ANALYSIS OF MARKET FOR PREFERRED CHEESE IN INDIAN MARKET
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 10, Pages 4193-4202
AbstractCheese is the generic term for a group of cultured dairy food products that are made in a wide variety of flavours and shapes all over the world. Cheese has evolved from its humble origins as a means of preserving milk constituents to be a haute cuisine food with epicurean qualities as well as being extremely nutritious. According to Sandine and Elliker, there are over 1000 different types of cheese. Burkhalter categorized 510 varieties (though many are listed more than once), while Walter & Hargrove describe over 400 varieties and list the names of another 400.
Cheese is thought to have originated 8000 years ago in Iraq's 'Fertile Crescent,' between Tigris and Euphrates rivers. Domestication of plants and animals ushered in the so-called "Agricultural Revolution" in this region. Man must have understood the nutritional value of milk produced by his domesticated animals shortly after and devised a way to share the mother's milk with her offspring. However, milk is a rich source of nutrients for bacteria that contaminate milk, with some species using lactose, a sugar found in milk, as an energy source and generating lactic acid as a by-product. Bacterial development and acid secretion would have resulted during storage or efforts to dry milk in the warm, hot weather to produce a more reliable structure of meat, and possibly fruits and vegetables, appears to have been performed as a rudimentary form of food preservation at this time in Man's evolution. When enough acid is produced, the milk's main protein, caseins, coagulate, or agglomerate at their isoelectric points, to form a gel that traps the fat; thus, the world's first cultured milk foods were created by accident. In the Middle East and around the world, similar products are still popular.
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