කේජු යනු කිරි-පදනම් කොට සාදනු ලබන විභින්න ආහාර නිෂ්පාදන මාලාවක් සඳහා භාවිතා කරනු ලබන වර්ගීය නමකි. විවිධ පරාසයක පවතින රසයන්ගෙන්, වියුමන්ගෙන් හා ආකාරයන්ගෙන් කේජු නිෂ්පාදනය කෙරෙයි.
චීස් හෙවත් කේජු එළකිරි එළුකිරි බැටළු කිරි හෝ වෙනත් ක්ෂීරපායී සතකුගෙන් දොවාගත් කිරි ඇසුරෙන් සාදාගනු ලබන ආහාරයකි.මෙම කිරි ජීවානුහරණය කිරීමෙන් පසු ඒතුල බැක්ටීරියාවක් වැඩෙන්නට සලස්වයි.එමගින් නිපදවන එන්සයිම මගින් කිරි කැටිගැසීමකට ලක්වේ." බැක්ටීරියා ක්රියාකාරීත්වය නිසා පදම්වන කිරිවලට රසකාරක එක්කරයි.
ලෝකය පුරා විවිධ වර්ගයේ චීස් වර්ග සියයකට අධික ප්රමාණයක් පවතී. විවිධ ක්ෂීරපායි සතුන්ගේ කිරියොදාගෙන නිපදවූ විවිධ වර්ණ හා රසයන්ගෙන් යත් කේජු ලොවපුරා දක්නට ඇත.කේජු හෙත් චීස් විවිධ රසයන්ගෙන් යුක්තවීම සදහා කිරිලපාගත් ක්ෂීරපායි සත්වයා හා උගේ ආහාර රටාවද බලපානු ලබයි.චීස් හෙවත් කේජු බොහෝවිට සුදු කහ සහ රතු වර්ණයෙන් දක්නට ලැබෙයි. .
ඇතැම් චීස් මිදවීම සදහා උපකාරකයක් ලෙස ඇතැම් අම්ල වර්ග යොදනු ලබයි.උදාහරණ ලෙස විනාකිරි දෙහි යුෂ දැක්විය හැක.කිරි මිදීමෙදී කිරිවල පවතින සීනි සාන්ද්රණය මත බැකිටීරියා ක්රියාත්මකවීම නිසා ලැක්ටික් අම්ලය නිපදවේ.බැක්ටීරියා ලැක්ටික් අම්ලය මත ක්රියාකිරීමේ දී විවිධ එන්සයිමයන් නිපදවේ.ඇතැම් විට කාර්මික නිෂ්පාදන වලදී ඇතැම් විය බාහිරින් එන්සයිම යෙදීම සිදුකරයි.කෙසේ වෙතත් වානිජ නිෂ්පාදන වලදී එසේ බාහිඑ එන්සයිම එකතු නොකර සිදුකරන නිෂ්පාදනද පවතී.
චීස් හෙවත් කේජු යනු පහසුවෙන් ප්රවාහනය කිරීමට හැකි ආහාරයකි.කල්තබා ගැනීමේ හැකියාව අතින්ද ඉහලය.මේදය ප්රෝටීන් කැල්සියම් හා පොස්පරස් බහුල පෝෂ්ය දායක ආහාරයකි.
- 1 නිරුක්තිය
- 2 ඉතිහාසය
- 3 නිශ්පාදන ක්රියාවලිය
- 4 චීස් වර්ග
- 5 ආහාරට ගැනීම හා පිසීම
- 6 සෞඛ්ය
- 7 ජගත් නිෂ්පාදනය හා පරිභෝජනය
- 8 සංස්කෘතික ආකල්ප
- 9 භාෂාව
- 10 මේවාත් බලන්න
- 11 සටහන් හා සමුද්දේශ
- 12 බාහිර බැඳි
කේජු සදහා ඉංග්රීසි බසින් භාවිත කරන චීස් යන වචනය ලතික් භාෂාවේ caseus, යන වචනයෙන් බදී ආවකි.
නුතන ඉංග්රීසි භාෂාවේ භාවිතවන cheese යන වචනය මධ්යතන ඉංග්රීසි භාෂාවේදී chese හා පැරණි ඉංග්රීසි හාෂාවේදී cīese හාr cēse ලෙස භාවිත විය. වෙනත් බටහිර යුරෝපා භාෂාවලද ලතික් භාෂාවෙන් තත්බව වූ වචන කේජු හැදින්වීමට භාවිත කරයි.
සිංහල භාෂාවේ භාවිතවන කේජු යන වචනය නිරුක්තිය ලබන්නේ මෙසේය ලතික් භාෂාවේ caseus යන වචනය ස්පාඥ්ඥ භාෂාවේ queso යන වචනයෙන් තත්බව වූවකි,පෘතුගීසි භාෂාවේ queijo,යන වචනය මැලේ භාෂාවේ කේ්ජු යන වචනයෙන් බිදී ආවකි රෝමන් බසින් caş ලෙසද ඉතාලි භාෂාවෙන් cacio.ලෙසද කේජු හදුන්වයි.මේ අනුව සිංහල භාෂාවේ කේජු යන වචනය මැලේ භාෂාවේ කේජු යන වචනය යේ තත්සම වීමක් ලෙස සැළකියහැක
කේජු වල ආරම්භය අවිනිශ්චිතය.අතීතයේ දී පටන් යුරෝපය,මධ්යම ආසියාව මැදපෙරදිග යන ප්රදේශයන්හි කේජු භාවිතකර ඇත.රෝම අධිරාජ්ය යුගයේ දීද කේජු ආහාරයට ගෙන ඇත.දකුණු ආසියාතික රටවලද කේජු ආහාරයට ගෙන ඇතිබව එම රටවල පවතින ජනකතා ඇසුරින් තහවුරුකරගත හැක.
Proposed dates for the origin of cheesemaking range from around 8000 BCE (when sheep were first domesticated) to around 3000 BCE. The first cheese may have been made by people in the මැද පෙරදිග or by nomadic Turkic tribes in Central Asia. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a widely-told legend about the discovery of cheese by an Arab trader who used this method of storing milk. The legend has many individual variations.
Cheesemaking may also have begun independent of this by the pressing and salting of curdled milk in order to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet.
The earliest archaeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BCE. The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.
Cheese produced in යුරෝපය, where climates are cooler than the Middle East, required less aggressive salting for preservation. In conditions of less salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds, which are what give aged cheeses their pronounced and interesting flavors. Cheese has become the most popular milk invention.
පුරාතන ග්රීසිය හා රෝමය[සංස්කරණය]
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese. From Samuel Butler's translation:
|“||We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold...
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers.
By Roman times, cheese was an everyday food and cheesemaking a mature art, not very different from what it is today. Columella's De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's Natural History (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.
Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; ප්රංශය and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?") Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.
In 1546, John Heywood wrote in Proverbes that "the moon is made of a greene cheese." (Greene may refer here not to the color, as many now think, but to being new or unaged.) Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before space exploration, it is more likely that Heywood was indulging in nonsense.
Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, uninvented in the pre-Columbian Americas, and of only limited use in sub-mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas.
The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
Factory-made cheese overtook traditional cheesemaking in the දෙවන ලෝක යුද්ධය era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more processed cheese than "real", factory-made or not.
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The only strictly required step in making any sort of cheese is separating the milk into solid curds and liquid whey. Usually this is done by acidifying the milk and adding rennet. The acidification is accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter bacteria are employed instead. These starter bacteria convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
මුදවාපු කිරි සැකසුම[සංස්කරණය]
At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35 °C–55 °C (100 °F–130 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.
A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:
- Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
- Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
- Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body.
