Dentistry

Abstract

Effect of Bioactive Glass-Based Primer on Dentin Adhesion with a Universal-Adhesive System

Escobar Jael*

Cheese is one of the most widely used ingredients in prepared foods for imparting taste, texture and nutritional qualities. Cheese making evolved centuries ago as a means of concentrating raw milk via acid precipitation of milk. Fermentation of the milk sugars would cause the acidified milk to curdle and the swaying motion would break up the curd and provide solid curd and drinkable whey. The curds would be removed, drained and lightly salted to provide a tasty and nourishing high protein food. The objectives of cheese making are to obtain the optimum cheese composition with respect to moisture, acidity, pH, fat, protein and minerals. Each type of milk imparts the characteristic quality of cheese made from it and the resulting cheese will diver in its proprieties, body texture and flavor.

Published Date: 2024-08-29; Received Date: 2020-09-30