76ui76i

[Terra-moto rider]

sory about that ..

 

[synrgy]

The events immediately before 2nd September need also to be noted. It was known among members of both clubs that there would be a swap meet at the Viking Tavern on 2nd September 1984.

Also

UnixDBA?s report that the FB_01 disk group on the MISC Oracle cluster alarmed on space usage. To alleviate space pressure in this disk group, a database command was issued to delete older archive and flashback logs from the CITE. This action caused a significant and unexpected performance degradation in the CITE database, resulting in very long transaction response times for Allcites calls. This backed up transactions thru QBROWSE and LnRegBridge, causing additional issues.
PRODUCTS/OTHER AREAS IMPACTED:
PROBLEM SYMPTOMS, INCLUDING GENERAL PRODUCT SEARCH EXPERIENCE:
SUSPECTED ROOT CAUSE: Allcite DB
CHANGE HISTORY: None

 

[jayden-pitbikez]

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. 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

 

[daniel40]

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. 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

lol whats that about

 

[jayden-pitbikez]

its about cheese lol

 

[Trashthumpy]

Milk is a white liquid produced by the mammary glands of female mammals (including monotremes). The female ability to produce milk is one of the defining characteristics of mammals. It provides the primary source of nutrition for newborns before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in the baby.

The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium. Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.

Humans, like other mammals, can consume mother's milk during their infancy. In many ethnic groups, people lose the ability to digest milk after childhood (that is, they become lactose intolerant), so many traditional cuisines around the world do not feature dairy products. On the other hand, those cultures that do tolerate milk have often exercised great creativity in using the milk of domesticated ruminants, especially cows, but also sheep, goats, yaks, water buffalo, horses and camels. For millennia, cow's milk has been processed into dairy products such as cream, butter, yoghurt, ice cream, and especially the more durable and easily transportable product, cheese. Industrial science has brought us casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products.

Human milk is fed to infants through breastfeeding, either directly or by expressing the milk to be stored and consumed later. Some cultures, historically or presently, continue to use breast milk to feed their children until as old as seven years.[1]

The term milk is also used for non-animal substitutes such as soy milk, rice milk, almond milk, and coconut milk, and even the regurgitated substance pigeons feed their young, called crop milk, which bears little resemblance to mammalian milk.

 

[cass38a]

YoghurtYogurt is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions, especially in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd in a process called denaturation). The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria. In the U.S., to be named yoghurtyogurt, the product must contain the bacteria strains Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). These include L. acidophilus, Lactobacillus casei and Bifidobacterium species.

In most countries, a product may be called yoghurtyogurt only if live bacteria are present in the final product. In the U.S., non-pasteurized yoghurtyogurt can be marketed as "live" or containing "live active culture". A small amount of live yoghurtyogurt can be used to inoculate a new batch of yoghurtyogurt, as the bacteria reproduce and multiply during fermentation. Pasteurized products, which have no living bacteria, are called fermented milk (drink).

In Spain, yoghurtyogurt producers were divided between those who wanted to reserve the name yoghurtyogurt for live yoghurtyogurt and those who wanted to include pasteurisedpasteurized products, the Pascual Hermanos group being the most prominent among the latter. Pasteurized yoghurtyogurt has a shelf life of months and does not require refrigeration. Both sides submitted scientific studies supporting their claims. The Spanish government eventually allowed the label yogur pasteurizado to replace the former postre lácteo ("dairy dessert").

People who are otherwise lactose-intolerant often enjoy yoghurtyogurt without ill effects because live yoghurtyogurt cultures contain enzymes which help break down lactose inside the intestine.[2][3]

YoghurtYogurt is rich in protein, several B vitamins, and essential minerals. It contains as much fat as the milk it is made from.

For women experiencing yeast infections, a common cure is the daily ingestion of yoghurtyogurt containing L. acidophilus, which combats the imbalance of colonies of the fungus Candida albicans[citation needed].

Many antibiotics cause fungal problems in the mouth or on the tongue and skin due to a reduction in the number of commensal bacteria in the gut[citation needed]. Eating live yoghurtyogurt can stave off these problems before they happen if taken daily after completing a course of antibiotics.