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under carefully controlled conditions. This ageing period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
Some cheeses have additional bacteria or molds intentionally introduced to them before or during ageing. In traditional cheesemaking, these microbes might be already present in the air of the ageing room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.
ප්රවර්ගීකරණයට බලපාන සාධක[සංස්කරණය]
Factors which are relevant to the categorization of cheeses include:
- Length of aging
- Methods of making
- Fat content
- Kind of milk
- Country/Region of Origin
සුලභ ප්රභේද ලැයිස්තුවක්[සංස්කරණය]
No one categorization scheme can capture all the diversity of the world's cheeses. In practice, no single system is employed and different factors are emphasised in describing different classes of cheeses. This typical list of cheese categories is from foodwriter Barbara Ensrud.
- Pasta Filata
- Double and triple cream
- Blue vein
- Goat or sheep
නැවුම්,මෝරු හා විහිදා මුදවාපු චීස් වර්ග[සංස්කරණය]
The main factor in the categorization of these cheese is their age. Fresh cheeses without additional preservatives can spoil in a matter of days.
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, Romanian Caş, Neufchâtel (the model for American-style cream cheese), and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste.
Whey cheeses are fresh cheeses made from the whey discarded while producing other cheeses. Provencal Brousse, Corsican Brocciu, Italian Ricotta, Romanian Urda, Greek Mizithra, and Norwegian Geitost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too.
Traditional Pasta Filata cheeses such as Mozzarella also falls into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can be shipped, and is known world-wide for its use on pizzas. Other firm fresh cheeses include paneer and queso fresco.
ස්වභාවය අනුව වර්ගකිරීම[සංස්කරණය]
Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. The factor controlling the hardness of a cheese is its moisture content which is dependent on the pressure with which it is packed into molds and the length of time it is aged.
Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses like Emmental and Gruyère. The same bacteria that give such cheeses their holes also contribute to their aromatic and sharp flavors. Other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg and Cantal. Cheeses of this type are ideal for melting and are used on toast for quick snacks.
Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time. Cheeses that are semi-hard to hard include the familiar cheddar, originating in the Cheddar Gorge of England but now used as a generic term for this style of cheese, of which varieties are imitated world-wide and are marketed by the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester) whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and කැල්සියම්. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.
අඩංගු දෑ අනුව වර්ගකිරීම[සංස්කරණය]
Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep, well-known examples being Roquefort, produced in ප්රංශය, and Pecorino Romano, produced in Italy, from ewes's milk. One farm in ස්වීඩනය also produces cheese from moose's milk. Sometimes cheeses of a similar style may be available made from milk of different sources, Fetta style cheeses, for example, being made from goats' milk in Greece and of sheep and cows milk elsewhere.
Double cream cheeses are soft cheeses of cows' milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%.
There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.
Soft-ripened cheeses are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.
Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller). The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert.
So-called Blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which gives them their name, and, often, assertive flavors. The molds may range from pale green to dark blue, and may be accompanied by white and crusty brown molds.Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and smell. They include Roquefort, Gorgonzola, and Stilton.
Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in spraycans.
ආහාරට ගැනීම හා පිසීම[සංස්කරණය]
At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32 °C (80–90 °F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.
At higher temperatures, most cheeses melt. Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around 55 °C (131 °F), while hard, low-moisture cheeses such as Parmesan remain solid until they reach about 82 °C (180 °F). Acid-set cheeses, including halloumi, paneer, some whey cheeses and many varieties of fresh goat cheese, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.
Some cheeses, like raclette, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly-melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rabbit. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.
As its temperature continues to rise, cheese will brown and eventually burn. Browned, partially-burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).
In general, cheese supplies a great deal of කැල්සියම්, protein, and phosphorus. A 30-gram (about one ounce) serving of cheddar cheese contains about seven grams of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (seven ounces) of milk to provide that much protein, and 150 grams to equal the calcium.
