Friday, December 31, 2010
Tuesday, December 28, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Saturday, December 18, 2010
- Ookami-san to Shichinin no Nakama-tachi
- TV Series, 12 episodes
- Jul 1, 2010 to Sep 16, 2010
- Comedy, Parody, Romance, School Life
The story centers around Ookami Ryouko, a high school freshman girl known for her fierce looks, unusual canine teeth when she smiles, and wild demeanour (her family name is homonymous with the Japanese word for "wolf"). Akai Ringo is a short high school freshman girl with seemingly cute, angelic looks but a dark demeanour (her name is a Japanese wordplay on "apple" and "Red Riding Hood"). Together with their odd friends, the two fight to change the world, one issue at a time.
Friday, December 17, 2010
Wednesday, December 15, 2010
Friday, December 10, 2010
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarianalternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
There are numerous types of cheeses, and we've sought to provide information on a few of the more popular ones: