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#11
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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? |
#13
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Hello,
On 2-Sep-2004, (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? And how exactly does the curdling occur? By magic, or is it the starter culture (bacteria) that is introduced into the pasteurized milk? Neither. The bacteria convert some lactose to acid. In that more acidic environment the other main addition, an enzyme, causes one of the two main proteins in milk to curdle. IOW, not magic but still a good trick. :-) Take care, Carmen |
#14
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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
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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
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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
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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
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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. |
#19
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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
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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 |
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