| 释义 |
cheese
cheese 1 C0267000 (chēz)n.1. a. A solid food prepared from the pressed curd of milk, often seasoned and aged.b. A molded mass of this substance.2. Something resembling this substance in shape or consistency.
[Middle English chese, from Old English cȳse, from Germanic *kasjus, from Latin cāseus.]
cheese 2 C0267000 (chēz)tr.v. cheesed, chees·ing, chees·es Slang To stop.Phrasal Verb: cheese off Chiefly British Slang To anger or irritate: The footballers were cheesed off by the referee's decision that cost them the game.Idiom: cheese it Slang 1. To look out. Often used in the imperative.2. To get away fast; get going. Often used in the imperative.
[Origin unknown.]
cheese 3 C0267000 (chēz)n. Slang An important person.
[Perhaps from Urdu chīz, thing, from Persian, from Old Persian *ciš-ciy, something; see kwo- in Indo-European roots.]cheese (tʃiːz) n1. (Cookery) the curd of milk separated from the whey and variously prepared as a food2. (Cookery) a mass or complete cake of this substance3. (Cookery) any of various substances of similar consistency, etc: lemon cheese. 4. big cheese slang an important person5. as alike as chalk and cheese as different as chalk and cheese See chalk6[Old English cēse, from Latin cāseus cheese; related to Old Saxon kāsi]
cheese (tʃiːz) vb1. (tr) to stop; desist2. (intr) prison slang to act in a grovelling manner[C19: of unknown origin]cheese1 (tʃiz)
n. 1. a food prepared from the curds of milk separated from the whey, often pressed and allowed to ripen. 2. a definite mass of this substance, often shaped like a cylinder. 3. something of similar shape or consistency. [before 1000; Middle English chese, Old English cēse, c. Old Saxon kāsi, Old High German chāsi « Latin cāseus] cheese2 (tʃiz)
v.t. cheesed, chees•ing. Slang. to stop; desist. Idioms: cheese it, Older Slang. a. look out! b. run away! beat it! [1805–15; perhaps alter. of cease] cheese3 (tʃiz)
n. Slang. an important or powerful person (usu. prec. by the big. [1905–10; perhaps < Urdu chīz thing < Persian] gronk, cheese, toe-jam - The stuff between your toes.See also related terms for toes.CheeseSee also food and nutrition; milk.
caseationthe formation of cheese from casein during the coagulation of milk.fromologya knowledge of cheeses.laclabphilythe collecting of cheese labels.tyromancyObsolete, a form of divination involving observation of cheese, especially as it coagulates.tyrosemiophilythe collecting of Camembert cheese labels.cheese
Past participle: cheesed
Gerund: cheesing
| Present |
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| I cheese | | you cheese | | he/she/it cheeses | | we cheese | | you cheese | | they cheese |
| Preterite |
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| I cheesed | | you cheesed | | he/she/it cheesed | | we cheesed | | you cheesed | | they cheesed |
| Present Continuous |
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| I am cheesing | | you are cheesing | | he/she/it is cheesing | | we are cheesing | | you are cheesing | | they are cheesing |
| Present Perfect |
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| I have cheesed | | you have cheesed | | he/she/it has cheesed | | we have cheesed | | you have cheesed | | they have cheesed |
| Past Continuous |
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| I was cheesing | | you were cheesing | | he/she/it was cheesing | | we were cheesing | | you were cheesing | | they were cheesing |
| Past Perfect |
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| I had cheesed | | you had cheesed | | he/she/it had cheesed | | we had cheesed | | you had cheesed | | they had cheesed |
| Future |
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| I will cheese | | you will cheese | | he/she/it will cheese | | we will cheese | | you will cheese | | they will cheese |
| Future Perfect |
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| I will have cheesed | | you will have cheesed | | he/she/it will have cheesed | | we will have cheesed | | you will have cheesed | | they will have cheesed |
| Future Continuous |
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| I will be cheesing | | you will be cheesing | | he/she/it will be cheesing | | we will be cheesing | | you will be cheesing | | they will be cheesing |
| Present Perfect Continuous |
|---|
| I have been cheesing | | you have been cheesing | | he/she/it has been cheesing | | we have been cheesing | | you have been cheesing | | they have been cheesing |
| Future Perfect Continuous |
|---|
| I will have been cheesing | | you will have been cheesing | | he/she/it will have been cheesing | | we will have been cheesing | | you will have been cheesing | | they will have been cheesing |
| Past Perfect Continuous |
|---|
| I had been cheesing | | you had been cheesing | | he/she/it had been cheesing | | we had been cheesing | | you had been cheesing | | they had been cheesing |
| Conditional |
