You are looking at 1-20 of 45 entries  for:

  • All: Science 2.0 x
  • Cookery, Food, and Drink x
clear all

View:

priming sugar

priming sugar   Reference library

Chris J. Marchbanks

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...beers, which have a low, but brisk natural carbonation, the addition of priming sugar is usually 1.5 g to 3.0 g/l. The more priming sugar added, the more carbonation is likely to be produced, with some vigorously carbonated Belgian specialty beers using up to 14 g of priming sugar per liter. Bibliography Briggs, D. E. , et al., eds. Brewing: Science and practice . Cambridge: Woodhead Publishing, 2004. Hind, H. L. Brewing science and practice , vol. 2. London: Chapman & Hall, 1943. Chris J....

Comet (hop)

Comet (hop)   Reference library

Shaun Townsend

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...and the wild American male accession Utah 524-2 (USDA 58006M). Comet was bred and released in 1974 by the U.S. Department of Agriculture hop breeding program in Corvallis, Oregon. The alpha acid content in Comet ranges between 9% and 12.5%, with an average of approximately 11%, whereas the beta acid content averages approximately 5%. Oil content in dried cones may approach 2.0 ml/100 g. Vigor and yield potential are good, with yields typically ranging between roughly 1,900 and 2,250 kg/ha (about 1,700 and 2,000 lb/acre). By the 1980s, Comet production...

Sládek (hop)

Sládek (hop)   Reference library

Victoria Carollo Blake

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...to only 0.5% of the total oils. Sládek matures semilate in the season and has a fairly high average yield, 2,200 to 2,400 kg/ha (roughly 1,950 to 2,150 lb/acre). The variety is resistant to downy mildew but slightly susceptible to powdery mildew. In the brewhouse, Sládek is best used as complement to, rather than a replacement of, Saaz in top-quality lagers. Bibliography Jelínek, L. , M. Šneberger , M. Karabín , and P. Dostálek . Comparison of Czech hop cultivars based on their contents of secondary metabolites . Czech Journal of Food Science 28 (2010):...

plasmin

plasmin   Reference library

Nana Y. Farkye

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...that act in a cascade system. The concentration/activity of plasmin in milk is influenced by various factors, including stage of lactation, age of cow, and disease state (mastitis). The concentration of plasminogen in fresh milk is approximately 0.8–2.8 micrograms/milliliter; that of plasmin is approximately 0.1–0.7 microgram/milliliter. The concentration of plasminogen decreases during storage as plasmin concentration increases, due to the action of plasminogen activators. Plasmin is very heat-stable; it fully survives pasteurization and partially survives...

scuffing

scuffing   Reference library

Horst Dornbusch

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...places for bottle bloom. See also bloom . Bibliography Abrasion-resistant coatings for use on returnable glass containers . http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TW0-46SWNFV-2M&_user=10&_coverDate=03%2F06%2F1981&_alid=1748752515&_rdoc=1&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5548&_sort=r&_st=13&_docanchor=&view=c&_ct=13&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=1f38e03a36af7a63d21e3917960cf4d7&searchtype=a (accessed October 15, 2010). On-Line Coating of Glass with Tin Oxide by Atmospheric Pressure...

caryophyllene

caryophyllene   Reference library

Ian Hornsey

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...chemistry isoprenoid biosynthesis . Oxford, England: Pergamon Press, 1998. Connolly, J. D. , and Hill, R. A. Dictionary of the terpenoids . London: Chapman & Hall, 1991. Hough, J. S. , Briggs, D. E. , Stevens, R. , and Young, T. W. Malting and brewing science, vol. 2: Hopped wort and beer , 2nd ed. London: Chapman & Hall, 1982. Neve, R. A. Hops . London: Chapman & Hall, 1991. Ian...

Hallertauer Taurus (hop)

Hallertauer Taurus (hop)   Reference library

Paquette Daniel and Winkelmann Lydia

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

... (accessed March 28, 2011). http://www.hvg-germany.de/images/stories/pdf/hopfensorten/en/Taurus_engl.pdf/ (accessed March 28, 2011). http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TH7-4CGMX8M-1&_user=10&_coverDate=05%2F31%2F2004&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=5d0180322add765935b3592983641459&searchtype=a/ (accessed March 28, 2011). Paquette Daniel and Winkelmann...

