Sentence examples for industrial cheese from inspiring English sources

The Nordic preference for perspiring industrial cheese, penitential rye bread and synthetic pink cold cuts has never tempted me.

On Monday, despite her anticipated return to Cuba and her opposition to the economic embargo, Ms. Sanchez will take the stage at the Freedom Tower downtown — a haven where hundreds of thousands of Cubans in the 1960s and 1970s were first processed as refugees and handed slabs of industrial cheese and Spam.

With hundreds of delicious and interesting cheeses available in this country, many of them in supermarkets, it is difficult to understand how a responsible author could choose a tasteless, industrial cheese like Velveeta to prepare what she calls "gourmet-tasting" food.

Moreover, single-strain adjunct starter cultures engineered to overexpress important flavor-related enzymes revealed effects similar to those described in industrial cheese.

Benchmarking against industrial cheese produced from the same raw materials established a good correlation between their proteolytic degradation products and their flavor profiles.

In the 1960s, competition for buying the milk started from other paste manufacturers and for the first time, from industrial cheese producers, consequently increasing the producer price of milk.

In 1908, brown-cheese enthusiasts built an industrial cheese-steaming factory in a nearby village called Tretten.

As confusing and wondrous as they are, there is general moaning over the growing preference of price-conscious French consumers for pasteurized, industrial cheeses picked up in the supermarket.

Besides, the artisanal cheeses obtained higher scores for most of the gustative attributes evaluated than the industrial cheeses.

At 60 days of ripening, the artisanal cheeses accounted for higher values of pH, salt content, total nitrogen and nitrogen fractions than the industrial cheeses.

Only two biotypes of the same species of Lactococcus lactis subsp. lactis were found in the industrial cheeses, while in the artisanal cheeses the microflora was much more heterogeneous.