Cheese potentially shares milk's nutritional disadvantages as well. The Center for Science in the Public Interest describes cheese as America's number one source of saturated fat, adding that the average American ate 30 lb (14 kg) of cheese in the year 2000, up from 11 lb (5 kg) in 1970. Their recommendation is to limit full-fat cheese consumption to 2 oz (57 g) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering ප්රංශය and Greece, which lead the world in cheese eating (more than 14 oz or 400 g* a week per person, or over 45 lb or 20 kg* a year) yet have relatively low rates of heart disease. This seeming discrepancy is called the French Paradox; the higher rates of consumption of red wine in these countries is often invoked as at least a partial explanation.
- The calcium, protein, and phosphorus in cheese may act to protect tooth enamel.
- Cheese increases saliva flow, washing away acids and sugars.
- Cheese may have an antibacterial effect in the mouth.[තහවුරු කරන්න]
A study by the British Cheese Board in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes nightmares, the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a fortnight claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested and the findings were that the dreams produced were specific to the type of cheese. None was found to induce nightmares. However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested. Cheese contains tryptophan, an amino acid that has been found to relieve stress and induce sleep.
Like other dairy products, cheese contains casein, a substance that when digested by humans breaks down into several chemicals, including casomorphine, an opioid peptide. In the early 1990s it was hypothesized that autism can be caused or aggravated by opioid peptides. Based on this hypothesis, diets that eliminate cheese and other dairy products are widely promoted. Studies supporting these claims have had significant flaws, so the data are inadequate to guide autism treatment recommendations.
Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none. Nevertheless, people with severe lactose intolerance should avoid eating dairy cheese, as a natural product, the same kind of cheese may contain different amounts of lactose on different occasions, causing unexpected painful reactions. As an alternative, also for vegans who liked the taste of cheese once, there is already a wide range of different soy cheese kinds available. Some people suffer reactions to amines found in cheese, particularly histamine and tyramine. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an allergic reaction: headaches, rashes, and blood pressure elevations.
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. ඕස්ට්රේලියාව has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.
Government-imposed pasteurization is, itself, controversial. Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case.
This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses.
Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk, which can cause miscarriage or harm to the fetus during birth.
ජගත් නිෂ්පාදනය හා පරිභෝජනය[සංස්කරණය]
Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 18 million metric tons of cheese were produced worldwide in 2004. This is more than the yearly production of coffee beans, tea leaves, cocoa beans and tobacco combined. The largest producer of cheese is the United States, accounting for 30 percent of world production, followed by Germany and ප්රංශය.
|Top Cheese Producers - 2006
(1,000 Metric Tons)
The biggest exporter of cheese, by monetary value, is ප්රංශය; the second, Germany (although it is first by quantity). Among the top ten exporters, only Ireland, New Zealand, the Netherlands and ඕස්ට්රේලියාව have a cheese production that is mainly export oriented: respectively 95 percent, 90 percent, 72 percent, and 65 percent of their cheese production is exported. Only 30 percent of French production, the world's largest exporter, is exported. The United States, the biggest world producer of cheese, is a marginal exporter, as most of its production is for the domestic market.
|Top Cheese Exporters (Whole Cow Milk only) - 2004
(value in '000 US $)
Germany is the largest importer of cheese. The UK and Italy are the second- and third-largest importers.
|Top Cheese Consumers - 2003
(kilograms per person per year)
Greece is the world's largest (per capita) consumer of cheese, with 27.3 kg eaten by the average Greek. (Feta accounts for three-quarters of this consumption.) ප්රංශය is the second biggest consumer of cheese, with 24 kg by inhabitant. Emmental (used mainly as a cooking ingredient) and Camembert are the most common cheeses in ප්රංශය Italy is the third biggest consumer by person with 22.9 kg. In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between 1970 and 2003. The consumption per person has reached, in 2003, 14.1 kg (31 pounds). Fior di latte (commonly known as mozzarella) is America's favorite cheese and accounts for nearly a third of its consumption, mainly because it is one of the main ingredients of pizza.
