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The liquid resulting from straining yogurt is called "acid whey" and is composed of water, yogurt cultures, protein, a slight amount of lactose, and lactic acid. It is costly to dispose of. [44] [45] [46] Farmers have used the whey to mix with animal feed and fertilizer.
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). [2] In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). [3]
It may reduce the lactic acid build up in the muscles, making the next workout more bearable. [22] Stretching does not appear to reduce the risk of injury during exercises, except perhaps a dynamic warm-up for runners. While running places extreme stress loads on the joints, static stretching can help to improve joint flexibility.
Kefir products contain nutrients in varying amounts from negligible to significant, including dietary minerals, vitamins, essential amino acids, and conjugated linoleic acid, [34] [35] At a pH of 4.2 – 4.6, [36] kefir is composed mainly of water and by-products of the fermentation process, including carbon dioxide and ethanol.
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Along with carbon dioxide, the yeast also produces lactic acid, aromatic compounds and a small amount of ethanol. Examples of carbonated milk beverages produced using fermentation include kefir and kumis. [11] Aside from fermentation, carbonation can be produced by physical or chemical means.
Static stretching. Static stretching is the appropriate form of stretching to aid in the cooling down procedure. It aids in decreasing the body's temperature, removing lactic acid from the muscles and increasing flexibility. [5] Each stretch should be held for a minimum of 10–20 seconds and stretched to the point of mild discomfort but not ...
Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. [2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not.
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