The phrase "acid cheese" is correct and usable in written English.
It can be used to describe a type of cheese that has a tangy or sour flavor, often due to fermentation or the addition of acidic ingredients.
Example: "The acid cheese paired perfectly with the sweet fruit, creating a delightful contrast in flavors."
Alternatives: "tangy cheese" or "sour cheese".
Acid buttermilk cheese whey was used as a source for MFGM purification, because its MFGM content is more than 5 times higher than that of standard rennet whey.
The vegetables, for the most part, have been bombed, for good measure, with salt or some kind of acid or cheese, or all three: charred radishes (with kimchi labneh), kale sprouts (with Sardinian Podda Classico), shishito peppers (with fennel pollen).
Acid buttermilk cheese whey was chosen as a source for purification by tangential membrane filtration because it is relatively rich in MFGM-fragments and because casein micelles are absent.
Soni et al. (2010) [ 8] reported that application of lauric acid in cheese enhanced bactericidal activity without affecting sensory quality.
Since caseins are very rich in proline residues and proline is the most abundant amino acid in cheese, it may constitute a prominent substrate for C. variabile.
This approach successfully revealed 'Quargel', a type of acid curd cheese available in different flavours, as the source of the 2009 2010 outbreak, which involved 34 cases of invasive listeriosis (including eight fatalities) 15.
For example, if you plan to use citric acid for cheese-making, and you want to make your own cheese on a regular basis, you will want to buy enough citric acid for multiple uses.
Caseins are very rich in proline: e.g. 17 of the 199 residues in αs1-casein and 35 of the 209 residues in β-casein are proline, and proline is one of the main free amino acids in cheese [39], [40].
Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard.
Found on foodstuffs, leather, and fabrics, they are of economic importance in the production of antibiotics (penicillin, q.v ., organic acids, and cheeses.
