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Emmental cheese with eyes. When cut into slices, each slice will have holes of varying sizes and positions. In the Swiss cheese model, an organization's defenses against failure are modeled as a series of imperfect barriers, represented as slices of cheese, specifically Swiss cheese with holes known as "eyes", such as Emmental cheese.
[6] [7] [8] Quizlet's blog, written mostly by Andrew in the earlier days of the company, claims it had reached 50,000 registered users in 252 days online. [9] In the following two years, Quizlet reached its 1,000,000th registered user. [10] Until 2011, Quizlet shared staff and financial resources with the Collectors Weekly website. [11]
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
Furthermore, the increased operating speeds of trains of that era required more meticulously maintained tracks. In 1925, the Chemins de fer de l'Est put a track geometry car into operation carrying an accelerograph developed by Emile Hallade, the inventor of the Hallade method. The accelerograph could record horizontal and vertical movement as ...
Multiple choice questions lend themselves to the development of objective assessment items, but without author training, questions can be subjective in nature. Because this style of test does not require a teacher to interpret answers, test-takers are graded purely on their selections, creating a lower likelihood of teacher bias in the results ...
[4] By 1914, J.L. Kraft & Bros. Company, which later became Kraft Foods Inc. opened its first cheese manufacturing plant in Stockton, Illinois. [9] Kraft developed a process, patented in 1916, for pasteurizing cheese so that it would resist spoiling and could be shipped long distances. The company grew quickly, expanding into Canada in 1919. [4]
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology , 2004, CRC Press, ISBN 0203913558 ...