Text

E-book Cheese Technology

---

Penilaian

---

Cheese is one of the oldest foods of mankind. It is commonly believed that cheese evolved in the
Fertile Crescent between the rivers Tigris and Euphrates in Iraq some 8000 years ago. The socalled Agricultural Revolution occurred here with the domestication of plants and animals.
It seems that cheese originated accidentally as a result of the activities of nomadic tribes. Since
animal skin bags were a convenient way of storing liquids for nomadic people, these were used
for storing surplus milk. Fermentation of the milk sugars in the warm climate prevailing would
cause the milk to curdle in the bags. The swaying animals would have broken up the acid curd
during journeys to produce curds and whey. The whey provided a refreshing drink on hot
journeys, while the curds, preserved by the acid of fermentation and a handful of salt, became a
source of high protein food supplementing the meagre meat supply.
This activity gave rise to the assumption that cheese was evolved from fermented milks. It is
perhaps more probable that the crude fermentations progressed in two ways: (1) production of
liquid fermented milk such as dahi, yoghurt, laban, kumiss and kefir and (2) drainage of whey
through a cloth or perforated bowls, to leave solid curds which when salted, became cheese.
Cheese was a prominent item of the Greek and Roman diet as much as 2500 years ago. It is
referred to in the Old Testament several times. Cheese making has been an Art handed down from
generation to generation, and evolved as a gourmet food over the years.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

664 KAN c

Penerbit

: Dairy Technology Division.,

Deskripsi Fisik

129 hlm

Bahasa

English

ISBN/ISSN

-

Klasifikasi

664

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Food technology

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar