An article published online this week in the Journal of the American Medical Association found that the thai-made Thai-style cheese may be more than just a tasty snack.
“The thai cheese is a good cheese,” said Dr. Heng Seng Khiem, associate professor of pathology at Johns Hopkins University School of Medicine.
“It has a nice taste, and you get a lot of the flavor from the cream, and the flavor of the cheese also adds flavor.”
He added that it is not uncommon for Thai cheese makers to add a touch of sweetness, adding to the cheese’s salty, sour, and sour flavor.
“You could add a little bit of sweetness to it,” said Khieem.
“That could help the cheese stand out.”
The study, by researchers at the University of Texas Southwestern Medical Center, compared the taste of a commercial Thai-made cheese and a similar-tasting American-made product.
The commercial Thai cheese, called Bijan Thai, was made from a variety of strains of the species B. japonica, while the American cheese was a blend of two strains of B. montefiorei.
The researchers also tested the taste and nutritional value of both products.
While the American product tasted better, it did not measure up to the Thai one.
While both the commercial Thai and American products were acceptable to the human palate, neither product tasted very good.
The American cheese tasted very sour, with a strong sour note, and had a strong saltiness.
The Thai cheese tasted sweet, with an earthy taste and mild sweetness.
The study also found that both the American and Thai products were better than average for their nutritional value.
“We’re still talking about this product in terms of nutrition and nutritional values,” said Jia-Min Chang, lead author of the study and an associate professor at the university’s School of Veterinary Medicine.
The results of the trial will be published online later this month in the journal The Veterinary Journal.
Chang said that he is also looking into the taste profile of the Thai-produced product, because it is similar to the commercial products.
“I am really interested to see how it compares to the American products,” he said.
Chang also said that the results of his study are in line with what many other scientists have observed.
Chang and Khies were looking at the nutritional value and nutritional quality of the products because the results suggest that the two brands may be comparable.
In their study, the researchers measured the nutritional quality using three different measures: calcium, vitamin D, and protein.
The calcium measure included both the calcium and vitamin D content, as well as the amount of protein.
Vitamin D was measured by a standard test called the Hereditary Determination Index, which has been used by the Food and Drug Administration since 1994.
Protein is a measure of how much protein the cheese has.
Both products contained high amounts of protein, with the American brand having the highest amount of whey protein in the study.
The other two brands had low amounts of whew protein, but both were more than average.
In addition to the taste, the taste test also measures how well the product is digestible.
“One of the problems we have with these kinds of studies is that we have to compare apples to oranges,” said Chang.
“If you put an apple in front of a person, they will still get sick.
So, what we wanted to do was look at how well both the Thai and the American brands are digestible.”
Chang said the results were similar.
“Our results showed that both products were digestible,” he told Medscape Medical News.
“And that’s important because they are really good for people who are trying to lose weight.”
For people who have been overweight, it’s important to keep in mind that there are different kinds of fat in cheese, and that different types of cheese may contain different amounts of fat.
“When you eat cheese, it comes down to how much fat is in the cheese,” Chang said.
“There are different types that have different amounts and that’s why there’s some differences between brands.”
Chang and his colleagues found that American cheese contained the highest levels of the nutrients calcium, Vitamin D, protein, and calcium-rich milk proteins, while Thai cheese contained relatively less of the fat-rich dairy products.
Both types of cheeses also contained low levels of saturated fat, but they were slightly lower in calcium.
“For people who want to lose a lot more weight, it is important to make sure that you have a high intake of calcium and a low intake of saturated fats,” Chang told Medzone Medical News in an email.
“These two nutrients are essential for good bone health.”