Search results

• Low-Temperature Pasteurization Treatment
  <h1>Preparing and Canning Fermented and Pickled Foods</h1>
  787 bytes (120 words) - 18:51, 6 January 2010
• Acetic acid
  ...], and [[soil]], and acetic acid is produced naturally as fruits and other foods spoil. Acetic acid is also a component of the [[vaginal lubrication]] of [[ ...oduction, as many nations' food purity laws stipulate that vinegar used in foods must be of biological origin. About 75% of acetic acid made for use in the
  41 KB (5,915 words) - 16:49, 27 September 2010
• Biopolymer
  ...ling water. Amylopectin is insoluble in boiling water, but in their use in foods, both fractions are readily hydrolyzed at the acetal link by enzymes. ...e glucose from potato starch in 10 h instead of 100 h. The glucose is then fermented to lactic acid and purified. The same laboratory estimates that the price f
  68 KB (9,959 words) - 10:10, 20 September 2010
• Kefir
  ...oy/pleasure) or "köpür" ((milk) froth, foam), is a [[Fermentation (food)|fermented milk drink]] that originated with shepherds of the [[Caucasus]] region, who ...ref name="farnworth1">{{cite book | title=Handbook of Fermented Functional Foods | last=Farnworth | first=Edward R. | publisher=CRC | year=2003 | isbn=0-849
  12 KB (1,755 words) - 19:38, 13 October 2010
• Butter
  ...ct]] made by [[churning (butter)|churning]] fresh or [[fermentation (food)|fermented]] [[cream]] or [[milk]]. It is generally used as a [[spread (food)|spread]] ...lk]]&mdash;although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is r
  40 KB (5,956 words) - 19:36, 13 October 2010
• Kumis
  ...and etymology|terminology and etymology]]) is a [[Fermented milk products|fermented dairy product]] traditionally made from [[mare (horse)|mare]]'s milk. The d ...use mare's milk contains more sugars than the [[cow]]'s or [[goat]]'s milk fermented into kefir, kumis has a higher, though still mild, [[alcohol]] content.
  14 KB (2,194 words) - 19:37, 13 October 2010
• Kaymak
  * [http://www.atourfoods.com Atour Foods Inc. (2009)] [[Category:Fermented foods]]
  4 KB (644 words) - 19:37, 13 October 2010
• Chass
  [[Category:Fermented foods]]
  2 KB (233 words) - 19:37, 13 October 2010
• Viili
  ...h ''viili'', Swedish ''fil'') is a type of [[yoghurt]] (a [[mesophilic]] [[fermented milk]]) that originated in the [[Nordic countries]]. It has a ropy, gelatin * [[Fermented milk products]]
  3 KB (389 words) - 19:37, 13 October 2010
• Lassi
  [[Category:Fermented foods]]
  7 KB (1,054 words) - 19:37, 13 October 2010
• Skyr
  ...America with lamb and skyr] - NY Times article (October 18, 2005) on Whole Foods introducing skyr to the US. [[Category:Ark of Taste foods]]
  4 KB (624 words) - 19:37, 13 October 2010
• Fermented milk products
  ...the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC.<ref name="cdc"> | title = Fermented Milk Products
  10 KB (1,281 words) - 19:37, 13 October 2010
• Blaand
  '''Blaand''' is a [[fermented milk product]] made from [[whey]]. It is similar in [[alcohol]] content to [[Category:Fermented foods]]
  1 KB (135 words) - 19:37, 13 October 2010
• Filmjölk
  }}</ref>) is a [[Sweden|Swedish]] [[mesophilic]] [[fermented milk product]] that is made by [[fermentation (food)|fermenting]] cow's mil | publisher = Arla Foods
  36 KB (4,851 words) - 19:37, 13 October 2010
• Condensed milk
  ...be made into a drink ("[[ayran]]") by diluting it, and therefore refers to fermented, not fresh, milk concentrate. ...its outlook to secure the future for its member owners | publisher = Dairy Foods | date = 2008-03 | url = http://findarticles.com/p/articles/mi_m3301/is_3_1
  14 KB (2,089 words) - 19:37, 13 October 2010
• Buttermilk
  ...d after churning [[butter]] out of [[cream]]. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle East, India, or the Sout The variation of buttermilk which is a [[fermented dairy product]], is produced from [[cow's milk]], and with a characteristic
  8 KB (1,127 words) - 19:37, 13 October 2010
• Soured milk
  {{see also|Fermented milk products|Souring}} ...hat is produced by bacterial fermentation is more specifically called '''[[fermented milk]]''' or '''[[cultured milk]]'''.<ref name="FDCh1P131">and they are als
  6 KB (854 words) - 19:37, 13 October 2010
• Súrmjólk
  ...' ([[Icelandic language|Icelandic]]: ''sour milk'') is an [[Iceland]]ic [[Fermented milk products|cultured milk product]], or a type of [[yoghurt]]. It is made [[Category:Fermented foods]]
  468 bytes (61 words) - 19:37, 13 October 2010
• Fermented dairy comestible
  ...animals. A widely known example is [[yoghurt]], a semisolid food made from fermented milk that has been strained to remove a portion of the liquid. Another var .... O'Rell, "Yogurt plant: Quality assurance." In ''Manufacturing Yogurt and Fermented Milks'' (R.C. Chandan, ed.), Blackwell Publishing, 2006. ISBN 0813823048.</
  1 KB (154 words) - 19:37, 13 October 2010
• Dairy product
  '''Dairy products ''' are generally defined as [[foods]] produced from sheep's or [[Water buffalo|domestic buffalo]]'s [[milk]]. T ** [[Crème fraîche]], slightly fermented cream
  7 KB (950 words) - 19:38, 13 October 2010

View (previous 20 | next 20) (20 | 50 | 100 | 250 | 500)