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| I would cheese | | you would cheese | | he/she/it would cheese | | we would cheese | | you would cheese | | they would cheese |
| Past Conditional |
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| I would have cheesed | | you would have cheesed | | he/she/it would have cheesed | | we would have cheesed | | you would have cheesed | | they would have cheesed |
Thesaurus| Noun | 1. |  cheese - a solid food prepared from the pressed curd of milksolid food, food - any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"dairy product - milk and butter and cheesecurd - coagulated milk; used to make cheese; "Little Miss Muffet sat on a tuffet eating some curds and whey"cheese rind - the rind of a cheesecream cheese - soft unripened cheese made of sweet milk and creamtriple cream, triple creme - fresh soft French cheese containing at least 72% fatcottage cheese, farm cheese, farmer's cheese, pot cheese - mild white cheese made from curds of soured skim milkprocess cheese, processed cheese - made by blending several lots of cheesebleu, blue cheese - cheese containing a blue moldBrie - soft creamy white cheese; milder than Camembertbrick cheese - semisoft sweet American cheese from whole milk in a brick formCamembert - rich soft creamy French cheeseAmerican cheese, Armerican cheddar, cheddar cheese, cheddar - hard smooth-textured cheese; originally made in Cheddar in southwestern EnglandCheshire cheese - a mild yellow English cheese with a crumbly texturedouble Gloucester - a smooth firm mild orange-red cheeseEdam - mild yellow Dutch cheese made in balls encased in a red coveringchevre, goat cheese - made from goats' milkGouda, Gouda cheese - mild cream-colored Dutch cheese shaped in ballsgrated cheese - hard or semihard cheese gratedhand cheese - any cheese originally molded by handLiederkranz - a soft cheese with a strong odor and flavorLimburger - a soft white cheese with a very strong pungent odor and flavormozzarella - mild white Italian cheeseMuenster - semisoft pale-yellow cheeseParmesan - hard dry sharp-flavored Italian cheese; often gratedquark cheese, quark - fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennetricotta - soft Italian cheese like cottage cheesestring cheese - cheese formed in long strings twisted togetherSwiss cheese - hard pale yellow cheese with many holes from SwitzerlandVelveeta - trademark: soft processed American cheese | | 2. |  cheese - erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United Statescheeseflower, high mallow, Malva sylvestris, tall mallowgenus Malva, Malva - herbs and subshrubs: mallowsmallow - any of various plants of the family Malvaceae | | Verb | 1. | cheese - used in the imperative (get away, or stop it); "Cheese it!"cease, discontinue, lay off, quit, stop, give up - put an end to a state or an activity; "Quit teasing your little brother" | | 2. | cheese - wind onto a cheese; "cheese the yarn"spool - wind onto a spool or a reel |
cheeseCheeses Bavarian blue, Bel Paese, Bleu d'Auvergne, Bleu de Bresse, blue cheese or blue vein, Blue Shropshire, Blue Stilton, Blue Vinney or Blue Vinny, Bonchester, Brie, Caboc, caciocavallo, Caerphilly, Cambazolla, Camembert, canestrato, Cantal, Chaumes, Cheddar, Cheshire, chèvre, cottage cheese, cream cheese, crowdie, curd cheese, Danish blue, Derby, Dolcelatte, Double Gloucester, Dunlop, Dunsyre Blue, Edam, Emmenthal or Emmental, Ermite, Esrom, feta, fontina, fromage frais, Gjetost, goats' cheese, Gorgonzola, Gouda, Gruyère, Havarti, Jarlsberg, Lanark Blue, Lancashire, Leicester, Limburger, mascarpone, mousetrap, mozzarella, Monterey jack, muenster, mycella, Neufchâtel, Oka, Parmesan, pecorino, Port-Salut, pot cheese, provolone, quark, Reblochon, Red Leicester, Red Windsor, Ribblesdale, ricotta, Romano, Roquefort, Sage Derby, Saint Agur, Samsø, sapsago, Stilton, Taleggio, Tornegus, Vacherin, vignotte, wensleydale, yargTranslationscheese (tʃiːz) noun (any type of) a food prepared from the curd of milk and usually pressed into a mass or shape. Cheese is full of protein. 乳酪，起士 乳酪，奶酪 ˈcheesecake noun a type of sweet food made with cheese etc. 乳酪蛋糕 乳酪饼cheesed off bored. 厭煩，厭倦 厌烦- What kind of cheese? (US)
What sort of cheese? (UK) → 哪一种奶酪？
cheese
cheese1. n. vomit. There’s cheese on the sidewalk. Look out! 2. in. to empty one’s stomach; to vomit. Somebody cheesed on the sidewalk. 3. in. to smile, as for a photographer who asks you to say cheese when a picture is taken. Why are you cheesing? Did something good happen. 4. n. money. (see also cheddar.) I don’t have the cheese to buy a new car. See:- (as) different as chalk and cheese
- a big cheese
- a big cheese/wheel
- a little bit of bread and no cheese
- apples and oranges, like comparing
- as different as chalk and cheese
- be chalk and cheese
- big cheese
- big cheese, the
- chalk and cheese
- cheese
- cheese and kisses
- cheese it
- Cheese it the cops!
