Patrick Oconnell
Cheese curds are bite-sized pieces of unaged cheese formed during the cheese-making process. They are often made from cheddar, though other varieties exist, and are known for their mild flavour and rubbery texture. The defining characteristic of cheese curds is the squeaking sound they make when bitten into, caused by the resistance of milk protein strands rubbing against the enamel of the teeth. They are a key ingredient in poutine, a popular Quebec dish, and can also be eaten as a snack, deep-fried, or used in various recipes.
| Characteristics | Values |
|---|---|
| Name | Cheese charges |
| Composition | Nitro glycerin and beeswax |
| Shape | Cheese-shaped |
| Colour | Cheese-coloured |
| Size | Similar to a slice of bread cheese |
| Function | Propellant for mortars |
| Use | Placed on the shaft of the round |
| Number | Dependent on distance and elevation of the target |
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What You'll Learn
Cheese charges are made of nitroglycerin and beeswax
Cheese charges are small, circular-shaped charges made of nitroglycerin and beeswax. They are used in mortars and are placed on the shaft of the round. The number of cheese charges affects how high or far the round travels. The charges are usually removed and burned in a pile at a safe distance.
The name "cheese charges" comes from their resemblance to a slice of cheese that one might put on a piece of bread. They have a hole in the middle to wrap around the tail of the charge, and they come in various sizes, including 5-slice increments, single slices, and a 10-pack.
The standard systems for the US military include the 60mm (company), 81mm (battalion/company), and the 120mm, which can be used by the company but is mostly battalion. The 120mm mortar is considered a battalion-level weapon.
The process of using cheese charges involves opening a cloth bag, pulling out the appropriate number of charges, and placing them in the breach. The charges are then checked to ensure they are aligned correctly before being held up by the "Powder Money" for verification by the section chief.
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Rennet, an ingredient in some cheeses, is found in a calf's stomach
Cheese is a type of storable milk that can last weeks or even years longer than milk. The process of making cheese involves bacteria digesting sugars in milk and producing lactic acid. As more lactic acid is produced, the milk's pH lowers, and the milk coagulates, changing from a liquid to a firm, rubbery material.
To make certain types of cheese, such as hard cheeses like Colby and Swiss, a substance called rennet is added to speed up the coagulating process and create a firmer curd. Rennet is found in the fourth stomach of a calf and contains the chymosin enzyme, which cuts the negatively charged ends on the micelles' surfaces. This causes the micelles to be repelled by water and begin sticking together, forming chains that extend in all directions and interlock into a three-dimensional matrix to trap the milk-fat molecules.
The discovery of rennet's properties is believed to have occurred when someone noticed that milk would prematurely curdle in containers made from calf stomachs. Adding pieces of dried stomach or an extract had the same effect, and this innovation led to the use of rennet in cheese-making.
While the exact origin of cheese consumption is unknown, it is speculated that someone, at some point, decided to consume the dried-out substance that formed at the bottom of milk, and this led to the creation of proto-cheese.
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Bacteria digest sugars in milk and produce lactic acid
Cheese cultures are a group of specific bacteria strains that are combined to make a particular type of cheese. They are also used to help good bacteria in the milk flourish and lead to a more rich and developed flavour. The bacteria in cheese cultures absorb lactose (a natural sugar found in milk) and transform it into lactic acid. This process of converting lactose into lactic acid is beneficial to the cheesemaking process for several reasons. Firstly, it raises the acidity of the milk, which helps the milk split into particles called curds, an essential ingredient for producing cheese. Secondly, it disables the already-present bacteria in the milk and aids the rennet or coagulant in setting the cheese.
Lactic acid bacteria, often referred to as "LAB", have been selectively bred over time to produce better batches of whey. These bacteria are now commonly used in cheesemaking. The process of making cheese with LAB cultures involves allowing the bacteria to absorb the lactose in milk and convert it into lactic acid. This conversion process raises the acidity of the milk, creating an environment that is unfavourable for the growth of unwanted bacteria. This, in turn, helps to preserve the cheese and develop its flavour.
