Slide 1 Chapter 8 Cheese Slide 2 Chapter 8 Objectives Trace a brief culinary history of cheese Explain the cheese-making process overall Identify classifications of cheese…

Necrosis Tamara Datsko associate Professor of Pathology, sectional course and forensic medicine Autolysis Autolysis is disintegration of the cell by its own hydrolytic enzymes…

Cheese âJust a little slice of Heavenâ Cheese Are 60% water & contain fat, high in protein & calcium Types: Fresh cheese Soft, rind-ripened cheese Semi-soft cheese…

Chapter 8 Cheese Chapter 8 Objectives Trace a brief culinary history of cheese Explain the cheese-making process overall Identify classifications of cheese Discuss the new…

Vinho T into ROSÃ | BRANCO COLOUR/CONDITION Appearance clear, deep ruby color. AROMA Deep and foul-bodied aroma, with notes of ripe red fruits. PALATE The palate reveals…