A spokesman said: "During routine testing we found a source of Clostridium botulinum in one of our products. At Blue Cross, we use small cubes of cheddar cheese or cheese in a squeezy tube to train dogs at our rehoming centres.

Like wine and whisky, the area of production is also important in cheesemaking. Milk has different characteristics depending on its source, and this will carry through to the end product. This provides local authorities with details of specific action to be taken on behalf of consumers." Read More Related Articles Lactose intolerant dogs. Dogs that have an allergy or intolerance to dairy shouldn’t eat cheese at all. It's not going to be a destination restaurant, just a bloody good pub” - Tom Kerridge on The Butcher's Tap Chelsea There are many different types of texture from hard (Parmesan, Mimolette), to semi hard (Cheshire), to soft (Mozzarella).Loading... {{SelectedStore.TimeSlot.DayOfWeekString}}, {{SelectedStore.TimeSlotReservation.Day}} {{SelectedStore.TimeSlotReservation.DisplayMonth}}

Easy Cheese exhibits pseudoplastic behaviors during extrusion of the product, which can be represented using the Herschel-Bulkley Model: Solowiej, B. (2007). Effect of pH on rheological properties and meltability of processed cheese analogs with whey products. Polish Journal of Food and Nutrition Sciences, 57(3), 125–128. Retrieved December 3, 2016, from http://agro.icm.edu.pl/agro/element/bwmeta1.element.agro-article-af1bc349-70cc-46d6-8611-126977a3a103 When the group of casein micelles are exposed to heat and shearing forces, kappa-casein is cleaved causing the displacement of the glycosylated hydrophilic tails. [4] The casein micelle becomes destabilized as alpha and beta-casein are now exposed to the environment. Emulsifying agents such as sodium phosphate play an important role in stabilizing the newly destabilized structure. The hydrophilic portion of sodium phosphate removes calcium from the calcium paracaseinate from ion exchange reactions. [9] This action causes “hydration and partial dispersion of the calcium-paracaseinate phosphate network." [4] The hydration process increases the solubility of the protein. Sodium phosphate removes calcium from the Ca-paracaseinate cheese complex due to ion exchange interactions, where positive calcium ions bind to the negative phosphate groups. Phosphate and citrate anions can then bind to the protein structure, converting calcium-paracaseinate converts to water-soluble sodium-paracaseinate. [9] Upon cooling, the partially dispersed matrix forms a gel-like network that gives rise to the textural properties of the final product. Primula cheese, which is sold in tubes, has been taken out of refrigerators and anyone who has bought one is urged not to eat it.The key role of emulsifying agents in Easy Cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese. Casein micelles have a diameter ranging from 15 to 20 nanometers and are composed of flexible aggregates alpha-, beta-, and kappa-casein. The alpha- and beta-casein are kept in place by “colloidal calcium phosphate-mediated cross links” covered with a kappa-casein outer layer. [4] The outer layer on the casein's surface has glycosylated hydrophilic tails that are negatively charged and is stable in solution due to Van der Waals interactions. All of the negative charges causes the casein micelles to initially repel each other and provides stability to the matrix by protecting the alpha- and beta-caseins. [9] a b Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C., Lee, S. K., & Illingworth, D. (2008, August 29). Effect of different starches on rheological and microstructural properties of (I) model processed cheese. International Journal of Food Science and Technology, (43), 2191–2196. doi: 10.1111/j.1365-2621.2008.01851.x The Food Standards Agency says this warning is for all cheese spreads under this brand, including specific flavours.