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#21
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"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
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"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
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"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
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"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
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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
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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 |
#28
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(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
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(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
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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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