Search results

<h1>Preparing and Canning Fermented and Pickled Foods</h1>

...], 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

...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

...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

...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

...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.

* [http://www.atourfoods.com Atour Foods Inc. (2009)] [[Category:Fermented foods]]

[[Category:Fermented foods]]

...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]]

[[Category:Fermented foods]]

...America with lamb and skyr] - NY Times article (October 18, 2005) on Whole Foods introducing skyr to the US. [[Category:Ark of Taste foods]]

...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

'''Blaand''' is a [[fermented milk product]] made from [[whey]]. It is similar in [[alcohol]] content to [[Category:Fermented foods]]

}}</ref>) is a [[Sweden|Swedish]] [[mesophilic]] [[fermented milk product]] that is made by [[fermentation (food)|fermenting]] cow's mil | publisher = Arla Foods

...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

...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

{{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

...' ([[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]]

...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.</

'''Dairy products ''' are generally defined as [[foods]] produced from sheep's or [[Water buffalo|domestic buffalo]]'s [[milk]]. T ** [[Crème fraîche]], slightly fermented cream

...method of preparing it is be pouring in a pint every three days or so. The fermented milk provides the culture for the new milk, and seems to accelerate its rip [[Category:Fermented foods]]

...heese.htm Full text].</ref> Certain kinds of Chinese preserved [[Bean curd#Fermented|bean curd]] are sometimes misleadingly referred to in English as "Chinese c ...tirely, and do not consider it to ever violate kosher law. (See ''[[Kosher foods#Cheese|Cheese and kashrut]]''.) As cheese is a dairy food under kosher rule

[[Category:Fermented foods]]

...or at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria. ...umatra]]n yoghurt made from [[Domestic buffalo|water buffalo]] milk. It is fermented in [[bamboo]] tubes.

[[Category:Fermented foods]]

...d and labeled as a "Turkish drink" by the [[Sweden|Swedish]] company Larsa Foods. [[Category:Fermented foods]]

Sour cream is not fully fermented, and as such must be stored under [[refrigeration]]. As with other dairy pr *[[Fermented milk products]] for a comparison of sour cream with other fermented milk products.