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23:15 Sep 1, 2003 |
Spanish to English translations [PRO] Medical - Nutrition / nutrition | |||||||
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| Selected response from: Sheila Hardie Spain Local time: 15:19 | ||||||
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add different strains of bacteria Explanation: HTH Sheila Kirkman's HypoAllergenic Pro-Bio Gold - [ Traduzca esta página ] ... a culture that is used in making yogurt. This strain produces lactic acid, which encourages a good environment for the resident bacteria (Acidophilus and ... www.kirkmanlabs.com/products/probiotics/ pro_bio/H_PROBIO_Gold_C_60_Spec042.html - 46k - 1 Sep 2003 - En caché - Páginas similares yogurt making supply - [ Traduzca esta página ] ... However, I have been making my Cheesemaking 101 ... Actually, yogurt differs from soft cheese in 3 respects: a thermophilic (high temperature) strain of bacteria ... www.qsyu.com/town/kerosene-lamp-part.htm - Páginas similares Just add a few strains of bacteria to milk, let them convert milk sugars to lactic acid and watch it curdle as the acid works the protein into knots. Viola! A star is born! -------------------------------------------------- Note added at 11 mins (2003-09-01 23:26:52 GMT) -------------------------------------------------- http://www.medicinalfoodnews.com/vol03/issue2/yogurt.htm Yogurt is perhaps one of the best known probiotic products. It is a probiotic because it contains live bacteria when eaten. Yogurt is made by adding at least two and sometimes three or four strains of bacteria to milk. These bacteria ferment the milk, lower its pH (make it more acidic), change its texture, and increase the digestibility of the milk proteins. Reference: http://www.efit.com/servlet/article/nutrition/1720.html |
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