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,
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Multilingual Cheese
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Hi, Cheese fans
Ever wonder what your favourite snack is called round the world? Check it out:
NAME Â Â | LANGUAGE Â Â |
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  |
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Kind regards,
Leon the Milkman
Angola has huge dairy potential
Angola has a livestock potential favouring the development of dairy projects throughout the country, said Monday in Luanda veterinary physician, Kussonga Jordão.
Read more by clicking the following link:
http://allafrica.com/stories/200606060176.html
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