Anything dairy-related

Monthly Archives: June 2006

Comparing cow, goat and soy milk

The best way to approach this subject is with an open mind and also to compare the different products point for point, e.g. the fat percentage and composition between all the milks, and doing the same for every component.

Another important consideration in this case is the fact that we are using milk as removed in the natural soy milk method that has been used for centuries.  This was done to give a true indication of the soy, because different manufacturers adapt the soy to their own standards; adding less or more sugar, fat and other additives.

Read the rest of the article at http://www.dairy-info.org/

Kind regards,

Leon the Milkman   New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce 

 

 

Multilingual Cheese

 

Hi, Cheese fans

Ever wonder what your favourite snack is called round the world? Check it out:

NAME   

LANGUAGE   

Fromage   

Formaggio  

Cheese  

Kaas  

Kase  

Queso  

Quijo  

Cais  

Ost  

Juusto  

Ssyr  

Sir  

Sajt  

Syr  

Peyniri  

Panir  

French   

Italian  

English  

Dutch  

German  

Spanish  

Portuguese  

Irish  

Scandinavian  

Finnish  

Russian  

Polish  

Hungarian  

Yugoslavian  

Turkish  

Hindi  

 

Kind regards,

Leon the Milkman

Yoghurt Stabiliser

Hi, Yoghurt Fans

It should be no secret that commercial yoghurt has stabilisers added. What is that? Stabilisers range from starch based, to gums to gelatin(not in Kosher products). Anybody that has ever made yoghurt will know that because of the acidity of the product some free moisture will form whenever we scoop some out or break the set structure in some way.

Because commercial yoghurt has to be transported as well it is thus essential that some stabiliser be added. Some are just for thickening the product and others have functional properties as well, like giving a creamy mouthfeel.

When using stabilisers in yoghurt we must determine the stabiliser to be acid tolerant(yoghurt pH about 4-4.5) and enzyme tolerant. Best to ask the manufacturer if you are planning to make you own stabiliser mix or wanting to try something new.

Kind Regards,

Leon the Milkman

About Me

Welcome to my Blog!
I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

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