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Cheese

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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding 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 from various countries 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, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

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. Vegetarian alternatives 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. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

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, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.

There is some debate as to the best way to store cheese, but some experts[who?] say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.

A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening. - Wikipedia

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Tawaran Khas untuk lepasan SPM/STPM/STAM/Diploma/Matrikulasi/Asasi Sempena Ulang Tahun ke 20 ICYM

  1. Biasiswa Penginapan dan Pengangkutan bagi Program Diploma dan Ijazah
  2. Pembiayaan/Penajaan Penuh daripada PTPK bagi Program Sijil

Permohonan:

Langkah 1, Biasiswa - Klik Sini
Langkah 2Pilih Program

Foundation / Diploma Foundation In Information Technology Foundation In Management Diploma In Entrepreneurship Diploma In Marketing Diploma In Accountancy Diploma In Islamic Financial Planning Diploma In Culinary Arts Diploma In Hotel Management Diploma In Tourism Management Diploma In Animation Technology Diploma In Media Technology Diploma In Theatrical Arts And Technology Diploma In Multimedia Technology Diploma In Information Technology Diploma In Computer Networking Diploma In Cyber Security Diploma In Electrical Technology Diploma In Industrial Electronic Technology Diploma In Early Childhood Education Diploma In Guidance & Counseling Diploma In Aircraft Maintenance Technology Kerjasama Universiti Teknologi Malaysia Diploma In Technology Management (UTM) Diploma In Technology Management (Accounting) (UTM) Diploma In Computer Science (Information Technology) (UTM) Sarjana Muda Sains (Pembangunan Sumber Manusia) (UTM) Sarjana Muda Pengurusan (Pemasaran) (UTM) Sarjana Muda Sains Komputer (Perisian Grafik & Multimedia) (UTM) Sarjana Muda Sains Komputer (Rangkaian & Keselamatan) (UTM) Professional License Aircraft Maintenance License Technician (AML-T) DCAM-PT-66 CAT A1 Aircraft Maintenance License Engineer (AML-E) DCAM-PT-66 CAT B1-1 Sijil Kemahiran Malaysia (SKM) / Short Course Lukisan Pelan Senibina / Juruteknik Elektrik / Teknologi Automotif / Pembuatan Pastri Program Tajaan Ground Handling Management (GHM) PTPTN Bahagian Pengurusan Kemasukan Pelajar UPU KWSP YAYASAN PENERAJU UPEN PTPK TAPEM YAYASAN NEGERI ZAKAT MARA UNIVERSITI ISLAM ANTARABANGSA MALAYSIA (IIUM) UNIVERSITI KEBANGSAAN MALAYSIA (UKM) UNIVERSITI KEBANGSAAN MALAYSIA (UKM) UNIVERSITI MALAYA UNIVERSITI MALAYSIA KELANTAN (UMK) UNIVERSITI MALAYSIA PAHANG (UMP) UNIVERSITI MALAYSIA PERLIS (UNIMAP) UNIVERSITI MALAYSIA SABAH (UMS) UNIVERSITI MALAYSIA SARAWAK (UNIMAS) (KOTA SAMARAHAN) UNIVERSITI MALAYSIA TERENGGANU (UMT) UNIVERSITI PENDIDIKAN SULTAN IDRIS (UPSI) UNIVERSITI PERTAHANAN NASIONAL MALAYSIA UNIVERSITI PUTRA MALAYSIA (UPM) UNIVERSITI SAINS ISLAM MALAYSIA (USIM) UNIVERSITI SAINS MALAYSIA (USM) UNIVERSITI SULTAN ZAINAL ABIDIN (UNISZA) UNIVERSITI TEKNIKAL MALAYSIA MELAKA (UTEM) UNIVERSITI TEKNOLOGI MALAYSIA (UTM) UNIVERSITI TEKNOLOGI MARA UNIVERSITI TUN HUSSEIN ONN MALAYSIA (UTHM) UNIVERSITI UTARA MALAYSIA (UUM)

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  • ong 65e06Throughout my studies in ICYM, I have encountered many challenges and obstacles. However, I was lucky enough to be given the opportunity to gain knowledge here and also to engage in co-curriculum activities organized by the college. For me, ICYM is the best choice. 

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  • asyrafabMy learning experience in ICYM was very good and interesting and I can learn a lot about animation technology. Lectures in ICYM are very experienced in this industry compared to other colleges. They taught us all the knowledge about animation so the that we can improve our experience in the animation industry today.

    Mohd Asyraf Abd Rahman • Diploma in Animation, Lead Animator, Les’ Copaque Production

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  • asyrafI am grateful to be given the opportunity to study in ICYM as I am able to increase my knowledge in Animation, theoretically and practically. ICYM is definitely the right choice for those who want to learn in the field of Animation because the college has provided the complete and conducive environment for learning as well as practical experiences. 

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