Concentrations are selected from the list below. 1  Animal Physiology. 2  Biochemistry. 3  Computational Biology. 4  Ecology and Evolutionary Biology. 5  General Biology. 6  Genetics, Genomics and Development. 7  Human Nutrition. 8  Insect Biology. 9  Marine Biology. 10  Microbiology. 11  Molecular and Cell Biology. 12  Neurobiology and Behavior. 13  Plant Biology.
Semi-soft cheese. Munster, Port Salut, Gouda. This type of cheese does not undergo any heating or pressing. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-coloured fungi to appear.
Types of Head Cheeses. 1  Regular head cheese-pork head meat, jowls, skins, snouts, pigs feet, gelatin. 2  Tongue head cheese-in addition to the above mentioned meats the tongue added. 3  It should be cured with salt and nitrite in order to develop a pink color.4  Blood head cheese-head cheese made with blood. Regular head cheese-pork head meat, jowls, skins, snouts, pigs feet, gelatin. 2  Tongue head cheese-in addition to the above mentioned meats the tongue added. 3  It should be cured with salt and nitrite in order to develop a pink color. 4  Blood head cheese-head cheese made with blood.