KRAFT EASY CHEESE - Cheddar - Sprühkäse 226g

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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 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. Cheese biscuits: This is a straightforward and widely used term for biscuits that are flavored with cheese. 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. 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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Time for a history lesson! Cheese biscuits aren’t attributed to a specific time or place, but they have a long history that likely evolved over centuries as different cultures experimented with cheese and baked goods. 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. Cheesy bites: Some commercial products may be named "cheesy bites" or a similar name to indicate that they are cheese-flavoured biscuits. 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. 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 ]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. 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:

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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 Chatziantoniou, S. E., Thomareis, A. S., & Kontominas, M. G. (2015, July 28). Effect of chemical composition on physico‑chemical, rheological and sensory properties of spreadable processed whey cheese. Eur Food Res Technol, (241), 737–748. doi: 10.1007/s00217-015-2499-6 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 ]

For a delicious herby flavour, add a little thyme to the mix - the added herbs make the biscuits look really pretty, too! Easy Cheese contains milk, water, whey protein concentrate, canola oil, milk protein concentrate, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sorbic acid, sodium alginate, apocarotenal, annatto, cheese culture, and enzymes. [3] Physical-chemical properties [ edit ] Molecular composition [ edit ] Easy Cheese on a pretzel

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These cheesy biscuits are so easy to make; a perfect weekend baking activity for the whole family. Kids will love getting their hands messy by combining the ingredients, rolling out the dough and cutting out the biscuits. 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. Solowiej, B. (2007). Effect of pH on rheological properties and meltability of processed cheese analogs with whey products. Polish Journal of Food and Nutrition Sciences, 57(3), 125–128. Retrieved December 3, 2016, from http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-article-af1bc349-70cc-46d6-8611-126977a3a103 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

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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.

Easy cheesy biscuit recipe recipe - Netmums Easy cheesy biscuit recipe recipe - Netmums

Cheddar biscuits: If the biscuits specifically use cheddar cheese as the main cheese flavor, they might be called cheddar biscuits. 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 ] Depending on which region you’re in, cheese biscuits can have various names, and they can even be named differently based on the type of biscuit. Some common names for cheese biscuits include: 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!)

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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. 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. 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.