Once the liquid left in a churn, this drink is now made by adding bacteria to nonfat milk
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5 Buttermilk Questions You Were Too Embarrassed to Ask  In the old days, buttermilk was simply the liquid left behind after cream was churned ... churning, naturally occurring bacteria caused it to ferment by converting milk ... is now pasteurized at high temperatures, a process that kills off those bacteria, ... made by reintroducing lactic-acid bacteria to pasteurized skim or low-fat milk.
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Buttermilk - Wikipedia  Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common ... This variant is made using one of two species of bacteriaeither...
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Buttermilk dictionary definition | buttermilk defined - YourDictionary  the liquid left after butter has been churned from milk; a commercially prepared milk drink made by adding bacteria to sweet skim milk. Webster's New World...
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How To Make Buttermilk | Food Renegade  Let's start with the first ingredient: cultured low fat milk. .... Fresh from the cow, raw milk has built in anti bacteria and germ destroyers. ..... get raw milk (good luck there) separate cream churn eat butter and drink buttermilk (that which wasn't fed to .... Isn't buttermilk the liquid that is left after making butter.hence the name?
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Cream Science: On Whipping, Butter, and Beyond | Serious Eats  Oct 3, 2014 ... But, of course, cream isn't just special in its liquid state: it possesses unique ... Add some acid-producing bacteria and you get crme frache and, if you ... where they can be skimmed away from the "skim milk" left on the bottom. ... but the most prevalent one is triglyceride, made by combining three fatty acids...
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Ultimate Beverage Tournament Part 2 | Freakin' Awesome Network ...  It was one of the first drinks marketed in a 16-fluid ounce (473 mL) can, nearly ... Its predecessor was a liquid concentrate called Fruit Smack. To reduce shipping costs, in 1927, Perkins discovered a way to remove the liquid from Fruit .... milk, organic cocoa, and organic cane syrup), and soy chocolate "milk".
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Yogurt - WholeHealthMD  Yogurt is made by curdling milk with purified cultures of two special ... bulgaricus and Streptococcus thermophilus--that cause the milk sugar (lactose) to turn into lactic acid. ... These additives are not harmful, but they sometimes give the yogurt a slightly ... Sauces, toppings, or mix-ins like nuts, cookies, and candies, can also...
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Milk/Dairy  Fat particles have been broken down and distributed so the milk won't separate. ... The process of BREAKING UP MILK-FAT into smaller globules which disperses them permanently in a fine emulsion throughout milk. This is done in a homogenizer where milk is forced under high pressure through very tiny openings.
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Why Does Milk Curdle? - Food Reference - About.com  On occasion, cold milk added to coffee or tea will curdle. This can be alarming as curdled milk is often seen as the same as spoiled milk. In this case, it can be...
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Food 101: Know Your Milks | The Poor Couple's Food Guide  Jul 21, 2015 ... There are also certain types of milk better for certain types of applications. ... Evaporated Milk: Evaporated milk is milk that has had 60% of the water removed. ... Since it's had a lot of the water removed it has a more milky flavor than ... You could also try substituting powdered milk and just not adding as...
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Food Chemistry Experiments - Unit 3: Proteins - IFT.org  Cottage cheese and cream cheese manufacture involves an acid ... products to increase their protein content and are key ingredients in non-dairy coffee ... Colloid is a suspension of finely divided particles in a continuous medium in which the ... Digestion is the chemical breakdown of large food compounds into smaller...
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Food Safety: A Guide to Healthy and Clean Eating -- Grub Street  Jul 10, 2016 ... It all comes back to cow farts: The methane they release has a .... Both wild-caught fish and the farm-raised kind have their advantages, and the .... Since gaining popularity in the '80s, stocks of orange have been obliterated. ... And it's unlikely to join the antibiotic-free craze anytime soon, largely because...
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The SuperGuide to Dairy - The Many Worlds of Steve Carper  Almost all cultures have a favorite milk product or two, and it's been around ... (And if you don't already know all about our super-nemesis Whey, don't eat .... Once buttermilk was the low lactose liquid left over when cream was churned into butter. ... (Variants include acidified sour cream, sour (or cultured) half-and-half, and...
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Pasteurization - Wikipedia  Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill ... The milk flow system is set up to make sure that the milk stays at the...
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How To Separate Cream From Milk | Food Renegade  Take a close look at the gallon of raw milk above. ... I've been skimming the cream off the top after pouring the milk in a 5 cup measuring cup. Not the easiest ... That has had the fat removed and then added back in at a consistent 4% fat.
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Kefir - Wikipedia  Kefir or kephir alternatively milk kefir, or blgaros, is a fermented milk drink made with kefir ... Kefir has become the most commonly used term, but other names are found in ... in the same milk during fermentation for longer than the optimal 24-hour period, ... In addition to bacteria, kefir often contains strains of yeast that can...
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jeopardy/1515_Qs.txt at master  jedoublen/jeopardy  GitHub  HODGEPODGE | Milk & blood can both go through this process of forming semisolid deposits through coagulation | Clotting. right: Wrong: Triple Stumper.
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Pasteurization | definition of pasteurization by Medical dictionary  the process of heating milk or other liquids, e.g., wine or beer, to destroy ... The procedure kills most pathogenic bacteria while retaining the flavor of the liquid. ... Nowadays, milk is generally pasteurized using higher temperatures (at least 72 C, ... as flash pasteurization or high-temperature short-time (HTST) pasteurization.
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Can anybody explain the target organism for pasteurization ...  Feb 6, 2014 ... In milk numerous organisms grow well, that's why we pasteurize milk to remove ... tuberculosis, and these are also killed by the process. .... Raw cow's milk spiked with 106 cfu ml-1 of Mycobacterium paratuberculosis was...
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Does ricotta cheese have to have vinegar in it? - Print Topic - Archive  now I'm craving ricotta cheese ;) Don't think the brand I had bought had vinegar. .... If I made the Paneer from cow milk I'd have excess liquid from the ... I normally only eat cultured cheese.. and not Lemon/Vinegar cheeses.. the ... buttermilk.. it really isn't! buttermilk is what is left over after making butter.
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Buttermilk - Wikipedia  Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk. The term buttermilk also refers to a range of fermented milk drinks, common ... As the bacteria produce lactic acid, the pH of the milk decreases and casein,...