Cheese cultures can be classified based on the temperature at which they work. The two most common types of cheese cultures are mesophilic and thermophilic. Mesophilic cultures work best at moderate or medium temperatures up to 90°F (32°C) and are used to produce a variety of hard cheeses such as Cheddar, Gouda, and Monterey Jack. On the other hand, thermophilic cultures are heat-loving bacteria that work at temperatures between 104-140°F (40-60°C) and are used to make cheeses such as Mozzarella, Parmesan, and Swiss.
Cheese cultures can be purchased or made at home. When making cheese, the type of culture used will depend on the specific cheese being produced. For example, mesophilic cultures are commonly used for soft, semi-hard, and fresh unripened cheeses, while thermophilic cultures are used for harder, aged cheeses. Additionally, the ratio of bacteria strains in a culture can be adjusted to create different flavours and textures in the final cheese product.
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The more acidic the milk, the faster the milk coagulates
The process of making cheese involves converting milk into a storable form that lasts weeks or years longer than milk. This conversion is achieved through the action of bacteria, which digest sugars in the milk and produce lactic acid. The production of lactic acid lowers the pH of the milk, making it more acidic.
The acidity of the milk plays a crucial role in the coagulation process. Milk contains casein proteins, which aggregate into spheres called micelles. In their natural state, these micelles have a negatively charged outer layer, allowing them to remain dispersed in liquid milk. However, as the milk becomes more acidic, the chemical structure of these micelles changes.
The chymosin enzyme, found in rennet, is often added to milk to further accelerate coagulation. Rennet is derived from the fourth stomach of a calf. The chymosin enzyme specifically targets the negatively charged ends of the micelles and alters their polarity. As a result, the micelles are no longer repelled by water and begin to stick together, forming chains that extend in all directions.
The faster coagulation, or curdling, of the milk is a direct consequence of its increased acidity. The lower the pH of the milk, the more rapid this process becomes. This phenomenon is essential in the production of hard cheeses, where a faster coagulation phase and a firmer curd are desired. By manipulating the acidity of the milk and adding rennet, cheesemakers can control the coagulation process and ultimately influence the texture and consistency of the final cheese product.
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Cheese is storable milk and can last for years
Cheese is a form of storable milk that can last for weeks or even years beyond the shelf life of its liquid form. This is due to the process of making cheese, which involves bacteria digesting sugars in milk and producing lactic acid. As more lactic acid is produced, the milk's pH lowers, creating an environment where bacteria can thrive and transform the milk into cheese.
The process of making cheese has been used for millennia, allowing humans to preserve milk long before the invention of refrigeration and other modern technologies. By turning milk into cheese, ancient people were able to extend the lifespan of milk, ensuring a longer-lasting source of nutrition.
The variety of cheeses available today is a testament to the popularity and versatility of this dairy product. The average cheese consumption per person in the United States has increased significantly over the past 30 years, with a 41% increase in overall cheese consumption and a remarkable 178% increase in mozzarella consumption.
The longevity of cheese is due to the transformation of milk's liquid form into a solid, more durable state. This is achieved through the coagulation of casein proteins, which aggregate into spheres called micelles. The outer layer of these micelles is negatively charged, allowing them to remain dispersed in liquid milk. However, when the pH changes and the bacteria become active, the micelles begin to stick together, forming chains that extend in all directions and interlocking into a three-dimensional matrix that traps the milk-fat molecules.
Cheese, therefore, serves as a storable form of milk that can last for extended periods, providing a valuable source of nutrition for humans throughout history.
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Frequently asked questions
Cheese charges are made of nitroglycerin and beeswax.
They are called cheese charges because they are about the size and colour of a slice of cheese.
Cheese charges are used as propellants for mortars. The number of cheese charges on a mortar round affects how high or far the round travels.
Cheese charges are ignited by a firing pin at the bottom of the mortar tube. The energy is then trapped by an O-ring, which propels the round according to the number of charges.