- cheese it, the cops
- cheese it-the cops!
- cheese off
- cheese someone off
- cheesecake
- cheesed off
- cheese-eater
- cheesehead
- cheese-paring
- cheesing
- chew the cheese
- cock cheese
- cock-cheese
- cut the cheese
- hard cheese
- have more holes than Swiss cheese
- know chalk from cheese
- like chalk and cheese
- like cheese at four pence
- make chalk of one and cheese of the other
- moon (is) made of green cheese, (and) the
- more holes than Swiss cheese
- say cheese
- Say cheese!
- stiff cheese
- tough cheese
- What's that got to do with the price of cheese?
cheese
cheese, food known from ancient times and consisting of the curd of milk separated from the whey. The Production of Cheese The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and goat's milk are still widely used, but cow's milk is most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added. Cheese, especially in the United States, is increasingly made in the factory by application of the principles of microbiology and chemistry. The chief milk protein, caseincasein
, well-defined group of proteins found in milk, constituting about 80% of the proteins in cow's milk, but only 40% in human milk. Casein is a remarkably efficient nutrient, supplying not only essential amino acids, but also some carbohydrates and the inorganic elements
..... Click the link for more information. , is coagulated by the enzyme action of rennetrennet,
substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheese and junket. Rennet is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true,
..... Click the link for more information. or pepsin, by lactic acid produced by bacterial action, or by a combination of the two. The draining off of the whey (milk serum) is facilitated by heating, cutting, and pressing the curd. The yield of cheese is usually about 10 lb per 100 lb of milk and is higher for the soft cheeses, which retain more moisture. Wisconsin is the largest producer of cheese in the United States. The byproduct whey consists of water, lactose, albumin, soluble minerals, fats, and proteins. Formerly wasted or used in livestock feeding, whey is now used for the preparation of milk sugar, lactic acid, glycerin, and alcohol, or is condensed and added to process cheese. It may be made into cheese such as the Scandinavian primost and mysost. Kinds of Cheese The numerous cheeses (often named for their place of origin) depend for their distinctive qualities on the kind and condition of the milk used, the processes of making, and the method and extent of curing. They may be divided into two classes, hard cheeses, which improve with age under suitable conditions, and soft cheeses, intended for immediate consumption. Very hard cheeses include Parmesan and Romano; among the hard cheeses are CheddarCheddar,
village, Somerset, SW England. It is chiefly a tourist center. Limestone is quarried, and strawberries are grown. Nearby Cheddar Gorge towers c.400 ft (120 m) high, with imposing limestone cliffs and numerous caves from which relics of prehistoric man have been
..... Click the link for more information. , Edam, Emmental, Gouda, Gruyère, Provolone, and Swiss. The semisoft cheeses include brick, Gorgonzola, Limburger, Roquefort, Muenster, and Stilton; some of the soft cheeses are Brie, Camembert, cottage, Neufchâtel, and ricotta. Microorganisms introduced, or permitted to develop, in cheese during the ripening process impart distinctive flavors and textures. Roquefort, Stilton, and Gorgonzola owe their bluish marbling to molds; Emmental and brick are ripened by bacteria that produce gas, which is entrapped in the curd and thus forms holes, a distinctive feature of what in the United States is known as Swiss-style cheese; Limburger attains a creamy consistency through bacteria-ripening. During the curing period the casein is broken down into a more digestible form by enzyme action. Cheese is valuable in the diet as a source of protein, fat, insoluble minerals (calcium, phosphorus, sulfur, and iron), and, when made from whole milk, vitamin A. Process cheese is a blend of young and ripened cheeses or of different varieties, ground, heated with water and up to 3% of emulsifying salts, and poured into molds, usually loaf-shaped. It is often homogenized and pasteurized. Certain cheeses, such as American Baby Swiss, have become popular because of heightened interest in healthful low-fat, low-salt foods. For the same reasons, goat cheeses such as Chèvre, Montrachet, and Bucheron, have grown in appeal to health food adherents and gourmets. Bibliography See E. Edelman and S. Grodnick, The Ideal Cheese Book (1986). Cheese a food made from milk, containing easily digestible proteins (15–27 percent) and