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Because the elements in Na 3 C 6 H 5 O 7 spell "Na C H O", "Nacho Cheese" is a convenient mnemonic for trisodium citrate's chemical formula. [5] Sodium citrate can be used as an emulsifying stabilizer when making cheese. It allows the cheese to melt without becoming greasy by stopping the fats from separating.
Sodium citrate is used to prevent donated blood from clotting in storage, and can also be used as an additive for apheresis to prevent clots forming in the tubes of the machine. By binding with calcium ions in the blood it prevents the process of coagulation. It is also used as an anticoagulant for laboratory testing, in that blood samples are ...
ATC code B05 Blood substitutes and perfusion solutions is a therapeutic subgroup of the Anatomical Therapeutic Chemical Classification System, a system of alphanumeric codes developed by the World Health Organization (WHO) for the classification of drugs and other medical products.
Socks, buttons, and significant others: many things in life are (thankfully) replaceable. And as it turns out, the same can be true in the world of cooking, especially with high-sodium ingredients.
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. [1] [2] It is mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point.
For liquid buttermilk for use in things like ranch, blue cheese dressing and buttermilk brining, simply use 1 tablespoon of powder per 1/4 cup of water. When baking, add the powdered buttermilk ...
USDA commodity cheeses. On August 23, 2016, the US Department of Agriculture stated that it planned to purchase approximately eleven million pounds (5,000 t) of cheese, [6] worth $20 million, [7] to give aid to food banks and food pantries from across the United States, [6] to reduce a $1.2 billion [7] cheese surplus that had been at its highest level in thirty years, and to stabilize farm ...
Oaxaca cheese (Spanish: queso Oaxaca) (/ w ə ˈ h ɑː k ə / wə-HAH-kə), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack , but with a texture similar to mozzarella or string cheese .