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Your search keyword '"FERMENTED MILK"' showing total 9 results
Start Over Descriptor "FERMENTED MILK" Publication Type Books
9 results on '"FERMENTED MILK"'

1. The Food of the Gods.

Author

Helweg, Richard

Subjects
YOGURT, CULTURED milk, DAIRY products, FERMENTED milk, SOUR cream
Abstract

The article presents information on yogurt. Yogurt is said to have been a great source of nutrition for 6,000 to 10,000 years and is believed to be first derived as a way to preserve milk. Legends about how the first yogurt was developed are cited. Milk and active yogurt cultures are the only ingredients of home-made yogurt, unlike the yogurt produced commercially which contain ingredients such as sugar, nonfat milk modified cornstarch and kosher gelatin.

Published
2009

2. Fermented milks /

Author

Rogers, L. A. (Lore Alford), 1875-1975, Albus, W. R., U.S. Department of Agriculture, National Agricultural Library, Rogers, L. A. (Lore Alford), 1875-1975, and Albus, W. R.

Subjects
Buttermilk, Fermented milk, Yogurt
Published
1928

3. Fermented milks /

Author

Rogers, L. A. (Lore Alford), 1875, U.S. Department of Agriculture, National Agricultural Library, and Rogers, L. A. (Lore Alford), 1875

Subjects
Buttermilk, Fermented milk
Published
1916

4. Fermented milks

Author

Rogers, L. A. (Lore Alford), 1875-1975, Albus, W. R., U.S. Department of Agriculture, National Agricultural Library, Rogers, L. A. (Lore Alford), 1875-1975, and Albus, W. R.

Subjects
Buttermilk, Fermented milk, Yogurt

5. Fermented milks

Author

Rogers, L. A. (Lore Alford), 1875-1975, U.S. Department of Agriculture, National Agricultural Library, and Rogers, L. A. (Lore Alford), 1875-1975

Subjects
Buttermilk, Fermented milk

6. How to Make Yogurt.

Author

Helweg, Richard

Subjects
YOGURT, CULTURED milk, DAIRY products, FERMENTED milk, LACTOBACILLUS bulgaricus, STREPTOCOCCUS thermophilus
Abstract

The article discusses ways of making yogurt. Yogurt is considered a fermented milk and fermentation occurs when a starter of culture bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus are introduced to the milk. Various types of yogurt cultures are cited, including Matsoni culture and Viili culture.

Published
2009

7. KEFIR MADE WITH KEFIR GRAINS.

Author

Helweg, Richard

Subjects
KEFIR, FERMENTED milk
Abstract

The article offers step-by-step instructions for making kefir using kefir grains.

Published
2009

8. KEFIR MADE WITH POWDERED CULTURE.

Author

Helweg, Richard

Subjects
KEFIR, FERMENTED milk
Abstract

The article offers step-by-step instructions for making kefir from a powdered culture.

Published
2009

9. KEFIR.

Author

Helweg, Richard

Subjects
KEFIR, FERMENTED milk
Abstract

The article offers step-by-step instructions for making kefir.

Published
2009

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