Benders'dictionary of nutrition and food technology

104southern France. It is reputed to contain more than 200 ingredients.There are three varieties: green Chartreuse is 55%, yellow43% and white 30% alcohol.(2) A dish turned out of a mould; more usually, fruit enclosedin jelly.Chastek paralysis Acute deficiency of vitamin B 1 in foxes andmink fed on diets high in raw fish, which contains thiaminase.chateaubriand Thick steak cut from beef fillet. Originally namedin 1822 in honour of the Comte de Chateaubriand.chaudron (chawdron) Medieval English; sauce served with roastswan, made from the giblets boiled in broth with its blood,vinegar and spices.chaya Large tropical herb (up to 2 m tall), Cnidoscolus chayamansa;theyoung leaves are eaten like spinach.CHD Coronary heart disease, see ischaemic heart disease.cheddar Hard cheese dating from 16th century prepared by aparticular method (cheddaring); originally from the Cheddararea of Somerset, England; matured for several months or evenyears. Red Cheddar is coloured with annatto.Composition/100 g: water 36.8 g, 1687 kJ (403 kcal), protein24.9 g, fat 33.1 g (of which 67% saturated, 30% mono-unsaturated,3% polyunsaturated), cholesterol 105 mg, carbohydrate1.3g (0.5g sugars), ash 3.9g, Ca 721mg, Fe 0.7mg, Mg 28mg, P512 mg, K 98 mg, Na 621 mg, Zn 3.1 mg, Se 13.9 µg, I 30µg, vitaminA 265µg RE (258µg retinol, 85 µg carotenoids), E 0.3 mg, K2.8 mg, B 1 0.03 mg, B 2 0.38 mg, niacin 0.1 mg, B 6 0.07 mg, folate18µg, B 12 0.8µg, pantothenate 0.4 mg. A 40 g serving is a sourceof vitamin A, a good source of P, a rich source of Ca, vitamin B 12 .cheddaring In the manufacture of cheese, after coagulation of themilk, heating of the curd and draining, the curds are piled alongthe floor of the vat, when they consolidate to a rubbery sheet ofcurd. This is the cheddaring process; for cheeses with a morecrumbly texture the curd is not allowed to settle so densely.cheese Prepared from the curd precipitated from milk by rennet,purified chymosin or lactic acid. Cheeses other than cottage andcream cheeses are cured by being left to mature with salt, undervarious conditions that produce the characteristic flavour of thattype of cheese.Although most cheeses are made from cow’s milk, goat’s milkand sometimes ewe’s milk can be used to make specialty cheeses.These are generally soft cheeses. There is a very wide variety ofdifferent types of cheese.There are numerous variants (over 800)including more than 100 from England and Wales alone (eightmajor regional cheeses: Caerphilly, Derby, Double Gloucester,cheddar, Lancashire, Red Leicester, stilton and Wensleydale).