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Litmus milk is a milk-based medium used to distinguish between different species of bacteria. [ 1 ] [ 2 ] The lactose (milk sugar), litmus (pH indicator), and casein (milk protein) contained within the medium can all be metabolized by different types of bacteria.
Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. [1] Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally.
Milk can be blended into the whey to improve curd cohesiveness, neutralize the acid in whey and increase yield. This mixture of milk and whey is heated before enough food grade acid is added to drop the pH to the needed level (this could be some type of lactic, citric or acetic acid). Whichever type of acid is used by the cheesemaker it is ...
In curdling, the pH of the milk decreases and becomes more acidic. [1] Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey . [ 1 ] At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. [ 1 ]
There is no single accepted English term for fil or filmjölk. Fil and/or filmjölk has been translated to English as sour milk, [12] soured milk, [12] [13] acidulated milk, [14] fermented milk, [15] and curdled milk, [16] all of which are nearly synonymous and describe filmjölk but do not differentiate filmjölk from other types of soured/fermented milk.
Some fanatics are even bringing raw milk to coffee shops to add to their cup of joe, the way people used to do with oat milk and almond milk. To understand the buzz around unpasteurized milk, let ...
Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams. So whole milk isn't much fattier than 2%. In fact, a gallon of 2% has more than half the fat as a gallon of whole milk.
The isohydric principle is the phenomenon whereby multiple acid/base pairs in solution will be in equilibrium with one another, tied together by their common reagent: the hydrogen ion and hence, the pH of solution. That is, when several buffers are present together in the same solution, they are all exposed to the same hydrogen ion activity.