-
Heiden in the north-east
corner is the most
frequented of the many goats'
whey cure resorts for
which the
entire canton is
famous (Urnäsch and Gais are also...
- (2016): 31–47. Orland, Barbara. "Alpine
Landscapes of Health: The
Swiss Whey Cure and
Therapeutic Tourism between 1750 and 1870." in
Connecting Territories...
- and pine-cone baths, a
hydropathic establishment,
inhalation chambers,
whey cure, etc. It was also an
important centre of the salt
industry in Salzkammergut...
- warm
mineral springs, with
temperatures of 21 °C (70 °F),
others for its
whey cure, and
still others on
account of its
equable climate and
picturesque surroundings...
-
finishes the cheese. The
remaining liquid,
which contains only
whey proteins, is the
whey. In cow's milk, 90
percent of the
proteins are caseins. Curds...
- a
sufficient amount of
whey has been removed. The next step of
production involves the
boiling of the
pressed curds in hot
whey (collected
during the pressing...
- region.
Prosciutto di
Parma has a
slightly nutty flavour from the
Parmesan whey that is
sometimes added to the pigs' diet.
Prosciutto di San
Daniele is darker...
- distribution. Gruyère can be
cured for 3 to 10 months, with long
curing producing a
cheese of
intense flavour. Sérac, a
whey cheese, is a
historical by-product...
-
molded and
separated from the
whey (the
uncurdled liquid part of the milk). The
curds are then molded, dried, flavored, and
cured. Any
variations in this process—the...
-
Bhang l****i is a
preparation of
powdered green inflorescence with curd and
whey put in a
village blender (a hand-blending
operation is
carried out until...
