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Blaand
Blaand, or bland, is a fermented milk product made from whey. It is acidic and has very low alcohol content. Blaand has been a traditional drink made by farmers for their own use in Scotland, Iceland, the Faroes, and Norway for centuries. It was never commercialized; production ended in the mid-20th century. In these areas it was the most common daily drink before the introduction of modern drinks like tea and coffee. Blaand could be made by diluting the whey with water first and then letting it sour. Another approach was to put the whey into great vats, where it was left to sour; before drinking, some of the soured whey was mixed with water to reduce the acidity. The Norwegian name, "blande," simply means "mix," and the Scots word can mean the same. See also *Kumis * List of dairy products This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farmin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to ''kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dairy Products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. A B C D E F G H }, it, latte fieno) is dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as a Traditional Speciality Guaranteed in the UK and the European Union. I J K L M P Q R S T U V W Y Z Unsorted * Crema (dairy product) See also * List of cheeses * List of cheesemakers * List of countries by milk consumption per capita * List of dairy product com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fermented Foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Milk Product
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 fermented with lactic acid bacteria such as ''Lactobacillus'', '' Lactococcus'', and '' Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. Products Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Soured milk Soured cream Comparison chart * ''Streptococcus lactis'' has been renamed to '' Lactococcus lactis'' subsp. ''lactis'' See also * List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones. Composition Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~48-58%), alpha-lactalbumin (~13-19%), bovine serum albumin (~6%)(see also ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Dairy Products
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 fermented with lactic acid bacteria such as '' Lactobacillus'', '' Lactococcus'', and '' Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. Products Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Soured milk Soured cream Comparison chart * ''Streptococcus lactis ''Lactococcus lactis'' is a Gram-positive bacterium used extensively in the pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
