An annotated bibliography is a list of citations to books, articles, and documents. Each citation is followed by a brief (usually about 150 words) descriptive and evaluative paragraph, the annotations. The purpose of the annotation is to inform the reader of the relevance, accuracy and quality of the sources cited.
Definition. Natural cheese is a term used to describe cheese that is made from milk to which salt, enzymes and flavorings can be added. It is the result of the fermentation of milk by adding starter culture.Cheese is one of mankindâs oldest foods and is a way of preserving the nutrients in milk in a delicious form. Weight is the best method to measure cheese for recipes: 4 ounces of natural cheese equals 1 cup shredded cheese (1 ounce = 1/4 cup).
-- Natural cheese. The common ingredients are pasteurized or unpasteurized milk and an acid-producing bacteria or enzyme; salt is optional. For example, cheddar is cheese from pasteurized, whole milk. A culture with lactic acid-producing bacteria is used to give it its distinct flavor. Cheddaring is a process in which the curds are repeatedly cut into cubes and flattened. Other ingredients may include salt, and a small of amount of annatto, a natural yellow seed used for coloring. -- Pasteurized, processed cheese (such as American cheese).