3) Interfacial tension. Interfacial tension is somewhat similar to surface tension in that cohesive forces are also involved. However the main forces involved in interfacial tension are adhesive forces (tension) between the liquid phase of one substance and either a solid, liquid or gas phase of another substance. The interaction occurs at the surfaces of the substances involved, that is at their interfaces. (i) Spreading parameter.
[kÉÌ.te]) is a French cheese made from unpasteurized cow's milk in the Franche-Comte comtÃ© region of Eastern. France comte comtÃ© has the highest production Of ALL french, aoc 40,000 around 40000. tonnes annuallyomte comtÃ© has the highest production of All FRENCH aoc, cheeses 40,000 40000 tonnes. Annually the cheese is made in flat circular, discs each between 40 (cm 16) in and 70 (cm 28) in in, diameter and around 10 (cm 4) in in. height
Soft mould ripened cheese (white mould cheese). Typical examples are Swiss Brie, Swiss Camembert or Tomme. The white rind is usually eaten with the cheese. Smear soft cheese. Whilst it is being ripened, this soft cheese is washed or smeared with brine and then kept in salt water, hence its brown-coloured rind.oft cheese. Soft cheese is mostly produced from pasteurised milk. Since its water content is around 50%, it has quite a short ripening time of just a few weeks. It is usually possible to distinguish between two types of soft cheese.