Assertion: whey's content | /r/Causes | a ta’am transfer
Facets:
value: from the cheese curd
type: OTHER
Source sentences:
text: Typical examples of this are some types of parmesan and Swiss cheese production, in which the vats and their contents are heated to well above 120˚ F degrees, causing a ta’am transfer from the cheese curd, that is being formed in the vats, into the whey that is also there and in direct contact with the cheese curds at the time.