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Raw Milk
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have asserted numerous supposed benefits to consumption, including better flavor, better nutrition, contributions to the building of a healthy immune system and protection from allergies. However, no clear benefit to consumption has been found, and the medical community notes there is increased risk of contracting dangerous milk borne diseases from these products substantial evidence of this increased risk, combined with a lack of any clear benefit, has led countries around the world to either prohibit the sale of raw milk or require warning labels on packaging when sold. In countries where it is available for sale, its availability and regulations around its sale vary. In the EU, member states can prohibit or restrict the sale of raw milk, but it is not banned outright; in some membe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pathogenic Bacteria
Pathogenic bacteria are bacteria that can cause disease. This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and are often beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. By contrast, several thousand species are part of the gut flora present in the digestive tract. The body is continually exposed to many species of bacteria, including beneficial commensals, which grow on the skin and mucous membranes, and saprophytes, which grow mainly in the soil and in decaying matter. The blood and tissue fluids contain nutrients sufficient to sustain the growth of many bacteria. The body has defence mechanisms that enable it to resist microbial invasion of its tissues and give it a natural immunity or innate resistance against many microorganisms. Pathogenic bacteria are specially adapted and endowed with mechanisms for overcoming the n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yak Butter
Yak butter (also known as "Dri Butter" or "Su oil" bo, འབྲི་མར།, zh, 酥油) is butter made from the milk of the domestic yak (''Bos grunniens''). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese.Jordans, Bart (2008). ''Bhutan: A Trekker's Guide'', Cicerone Press Limitedpg. 180Levy, Patricia (2007). ''Tibet''. Marshall Cavendishpg. 122/ref> It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Production Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkmaid
A milkmaid, milk maid, dairymaid, or dairywoman was a girl or woman who milked cows. She also used the milk to prepare dairy products such as cream, butter, and cheese. Many large houses employed milkmaids instead of having other staff do the work. The term ''milkmaid'' is not the female equivalent of ''milkman'' in the sense of one who delivers milk to the consumer; it is the female equivalent of ''milkman'' in the sense of '' cowman'' or ''dairyman''. Cultural references As a result of exposure to cowpox, which conveys a partial immunity to the disfiguring (and often fatal) disease smallpox, it was noticed that milkmaids lacked the scarred, pockmarked complexion common to smallpox survivors. This observation led to the development of the first vaccine. Other * The legend of the Dun Cow and the milkmaid who guided the monks of Lindisfarne carrying the body of Saint Cuthbert to the site of the present city of Durham in 995 AD. * There is a famous painting by Johannes Vermeer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syllabub
Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for trifle, or to dip fingers of sponge cake into. The holiday punch, sweet and frothy, was often considered a ladies' drink. The milk and cream used in those days would have been thicker and modern recipes may need to make some adjustments to achieve the same effect. History Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling) has been known in England at least since John Heywood's ''Thersytes'' of about 1537: "You and I... Must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced. History The tradition of wine appellation is very old. The oldest references are to be found in the Bible, where ''wine of Samaria'', ''wine of Carmel'', ''wine of Jezreel'', or ''wine of Helbon'' are mentioned. This tradition of appellation continued throughout the Antiquity and the Middle Ages, though without any officially sanctioned rules. Historically, the world's first exclusive (protected) vineyard zone was introduced in Chianti, Italy in 1716 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert
Camembert (, also , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the whey to drain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gouda (cheese)
Gouda (, , ; nl, Goudse kaas, "cheese from Gouda") is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. History The first mention of Gouda cheese dates from 1284, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. During summer months in the city of Gouda, South Holland, there is a cheese market in traditional style once a week primarily as a tourist attraction. Most Dutch Gouda is now produced industrially. However, some 300 Dutch farmers still produce ''boerenkaas'' (“farmer's cheese”) which is a protected form of Gouda made in the traditional manner, using unpasteurized milk. The cheese is named after the master of Goud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmonella
''Salmonella'' is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of ''Salmonella'' are '' Salmonella enterica'' and '' Salmonella bongori''. ''S. enterica'' is the type species and is further divided into six subspecies that include over 2,600 serotypes. ''Salmonella'' was named after Daniel Elmer Salmon (1850–1914), an American veterinary surgeon. ''Salmonella'' species are non-spore-forming, predominantly motile enterobacteria with cell diameters between about 0.7 and 1.5 μm, lengths from 2 to 5 μm, and peritrichous flagella (all around the cell body, allowing them to move). They are chemotrophs, obtaining their energy from oxidation and reduction reactions, using organic sources. They are also facultative anaerobes, capable of generating ATP with oxygen ("aerobically") when it is available, or using other electron acceptors or fermentation ("anaerobically") when oxygen is not available. ''Salmonell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Listeria
''Listeria'' is a genus of bacteria that acts as an intracellular parasite in mammals. Until 1992, 17 species were known, each containing two subspecies. By 2020, 21 species had been identified. The genus is named in honour of the British pioneer of sterile surgery Joseph Lister. ''Listeria'' species are Gram-positive, rod-shaped, and facultatively anaerobic, and do not produce endospores. The major human pathogen in the genus ''Listeria'' is '' L. monocytogenes''. It is usually the causative agent of the relatively rare bacterial disease listeriosis, an infection caused by eating food contaminated with the bacteria. Listeriosis can cause serious illness in pregnant women, newborns, adults with weakened immune systems and the elderly, and may cause gastroenteritis in others who have been severely infected. Listeriosis is a serious disease for humans; the overt form of the disease has a case-fatality rate of around 20%. The two main clinical manifestations are sepsis and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campylobacter
''Campylobacter'' (meaning "curved bacteria") is a genus of Gram-negative bacteria. ''Campylobacter'' typically appear comma- or s-shaped, and are motile. Some ''Campylobacter'' species can infect humans, sometimes causing campylobacteriosis, a diarrhoeal disease in humans. Campylobacteriosis is usually self-limiting and antimicrobial treatment is often not required, except in severe cases or immunocompromised patients. The most known source for ''Campylobacter'' is poultry, but due to their diverse natural reservoir, ''Campylobacter'' spp. can also be transmitted ''via'' water. Other known sources of ''Campylobacter'' infections include food products, such as unpasteurised milk and contaminated fresh produce. Sometimes the source of infection can be direct contact with infected animals, which often carry ''Campylobacter'' asymptomatically. At least a dozen species of ''Campylobacter'' have been implicated in human disease, with ''C. jejuni'' (80–90%) and '' C. coli'' (5-10 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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