For the other one, I asked GPT4 to read the lead sections of the articles in Spanish, French, Korean, and German, and then write an English translation.
Which is which?
Cheese is a dairy product derived from milk that is produced in a wide 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, buffaloes, goats, or sheep. The coagulation can be caused by adding rennet or acidic substances like lemon juice or vinegar and then aging the product under controlled conditions. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses, with some cheeses also containing molds on the surface or inside.
The production of cheese dates back to ancient times and has been considered a staple food in various cultures. Its origins are believed to be among nomadic tribes, and its nutritional value and portability made it a practical option for long journeys. The variety of cheese available is vast, with hundreds of types recognized by their distinct textures, flavors, and ingredients. Factors such as the type of milk used (cow, goat, sheep, buffalo, camel, and others), diet of the milk-producing animals, and the addition of different enzymes or bacteria contribute to the distinct characteristics of each cheese variety.
Cheese-making involves several steps including curdling, curd processing, and ripening. Curdling of the milk is achieved by adding rennet or an acidic substance, after which the curd is separated from the whey. The curd may then be processed in various ways and matured to produce the diverse range of cheeses we know today. During the ripening process, specific types of bacteria or molds may be added to some cheeses, contributing to their unique flavors and textures.
Cheese is known for its nutritional content, providing a rich source of proteins, fats, calcium, and phosphorus, and varying in fat content depending on the type. Its long shelf life compared to milk has made it a practical and favored food choice throughout history. The global cheese market is extensive, with countries like Germany, France, and the Netherlands leading in production and export. However, the industrialization of cheese production has led to concerns about the loss of traditional cheese-making methods and the homogenization of flavors and textures. Despite this, recent advances in dairy microbiology and a renewed interest in artisanal cheese-making have helped preserve and rejuvenate traditional cheese-making practices, contributing to the rich diversity of cheeses available worldwide.
Cheese is a 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). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow-to-red color of many cheeses is produced by adding annatto. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.
