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Milk has carbs, cheese no? Strange



 
 
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  #21  
Old September 7th, 2004, 04:12 AM
hahabogus
external usenet poster
 
Posts: n/a
Default

"c" wrote in :

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.






Bacteria make cheese...carbs are basically complex sugar and therefore
complex bateria food. lower lactose too in most cases...yet another demon
sugar.


--
Last year's nuts must go.
- Michael Odom
  #22  
Old September 7th, 2004, 04:12 AM
hahabogus
external usenet poster
 
Posts: n/a
Default

"c" wrote in :

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.






Bacteria make cheese...carbs are basically complex sugar and therefore
complex bateria food. lower lactose too in most cases...yet another demon
sugar.


--
Last year's nuts must go.
- Michael Odom
  #23  
Old September 7th, 2004, 04:12 AM
hahabogus
external usenet poster
 
Posts: n/a
Default

"c" wrote in :

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.






Bacteria make cheese...carbs are basically complex sugar and therefore
complex bateria food. lower lactose too in most cases...yet another demon
sugar.


--
Last year's nuts must go.
- Michael Odom
  #24  
Old September 7th, 2004, 11:11 AM
Chet Hayes
external usenet poster
 
Posts: n/a
Default

"Bob (this one)" wrote in message ...
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




Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from. I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process. If you disagree, perhaps
you should take it up with them.
  #25  
Old September 7th, 2004, 06:15 PM
Bob (this one)
external usenet poster
 
Posts: n/a
Default

Chet Hayes wrote:

"Bob (this one)" wrote in message ...

Chet Hayes wrote:


Steve Knight wrote in message
m...


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



Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from.


Right. Here's the link:
http://www.wisdairy.com/cheeseinfo/virtual_tours.asp

I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process.


How about if we go back to your ****head question above:
And how exactly does the curdling occur? By magic, or is it the
starter culture (bacteria) that is introduced into the pasteurized
milk?


Notice how you imply that it's *only* the culture that curdles milk by
your question. As though you think it's made like yogurt. Bacterial
cultures are added for flavor and texture of the cheese, not as the
major curdling agent, as is explained in the video. That bacteria feed
on lactose and convert it to lactic acid does *contribute* to
curdling. But if it were enough, they wouldn't add the coagulants that
are necessary to make milk into cheese.

I wrote clumsily above when I said that:
Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved.

It was an overstatement and my reference was intended to be merely
about curdling, but it still ended up inaccurate. Wrote hastily.

And it's not always pasteurized milk. Raw milk cheeses are available
as well.

Here. Make your own in a 1/2 hour.
http://www.cheesemaking.com/product_info-cPath-22-products_id-34.php

Pastorio

  #26  
Old September 7th, 2004, 06:15 PM
Bob (this one)
external usenet poster
 
Posts: n/a
Default

Chet Hayes wrote:

"Bob (this one)" wrote in message ...

Chet Hayes wrote:


Steve Knight wrote in message
m...


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



Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from.


Right. Here's the link:
http://www.wisdairy.com/cheeseinfo/virtual_tours.asp

I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process.


How about if we go back to your ****head question above:
And how exactly does the curdling occur? By magic, or is it the
starter culture (bacteria) that is introduced into the pasteurized
milk?


Notice how you imply that it's *only* the culture that curdles milk by
your question. As though you think it's made like yogurt. Bacterial
cultures are added for flavor and texture of the cheese, not as the
major curdling agent, as is explained in the video. That bacteria feed
on lactose and convert it to lactic acid does *contribute* to
curdling. But if it were enough, they wouldn't add the coagulants that
are necessary to make milk into cheese.

I wrote clumsily above when I said that:
Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved.

It was an overstatement and my reference was intended to be merely
about curdling, but it still ended up inaccurate. Wrote hastily.

And it's not always pasteurized milk. Raw milk cheeses are available
as well.

Here. Make your own in a 1/2 hour.
http://www.cheesemaking.com/product_info-cPath-22-products_id-34.php

Pastorio

  #27  
Old September 7th, 2004, 11:55 PM
Chet Hayes
external usenet poster
 
Posts: n/a
Default

(Chet Hayes) wrote in message . com...
"Bob (this one)" wrote in message ...
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




Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from. I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process. If you disagree, perhaps
you should take it up with them.




Here's the link to the Wisconsin milk marketing board video that I
omitted in the previous post:

http://www.wisdairy.com/cheeseinfo/v...ese+is+made%27
  #28  
Old September 7th, 2004, 11:55 PM
Chet Hayes
external usenet poster
 
Posts: n/a
Default

(Chet Hayes) wrote in message . com...
"Bob (this one)" wrote in message ...
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




Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from. I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process. If you disagree, perhaps
you should take it up with them.




Here's the link to the Wisconsin milk marketing board video that I
omitted in the previous post:

http://www.wisdairy.com/cheeseinfo/v...ese+is+made%27
  #29  
Old September 7th, 2004, 11:55 PM
Chet Hayes
external usenet poster
 
Posts: n/a
Default

(Chet Hayes) wrote in message . com...
"Bob (this one)" wrote in message ...
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




Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from. I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process. If you disagree, perhaps
you should take it up with them.




Here's the link to the Wisconsin milk marketing board video that I
omitted in the previous post:

http://www.wisdairy.com/cheeseinfo/v...ese+is+made%27
  #30  
Old September 9th, 2004, 07:12 PM
Rusty
external usenet poster
 
Posts: n/a
Default

Bob (this one) wrote:
Chet Hayes wrote:

"Bob (this one)" wrote in message
...

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




Sorry if facts offend you. Here's a link to the Wisconsin milk
marketing board with a nice educational video, that we can all learn
from.



Right. Here's the link:
http://www.wisdairy.com/cheeseinfo/virtual_tours.asp

I would think the Wisconsin milk board should know how cheese
is made. In step four, they talk about the starter culture being
routinely added as a basic and essential step in the making of cheese
and that it assists in the curdling process.



How about if we go back to your ****head question above:
And how exactly does the curdling occur? By magic, or is it the
starter culture (bacteria) that is introduced into the pasteurized
milk?


Notice how you imply that it's *only* the culture that curdles milk by
your question. As though you think it's made like yogurt. Bacterial
cultures are added for flavor and texture of the cheese, not as the
major curdling agent, as is explained in the video. That bacteria feed
on lactose and convert it to lactic acid does *contribute* to curdling.
But if it were enough, they wouldn't add the coagulants that are
necessary to make milk into cheese.

I wrote clumsily above when I said that:
Starter cultures are added to begin *very few* cheeses. Most are
purely mechanical curdling operations with no bacteria involved.

It was an overstatement and my reference was intended to be merely about
curdling, but it still ended up inaccurate. Wrote hastily.

And it's not always pasteurized milk. Raw milk cheeses are available as
well.

Here. Make your own in a 1/2 hour.
http://www.cheesemaking.com/product_info-cPath-22-products_id-34.php

Pastorio

Slightly off subject, but, is the whey that is removed from the milk the
same as they whey protein supplements?
 




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