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Cheese Italian

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13. Food and Nutrition: Food and Nutrition > Food Composition
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13. Food and Nutrition 
13. Food and Nutrition
 Food and Nutrition (85) 
 Food Composition (35)
description  Cheese is a food 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. AFDSI created an Italian Cheese ontology.
complete name  Cheese Ontology Italian