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Kefir Kefir ... a fermented milk drinkoriginatedin the Caucasus Mountains made with kefir " grains " , a yeast / bacterial fermentation starter
Kefir ... a fermented milk drinkoriginatedin the Caucasus Mountains made with kefir " grains " , a yeast / bacterial fermentation starter
a fermented milk drinkoriginatedin the caucasus mountains made with kefir " grains " , a yeast / bacterial fermentation starter
drinkoriginatedthe Caucasus Mountains made with grains yeast bacterial fermentation starter
an elementcauseslactic fermentation ... turning milk into yoghurt through the action of heat
an elementcauseslactic fermentation ... turning milk into yoghurt using heat
Kefir grainscausethe lactic acid and alcohol fermentation of milk that results in kefir
This productresultsfrom the fermentation of specific milk bacteria and lactose fermentation
a coagulated milk productresultsfrom the fermentation of milk by the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus
showdesignedto handle milks , milk - based drinks , drinkable yogurt and probiotics
Louis Pasteurinventedpasteurization to eliminate the yeast and halt further fermentation
The natural enzymes and bacteria in the stomachwould causethe milk to curdle and ferment , producing yogurt and cheese
the bacteriacausedmilk to ferment and turn into yogurt in 1904
Kefir ... a refreshing acidic drinkresultsfrom the fermentation of the milk using Kefir
lactic acid bacteriacausefermentation and set the milk
He provedcausedfermentation and can make milk sour
A refreshing acidic drinkresultsfrom the fermentation of the milk using Kefir
Louis Pasteur ... the French chemist and microbiologistdiscoveredmicrobial fermentation and pasteurization
The heat from the shepherds body during the course of the daywould causethe milk to ferment and turn into yogurt
s bacteriacausesfermentation of milk turning it into curd
the essential bacteriumcausedmilk to ferment and turn into yoghurt
first(passive) was ... discoveredThe procedure of fermenting Kefir grains with milk
bacteriacausemilk to curdle by fermentation
Bacteriacausemilk to curdle by fermentation
the French chemist and microbiologistdiscoveredmicrobial fermentation and pasteurization
as wellmay ... discoverlactic acid bacteria in yogurt and buttermilk
of main shell , heating jacket and cooling jacket , 7(passive) is composedThe yogurt fermentation tank
the placewill discovermilk eggs and yogurt
lactic acidcausesthe milk to ferment and curdle
Friendly bacteriacausefermentation of milk
carbohydratesresultingfrom saccharification and their fermentation by yeast
especially thosecausefermentation of milk
a dynamic flora , the " beneficial " bacteria , especially thosecausefermentation of milk
probably(passive) was inventedYogurt fermentation
thermophilus 1131contributes greatlyto yogurt fermentation
accident ... when milk was stored in warm climates and thickened(passive) were discovered byyogurt and fermented milk products
complexity of acidic , flavor and aroma(passive) contributed bycomplexity of acidic , flavor and aroma
the changes(passive) would be caused bythe changes
to this complex winehave contributedto this complex wine
in a meatloaf - like product that can be sliced ... fried , chopped , and made into burgersresultsin a meatloaf - like product that can be sliced ... fried , chopped , and made into burgers
like a junketsetslike a junket
in an acidic , tangy , thicker , sometimes effervescent milk productresultingin an acidic , tangy , thicker , sometimes effervescent milk product
in the north Caucasus Mountainsoriginatedin the north Caucasus Mountains
by watercomposedby water
of yeast and bacteriaare composedof yeast and bacteria
from Turkeyoriginatedfrom Turkey
in Turkeyoriginatedin Turkey
centuries ago and is viewed as an essential food and important source of nutrients in the diet of humansoriginatedcenturies ago and is viewed as an essential food and important source of nutrients in the diet of humans
in the north Caucasus Mountain Milk kefiris originatedin the north Caucasus Mountain Milk kefir
in an increase in peptide concentrations and a change in peptide profiles compared to yogurt or milkresultedin an increase in peptide concentrations and a change in peptide profiles compared to yogurt or milk
to an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurtledto an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurt
to an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurtledto an increase in peptide concentrations and a change in peptide profiles relative to milk or yogurt
centuries ago in Bulgariaoriginatedcenturies ago in Bulgaria
for 8 hourssettingfor 8 hours
in Scandinaviaoriginatedin Scandinavia
in aromatic compounds that give yogurt its tastealso resultsin aromatic compounds that give yogurt its taste
to lightness ... but also flavorcontributeto lightness ... but also flavor
diarrhea(passive) caused bydiarrhea
from the northern Caucasus Mountainsoriginatesfrom the northern Caucasus Mountains
it to curdle when heatedcausingit to curdle when heated
in the Caucasus mountain region in Russia and is extremely rich in probiotics , vitamins and mineralsoriginatedin the Caucasus mountain region in Russia and is extremely rich in probiotics , vitamins and minerals
in Scandinaviaoriginatedin Scandinavia
the milk proteincausesthe milk protein
in Russia and Kazakhstanoriginatedin Russia and Kazakhstan
from the Middle Eastoriginatedfrom the Middle East
in Scandinaviaoriginatedin Scandinavia
side by sideto setside by side
from letting milk sit out , undisturbedresultfrom letting milk sit out , undisturbed
to the moistness and softness of these muffinscontributesto the moistness and softness of these muffins