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Dairy Product
Dairy products or milk products are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, goat, nanny goat, and Sheep, ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a ''dairy''. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, Environmental issues, environmental concerns, other health reasons or beliefs. Types of dairy product Milk Milk is produced after optional Homogenization (chemistry), homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria ''Streptococcus lactis'' and ''Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Europe
Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural and socio-economic connotations. Its eastern boundary is marked by the Ural Mountains, and its western boundary is defined in various ways. Narrow definitions, in which Central Europe, Central and Southeast Europe are counted as separate regions, include Belarus, Russia and Ukraine. In contrast, broader definitions include Moldova and Romania, but also some or all of the Balkans, the Baltic states, the Caucasus, and the Visegrád Group, Visegrád group. The region represents a significant part of Culture of Europe, European culture; the main socio-cultural characteristics of Eastern Europe have historically largely been defined by the traditions of the Slavs, as well as by the influence of Eastern Christianity as it developed through the Byzantine Empire, Eastern Roman Empire and the Ottoman Empire. Another definition was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * conden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk ( , , ) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer. History Baked milk was relatively popular outside of Russia as well. It was deemed more palatable than boiled milk, and was described in medical literature as potentially more digestible. The most simple recipe suggested by 19th-century cookbooks for baked milk instructed one to leave milk in an oven overnight; however more elaborate recipes could be found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or overnight until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Added Sugar
Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates ( monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice concentrates. They can take multiple chemical forms, including sucrose (table sugar), glucose (dextrose), and fructose. Medical consensus holds that added sugars contribute little nutritional value to food, leading to a colloquial description as " empty calories". Overconsumption of sugar is correlated with excessive calorie intake and increased risk of weight gain and various diseases. Individuals who consume 17–21% of their daily calories from added sugar are reported to have a 38% higher risk of dying from cardiovascular disease compared to those who consume 8% of their daily calories from added sugar. Uses United States In the United States, added sugars may include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporated Milk
Evaporated milk, known in some countries as "unsweetened condensed milk", is a shelf-stable canned cow’s milk product for which approximately 60% of the water has been removed from fresh milk. French inventor, Nicolas Appert, the "father of food science" perfected the process in the 1820s. It differs from sweetened condensed milk, which contains added sugar and requires less processing to preserve, as the added sugar inhibits bacterial growth. The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning and heat sterilization. Evaporated milk consumes half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water (150%), evaporated milk becomes the rough equivalent of fresh milk. This allows the product to have a shelf life of months or even years, depending upon the fat and sugar content, which made evaporated milk very popular before the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is Milk#Cow, cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when Tin can, canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (katyk), which can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scalded Milk
Scalded milk is dairy milk that has been heated to . At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins. During scalding, a cooking utensil known as a milk watcher may be used to prevent both boiling over and scorching (burning) of the milk. Uses Béchamel sauce Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour. Bread Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Chocolate
Milk chocolate is a form of solid chocolate containing Chocolate liquor, cocoa, sugar and milk. It is the most consumed types of chocolate, type of chocolate, and is used in a wide diversity of chocolate bar, bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero SpA, Ferrero, The Hershey Company, Hershey, Mondelez International, Mondelez, Mars, Incorporated, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America. Chocolate was originally sold and consumed as a beverage in pre-Columbian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Milk
The fat content of milk is the proportion of milk, by weight, made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition. Health and nutrition habits ‘Whole’ or ‘full-fat’ milk has more nutritional energy by volume than low fat milk, and researchers found that in general low fat milk drinkers do absorb less fat, but will compensate for the energy deficit by eating more carbohydrates. They also found that the lower fat milk drinkers also ate more fruits and vegetables, while the higher fat milk drinkers also ate more meat and sweets. Nutrition intake between whole milk drinkers and skimmed or low fat drinkers is different. An analysis of a survey done by the Department of Agriculture showed that consumers of reduced or low fat milk had greater intake of vitamins, minerals, and dieta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skim Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk has been traditionally marketed and labelled as follows since being proposed by John Morris of the British Retail Consortium in 1998, which based the colours on Marks & Spencer cream packaging (blue for double cream, green for crème fraîche and red for single cream): * Whole milk (around 3–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
