CHEESE COMPOSITION Protein, 31.23% Water, 30.17% Fat, 34.39% Mineral matter, 4.31% Cheese is the solid part of sweet milk obtained by heating milk and coagulating it by means of rennet or an acid. Rennet is an infusion made from prepared inner membrane of the fourth stomach of the calf. The curd is salted and subjected […]
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Salmonella bacteria begin to die at temperatures above 48C /118F. At temperatures below 4C /39 F, the bacteria stop growing but do not die, even when frozen. Watch who you cook for and how do you cook your foods .
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Acidic foods, such as onions, lemons, or tomatoes, should not come into contact with aluminum foil. The acids can create oxidation with the foil. Use a nonreactive container like plastic or waxed paper. Berries, citrus fruits, cherries, grapes needs to be picked when they are ripe and ready to eat, . Avocado ripen only after […]
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