Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Cheesemaking> ?p ?o }
- Cheesemaking abstract "Cheesemaking (or caseiculture) is the craft of making cheese, which dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations.The production of cheese, like many other food preservation processes allows the nutritional and economic value of a food material, in this case milk, to be preserved. It allows the consumer to choose (within limits) when to consume the food rather than have to consume it straight away, and it allows the product to be altered which gives it higher value.Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from the sheep's and goats' stomachs. Because their stomach linings contains a mix of lactic acid, wild bacteria as milk contaminants and rennet, the milk would ferment and coagulate. A product reminiscent of yogurt would have been produced, which, through gentle agitation and the separation of curds from whey would have resulted in the production of cheese; the cheese being essentially a concentration of the major milk protein, casein, and milk fat. The whey proteins, other minor milk proteins, and the lactose are all removed in the cheese whey.".
- Cheesemaking thumbnail Goats_and_cheesemaking_workshop,_Maker_Faire_2011.jpg?width=300.
- Cheesemaking wikiPageExternalLink CHEESE.HTML.
- Cheesemaking wikiPageExternalLink cheese-terminology-classifications.
- Cheesemaking wikiPageID "766765".
- Cheesemaking wikiPageLength "11537".
- Cheesemaking wikiPageOutDegree "105".
- Cheesemaking wikiPageRevisionID "700550303".
- Cheesemaking wikiPageWikiLink Acid.
- Cheesemaking wikiPageWikiLink Acid_salt.
- Cheesemaking wikiPageWikiLink Aldehyde.
- Cheesemaking wikiPageWikiLink Ancient_Egypt.
- Cheesemaking wikiPageWikiLink Artisan_cheese.
- Cheesemaking wikiPageWikiLink Atmosphere_of_Earth.
- Cheesemaking wikiPageWikiLink Bacteria.
- Cheesemaking wikiPageWikiLink Bovinae.
- Cheesemaking wikiPageWikiLink Brining.
- Cheesemaking wikiPageWikiLink Camembert.
- Cheesemaking wikiPageWikiLink Carbon_dioxide.
- Cheesemaking wikiPageWikiLink Casein.
- Cheesemaking wikiPageWikiLink Category:Cheesemakers.
- Cheesemaking wikiPageWikiLink Category:Food_services_occupations.
- Cheesemaking wikiPageWikiLink Cattle.
- Cheesemaking wikiPageWikiLink Cheddar_cheese.
- Cheesemaking wikiPageWikiLink Cheese.
- Cheesemaking wikiPageWikiLink Cheese_curd.
- Cheesemaking wikiPageWikiLink Chymosin.
- Cheesemaking wikiPageWikiLink Coagulation.
- Cheesemaking wikiPageWikiLink Computer-aided_manufacturing.
- Cheesemaking wikiPageWikiLink Creamery.
- Cheesemaking wikiPageWikiLink Curd.
- Cheesemaking wikiPageWikiLink Decomposition.
- Cheesemaking wikiPageWikiLink Dehydration.
- Cheesemaking wikiPageWikiLink Egyptian_cheese.
- Cheesemaking wikiPageWikiLink Emmental_cheese.
- Cheesemaking wikiPageWikiLink Ethanol.
- Cheesemaking wikiPageWikiLink Factory.
- Cheesemaking wikiPageWikiLink Farmstead_cheese.
- Cheesemaking wikiPageWikiLink Fermentation.
- Cheesemaking wikiPageWikiLink Fermentation_in_food_processing.
- Cheesemaking wikiPageWikiLink Fermentation_starter.
- Cheesemaking wikiPageWikiLink Food_preservation.
- Cheesemaking wikiPageWikiLink Food_sampling.
- Cheesemaking wikiPageWikiLink Freeze-drying.
- Cheesemaking wikiPageWikiLink Fungus.
- Cheesemaking wikiPageWikiLink Goat.
- Cheesemaking wikiPageWikiLink Gravity.
- Cheesemaking wikiPageWikiLink Green_cheese.
- Cheesemaking wikiPageWikiLink K-Casein.
- Cheesemaking wikiPageWikiLink Ketone.
- Cheesemaking wikiPageWikiLink Knife.
- Cheesemaking wikiPageWikiLink Lactic_acid.
- Cheesemaking wikiPageWikiLink Lactose.
- Cheesemaking wikiPageWikiLink List_of_cheesemakers.
- Cheesemaking wikiPageWikiLink Matrix_(biology).
- Cheesemaking wikiPageWikiLink Microbiological_culture.
- Cheesemaking wikiPageWikiLink Milk.
- Cheesemaking wikiPageWikiLink Mold.
- Cheesemaking wikiPageWikiLink Muslin.
- Cheesemaking wikiPageWikiLink Natural_product.
- Cheesemaking wikiPageWikiLink Nomad.
- Cheesemaking wikiPageWikiLink Nutrition.
- Cheesemaking wikiPageWikiLink Oxygen.
- Cheesemaking wikiPageWikiLink Pasteurization.
- Cheesemaking wikiPageWikiLink Penicillium_camemberti.
- Cheesemaking wikiPageWikiLink Penicillium_roqueforti.
- Cheesemaking wikiPageWikiLink Plastic.
- Cheesemaking wikiPageWikiLink Precipitation_(chemistry).
- Cheesemaking wikiPageWikiLink Rennet.
- Cheesemaking wikiPageWikiLink Roquefort.
- Cheesemaking wikiPageWikiLink Saint-Nectaire.
- Cheesemaking wikiPageWikiLink Salt.
- Cheesemaking wikiPageWikiLink Science.
- Cheesemaking wikiPageWikiLink Sheep.
- Cheesemaking wikiPageWikiLink Solution.
- Cheesemaking wikiPageWikiLink Spore.
- Cheesemaking wikiPageWikiLink Stainless_steel.
- Cheesemaking wikiPageWikiLink Stilton_cheese.
- Cheesemaking wikiPageWikiLink Suspension_(chemistry).
- Cheesemaking wikiPageWikiLink Syneresis_(chemistry).
- Cheesemaking wikiPageWikiLink Tea.
- Cheesemaking wikiPageWikiLink United_States.
- Cheesemaking wikiPageWikiLink Vacuum_packing.
- Cheesemaking wikiPageWikiLink Value_(economics).
- Cheesemaking wikiPageWikiLink Water.
- Cheesemaking wikiPageWikiLink Wax.
- Cheesemaking wikiPageWikiLink Whey.
- Cheesemaking wikiPageWikiLink Whey_protein.
- Cheesemaking wikiPageWikiLink Wine.
- Cheesemaking wikiPageWikiLink Wire.
- Cheesemaking wikiPageWikiLink Yeast.
- Cheesemaking wikiPageWikiLink Yogurt.
- Cheesemaking wikiPageWikiLink File:Fresh_chevre_hanging_in_a_farmstead_dairy.jpg.
- Cheesemaking wikiPageWikiLink File:Fromagerie_gruyères-égouttage-4.jpg.
- Cheesemaking wikiPageWikiLink File:Goats_and_cheesemaking_workshop,_Maker_Faire_2011.jpg.
- Cheesemaking wikiPageWikiLink File:Production_of_cheese_1.jpg.
- Cheesemaking wikiPageWikiLinkText "Cheese".
- Cheesemaking wikiPageWikiLinkText "Cheesemaking".
- Cheesemaking wikiPageWikiLinkText "cheese factory".
- Cheesemaking wikiPageWikiLinkText "cheese producer".