APAKAH MAKSUD SOURED MILK dalam CORSICA?
Susu berair
Susu bergaram adalah produk makanan yang dihasilkan daripada pengasidan susu. Ia tidak sama dengan susu yang rosak secara semulajadi dan mungkin mengandungi toksin. Pengasidan, yang memberikan susu rasa tart, dapat dicapai melalui penambahan asid, seperti jus lemon atau cuka, atau melalui penapaian bakteria. Asid menyebabkan susu menjadi membeku dan membentuk konsistensi yang lebih tebal, dan menghalang pertumbuhan bakteria berbahaya dan dengan itu meningkatkan hayatnya. Susu yang disiram yang dihasilkan oleh penapaian bakteria lebih khusus dipanggil susu yang ditapai atau susu kultur. Susu berair yang dihasilkan oleh penambahan asid, dengan atau tanpa penambahan organisma mikroba, lebih khusus dipanggil susu berasid. Di Amerika Syarikat, asid yang digunakan untuk menghasilkan susu berasid termasuk asid asetik, asid adipic, asid sitrik, asid fumaric, glucono-delta-lactone, asid hidroklorik, asid laktik, asid malik, asid fosforik, asid succinic, dan asid tartarik. Susu berair biasanya dibuat di rumah atau dijual dan dimakan di Eropah, terutamanya di Eropah Timur, Jerman, dan Scandinavia.
Definisi soured milk dalam kamus Corsica
Takrif susu masam dalam kamus adalah susu yang telah sengaja memudar dengan penapaian atau dengan menambah asid seperti jus lemon atau cuka, untuk digunakan dalam masakan.
CORSICA BUKU YANG BERKAIT DENGAN «SOURED MILK»
Ketahui penggunaan
soured milk dalam pilihan bibliografi berikut. Buku yang berkait dengan
soured milk dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Scientifically
Soured Milk: Its Influence in Arresting ...
1907 a brief reference to the subject of soured milk in its relation to the prolongation of human life and its influence in arresting intestinal putrefaction.
2
The Prolongation of Life: Optimistic Studies
From time immemorial human beings have absorbed quantities of lactic microbes
by consuming in the uncooked condition substances such as soured milk, kephir,
sauerkraut, or salted cucumbers which have undergone lactic fermentation.
Ilya Ilyich Metchnikoff,
2004
3
Encyclopedia of Fermented Fresh
Milk Products: An ...
272 Sparkling Fermented Milk Beverages Microbiology: Spontaneously soured
milk microorganisms. Manufacture: There is no fixed definition for sour milk, nor is
there any standard or agreement at which level of acidity or lactic acid milk ...
Joseph A. Kurmann, Jeremija L. Rasic, Manfred Kroger,
1992
4
Healing with Whole Foods: Asian Traditions and Modern Nutrition
Common examples are yogurt, kefir, cottage cheese, buttermilk, and soured milk.
3. Anyone with lactose intolerance characterized by abdominal cramps, gas, and
diarrhea after dairy ingestion will usually do better with the fermented products ...
5
Dairy Marketing in Sub-Saharan Africa: Proceedings of a ...
Considered overall, 69% of total offtake was variously used as fresh milk, 24%
was stored and soured to make butter, 6% was used otherwise as short-term
soured milk and 1% was used as long-term soured milk. Seasonal means
indicated ...
Ray F. Brokken, Senait Seyoum,
1992
6
The Borana Plateau of Southern Ethiopia: Synthesis of ...
Soured milk is referred to as ititu in the Borana vernacular and refers to all milk
that is soured. lnformation on the microbiological and biochemical aspects of the
souring process is available (Tarik Kassaye, 1990). General observations of milk
...
David Layne Coppock,
1994
7
Manufacturing Yogurt and Fermented Milks
... 500AD Very sour milk fermented by Lact. bulgaricus Dahi India 800–300 BC
Milk soured by using previous day's soured milk as starter Kefir Caucasusian
China – Milk fermented with kefir grains containing lactobacilli and yeast; lactic
acid, ...
Ramesh C. Chandan, Arun Kilara,
2013
8
Cure Tooth Decay: Remineralize Cavities and Repair Your ...
In addition to a wide spec— trum of probiotic bacteria, different forms of soured
milk including yogurt con— tain highly absorbable forms of calcium. Soured milk
is also low in milk sugar, known as lactose. Dr. Heard's observation that people ...
9
ILCA Annual Report 1984: Livestock Research and Food ...
Soured milk is a popular drink in all highland regions of the country. Butter is
always prepared from the soured milk, not from cream, and is churned in a clay
pot or in a bottle gourd. Cottage cheese is made from the butter milk remaining
after ...
International Livestock Research Institute
Without refrigeration, milk soured quickly, becoming “clabber” or butter-milk
because it had pieces of soured milk that looked buttery. Clabber was common,
and it was useful for baking, adding acid that aided in leavening, and had a
piquant, ...
Nathalie Dupree, Cynthia Graubart,
2011
BARANGAN BERITA YANG TERMASUK TERMA «SOURED MILK»
Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah
soured milk digunakan dalam konteks perkara berita berikut.
What does 19th century shipwreck beer taste of? Goat and sour milk
... having an unpleasant smell of "of autolyzed yeast, dimethyl sulfide, Bakelite, burnt rubber, over-ripe cheese” and “vinegary, goaty, and soured milk flavours”. «Telegraph.co.uk, Mac 15»
Make Your Own Yogurt (And Stop Wasting Soured Milk)
Why does moldy bread, fermenting juice, or sour milk strike fear in our hearts? Are these things really so bad that they warrant the pinched nose fingertip dash to ... «Huffington Post, Feb 09»