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Frozen Yogurt
Frozen yogurt (also known as frogurt or by the tradename Froyo; ) is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures. Usually more tart than ice cream (the tanginess in part due to the lactic acid in the yogurt), as well as lower in fat (due to the use of milk instead of cream), it is different from ice milk and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA), but is regulated by some U.S. states, such as California. Production Frozen yogurt consists of milk solids, some kind of sweetener, milk fat, yogurt culture (commonly ''Lactobacillus bulgaricus'' and ''Streptococcus thermophilus''), plus flavorings and sometimes coloring (natural or artificial). Milk fat comprises about 0.55–6% of the yogurt; added in quantities inversely proportional to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Solids
Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in '' Codex Alimentarius''. Powdered milk is used for food as an additive, for health (nutrition), and also in biotechnology (saturating agent). History and manufacture While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as "a kind of paste", the first modern production process for dried milk was invented by the Russian doctor Os ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Fat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):The quote values vary by 1–3% according to the source: Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic aci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Desserts
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. History Ice and snow were prized ingredients in many ancient cuisines. The Chinese, the Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. Around 500 BC, snow was used to cool drinks in Greece. In the 2nd century, Iranians recorded recipes for sweetened chilled drinks with ice made by freezing water in the desert at night. Hippocrates (c. 460 - 370 BC) is known to have criticized chilled drinks for causing "fluxes of the stomach". Snow collected from the lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Frozen Yogurt Companies
This is a list of notable frozen yogurt companies. Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products including non-dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream). It is different from ice milk (later termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA), but is regulated by some U.S. states. Frozen yogurt may or may not contain live and active bacteria cultures. Frozen yogurt companies * Chocolate Shoppe Ice Cream Company * Frosty Boy * Golden Spoon * Handel's Homemade Ice Cream & Yogurt * I Can't Believe It's Yogurt! * Llaollao * Menchie's Frozen Yogurt * Orange Leaf Frozen Yogurt * Pinkberry * Red Mango * Sour Sally * Sweet Frog * The Bigg Chill * TCBY * Tutti Frutti Frozen Yogurt * Wakaberry * Yogen Früz * Yogoberry * Yogurt Mount ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dairy Products
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goat milk, goats, sheep milk, sheep and camel milk, camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. A B C D E F G H }, it, latte fieno) is dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The term hay milk is registered as a Traditional Speciality Guaranteed in the UK and the European Union. I J K L M P Q R S T U V W Y Z Unsorted * Crema (dairy product) See also * List of cheeses * List of cheesemakers * List of countries by milk consump ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurtland Yogurt High Res
Yogurtland is an American international frozen yogurt franchise headquartered in Irvine, California, United States. Yogurtland provides self-serve frozen yogurt with active cultures, as well as other frozen desserts such as ice cream, sorbet and plant-based treats that cater to a variety of dietary preferences. Yogurtland has stores in ten states in the United States and also several other countries such as United Arab Emirates, Guam, Oman, Indonesia, and Thailand. The yogurt chain is considered the pioneers of the self-serve format, which gives guests the opportunity to customize their flavors and toppings. History Yogurtland was founded in February 2006 by Phillip Chang, who is also the chain's CEO. The first Yogurtland location was in Fullerton, CA. Yogurtland is the leading self-serve frozen yogurt franchise in the United States and was the first frozen yogurt company known to add fresh fruit to the toppings bar. In its over 15 year history, Yogurtland has t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrageenan
Carrageenans or carrageenins ( ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. In recent years, carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble native glycosaminoglycans (GAGs). They have been mainly used for tissue engineering, wound coverage and drug delivery. Carrageenans contain 15-40% ester-sulfate content, which makes them anionic polysaccharides. They can be mainly categorized into three different classes based on their sulfate content. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. The most well-known and most important red seaweed used for manufacturing the hy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guar Gum
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder. Production and trade The guar bean is principally grown in India, Pakistan, the United States, Australia and Africa. India is the largest producer, accounting for nearly 80% of the world production. In India, Rajasthan, Gujarat, and Haryana are the main producing regions. The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years. Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres. The world production for guar gum and its derivatives is about 1.0 million tonnes. Non-food guar gum accounts for about 40% of the total demand. Properties Chemical composition Chemically, guar gum is an exo- polysacc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' -ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streptococcus Thermophilus
''Streptococcus thermophilus'' also known as ''Streptococcus salivarius ''subsp.'' thermophilus'' is a gram-positive bacterium, and a fermentative facultative anaerobe, of the '' viridans'' group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. ''S. thermophilus'' is fimbriated. It is also classified as a lactic acid bacterium. ''S. thermophilus'' is found in fermented milk products and is generally used in the production of yogurt, alongside ''Lactobacillus delbrueckii'' subsp. ''bulgaricus''. The two species are synergistic, and ''S. thermophilus'' probably provides ''L. d. bulgaricus'' with folic acid and formic acid, which it uses for purine synthesis. ''S. thermophilus'' has an optimal growth temperature range of , while ''L. d. bulgaricus'' has an optimal range of . Classification At least 26 strains of ''S. thermophilus'' have been identified and had their genomes s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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