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11 relations: Brucellosis, List of cheeses, Malta, Maltese bread, Maltese cuisine, Mozzarella, Pasteurization, Rennet, Ricotta, Sheep milk, Themistocles Zammit.
Brucellosis
Brucellosis is a highly contagious zoonosis caused by ingestion of unpasteurized milk or undercooked meat from infected animals, or close contact with their secretions.
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List of cheeses
This is a list of cheeses by place of origin.
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Malta
Malta, officially known as the Republic of Malta (Repubblika ta' Malta), is a Southern European island country consisting of an archipelago in the Mediterranean Sea.
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Maltese bread
Maltese bread (Il-Ħobż tal-Malti) is a crusty sourdough bread from Malta, usually baked in wood ovens.
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Maltese cuisine
Maltese cuisine reflects Maltese history; it shows strong Sicilian and English influences as well as Spanish, French, Maghrebin, Provençal, and other Mediterranean cuisines.
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Mozzarella
Mozzarella is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Rennet
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.
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Ricotta
Ricotta (in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Sheep milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep.
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Themistocles Zammit
Sir Themistocles "Temi" Zammit (or Żammit; 30 September 1864 – 2 November 1935) was a Maltese archaeologist and historian, professor of chemistry, medical doctor, researcher and writer, serving as Rector (1920–26) of the Royal University of Malta and first Director of the National Museum of Archaeology in Valletta.
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