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Temperature variations are most extreme at the surface of the soil and these variations are transferred to sub surface layers but at reduced rates as depth increases. Additionally there is a time delay as to when maximum and minimum temperatures are achieved at increasing soil depth (sometimes referred to as thermal lag).
The amount of water already in the soil; Soil temperature. Warm soils take in water faster while frozen soils such as permafrost may not be able to absorb depending on the type of freezing. [37] Water infiltration rates range from 0.25 cm per hour for high clay soils to 2.5 cm per hour for sand and well stabilized and aggregated soil structures ...
Whiter soil tends to have a higher albedo than blacker soil cover, which encourages whiter soils to have lower soil temperatures. [85] The specific heat of soil is the energy required to raise the temperature of soil by 1 °C. The specific heat of soil increases as water content increases, since the heat capacity of water is greater than that ...
Once the rennet is added, the mixture must be allowed to set and form curds. The mixture is kept at around 29 to 31 °C (84 to 88 °F). Temperature is controlled by flowing warm water through the jacket of the vat. Setting time varies, and allowing a proper amount of time is vital. It takes anywhere from 30 to 40 minutes to set the curd.
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. There are ...
Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. [2]
At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is ...
In catering, the burner heats a water reservoir, making it a sort of portable steam table. [17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. [18] The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.