Lactase deficiency – Refers to the normal, age-related, genetic decrease in lactase activity. Lactase – Enzyme which splits the milk sugar, lactose, into its components: glucose and galactose. Tablets can be taken immediately before eating high lactose foods or meals. Can be added to whole, skim, fresh, canned or reconstituted dry milk, cream or infant formula. Four to five drops liquid Lactaid® added to 1 liter of milk hydrolyzes 70% of lactose within 24 hours. Lactaid® – Commercially derived lactase, available in liquid or powder form as well as tablets. Kefir originates from the Caucasian Mountains, where it is a popular drink. These are then allowed to ferment, producing a product which is bubbly and has a pungent, slightly sour taste. Kefir – A carbonated dairy food produced by the introduction of a combination of bacteria and yeasts. Without this process, cream rises to the top. Homogenization – Process by which milk is forced through a fine mesh, which breaks the fat into such fine particles that they remain evenly dispersed throughout the milk. The canning process gives it a slightly caramelized taste. Available as whole, 2% and skim evaporated milk. When reconstituted it can be used in the same way as fresh milk. Heavy cream is whipping cream with at least 36% M.F.Įvaporated milk – Canned milk that has over half (60%) of the water removed. Available as half-and-half or cereal cream, which usually contains 10% milk fat (M.F.) table or coffee cream, which usually contains 18% M.F whipping cream which contains at least 32% M.F. Let stand at room temperature until thickened. Contains all the nutrients of the milk from which it is made.Ĭrème fraîche – A specialty product that may be prepared at home by mixing 250 mL of whipping cream with 5 mL of buttermilk. Small quantities of other ingredients may be added for taste and texture. Visit the Cheese Lover’s Reference Guide to learn more about how cheese is classified.Ĭhocolate milk – Usually made from partly skimmed milk to which cocoa and sugar are added. Fresh cheeses have the most moisture and hard cheeses have the least. Cheeses are classified as fresh, soft, semi-soft, firm, or hard. Aged or ripened cheeses may be washed, salted, sprayed with cultures or otherwise treated to develop a flavour and texture unique to each type of cheese. For fresh cheeses, the whey is drained from the curd and the curd may be seasoned with salt or herbs. Casein is the component of milk that helps soothe the burning feeling you get when you eat very spicy food.Ĭheese – Milk product formed when milk coagulates to form a curd. Buttermilk is cultured with mesophilic bacteria, which means the fermentation can occur at room temperature.Ĭasein – Casein is one of the proteins found in milk, and is the main protein in cheese. Originally named for the milk left over after making butter. Available as low fat and whole milk buttermilk. From buttermilk to whey, learn more about dairy terms and ingredients.īuttermilk – A cultured milk with a rich texture and tangy flavour.
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