Serra da Estrela

Serra da Estrela   Reference library

J. Marcelino Kongo and F. Xavier Malcata

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...da Estrela cheese, as well as the proteolytic quality of the vegetable rennet and the pattern of manual curd cutting. Serra da Estrela is often so soft that it may be spread on a piece of bread; commercial cheese is usually cylindrical in shape, with weight ranging from 2–4 pounds (0.7–2 kilograms). Its texture varies from very soft when young, to hard but sliceable when old. The paste can be white or slightly yellow in color, with a few small holes; and it exhibits a unique rich, slightly acidic taste. While quite varied at its early stages, ripening...

Arzúa-Ulloa

Arzúa-Ulloa   Reference library

Juan A. Centeno

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
514 words
Illustration(s):
1

...Spanish cow’s milk cheeses, at approximately 7 million pounds (3.2 million kilograms) in 2014 . The PDO designation includes three varieties of Arzúa-Ulloa: farmstead, industrial, and mature. The farmstead variety (Arzúa-Ulloa de Granxa) is usually only sold at local markets. Industrial Arzúa-Ulloa cheeses are generally made with pasteurized milk with commercial nonspecific starters added, usually lactococci and leuconostocs (mesophilic DL-starters). Milk is curdled with calf rennet (about 0.25 milliliter/liter, 1:10,000–15,000 strength) at 86–90°F...

skimming

skimming   Reference library

Jean Louis Maubois

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...is never complete. Fat in skim milk accounts for approximately 0.5 gram per liter and consists of small globules of less than 1 micrometer in diameter. Separators also concentrate gross milk impurities in their bowls; automatic discharge of this sediment is triggered by a timer. See also fat ; milk ; and standardization . Bylund, Gösta . Dairy Processing Handbook . 3d ed. Lund, Sweden: Tetra Pak, 2015. Pointurier, Hubert , and Jacques Adda . Beurrerie industrielle: Science et technique de la fabrication du beurre . Paris: La Maison...

titratable acidity measurement

titratable acidity measurement   Reference library

Jim Wallace

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,026 words

... 25 ml N/4 (1/4=0.25) Dornic 10 ml N/9 (1/9=0.11) Thörner 9 ml N/10 (1/10=0.1) Note: The results expressed in one degree can be easily converted into any other unit value by consulting a conversion chart . Fox, P. F. , et al. The Fundamentals of Cheese Science . Gathersburg, Md.: Aspen, 2000. Kindstedt, Paul . American Farmstead Cheese . White River Junction, Vt.: Chelsea Green, 2005. Kosokowski, F. V. , and V. V. Mistry . Cheese and Fermented Milk Foods , vol. 2. Westport, Conn.: F. V. Kosokowski, 1999. Jim Wallace...

terpenes

terpenes   Reference library

Steven J Pittman

The Oxford Companion to Beer

Reference type:
Subject Reference
Current Version:
2013

...as limonene and alpha-terpineol, which contribute citrus characteristics. Little is known about the sulfur-containing hydrocarbons and their aromatic contribution. Bibliography Lewis, M. J. , and T. W. Young Brewing , 2nd ed. New York: Kluwer Academic/Plenum Publishers, 2001. Stevens, Roger . “The chemistry of hop constituents.” In Brewing science and technology . London: The Institute & Guild of Brewing, 1987. Steven J....

elevation

elevation   Reference library

John Gladstones, Jancis Robinson, and Richard Smart

The Oxford Companion to Wine (4 ed.)

Reference type:
Subject Reference
Current Version:
2015

...Donald Hess’s plantings in the northern province of Salta, Argentina. Colomé, near Molinos, is at 2,200–2,300 m (7,218–7,546 ft); El Arenal, Payogasta, is at 2,400–2,500 m (7,874–8,200 ft); Altura Máxima, also near Payogasta, is at 3,111 m (10,207 ft). bolivia has vines up to 2,850 m in the Cotagaita Valley. In the Himalayas in Asia, there are small commercial vineyards up to 2,900 m in the south west of china . A small vineyard planted in 2012 at 2,089 m (6,855 ft) in Big Bear in southern California’s ski country is claimed to be North America’s...