fats (20–32 percent), as well as minerals (for example, calcium and phosphorus) and vitamins A and B. The caloric value of 100 grams of high-grade cheese is 1,470–1,680 kilojoules (350–400 kilocalories). Commercially, cheeses are divided into hard, soft, brine-cured, and processed varieties. Hard cheeses are dense and elastic in consistency. Soft cheeses are spreadable and unctuous. Unlike the other varieties, brine-cured cheeses ripen in a saline solution. Cheese may be curdled by rennet or lactic acid. Cheese is easily digestible and almost completely assimilable (95–97 percent); consequently, it is a very valuable food. There are approximately 700 varieties of cheese in the world, distinguished by chemical content, flavor, and texture. The Soviet dairy industry produces primarily rennet cheeses: large hard (Sovietskii, Shveitsarskii), large with a relatively high level of lactic acid (Russkii, cheddar), small hard (Gollandskii, Kostromskoi, Uglichskii, Iaroslavskii), semihard (sharp), soft (Medyn’, Roquefort, Dorogobuzhskii, Smolenskii, Russian Camembert), and brine-cured (Brynza, Suluguni, Chanakh, Tushinskii). The most common variety of cheese curdled by lactic acid is green cheese. Cream cheese is curdled by both rennet and lactic acid, with cream added during manufacture. There are more than 50 varieties of processed cheese, produced by melting natural cheeses at a temperature of 75°–80°C with such emulsifying salts as phosphates and sodium citrate and with flavorings. cheese[chēz] (food engineering) A food produced from milk that has been clotted by acid or rennet to form a curd which is cut, shaped, pressed, and salted or brined. (textiles) Tube of spun yarn to be put on a warp beam for weaving. CHEESE
Comparative trial of HIV-infected patients Evaluating Efficacy & Safety of saquinavir-Enhanced oral formulation and indinavir given as part of a triple drug therapy. An AIDS therapy trial
Conclusion Despite low plasma concentrations, saquinavir reduced the plasma HIV load by 2.4 log10 copies/ml after 24 weeks; previous studies of AZT plus 3TC showed only a drop of about 1.1 log10 copies/mlCHEESE AIDS A clinical trial–Comparative Trial of HIV-Infected Patients Evaluating Efficacy & Safety of Saquinavir-Enhanced Oral Formulation and Indinavir given as part of a Triple Drug Therapy. See AIDS, Indinavir, Saquinavir. cheese a partially fermented, coagulated product of milk. Varieties of cheese are produced by the use of different microorganisms in the fermenting process (and by the use of different types of milk).Patient discussion about CHEESEQ. I take lots of cheese and other dairy products and even I like them a lot,it does worry me on my consumption. Does having large amount of protein rich food like dairy products have effect on breast cancer and its inception? I take lots of cheese and other dairy products and even I like them a lot, it does worry me on my consumption of dairy. A. A vegan diet is found good for breast cancer patients, rather for all cancers. It’s hard to separate out which foodstuffs might influence cancer to develop or grow. The idea behind a dairy-free diet for breast cancer is that a diet low in animal protein will be low in essential amino acids. Amino acids are the building blocks of proteins. A diet low in essential amino acids has been shown to reduce levels of a growth factor called IGF-1 (insulin-like growth-factor-1) in the bloodstream. This might be important, as women with low levels of IGF-1 are at a lower risk of developing some types of cancer, including breast cancer. More discussions about CHEESECHEESE
| Acronym | Definition |
|---|
| CHEESE➣Computer Humanoid Electronically Enhanced Secret Enforcer |
cheese
Related to cheese: cheesySynonyms for cheesenoun a solid food prepared from the pressed curd of milkRelated Words- solid food
- food
- dairy product
- curd
- cheese rind
- cream cheese
- triple cream
- triple creme
- cottage cheese
- farm cheese
- farmer's cheese
- pot cheese
- process cheese
- processed cheese
- bleu
- blue cheese
- Brie
- brick cheese
- Camembert
- American cheese
- Armerican cheddar
- cheddar cheese
- cheddar
- Cheshire cheese
- double Gloucester
- Edam
- chevre
- goat cheese
- Gouda
- Gouda cheese
- grated cheese
- hand cheese
- Liederkranz
- Limburger
- mozzarella
- Muenster
- Parmesan
- quark cheese
- quark
- ricotta
- string cheese
- Swiss cheese
- Velveeta
noun erect or decumbent Old World perennial with axillary clusters of rosy-purple flowersSynonyms- cheeseflower
- high mallow
- Malva sylvestris
- tall mallow
Related Wordsverb used in the imperative (get away, or stop it)Related Words- cease
- discontinue
- lay off
- quit
- stop
- give up
verb wind onto a cheeseRelated Words |