1. Mousse in English is mousse, which is a custard-style dessert that can be eaten directly or used as a cake layer. Cream and coagulants are usually added to create a thick, frozen effect.

Mousse is a type of dessert like pudding. It is softer than pudding and melts in your mouth. The most important thing for making mousse is jelly raw materials such as agar, fish gelatin powder, jelly powder, etc. Now there are also special mousse powders. In addition, the biggest feature when making it is that the egg whites, egg yolks, and fresh cream in the formula must be beaten separately with sugar, and then mixed together and mixed well, so the texture is relatively soft, a bit like whipped fresh cream. The jelly material used in mousse is animal glue, so it needs to be stored at a low temperature.

2. Cheese is the translated name, also known as cheese and cheese. (Cheese, cheese and cheese are the same.) It is said that there are more than 800 types of cheese. Different types of cheese have different colors, flavors and fat calories. Currently, the cheese sold in Taiwan is mainly processed cheese in slices. Natural cheese is also more popular with lighter smell. Cheese is rich in protein, vitamin B complex, calcium...

1. The casein in cheese is easier to digest than fresh milk

The casein in milk is suspended insoluble small particles called casein colloidal particles (milk casein micelles). The outer layer is tightly wrapped by kappa casein (κ-casein) to form stable suspended particles. When we drink fresh milk, we drink these casein colloidal particles into our stomachs. Therefore, digestion and absorption depends on the individual's digestive ability. During the cheese making process, rennet breaks down the kappa casein, allowing other caseins inside to be released and dissolved. At this time, the casein dissolves and absorbs a large amount of water and swells, causing the milk to change from liquid to semi-solid (curd). Soluble casein can be broken down by digestive enzymes in the body and absorbed quickly. Therefore, the casein in fresh milk is insoluble, so it is difficult to digest and absorb.

2. Cheese is rich in calcium

During the cheese making process, the rennet enzyme acts on the milk and the calcium in the milk forms a bridge to gather the casein. Curds form, so all the calcium in the milk remains in the cheese. Cheese cheese not only collects all the casein, but also retains the calcium content in the milk. Therefore, the calcium concentration in cheese is 7 to 8 times higher than that of fresh milk.

3. The protein in cheese can promote the absorption of calcium ions in the intestines

4. People with lactose intolerance can eat cheese

5. Reduce the salt content of cheese

3. Cheese, commonly known as "casein egg", is a dairy food that is very popular among Mongolian residents.

Cheese is divided into two types: raw cheese and cooked cheese.

To make raw cheese, pour fresh milk into a tube, stir it to extract the cream, and then place the pure milk in a hot place to ferment. When the fresh milk has a sour taste, pour it into the pot and boil it. When the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water. Then, put the milk residue into a mold or a wooden plate, or squeeze it. Most of them put a few pieces of cheese in their luggage in case of accidents and to satisfy their hunger and thirst.

Press into shape, or cut into cubes with a knife, and the raw cheese is successfully made.

The preparation of cooked milk is slightly different from that of raw cheese. When making mature cheese, the fresh milk left over from boiling the milk rind or the fresh milk after extracting the cream is left for a few days to ferment. When the yogurt condenses into a soft mass, use gauze to filter out the excess water, put it into a pot and cook slowly, stirring while cooking. When it becomes a paste, scoop it into the gauze and squeeze it to remove the water. , and then put the milk residue into a mold or wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. After the milk is made, it should be placed in the sun or a ventilated place to harden and dry.

There are many ways to eat cheese, such as soaking it in milk tea, or eating dry food and chewing it slowly. The more you chew, the more you can taste the taste