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Green Salad: For a lighter option, pair the biscuits with a tossed green salad dressed with a light vinaigrette. Yogurt Parfait: Create a balanced meal by serving a yogurt parfait with layers of yogurt, granola, and fresh berries. Coffee or Tea: Complete the breakfast experience with a hot ...
Sign up with one click: Facebook Twitter Google Share on Facebook farmer's cheese Thesaurus Wikipedia (fär′mərz)orfarmer cheese n. An unripened cheese similar to cottage cheese but drier and firmer in texture. American Heritage® Dictionary of the English Language, Fifth Edition. Copyrig...
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“I A. He trained with an idiot.remember running, then bumping my head, and then B. He trained in a foolish way. C. He didn't train at all.I woke up in the tent," she said. “I still don't really D. He trained very hard every day.believe it, but it feels great."What's...
The classical, and still the most important and commonest, application of the disk bowl separator is the separation of whole milk into cream and skim milk. This operation is an early stage in the manufacture of mostdairy products. The development of the modern dairy industry began with the in...
阅读下面内容,在空白处填入一个适当的单词或填入括号中所给单词的正确形式。 Playing with food is rude. But it is okay___1___(play) with food in some cases(情况), such as on food festivals. One famous food festival is cheese racing. It has ___2___ history of ove...
Cheeses made using an O-starter have a less creamy flavor than those with an L-starter and certainly less than those with a DL-starter. In the more mature cheese, these differences disappear but other, also starter-related, differences become apparent such as sweetness or fruitiness. The ...
During cheese making, microbes encounter dynamic conditions characterized by different nutrient availability and different stresses, starting with an initial feast during milk fermentation, followed by a long period of famine during cheese ripening. Cheese-making thus provides a controlled system with well...
Traditional cheese of domestic sheep and goat breeding. It is prepared from boiled milk and coagulated with sour, vinegar or even fig milk instead of pithia. Lightly salted or unsalted with an elastic texture. Made from Myzithra by adding salt, causing dehydration, and allowing maturation ...