Podcast
Questions and Answers
What are the steps for the manufacture of reduced fat sour cream?
What are the steps for the manufacture of reduced fat sour cream?
The steps involve standardization, pasteurization, cooling, inoculation, incubation, and packaging.
What is the acid content of Acidophilus milk and how does it affect consumption?
What is the acid content of Acidophilus milk and how does it affect consumption?
The acid content can be up to 2%, which is unpleasant to some, limiting consumption.
What are the therapeutic properties believed to be associated with Acidophilus milk?
What are the therapeutic properties believed to be associated with Acidophilus milk?
It is believed to have therapeutic properties.
What are the drawbacks of the traditional Acidophilus milk product?
What are the drawbacks of the traditional Acidophilus milk product?
How is the product from Finland different from traditional Acidophilus milk?
How is the product from Finland different from traditional Acidophilus milk?
What is the role of Lb. casei GG in the product from Finland?
What is the role of Lb. casei GG in the product from Finland?
What additional bacteria is now included in acidophilus milk, besides Lb. acidophilus?
What additional bacteria is now included in acidophilus milk, besides Lb. acidophilus?
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
What are the typical flavor components in kefir resulting from the fermentation process?
What are the typical flavor components in kefir resulting from the fermentation process?
What temperature is milk heated to in the manufacture of kefir?
What temperature is milk heated to in the manufacture of kefir?
What are kefir grains composed of?
What are kefir grains composed of?
What is the prominent Lactobacillus strain isolated from kefir grains?
What is the prominent Lactobacillus strain isolated from kefir grains?
What is the traditional milk used for making koumiss?
What is the traditional milk used for making koumiss?
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
What is the purpose of koumiss in the Russian culture?
What is the purpose of koumiss in the Russian culture?
What will happen if acidophilus milk is stored at high temperatures and for an extended period?
What will happen if acidophilus milk is stored at high temperatures and for an extended period?
What is the acid content of Acidophilus milk and how does it affect consumption?
What is the acid content of Acidophilus milk and how does it affect consumption?
What are the drawbacks of the traditional Acidophilus milk product?
What are the drawbacks of the traditional Acidophilus milk product?
What is the prominent Lactobacillus strain isolated from kefir grains?
What is the prominent Lactobacillus strain isolated from kefir grains?
What are the therapeutic properties believed to be associated with Acidophilus milk?
What are the therapeutic properties believed to be associated with Acidophilus milk?
What is the purpose of koumiss in the Russian culture?
What is the purpose of koumiss in the Russian culture?
What temperature is milk heated to in the manufacture of kefir?
What temperature is milk heated to in the manufacture of kefir?
What is the prominent Lactobacillus strain isolated from kefir grains?
What is the prominent Lactobacillus strain isolated from kefir grains?
What is the additional bacteria now included in acidophilus milk, besides Lb. acidophilus?
What is the additional bacteria now included in acidophilus milk, besides Lb. acidophilus?
What are kefir grains composed of?
What are kefir grains composed of?
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
What will contaminants such as coliforms, micrococci, and bacilli lead to in kefir production?
What temperature is milk heated to in the manufacture of kefir?
What temperature is milk heated to in the manufacture of kefir?
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
What happens to the shelf life of acidophilus milk if it is stored at high temperatures?
What is the traditional milk used for making koumiss?
What is the traditional milk used for making koumiss?
What will the acid content of koumiss lead to?
What will the acid content of koumiss lead to?
What are the typical flavor components in kefir resulting from the fermentation process?
What are the typical flavor components in kefir resulting from the fermentation process?
What are the therapeutic purposes associated with koumiss?
What are the therapeutic purposes associated with koumiss?
