For example, consider French cheeses made with raw instead of pasteurized milk, which must be aged for at least 60 days before being imported to the United States. Because the process for producing many French cheeses involves aging for 50 days or less, some of the most popular French cheeses...
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–Serve it with grilled seafood or semihard cheeses. Semiliquid: somewhat liquid; liquid. –Clay, mixed with enough water to be semiliquid: the potters called it “slip.” Semiliterate: barely able to read and write; illiterate. –Watching him read this time, I realized he was only semiliter...
Thereafter, one gets either fresh, for prompt consumption, or aged cheeses. The combination of attractive (van der Waals, vdW, and depletion) with repulsive (double layer, DL, but also steric) forces results in the dominance of aggregation versus dispersion modes in the milk transformation chain...
non-pasteurized milk, cannot be imported into the United States until they have been aged at least 60 days. While based on a concern for public health, the delay prevents some specialty French cheeses from being imported, thus providing local producers a better market for their own pasteurized ...