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Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset.
A flavoring, also known as flavor or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food.
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella, provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced. Some mass-produced pizza cheeses are frozen after manufacturing and shipped frozen.
Massey University is a university based in Palmerston North, New Zealand, with significant campuses in Albany and Wellington. Massey University has approximately 30,883 students, 13,796 of whom are extramural or distance-learning students, making it New Zealand's second largest university when not counting international students. Research is undertaken on all three campuses, and more than 3,000 international students from over 100 countries study at the university.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk, by draining curds — retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged.
Processed cheese is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese.
Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, US, where it was first developed in 1885 and quickly became popular.
Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International. It is also referred to as "spray cheese", "cheese wizz", "cheese whiz" or simply "cheese in a can", and is similar to "squeeze cheese". Easy Cheese is packaged in a metal can filled with air covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded.
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology. At the time of her hiring at UC Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.
Geoffrey Brind Jameson is a structural chemist and biologist at Massey University in Palmerston North, New Zealand. He is the director of the Centre for Structural Biology, and a crystallographer, using X-ray crystallography and NMR spectroscopy to determine the structure of materials.
Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.
Flavor lexicons or flavour lexicons are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word bank for food.
Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are also made by various companies, in both liquid and dry forms. These prepared sauces are used by consumers and restaurants, and commercial formulations are used in the production of various prepared foods, such as macaroni and cheese mixes and frozen meals.
Indrawati Oey is a New Zealand food scientist, full professor at the University of Otago.
Nicola Mary Shadbolt is a New Zealand farmer, academic and company director. She is currently a full professor at the Massey University and Chair of Plant & Food Research.
Claire Massey is a New Zealand agribusiness academic. As of 2018, she is a full professor at the Massey University.
Nazimah Hamid is a New Zealand food science academic, and as of 2017 is a full professor at the Auckland University of Technology.
References
- 1 2 Zealand, Massey University, New. "Prof Joanne Hort - Professor - Massey University". www.massey.ac.nz.
- ↑ "Professor Joanne Hort - Riddet Institute". www.riddet.ac.nz.
- ↑ "Laughter and tears as friends wish Joanne Hort 'Kia Ora' for her new life". The News Room. 19 June 2017.
- ↑ "Food producers to get a taste of innovative consumer research". Radio New Zealand. 15 October 2018.
- ↑ "A food lover's dream job - Massey University looks for 30 food tasters". Stuff. 22 February 2018.
- ↑ "New Massey sensory testing lab aims to see what tastes good". Stuff. 2 October 2018.
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