ලෝකයේ බොහෝ ප්රදේශයන්හී, ඉතා වැදගත් පෝෂ්යපදාර්ථ මූලාශ්රයක් ලෙසින් කේජු භාවිතා කරන අතරතුර, අනෙකුත් ප්රදේශයන්හී පුළුල් ලෙසින් එය පරිභෝජනය වුවද, පෝෂ්යදායී නිෂ්පාදිතයක් ලෙසින් එහි භාවිතය ලෝකව්යාප්ත නොවෙයි. නැගෙනහිර ආසියානු ආහාර වර්ගයන්හී, කේජු හමුවන්නේ කලාතුරකින් වන්නේ, කිරිපට්ටි නිෂ්පාදිත දිරවීමට බාධා පමුණුවන ප්රවේණිගත ලක්ෂණයන් ලෝකයේ මෙම ප්රදේශයන්හී සංසන්දනාත්මකව බහුල ලෙස දක්නට ලැබෙන බැවින් වන අතර, එම නිසා එවැනි ආහාර මෙහි විරලය. However, East Asian sentiment against cheese is not universal; cheese made from yaks' (chhurpi) or mares' milk is common on the Asian steppes; the national dish of භූතානය, ema datsi, is made from homemade cheese and hot peppers and Yunnan cheese is produced by several ethnic minority groups in the Yunnan province of China by mixing water buffalo milk and rice vinegar. Cheese consumption is increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million U.S. dollars a year). Certain kinds of Chinese preserved bean curd are sometimes misleadingly referred to in English as "Chinese cheese," because of their texture and strong flavor.
Strict followers of the dietary laws of Islam and Judaism must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to halal or kosher laws. Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See Cheese and kashrut.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.
Many vegetarians avoid any cheese made from animal-based rennet. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegans and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based cheese substitutes (usually soy-and almond-based) are available.
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort - as unappetizing, unpalatable, or disgusting. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."
Collecting cheese labels is called "tyrosemiophilia".
In modern English slang, something "cheesy" is kitsch, cheap, inauthentic, or of poor quality. One can also be "cheesed off" – unhappy or annoyed. Such negative connotations might derive from a ripe cheese's sometimes unpleasant odor. The odor almost certainly explains the use of "cutting the cheese" as a euphemism for flatulence and the term "cheesy feet" to mean feet which smell. A more upbeat use of slang is seen in "the big cheese", an expression referring to the most important person in a group, the "big shot" or "head honcho". This use of the word probably derived not from the word cheese, but from the Persian or Hindi word chiz, meaning a thing. "Cheese it" is a 1950s slang term that means "get away fast".
A more whimsical bit of American and Canadian slang refers to school buses as "cheese wagons", a reference to school bus yellow. Subjects of photographs are often encouraged to "say cheese!", as the word "cheese" contains the phoneme /i/, a long vowel which requires the lips to be stretched in the appearance of a smile. People from Wisconsin and the Netherlands, both centers of cheese production, have been called cheeseheads. This nickname has been embraced by Wisconsin sports fans – especially fans of the Green Bay Packers or Wisconsin Badgers – who are often seen in the stands sporting plastic or foam hats in the shape of giant cheese wedges.
සටහන් හා සමුද්දේශ[සංස්කරණය]
- Fankhauser, David B. (2007). "Fankhauser's Cheese Page". සම්ප්රවේශය 2007-09-23.
- Simpson, D.P. (1979). Cassell's Latin Dictionary (5 සංස්.). London: Cassell Ltd.. පිටු 883. ISBN 0-304-52257-0.
- Jenny Ridgwell, Judy Ridgway, Food around the World, (1986) Oxford University Press, ISBN 0-19-832728-5
- Vicki Reich, Cheese January 2002 Newsletter, Moscow Food Co-op Food Info. 
