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Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is similar to some kinds of quark. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angios ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germania (book)
The ''Germania'', written by the Roman historian Publius Cornelius Tacitus around 98 AD and originally entitled ''On the Origin and Situation of the Germans'' ( la, De origine et situ Germanorum), is a historical and ethnographic work on the Germanic peoples outside the Roman Empire. Contents The ''Germania'' begins with a description of the lands, laws, and customs of the Germanic people (chapters 1–27); it then describes individual peoples, beginning with those dwelling closest to Roman lands and ending on the uttermost shores of the Baltic, among the amber-gathering Aesti, the Fenni, and the unknown peoples beyond them. Tacitus says (chapter 2) that physically, the Germanic peoples appear to be a distinct nation, not an admixture of their neighbors, since nobody would desire to migrate to a climate as horrid as that of Germania. They are divided into three large branches, the Ingaevones, the Irminones, and the Istaevones, deriving their ancestry from three sons of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacitus
Publius Cornelius Tacitus, known simply as Tacitus ( , ; – ), was a Roman historian and politician. Tacitus is widely regarded as one of the greatest Roman historians by modern scholars. The surviving portions of his two major works—the ''Annals'' (Latin: ''Annales'') and the ''Histories'' (Latin: ''Historiae'')—examine the reigns of the emperors Tiberius, Claudius, Nero, and those who reigned in the Year of the Four Emperors (69 AD). These two works span the history of the Roman Empire from the death of Augustus (14 AD) to the death of Domitian (96 AD), although there are substantial lacunae in the surviving texts. Tacitus's other writings discuss oratory (in dialogue format, see '' Dialogus de oratoribus''), Germania (in ''De origine et situ Germanorum''), and the life of his father-in-law, Agricola (the general responsible for much of the Roman conquest of Britain), mainly focusing on his campaign in Britannia ('' De vita et moribus Iulii Agricol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesophile
A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from . The optimum growth temperature for these organisms is 37°C. The term is mainly applied to microorganisms. Organisms that prefer extreme environments are known as extremophiles. Mesophiles have diverse classifications, belonging to two domains: Bacteria, Archaea, and to kingdom Fungi of domain Eucarya. Mesophiles belonging to the domain Bacteria can either be gram-positive or gram-negative. Oxygen requirements for mesophiles can be aerobic or anaerobic. There are three basic shapes of mesophiles: coccus, bacillus, and spiral. Habitat The habitats of mesophiles can include cheese and yogurt. They are often included during fermentation of beer and wine making. Since normal human body temperature is 37 °C, the majority of human pathogens are mesophiles, as are most of the organisms comprising the human microbiome. Mesophiles vs. extremophile ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soured Milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermophile
A thermophile is an organism—a type of extremophile—that thrives at relatively high temperatures, between . Many thermophiles are archaea, though they can be bacteria or fungi. Thermophilic eubacteria are suggested to have been among the earliest bacteria. Thermophiles are found in various geothermally heated regions of the Earth, such as hot springs like those in Yellowstone National Park (see image) and deep sea hydrothermal vents, as well as decaying plant matter, such as peat bogs and compost. Thermophiles can survive at high temperatures, whereas other bacteria or archaea would be damaged and sometimes killed if exposed to the same temperatures. The enzymes in thermophiles function at high temperatures. Some of these enzymes are used in molecular biology, for example the ''Taq'' polymerase used in PCR. "Thermophile" is derived from the el, θερμότητα (''thermotita''), meaning heat, and el, φίλια (''philia''), love. Classification Thermophiles can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashk
Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул'' or ''хурууд'') is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Kurdish, Mongolian, Central Asian, Transcaucasian and the Levantine people. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk. Etymology from Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry.") in reference to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suzma
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, riche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labneh
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, riche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strained Yogurt
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
