Milk has carbs, cheese no? Strange

Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.

On Thu, 02 Sep 2004 02:22:07 GMT, "John E"
wrote:

Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.


When you make cheese, you separate the protein and fat from the liquid
of the milk. Most of the sugars remain dissolved in the liquid which
may be discarded, fed to livestock or used in other ways.

Boiling milk means you have hot milk. It won't magically get rid of
the sugars.

Aramanth

On Thu, 02 Sep 2004 02:22:07 GMT, "John E"
wrote:

Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.


When you make cheese, you separate the protein and fat from the liquid
of the milk. Most of the sugars remain dissolved in the liquid which
may be discarded, fed to livestock or used in other ways.

Boiling milk means you have hot milk. It won't magically get rid of
the sugars.

Aramanth

When cheese is made, the milk separates into curds and whey. My guess is
that the whey probably contains the carbs, or they are somehow destroyed
during the curdling process. You can read about how cheese is made he
http://www.mistupid.com/food/cheese.shtml

I'm sure if you Google it, the answer is there.

Chris

"John E" wrote in message
...
Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.

When cheese is made, the milk separates into curds and whey. My guess is
that the whey probably contains the carbs, or they are somehow destroyed
during the curdling process. You can read about how cheese is made he
http://www.mistupid.com/food/cheese.shtml

I'm sure if you Google it, the answer is there.

Chris

"John E" wrote in message
...
Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.

"c" wrote in message ...
When cheese is made, the milk separates into curds and whey. My guess is
that the whey probably contains the carbs, or they are somehow destroyed
during the curdling process. You can read about how cheese is made he
http://www.mistupid.com/food/cheese.shtml

I'm sure if you Google it, the answer is there.

Chris

"John E" wrote in message
...
Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however,
milk appears with high carb amounts.


Cheese is made by fermenting milk. The bacteria eat the sugar in the
milk. The harder the cheese, the more complete the process.

When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

J.

On 2 Sep 2004 06:14:00 -0700, (Chet Hayes) wrote:

Cheese is made by fermenting milk. The bacteria eat the sugar in the
milk. The harder the cheese, the more complete the process.

yogurt is fermented cheese is curdled. the way is separated from the cheese and
that is where the lactose is. yogurt is made from cultures that eat the
bacteria. if it is left to ferment longer then it has less lactose.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Chet Hayes wrote:

"c" wrote in message ...

When cheese is made, the milk separates into curds and whey. My guess is
that the whey probably contains the carbs, or they are somehow destroyed
during the curdling process. You can read about how cheese is made he
http://www.mistupid.com/food/cheese.shtml

I'm sure if you Google it, the answer is there.

Chris

"John E" wrote in message
...

Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however, milk appears with high carb amounts.

Cheese is made by fermenting milk. The bacteria eat the sugar in the
milk. The harder the cheese, the more complete the process.

Very few cheeses are made by fermenting milk. Most are made by acidic
or enzymatic curdling of milk which separates it into a solid and
liquid component. The liquid contains the lactose.

Fermented dairy products may or may not contain lactose, depending on
the types of bacteria. Yogurt, kefir, etc. have drastically reduced
lactose because it's reduced to lactic acid.

Pastorio


When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

Chet Hayes wrote:

"c" wrote in message ...

When cheese is made, the milk separates into curds and whey. My guess is
that the whey probably contains the carbs, or they are somehow destroyed
during the curdling process. You can read about how cheese is made he
http://www.mistupid.com/food/cheese.shtml

I'm sure if you Google it, the answer is there.

Chris

"John E" wrote in message
...

Hi folks,

We all know that TRUE cheese is made of milk.

On the other hand, labels declare cheese as having almost no carbs;
however, milk appears with high carb amounts.

Cheese is made by fermenting milk. The bacteria eat the sugar in the
milk. The harder the cheese, the more complete the process.

Very few cheeses are made by fermenting milk. Most are made by acidic
or enzymatic curdling of milk which separates it into a solid and
liquid component. The liquid contains the lactose.

Fermented dairy products may or may not contain lactose, depending on
the types of bacteria. Yogurt, kefir, etc. have drastically reduced
lactose because it's reduced to lactic acid.

Pastorio


When you convert milk into cheese, do the carbs burn with heating?
If so, then *very* heated milk should contain no carbs? If so, then
someone can boil milk then cool it and in fridge. Would that
make milk low carb?

Something is missing in the formula : Cheese made of Milk.

Steve Knight wrote in message . ..
On 2 Sep 2004 06:14:00 -0700, (Chet Hayes) wrote:

Cheese is made by fermenting milk. The bacteria eat the sugar in the
milk. The harder the cheese, the more complete the process.

yogurt is fermented cheese is curdled. the way is separated from the cheese and
that is where the lactose is. yogurt is made from cultures that eat the
bacteria. if it is left to ferment longer then it has less lactose.


Oh, really? And how exactly does the curdling occur? By magic, or is
it the starter culture (bacteria) that is introduced into the
pasteurized milk?