the countryside.

And the Flemish Edam Cheese, which is molded
Red cover, made in Holland.
‏
Cheddar cheese is the most famous
Cheese in England.

Swiss cheeses, Roquefort, and Gorgonzola
They are known as blue cheese.

(In this picture, you find the cheese soaked in water containing salt, in basins, so that a thick layer forms around the cheese mass, which serves as a preservative skin for the cheese, before it is stored for maturity. And you cannot fail to notice the Dutch, spherical, Flemish cheese, placed on the shelves.)

These names are the names by which these cheeses were first known, then their manufacture was transferred to other nations, and their names remained with them. Swiss cheese may be matured in the United States and still have its name. Cheddar, which is of English origin, is made in America and still has its name.

And because all of these types arose from people’s experience and from experience that was not preceded by knowledge of the facts of what happens in cheese, those facts, most of which are still mysterious, are not suitable for building a method for the entire industry based on it. Because of this, these cheeses continued to be made in the way that their makers followed in the beginning. The manufacturer does not deviate from it for fear that he will deviate too much. However, science has finally entered, revealing some mysterious matters, and helping to improve some types of cheese while retaining their famous characteristics.

We have mentioned what we mentioned about the hardening of the milk, then the ripening of the resulting cheese. Naturally, we did not mention all the methods used in the industry, and the possibility of being one step ahead of them, or one step behind.

We mentioned bacteria as an essential factor in ripening, and bacteria are types, from which the manufacturer chooses what he chooses. Other than bacteria, there are other small organisms that have their own methods of maturation.

Then the milk itself, whether it is from goats, or from ewes or cows. All of this has an effect on the taste of mature cheese and its general characteristics.

Roquefort cheese, for example, which is named after a country in France, is made from sheep’s milk. It is solid white with paths of blue-green mushrooms. It is a fungus similar to the fungus from which penicillin is extracted. It is a mushroom raised on bread crumbs, then sifted and mixed with cheese, then left to mature.

Another example is guar ganzola, which is Italian, made from cow's milk. But it ripens with mushrooms, and the mushrooms appear in blue-green colors, as if they were parsley mixed with them.

You may find large holes in hard cheese. They only pierced them to allow air to enter the mushrooms that are in them, as they need oxygen.

You find gaps in Swiss cheese. This is from a gas that comes out from the action of bacteria while it ripens the cheese. It is strange that these gaps, their specific shape and appearance, are evidence of good or bad cowardice according to experts.

(In this picture, you see the Swiss cheese being stored to ripen slowly. You can see the worker cleaning it well with a brush. This is a job he does every day.
per tablet, high risk)

- Processed cheese;

This is a product of this present era.
Its production began in 1915.

It is made by mixing several known types of cheese with known amounts for each type. These cheeses are ground together, mixed with water, an emulsifying agent is added to them, and heated. Heating stops all the ripening factors, so they do not ripen, so that the product has a stable taste and properties in the markets.

Through this mixing, the people of this industry control the taste, and combine the flavors of the cheeses, to obtain the taste that people are satisfied with, and it is promoted.

This industry has become large, with hundreds of millions of pounds produced every year. Some of them are so tender that they can be spread on bread with a knife

- Cheese is food;

You are looking at the tables that contain the analyzes of cheeses
It comes out as:

First: Cheeses contain protein ranging between twenty and twenty-eight percent of the weight of the cheese in the usual dry cheeses.

This amount of protein is more than double that of meat in a weight-to-weight ratio.

Second: Cheeses contain an amount of fat ranging between 25 and 32 percent of the weight of the cheese.

Milk is called a complete food. The cheese retained all its ingredients, except the sugar. And albumin and vitamin B. But it retained vitamin A.

Of cheese, the eater digests an amount ranging between 90 and 99 percent.

- Counting ;

If we take, for example, the United States, what an individual consumes on average per year, we would know that he consumes 7 pounds. This was in a census that took place in 1947. It has undoubtedly increased a lot today. This indicates that it was only 5 1/2 pounds in 1930.

Let us not forget the milk that Americans and non-Americans consume, as milk is nothing but liquid cheese, and cheese is nothing but solid milk, more or less.