Search results
Results from the WOW.Com Content Network
Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk. [61] The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are necessary to ensure a safe product.
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms.The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and ...
Jameed (Arabic: جميد, literally "hardened") also known as Aqit, is a cheese consisting of hard, dry yogurt made from ewe or goat's milk. It is popular in several countries in the Middle East. [1] [2] [3] Milk is kept in a fine-woven cheesecloth to make a thick yogurt.
Scalded milk is used in yogurt to make the proteins unfold, [7] and to make sure that all organisms that could outcompete the yogurt culture's bacteria are killed. In traditional yogurt making, as done in the Eastern Mediterranean and Near East, the milk is often heated in flat pans until reduced to about half.
Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus [8] as a starter for making yogurt. The Lb. bulgaricus 2038 strain has been used for decades for yogurt fermentation. The two species work in synergy, with L. d. bulgaricus producing amino acids from milk proteins, which are then used by S ...
Soft (i.e., spreadable) and mild, cream cheese is a young cow’s milk cheese that’s the result of a reaction between pasteurized cream—or a combination of whole milk and cream—and lactic ...
Take milk. Some experts consider it a processed food because it goes through pasteurization to kill pathogens . Others don’t think it belongs in that category because plain milk typically ...