KRAFT EASY CHEESE - Cheddar - Sprühkäse 226g

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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 Easy Cheese exhibits pseudoplastic behaviors during extrusion of the product, which can be represented using the Herschel-Bulkley Model: The can is not actually an aerosol spray, since it does not combine the cheese with a propellant to create a fine mist upon being sprayed. Rather, the can contains a piston and a barrier plastic cap which squeezes the cheese through the nozzle in a solid column when the nozzle is pressed and the propellant expands in volume. The propellant does not mix with the cheese. Normal aerosol cans are charged with all of their contents through the single opening at the top, but spray cheese cans are separately charged with the product through the top and propellant through the bottom. This explains why the can has a small rubber plug on its base. The can design also ensures that the cheese can be dispensed with the can upright or inverted. If you don't have a biscuit cutter, you can always just place a drinking glass on top of the rolled-out dough and cut around it to make uniform biscuits. Or get the kids to draw basic shapes like hearts and stars on cardboard (cereal boxes work well), cut them out and use them as templates when cutting the biscuits.

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As with many traditional recipes, cheese biscuits likely originated out of practicality and the use of available ingredients. Over time, they have become a beloved treat appreciated for their savory flavor and versatility. Today, cheese biscuits come in various forms and recipes, reflecting the diverse culinary influences and preferences of different cultures and regions. 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. Cheddar biscuits: If the biscuits specifically use cheddar cheese as the main cheese flavor, they might be called cheddar biscuits.

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Sodium alginate is the one of the main ingredients that is responsible for Easy Cheese's pseudoplastic characteristics. More specifically, it contributes to the integrity of the gel-like network formed by the casein and salts. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate. Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in conjunction with the destabilization of the casein micelle where calcium ions can interact with guluronic chains. [11] Due to a mixture of these interactions, a gel-like structure is formed rather than a true gel structure. About 0.05–0.5% weight by volume of sodium alginate at a 5.4–5.7 range must be added to the cheese mixture to exhibit these properties during extrusion. [11] Can design [ edit ] For a delicious herby flavour, add a little thyme to the mix - the added herbs make the biscuits look really pretty, too! 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 ] 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 Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.

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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. Whey products in processed cheese spreads increases the viscosity of the overall product due to the “intermolecular interactions between adjacent protein molecules with the formation of weak transient networks” formed from the conglomerate cheese mass. [10] The protein concentration within the cheese matrix is directly proportional to the viscosity of the solution due to their interactions with hydrated protein molecules. Therefore, the continuous phase of the oil-in-water emulsion has a greater contribution to the viscosity of the cheese product over than the discontinuous phase. [7] Flow properties [ edit ]

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Cheese scones: In certain countries, cheese biscuits are referred to as cheese scones, especially if they are similar in texture and appearance to traditional scones but with cheese added. 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.

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Remember that the moisture content and texture of different cheeses can vary, which may affect the consistency of the biscuit dough. If you want to experiment with different cheeses, it's essential to consider how the cheese might affect the overall texture and adjust the other ingredients accordingly. Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag. Absolutely! While these work best with self-raising flour, if you don't have any to hand, you can use plain flour and baking powder instead. Just use the same amount of plain flour, and add about 1.5 teaspoons of baking powder. 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.The key role of emulsifying agents in Easy Cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese. Casein micelles have a diameter ranging from 15 to 20 nanometers and are composed of flexible aggregates alpha-, beta-, and kappa-casein. The alpha- and beta-casein are kept in place by “colloidal calcium phosphate-mediated cross links” covered with a kappa-casein outer layer. [4] The outer layer on the casein's surface has glycosylated hydrophilic tails that are negatively charged and is stable in solution due to Van der Waals interactions. All of the negative charges causes the casein micelles to initially repel each other and provides stability to the matrix by protecting the alpha- and beta-caseins. [9]

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The finished biscuits will keep in an airtight container for 2-3 days. You can also freeze them for up to two months - defrost overnight in the fridge before eating. Always make sure the biscuits are fully cooled before storing (otherwise, they'll still be giving off a little steam that could make the biscuits go soggy - Mary Berry would be horrified!) Fox, P. F. (2012-12-06). Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups. Springer. ISBN 978-1-4615-2648-3. 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 When the group of casein micelles are exposed to heat and shearing forces, kappa-casein is cleaved causing the displacement of the glycosylated hydrophilic tails. [4] The casein micelle becomes destabilized as alpha and beta-casein are now exposed to the environment. Emulsifying agents such as sodium phosphate play an important role in stabilizing the newly destabilized structure. The hydrophilic portion of sodium phosphate removes calcium from the calcium paracaseinate from ion exchange reactions. [9] This action causes “hydration and partial dispersion of the calcium-paracaseinate phosphate network." [4] The hydration process increases the solubility of the protein. Sodium phosphate removes calcium from the Ca-paracaseinate cheese complex due to ion exchange interactions, where positive calcium ions bind to the negative phosphate groups. Phosphate and citrate anions can then bind to the protein structure, converting calcium-paracaseinate converts to water-soluble sodium-paracaseinate. [9] Upon cooling, the partially dispersed matrix forms a gel-like network that gives rise to the textural properties of the final product. The term "biscuit" has different meanings depending on the region and culinary tradition. In some parts of the world, the word "biscuit" refers to a sweet and crumbly baked good, similar to what is known as a "cookie" in the United States.

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. a b c d Ma, J., Lin, Y., Chen, X., Zhao, B., & Zhang, J. (2013, December 1). Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions. Food Hydrocolloids, 38, 119–128. Retrieved December 3, 2016, from