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Topics related to "Antibioticfree milk"

Milk proteins Milk proteins
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filled milk filled milk
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fermented milk fermented milk
fermented milk whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America. Such milks are believed to have... Read more
Soy milk Soy milk
Soy Milk Background Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron... Read more
dairying dairying
dairying business of producing, processing, and distributing milk and milk products. Ninety percent of the world's milk is obtained from cows; the remainder comes from goats, buffaloes, sheep, reindeer, yaks, and other ruminants. In the United States, dairy products account for nearly 16% of the... Read more
cheese cheese
cheese food known from ancient times and consisting of the curd of milk separated from the whey. The Production of Cheese The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk... Read more
Chymosin Chymosin
rennin (chymosin) An enzyme secreted by cells lining the stomach in mammals that is responsible for clotting milk. It acts on a soluble milk protein (caseinogen), which it converts to the insoluble form casein. This ensures that milk remains in the stomach long enough to be acted on by... Read more
milk milk
milk liquid secreted by the mammary glands of female mammals as food for their young. The milk of the cow is most widely used by humans, but the milk of the mare, goat, ewe, buffalo, camel, ass, zebra, reindeer, llama, and yak is also used. The composition of milk varies with the species, breed,... Read more
curd curd
curd The solid component produced by the coagulation of milk during the manufacture of cheese. After being pasteurized, milk is cooled down and a culture of lactic acid bacteria is added to ferment the milk sugar, lactose, to lactic acid. The resulting decrease in pH causes casein, a milk protein,... Read more
homogenization homogenization
homogenization , process in which a mixture is made uniform throughout. Generally this procedure involves reducing the size of the particles of one component of the mixture and dispersing them evenly throughout the other component. Probably the most familiar example of a homogenized product is... Read more

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