임실치즈의 특징과 유통과정

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임실치즈의 특징과 유통과정

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Topic
My topic is Imsil cheese. Imsil cheese is an improved cheese to Korean by Ji jeong hwan or ji jung hwan who is Belgian missionary. There are many types of cheese in Korea - Camembert, Brick, Cheddar, Edam, Gouda, etc. but, Most cheese in korea is foreign cheese. So I focused Korean cheese (Imsil cheese).
What is the Cheese?
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal`s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.

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