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Žinčica
(in Slovak), (in Czech), (in Polish), () (in Ukrainian), or ''Zyntyca (''in Goralic), ''Jintiță (Romanian language)'' is a drink made of sheep milk whey similar to kefir consumed mostly in Slovakia and Poland. It is a by-product in the process of making ''bryndza'' cheese. Žinčica is fermented by the following Lactic acid bacteria: Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis and Leuconostoc mesenteroides. Traditionally, this drink is served in a ''črpák'', a wooden cup with a pastoral scene carved into the handle. is typically served with žinčica. The origin of the word is the Romanian ''jintiță'', the drink being carried by Vlach shepherds instead of water. See also *Bryndza Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Moldova. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The chee ... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are Mass production, mass-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickling, pickled or souring, soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndzové Halušky
() ( Hungarian: ''juhtúrós galuska'', ''csírásgaluska'', ''sztrapacska'', or ''nyög enyel'', Austrian German: ''Brimsennocken'') is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork fat or bacon, and chives or spring onions. One of its Hungarian names, ''nyögvenyelő'', can be translated to "pain to swallow", but despite this, it is a popular dish in the country. Žinčica is traditionally drunk with this meal. There is an annual Bryndzové Halušky festival in Turecká that features an eating contest. History and terminology In the Kingdom of Hungary, two types of galuska were developed at the same time: the potato galuska of the mountains and the galuska of the plains, without potatoes. Potatoes could be grown in harsher conditions and became a staple food for the poorer mountain dwellers, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Casei
''Lacticaseibacillus casei'' is an organism that belongs to the largest genus in the family ''Lactobacillaceae'', a lactic acid bacteria (LAB), that was previously classified as ''Lactobacillus casei''. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria. This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive tract of the human body. Since ''L. casei'' can survive in a variety of environmental habitats, it has and continues to be extensively studied by health scientists. Commercially, ''L. casei'' is used in fermenting dairy products and its application as a probiotic. In bacteraemia, it is regarded to be similar in pathogenicity to Lactobacillus and associated with infective endocarditis. Taxonomy The taxonomy of the ''L. casei'' group has been debated for several years because researchers struggled to differentiate between the st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 made by fermenting milk 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. These bacteria allow the production of many fermented milks such as cheese, yogurt, kefir, butter Most of the bacteria needed to make these product thrive under specific conditions, meaning that the right environment is crucial to the making of the fermented products. Products Many different types of cultured mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryndza
Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Moldova. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Bryndza is an essential ingredient in preparing traditional Slovak dishes such as ''podplamenníky s bryndzou'' or '' bryndzové halušky''. Etymology ''Bryndza'' or ''Brynza'', a word borrowed from Romanian ''brânză'' ("cheese"), is used in various European countries, due to its introduction by migrating Vlachs. The word '' brânză'' () is simply the generic word for "cheese" in Romanian. According to the Romanian Explanatory Dictionary the etymology of ”brânză ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vlach
Vlach ( ), also Wallachian and many other variants, is a term and exonym used from the Middle Ages until the Modern Era to designate speakers of Eastern Romance languages living in Southeast Europe—south of the Danube (the Balkan peninsula) and north of the Danube. Although it has also been used to name present-day Romanians, the term "Vlach" today refers primarily to speakers of the Eastern Romance languages who live south of the Danube, in Albania, Bulgaria, northern Greece, North Macedonia and eastern Serbia. These people include the ethnic groups of the Aromanians, the Megleno-Romanians and, in Serbia, the Timok Romanians. The term also became a synonym in the Balkans for the social category of shepherds, and was also used for non-Romance-speaking peoples, in recent times in the western Balkans derogatively. The term is also used to refer to the ethnographic group of Moravian Vlachs who speak a Slavic language but originate from Romanians, as well as for Morlachs and I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hawthorn, Victoria
Hawthorn is an inner suburb of Melbourne, Victoria, Australia, east of Melbourne's Melbourne central business district, central business district, located within the City of Boroondara Local government areas of Victoria, local government area. Hawthorn recorded a population of 22,322 at the 2021 Australian census, 2021 census. History Etymology The name Hawthorn, gazetted in 1840 as "Hawthorne", is thought to have originated from a conversation involving Charles La Trobe, who commented that the native shrubs looked like flowering Crataegus, Hawthorn bushes. Alternatively, the name may originate from the bluestone house—so named and built by James Denham Pinnock in Denham Street—which stands to this day. 19th century The mansion named Invergowrie – originally Burwood or Burwood Hill - was built by James Frederick Palmer in 1850 and is the original source of the name of the current Burwood Road. Mayor of Melbourne in 1846, he established the first punt (boat), punt to cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lonely Planet
Lonely Planet is a travel guide book publisher. Founded in Australia in 1973, the company has printed over 150 million books. History 20th century Lonely Planet was founded by married couple Maureen Wheeler, Maureen and Tony Wheeler. In 1972, they embarked on an overland trip through Europe and Asia to Australia following the route of the Oxford and Cambridge Far Eastern Expedition. The company name originates from the Mondegreen, misheard "lovely planet" in a song written by Matthew Moore. Lonely Planet's first book, ''Across Asia on the Cheap'', had 94 pages; it was written by the couple in their home. The original 1973 print run consisted of stapled booklets with pale blue cardboard covers. Wheeler returned to Asia to write ''Across Asia on the Cheap: A Complete Guide to Making the Overland Trip'', published in 1975. The Lonely Planet guide book series initially expanded to cover other countries in Asia, with the India guide book in 1981, and expanded to the rest of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leuconostoc Mesenteroides
''Leuconostoc mesenteroides'' is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). ''L. mesenteroides'' is approximately 0.5-0.7 μm in diameter and has a length of 0.7-1.2 μm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. ''L. mesenteroides'' grows best at 30 °C, but can survive in temperatures ranging from 10 °C to 30 °C. Its optimum pH is 5.5, but can still show growth in p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Lactis
''Lactococcus lactis'' is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lactis'' cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. ''L. lactis'' does not produce spores ( nonsporulating) and are not motile ( nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)- lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why ''L. lactis'' is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, ''L. lactis'' has generally recognized as safe (GRAS) status, with few case report ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Plantarum
''Lactiplantibacillus plantarum'' (formerly ''Lactobacillus arabinosus'' and ''Lactobacillus plantarum'') is a widespread member of the genus ''Lactiplantibacillus'' and commonly found in many fermented food products as well as anaerobic plant matter. ''L. plantarum'' was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. ''L. plantarum'' is Gram positive, bacilli shaped bacterium. ''L. plantarum'' cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. ''L. plantarum'' has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. ''Lactiplantibacillus plantarum'' can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
