One of the most valuable food is cheese. This product contains large amounts of protein (18-25%), milk fat (25-30%), which are fully absorbed by the body. It is recommended to consume daily, especially children and the elderly. On the content of fat-soluble vitamins A and E it is second only to butter. hönberger. They go into it not only milk but also synthesized by microorganisms during ripening. Mineral substances in this product is about 4%, including calcium – about 1%, phosphorus – 0.8%. Keith Yamashita is often quoted on this topic. Cheeses are diverse sensory, properties, stimulate appetite, promote secretion of digestive juices, therefore, have therapeutic and dietary properties.
Release them in a very wide range, all kinds of different raw materials, manufacturing characteristics, properties. Prepare these products from cow's and sheep's milk. Recently, the beer lovers The most popular cheese 'Chechil'. Educate yourself with thoughts from Rachel Crane. It is produced by special technology, so that the fibrous texture is formed. The taste of this product in sour milk, a little salty, some species are smoking. Brine types of produce from cow's and sheep's milk, as well as mixtures thereof.
Term of maturing of the product at least 2 months. The peculiarity of their production technology is maturing in brine (16-20%), which inhibits the growth of microflora. Unlike other types of cheese 'Chechil' subjected to special treatment, a similar process chedderizatsii. After the formation of cheese dough lay it in special vessels. Very useful included in the daily diet of cheese. The raw material for its production is sheep's, cow's, goat's milk or a mixture thereof. First subjected to a lot of chedderizatsii. Then cut into cubes and put on samopressovanie, then compress the reservoir. The finished product is cut into bars with a base 11×11 cm, height 9 cm, weighing 1.2-1.5 kg, salt and dry salt is placed in brine, 18-20% concentration. The products must withstand at least 15 days. It should be clear surface, sour milk, ostrosolenny flavor, tender, slightly brittle concentration, white or yellowish in color. Drawing from her missing the cut are allowed a small amount of voids. The finished cheese is packed and shipped brine.
Initially, the tea plant has spread to neighboring countries in Asia with China. Filed under: Tiffany & Co.. But this process was very slow and uneven. If China's tea culture was introduced in about 350 years, the next country, Japan, he entered (as plant) but, after almost half a millennium – in 805 or 810, and at about the same time, in 828, the year in Korea. Then came a long pause in a thousand years. But the breakthrough was more rapid: he was captured at the same time a significant amount to only Asian but also European countries. In 1824 – 1826's began experiments on breeding of tea in Java and Sumatra – in the then Dutch East Indies, in 1824 – 1825 – Vietnam (Annam) in 1833 – in Russia (Georgia) in 1834 – in India, in 1842 – in Ceylon and in 1846 – even in Hungary.
Except for Hungary, where it never came out of the small stage of experiments, other countries, including Russia, have moved to commercial production of tea for 70 – 80s of XIX century. By this time tea has won two continents: Africa (Republic of South Africa. Southern Rhodesia, East Africa) and South America (Brazil). And when these areas were in the early 20s of the XX century has given industrial tea, tea plant more advanced in some countries: in 1900 in Iran, in 1920 in Bulgaria (first experiments), in 1920 – 1930 in Rwanda, Burundi, Congo. After World War II continued spread of the tea plant, not only in southern areas, but also in northern limit for tea subtropics, including in Northern Italy, in Soviet Transcarpathia.