in the making of cheese, there are many bacterias that can be involved. For example, fungus, hungders, michas and scons
If the milk being used in the making of cheese is not pasteurized there is a very strong possibility that the cheese will contain bacteria.
well all the cheese have the same bacteria so my answer to you is lactic acid
It varies from type to type of cheese.
Brevibacterium
toe cheese
yes
Parmesan is a hard aged cheese and Mozzerella is a soft fresher cheese
Shredded and grated are the same. Eg 1oz of shredded = 1oz of grated.
For every tablespoon of Parmesan Cheese there are 4 grams of cholesterol. One tablespoon of Parmesan Cheese also contains 76 mg of sodium.
Some healthy recipes using Parmesan cheese would include, Sauteed Swiss Chard with Parmesan Cheese, and Parmesan Artichoke Casserole is another great one.
I would not . the flavors are too different from Parmesan. A better sub for Parmesan would be Romano.
1 tablespoon of (grated) parmesan cheese will have 21 calories in it.
Parmesan cheese is normally shaved atop a Ceasar salad.
Italy
Because both Chicken Parmesan, like Parmesan cheese is named after the Parma region of Italy. It has nothing to do with the ingredients. Mike
asiago or parmesan
No, it hasn't the slightest resemblance to Parmesan
parmesan