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Posted:
Jun 16, 2009 1:57 PM
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i have tried that. But it still crystalizes
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5
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Posted:
Jun 16, 2009 1:56 PM
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sorry they don't work either
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266
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Posted:
Jun 13, 2009 7:42 PM
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Well, obviously it is more orange in the summer, so it is easy to tell....more carrots and oranges for them to eat in the summer, definately affects the taste. Sweet and citrusy.
Winter milk is more white, natch, and tastes more like old straw and evergreens.
(Which, to me, is just like gin. I hate gin.)
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Moderator_Deanne
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1,706
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Posted:
Jun 13, 2009 2:39 PM
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> Diet can indeed affect the color of milk/skin etc...
> but only to an extent. Interestingly, diet can also
> affect the taste of the milk. That is why most major
> brands "blend" their milk supply so that it contains
> milk from a variety of different dairies- and
> maintains a more consistent flavor. Anyone who has
> had 'local' milk/butter/yogurt, etc... will know that
> the color/taste will change with the seasons and the
> cow's diet.
Bingo! When we milked cows for a living the flavor changed when spring came around and they went back on pasture feed. Even now, buying milk in the spring I can tell a difference from winter milk.
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939
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Posted:
Jun 13, 2009 8:10 AM
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>Just eeeew.
>I'll take real cheese, thanks.
I know in chemical terms it sounds a bit strange- but the explanation of REAL cheese making is even more gross!
In summary, milk is treated with fermenting bacteria to inoculate and ripen the milk. It is then treated with an enzyme extracted (usually) from the stomach of calves; which results in milk coagulation or curdling. The pH is then adjusted to ensure casein aggregation. The curds are cut, pressed and separated from the whey. The curd bricks are then treated as appropriate for that specific chese type. Salt or brine may be added; as well as bacteria, lactic acid, enzymes, yeasts, molds or environmental contaminants. It will then be aged at appropriate room temperature until the desired texture, taste and body is reached.
Sounds yummy, no?! But anyone who has had a high quality aged cheddar or French Brie, knows how good the final product can be! 
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939
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Posted:
Jun 13, 2009 8:00 AM
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>Orange chesse comes from orange milk. That is how they get that bright glisteny color.
I'll pass..but thanks though.
>>Maybe they feed the cows lots of carrots, orange peels or even marigolds to make the milk orangey. I hear that that's how Perdue gets their chickens so yellow. Marigolds in their feed.
Diet can indeed affect the color of milk/skin etc... but only to an extent. Interestingly, diet can also affect the taste of the milk. That is why most major brands "blend" their milk supply so that it contains milk from a variety of different dairies- and maintains a more consistent flavor. Anyone who has had 'local' milk/butter/yogurt, etc... will know that the color/taste will change with the seasons and the cow's diet.
The "orange" cheese on the shelves, however, (be it either cheddar or velveeta) comes from a natural coloring agent, rather than diet. Usually "annatto" is used (though sometimes beta-carotene will be used instead). Annatto seeds come from the Bixa Orellana tree native to central and south america. It has a mild flavor and is common in Latin and Caribbean cooking (also referred to as achiote).
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8
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Posted:
Jun 12, 2009 5:33 PM
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Maybe they feed the cows lots of carrots, orange peels or even marigolds to make the milk orangey. I hear that that's how Perdue gets their chickens so yellow. Marigolds in their feed.
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293
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Posted:
Jun 12, 2009 5:25 PM
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What
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65
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Posted:
Jun 12, 2009 5:12 PM
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Orange chesse comes from orange milk. That is how they get that bright glisteny color.
I'll pass..but thanks though.
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293
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Posted:
Jun 12, 2009 4:52 PM
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My boys love velveeta cheese...rotel dip and chips are their favorite.
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197
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Posted:
Jun 12, 2009 4:20 PM
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I hads some truobles with the garlick velvetta dispeering last year and I wasn't abel to make my velvetta fudge for the holydayses. 
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289
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Posted:
Jun 12, 2009 3:44 PM
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> In processed cheese products whey is incorporated
> into the "cheese" mixture which is held together by
> phosphates (an emulsifier) - (the same trick is used
> for processed meat products such as hotdogs).
Just eeeew.
I'll take real cheese, thanks.
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Posts:
939
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Posted:
Jun 12, 2009 3:29 PM
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>Edible oil products are amzing, aren't they?
Actually, Velveeta has less fat/oil than regular cheese! A true 'serving size' of processed cheese is twice the size of natural cheese (2 oz vs 1 oz). Go figure.
And the primary ingredient is milk- just as with natural cheese. The difference is in the processing. Natural cheese is pressed and held together d/t enzmatic and bacterial action (which separates the curds and whey).
In processed cheese products whey is incorporated into the "cheese" mixture which is held together by phosphates (an emulsifier) - (the same trick is used for processed meat products such as hotdogs). The emulsifiers result in one definitive benefit- ease of melting. The emulsifiers will hold the protein and liquid portions together in the presence of heat; and prevents overcooking and hardening of the proteins. This makes Velveeta a superior product for use in many sauces (most traditional southern 'mac n'cheese' recipes call for it).
Also, the term 'processed cheese' is governed by the FDA (as is 'processed cheese food' and others). Which means that Velveeta must contain essentially the same ingredients as natural cheese in a similar amount. (Which is why Velveeta cost about the same amount as a block of mild- unaged cheddar). There IS such a thing as "imitation cheese" which is primarily made from vegetable oil. It does not have the same ingredients as cheese- and does not melt well, or have good flavor.
As for the mice thing- I've found peanut butter to work the best- but that's just me! 
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Posts:
66
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Posted:
Jun 12, 2009 3:19 PM
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I love dips made with Velveeta. I add a can of spicy Rotel tomatoes heat and serve with tortilla chips. Mmmm...
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207
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Posted:
Jun 12, 2009 3:15 PM
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I wouldn't choose Velveeta for sandwiches, but it makes a great dip. Especially with hot sausage and diced tomatoes, Yum!
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