- History of Cheese accessed 2007/06/10
- "British Cheese homepage". British Cheese Board. 2007. සම්ප්රවේශය 2007-07-13.
- Quoted in Newsweek, October 1 1962 according to The Columbia Dictionary of Quotations (Columbia University Press, 1993 ISBN 0-231-07194-9 p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.
- Smith, John H. (1995). Cheesemaking in Scotland - A History. The Scottish Dairy Association. ISBN 0-9525323-0-1. . Full text (Archived link), Chapter with cheese timetable (Archived link).
- Cecil Adams (1999). Straight Dope: How did the moon=green cheese myth start?. Retrieved October 15 2005.
- McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2. p 54. "In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made."
- Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7
- "Moose milk makes for unusual cheese". The Globe and Mail. 26 June 2004. සම්ප්රවේශය 2007-08-27. Check date values in:
- Nutritional data from CNN Interactive. Retrieved October 20 2004.
- Center for Science in the Public Interest (2001). Don't Say Cheese. Retrieved October 15 2005.
- McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk.
- National Dairy Council. Specific Health Benefits of Cheese. Retrieved October 15 2005.
- The Pharmaceutical Journal, Vol 264 No 7078 p48 January 8, 2000 Clinical.
- British Cheese Board, Sleep Study, 2005.
- Cheese Facts, I love Cheese, 2006. 
- Reichelt KL, Knivsberg A-M, Lind G, Nødland M (1991). "Probable etiology and possible treatment of childhood autism". Brain Dysfunct 4: 308–19.
- Christison GW, Ivany K (2006). "Elimination diets in autism spectrum disorders: any wheat amidst the chaff?". J Dev Behav Pediatr 27 (2 Suppl 2): S162–71. PMID 16685183.
- Lactose Intolerance FAQs from the American Dairy Association. Retrieved October 15 2005.
- FDA Warns About Soft Cheese Health Risk. Retrieved October 15 2005.
- Chris Mercer (2005). Australia lifts Roquefort cheese safety ban. Retrieved October 22 2005.
- Janet Fletcher. The Myths About Raw-Milk Cheese. Retrieved October 15 2005.
- Listeria and pregnancy, from the American Pregnancy Association. Retrieved 28 February 2006.
- United States Department of Agriculture for the US and non European countries and Eurostat for European countries 
- Sources: FAO and Eurostat.
- UN Food & Agriculture Organisation (FAO)
- Source FAO
- Cidilait, Le fromage 
- USDA 
- Rebecca Buckman (2003). "Let Them Eat Cheese". Far Eastern Economic Review 166 n. 49: 41. Full text
- Toronto Public Health. Frequently Asked Questions about Halal Foods. Retrieved October 15 2005.
- McGee p 58, "Why Some People Can't Stand Cheese."
- Cheese label
- Michael Quinion (2000). World Wide Words: Big Cheese. Retrieved October 15 2005.
- Straight Dope Staff Report (2005). Why do photographers ask you to say "cheese"?. Retrieved October 15 2005.
- Ensrud, Barbara (1981). The Pocket Guide to Cheese. ISBN 0-7018-1483-7.
- Jenkins, Steven (1996). Cheese Primer. Workman Publishing Company. ISBN 0-89480-762-5.
- McGee, Harold (2004). "Cheese". On Food and Cooking (Revised Edition සංස්.). Scribner. පිටු pp. 51–63. ISBN 0-684-80001-2.
- Mellgren, James (2003). "2003 Specialty Cheese Manual, Part II: Knowing the Family of Cheese". සම්ප්රවේශය 2005-10-12.
- University of Guelph Food Science Cheese Site
- Cheese Making Illustrated — The science behind homemade cheese.
- Cheese.com — includes an extensive database of different types of cheese.
- Cheese at the Open Directory Project
- Cheese Guide & Terminology — Different classifications of cheese with notes on varieties.