Non-sweetened, drinkable yoghurtyogurt is sometimes sold in the West as buttermilk or cultured buttermilk. This is a misnomer, as the drink has little in common with buttermilk and is, in fact, most similar to kefir.

 

[pitbulls]

Crème fraîche [IPA: krɛm frɛʃ] (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

In general, crème fraîche, like sour cream, is used in food preparation, but crème fraîche has at least one advantage over sour cream: it can be mixed with air into whipped cream. Also, unlike sour cream, crème fraîche has a high enough fat content (and low enough protein content) that it can be directly cooked without curdling.

Crème fraîche also exists in a more liquid form (liquide or fleurette), which is unfermented and has a shorter shelf life than the thick version (épaisse).

 

[synrgy]

WA Mining Act 1978

 

[cass38a]

The Office of Fair Trading licenses all builders and tradespeople that carry out work in the residential building industry in NSW.

Contractor Licence authorises that holder to contract and advertise to carry out the work described on their licence card.

Qualified Supervisor Certificate allows the holder to carry out the work as described on their licence. A ‘Q’ on their licence card indicates this.

Nominated Supervisor is an individual who holds a qualified contractor licence or a supervisor certificate, and who is registered against a contractor licence as the person supervising the residential building work or specialist work. All companies, partnership and unqualified individuals holding a contractor licence must nominate a supervisor.

 

[synrgy]

green card

 

[jayden-pitbikez]

Gherkin (French cornichon) is a young cucumber (Cucumis sativus), picked when 1 to 3 inches (3 to 8 cm) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, ‘dill pickle’) or brine.

The term can also be used to refer to the West Indian Burr Gherkin (Cucumis anguria), a related plant species, originally West African, that was introduced to the West Indies, probably by the Portuguese. This ‘true’ or Burr Gherkin or badunga cannot interbreed with the ‘true’ cucumber (Cucumis sativus), which is the condiment vegetable now generally known as the gherkin or dill pickle. The West Indian Burr Gherkin is edible and may be pickled but must be picked when no longer than 1.5 inches (4 cm) long, since it becomes bitter and spiny if allowed to grow larger.

 

[cass38a]

The page cannot be found
The page you are looking for might have been removed, had its name changed, or is temporarily unavailable.
--------------------------------------------------------------------------------

Please try the following:

Make sure that the Web site address displayed in the address bar of your browser is spelled and formatted correctly.
If you reached this page by clicking a link, contact the Web site administrator to alert them that the link is incorrectly formatted.
Click the Back button to try another link.
HTTP Error 404 - File or directory not found.
Internet Information Services (IIS)

 

[jayden-pitbikez]

You've opened a new tab


With tabs you can:
Use one Internet Explorer window to view all your webpages.
Open links in a background tab while viewing the page you're on.
Save and open multiple webpages at once by using favorites and home page tabs.


To get started:
Press the CTRL key while clicking links (or use the middle mouse button).
Click any tab with the middle mouse button to close it.
Press ALT+ENTER from the address bar or search box to open the result in a new tab.


Learn more about tabs


Show more tab shortcuts

Keyboard shortcuts Open links in a new tab in the background CTRL+click
Open links in a new tab in the foreground CTRL+SHIFT+click
Open a new tab in the foreground CTRL+T
Open a new tab from the Address bar ALT+ENTER
Open a new tab from the search box ALT+ENTER
Open Quick Tabs (thumbnail view) CTRL+Q
Switch between tabs CTRL+TAB/CTRL+SHIFT+TAB
Switch to a specific tab number CTRL+n (n can be 1-8)
Switch to the last tab CTRL+9
Close current tab CTRL+W
Close all tabs ALT+F4
Close other tabs CTRL+ALT+F4


Mouse shortcuts Open a link in a background tab Click the middle mouse button on a link
Open a new tab Double-click the empty space to the right of the last tab
Close a tab Click the middle mouse button on the tab



Don't show this page again Close

 

[dawso]

wtf is the point of this thread