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Ymer (dairy Product)
Ymer is a Danish soured milk product with 6 percent protein. Compared to standard yogurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtly fizzy due to slight carbonation from the lactic fermentation. It was launched commercially in 1930s. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairyman E. Larsen in Hatting registered his new soured milk product as ''ymer;'' the name was then used by other dairies that began making the product. Modern Danes will usually be more familiar with ymer as the name of the dairy product than as a creature of the Norse mythology. Industrially, it is made with the help of a starter culture, which is today -- rather than full milk -- added to skimmed milk (milk of typically 0.1 % fat content). It is kept at 18 °C until the pH drops to 4.6. The serum is bro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Marv & Ben Ymerfromage Med Havesyreparfait, Havregryn Og Marengs (5854652480)
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French language, French word 'provide food for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hatting, Denmark
Hatting is a town in Horsens Municipality, Denmark, with a population of 1,912 (1 January 2023).BY3: Population 1. January by urban areas, area and population density The Mobile Statbank from Statistics Denmark Notable people *Bodil Kjær Bodil Kjær (born 11 March 1932 in Hatting near Horsens) is a Danish architect, furniture designer, professor and researcher, who has specialized in interior design and city planning. Today she is recognized above all for the flexible series of of ... (born 1932 in Hatting) ...
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Fermented Dairy Products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as ''Lactobacillus'', ''Lactococcus'', and ''Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. Products Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Soured milk Soured cream Comparison chart * '' Streptococcus lactis'' has been renamed to ''Lactococcus lactis'' subsp. ''lactis'' See also * List of da ... [...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] |
Deciliter
The litre (international spelling) or liter (American English spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metre (m3). A cubic decimetre (or litre) occupies a volume of (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word ''litre'' is derived from an older French unit, the '' litron'', whose name came from Byzantine Greek—where it was a unit of weight, not volume—via Late Medieval Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,Bureau International des Poids et M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because wheat flour is cheaper than rye (contrary to in former times). ''Rugbrød'' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of ''rugbrød'' than today. It has been discussed why this bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fat Content Of Milk
The fat content of milk is the proportion of milk, by weight, made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition. Health and nutrition Fat has more nutritional energy per cup, but researchers found that in general low fat milk drinkers do absorb less fat, and will compensate for the energy deficit by eating more carbohydrates. They also found that the lower milk fat drinkers also ate more fruits and vegetables, while the higher milk fat drinkers also ate more meat and sweets. Nutrition intake between whole milk drinkers and skimmed or low fat drinkers is different. An analysis of a survey done by the Department of Agriculture showed that consumers of reduced or low fat milk had greater intake of vitamins, minerals, and dietary fiber compared to the group of whole milk drinkers, yet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm and milk or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk. As an attributive, the word ''dairy'' refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. Terminology Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norse Mythology
Norse, Nordic, or Scandinavian mythology is the body of myths belonging to the North Germanic peoples, stemming from Old Norse religion and continuing after the Christianization of Scandinavia, and into the Nordic folklore of the modern period. The northernmost extension of Germanic mythology and stemming from Proto-Germanic folklore, Norse mythology consists of tales of various deities, beings, and heroes derived from numerous sources from both before and after the pagan period, including medieval manuscripts, archaeological representations, and folk tradition. The source texts mention numerous gods such as the thunder-god Thor, the raven-flanked god Odin, the goddess Freyja, and numerous other deities. Most of the surviving mythology centers on the plights of the gods and their interaction with several other beings, such as humanity and the jötnar, beings who may be friends, lovers, foes, or family members of the gods. The cosmos in Norse mythology consists of Nine Worl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ymir
In Norse mythology, Ymir (, ), also called Aurgelmir, Brimir, or Bláinn, is the ancestor of all jötnar. Ymir is attested in the ''Poetic Edda'', compiled in the 13th century from earlier traditional material, in the ''Prose Edda'', written by Snorri Sturluson in the 13th century, and in the poetry of skalds. Taken together, several stanzas from four poems collected in the ''Poetic Edda'' refer to Ymir as a primeval being who was born from Eitr, yeasty venom that dripped from the icy rivers called the Élivágar, and lived in the grassless void of Ginnungagap. Ymir gave birth to a male and female from his armpits, and his legs together begat a six-headed being. The grandsons of Búri, the gods Odin, Vili and Vé, fashioned the Earth (elsewhere personified as a goddess, Jörð) from his flesh, from his blood the ocean, from his bones the mountains, from his hair the trees, from his brains the clouds, from his skull the heavens, and from his eyebrows the middle realm in whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
