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Perhaps no recipe on the Kraft site uses an ingredient so unexpectedly as one for Velveeta, its pasteurized cheese.
"It's a testament to the cheesemaking that a pasteurized cheese could win," said Elena Santogade, the company's lead cheesemonger.
The F.D.A. said it is inspecting both raw-milk and pasteurized cheese facilities for listeria, and recalls this year have been for both types of cheeses.
The manufacturing difficulties were solved in part by an elaborate contraption that ran liquid, pasteurized cheese through a "chill roll" — a machine that resembled a large rolling pin.
And while Americans are largely restricted to pasteurized cheese, raw milk cheeses, both from France and, increasingly, from artisanal producers throughout Quebec, are everyday indulgences here.
In order to make a soft pasteurized cheese that does not rely on corporate additives, the scientists sampled 300 promising strains of yeast and bacteria, all pulled from milk from Jasper Hill's own 250 cows.
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Their pasteurized cheeses, though, still needed starters because pasteurization kills bacteria both good and bad for cheese.
Recently Mr. Trubey has been making pasteurized cheeses from goat's milk.
Mr. Mons's manufacturer uses the same coagulating enzymes and ripening microbe cultures used in other pasteurized cheeses, but adds less of them.
Sourdough is a type of fermentation, beer and wine again (all these are with yeast and some lacto-bacillus, wild yeast for home made products), lacto fermentation is in yougurt home made and needs 5 minutes of effort, sour milk or sour heavy cream (and fermented and NOT pasteurized cheeses) again are thanks to lacto fermentation and bacteria around us.
It is no cheese, this, but a pasteurized cheese-food product, a task-oriented abstraction from dairy.
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