La Serena

La Serena   Reference library

Javier Carballo

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...characteristic runny texture of the cheese when it is fully ripened. Ripening takes place at 50–59°F (10–15°C) and 80–90 percent relative humidity for more than sixty days. See plant-derived coagulants and relative humidity . La Serena has a lenticular shape and weighs 2–4 pounds (0.90–2 kilograms). It displays a waxy yellow to ochre rind and the imprints of esparto grass used in the molding process. The texture of the mass is smooth or semihard, with small holes. After twenty days from the beginning of the manufacture, a phenomenon called “atortado”...

dry salting

dry salting   Reference library

Paul Thomas

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...defect sometimes seen in these cheeses. In the production of British territorial cheeses, such as Cheddar, Cheshire, Lancashire, Stilton and Wensleydale, blocks of curd that have reached their target acidity are put through a mill and a percentage of salt (usually around 1.7–2.0 percent) is mixed in before molding and pressing. See territorial . The curd pieces become coated in salt, drawing out more moisture and enabling faster distribution of salt than would be possible with surface salting. Salt has a well-documented ability to inhibit starter lactic...

Palmero

Palmero   Reference library

Javier Carballo

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...categories of smoked cheese. Pine needle is the most used material followed by almond shells. Cheeses can be consumed fresh or ripened (after more than eight days of ripening). Ripened Palmero cheese has a cylindrical shape and is commercialized in sizes varying from 2 to 33 pounds (0.75–15 kilograms). The rind is smooth, yellow, or brown (when smoked). The mass is ivory-white in color, with little mechanical holes. The taste is slightly acid and moderately salty. See also spain . Fresno, M. , A. Rodríguez , A. Escuder , et al. “Production...

Murcia

Murcia   Reference library

Javier Carballo

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

..., the US market has been responsible for 85 percent of Montesinos’s Drunken Goat exports—approximately 518,000 pounds (235,000 kilograms) of cheese per year. Murcia and Murcia al Vino ripened cheeses have a cylindrical shape and are sold in three different sizes, 1.1, 2.2, and 3.3 pounds (0.5, 1, and 1.5 kilograms). The smallest of the three sizes is sold after 30 days of ripening, while the other two are sold after a ripening period of 45 days. The cheeses have a smooth, thin rind that becomes red-violet in the Murcia al Vino variety; the interior is firm...

brining

brining   Reference library

Timothy P. Guinee

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017
Subject:
Society and culture, Cookery, Food, and Drink
Length:
1,177 words

..., vol. 1: General Aspects . 3d ed., edited by Patrick F. Fox , Paul L. H. McSweeney , Timothy M. Cogan , and T. P. Guinee , eds., pp. 207–259. London: Elsevier Academic, 2004. Guinee, T. P. , and B. J. Sutherland . “Salting of Cheese.” In Encyclopedia of Dairy Sciences , vol. 1, 2d ed., edited by John W. Fuquay , Paul F. Fox , and P. L. H. McSweeney , pp. 595–606. London: Academic, 2011. International Dairy Federation . The Importance of Salt in the Manufacture and Ripening of Cheese . Special Issue 1401. Brussels: International Dairy Federation...

Salmonella

Salmonella   Reference library

Dennis D’Amico

The Oxford Companion to Cheese

Reference type:
Subject Reference
Current Version:
2017

...a minimal food safety risk with respect to Salmonella . See also outbreak and pathogens . Marth, E. H. “Salmonellae and Salmonellosis Associated with Milk and Milk Products: A Review.” Journal of Dairy Science 52, no. 3 (March 1969): 283–315. Ryser, Elliot T. “Public Health Concerns.” In Applied Dairy Microbiology , 2d ed., edited by Elmer H. Marth and James L. Steele , pp. 397–546. New York: Marcel Dekker, 2001. Dennis D’Amico...

extreme candy

extreme candy   Reference library

Max P. Sinsheimer

The Oxford Companion to Sugar and Sweets

Reference type:
Subject Reference
Current Version:
2015

...pH scale, only about 0.6 less acidic than battery acid (though pH scales are logarithmic). See dental caries . In an attempt to make the world’s hottest candy, several companies have turned to the hottest chile peppers. ThinkGeek, an online retailer, makes Ghost Pepper Super Hot Candy Balls from scorching-hot bhut jolokia, better known as ghost pepper, and Trinidad scorpion pepper. Vertigo Pepper Candy, a product of the appropriately named Bhut-pepper Company in Brooklyn, New York, contains five different chile peppers and measures 2 million Scoville heat...

View: