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Milk has carbs, cheese no? Strange



 
 
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  #14  
Old September 3rd, 2004, 01:34 AM
FOB
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Rennet.

In om,
Chet Hayes stated
|
|
| 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?


  #15  
Old September 3rd, 2004, 01:34 AM
FOB
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Rennet.

In om,
Chet Hayes stated
|
|
| 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?


  #16  
Old September 3rd, 2004, 02:47 AM
Steve Knight
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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?


rennet is usually added. cheese is made petty fast. well the curds are. then it
is drained put in a mold pressed and then aged.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
  #17  
Old September 3rd, 2004, 02:47 AM
Steve Knight
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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?


rennet is usually added. cheese is made petty fast. well the curds are. then it
is drained put in a mold pressed and then aged.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
  #18  
Old September 3rd, 2004, 02:47 AM
Steve Knight
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Posts: n/a
Default



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?


rennet is usually added. cheese is made petty fast. well the curds are. then it
is drained put in a mold pressed and then aged.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
  #19  
Old September 3rd, 2004, 07:20 PM
Bob (this one)
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Chet Hayes wrote:

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?


Yes. Really.

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


Save the sneer for when you have a prayer of being right.

Curdling is done either by adding acid (vinegar, etc.) or enzymes
(rennet, etc.) to milk or cream. It separates into curds (solid) and
whey (liquid). Then it's processed - drained, cooked, pressed, salted,
inoculated (like adding Penicillium roquefortei or others to the curd
to make blue cheeses) - or whatever to become the sort of cheese being
made.

There are "cheeses" made by draining cultured milks, but that name is
a convenience because, technically, they aren't cheeses at all. Yogurt
"cheese" being the most obvious example.

Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved. In
fact, many are cooked to kill bacteria and to alter the protein structure.

Pastorio

  #20  
Old September 3rd, 2004, 07:20 PM
Bob (this one)
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Posts: n/a
Default

Chet Hayes wrote:

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?


Yes. Really.

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


Save the sneer for when you have a prayer of being right.

Curdling is done either by adding acid (vinegar, etc.) or enzymes
(rennet, etc.) to milk or cream. It separates into curds (solid) and
whey (liquid). Then it's processed - drained, cooked, pressed, salted,
inoculated (like adding Penicillium roquefortei or others to the curd
to make blue cheeses) - or whatever to become the sort of cheese being
made.

There are "cheeses" made by draining cultured milks, but that name is
a convenience because, technically, they aren't cheeses at all. Yogurt
"cheese" being the most obvious example.

Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved. In
fact, many are cooked to kill bacteria and to alter the protein structure.

Pastorio

 




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