KRAFT EASY CHEESE - Cheddar - Sprühkäse 226g

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Cheese biscuits have also been a part of various traditional cuisines around the world. For example, "cheese straws" in the Southern United States are a variation of cheese biscuits, where the dough is rolled thin and twisted before baking. Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%. [4] Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads uses natural cheese with a composition that ranges from 60 to 75% intact casein. [5] Water [ edit ]

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In the southern United States, "Cheddar Biscuits" became famous through the chain restaurant Red Lobster, where they serve cheddar cheese biscuits as a complimentary appetizer. a b Lee, S. K., Anema, S., & Klostermeyer, H. (2004, February 18). The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science and Technology, (39), 763–771. doi: 10.1111/j.1365-2621.2004.00842.x Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping. Easy Cheese exhibits pseudoplastic behaviors during extrusion of the product, which can be represented using the Herschel-Bulkley Model: Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.a b Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C., Lee, S. K., & Illingworth, D. (2008, August 29). Effect of different starches on rheological and microstructural properties of (I) model processed cheese. International Journal of Food Science and Technology, (43), 2191–2196. doi: 10.1111/j.1365-2621.2008.01851.x

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Experiment with different types of cheese - hard goat's cheese works well, or use hard blue cheese for a sophisticated flavour. Red Leicester will give the biscuits a fun colour, while a milder cheese like Emmental is perfect for people who like a slightly less cheesy biscuit. Even varying the type of Cheddar can change the flavour dramatically; try vintage Cheddar for true cheese lovers, or a milder Cheddar for young kids.Cheesy bites: Some commercial products may be named "cheesy bites" or a similar name to indicate that they are cheese-flavoured biscuits. a b c Caric, M., Gantar, M., & Kalab, M. (1985, October 6). Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese – A Review. Food Microstructure, 4(2), 13th ser., 297–312. Retrieved November 28, 2016, from http://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1105&context=foodmicrostructure