Take home message Milk enzymes change differently when heated. Graphically it can be made clear that each enzyme has its own time and temperature relationship. This makes it clear which enzymes are more and less sensitive to heating. Denaturation and …
Take home message The biggest difference in Vitamin K2 content between fermented milk products is due to the use of thermophyle or mesophyle cultures. Thermophyle bacterial cultures produce little or no K2. Certain bacteria, such as Leuconostoc, produce a lot …
The guest asked the waitress: ‘Is this milk fresh?’ She replies: ‘Three hours ago this milk still was grass’ (Phyllis Diller, American comedian and actress). Freshness is also shown in a Swedish discussion forum on the topic of raw milk, …
Milk fat consists mainly of triglycerides. Triglycerides consist of three (tri) fatty acids that are chained to a carbon structure made of glycerine. Fatty acids, abbreviated FA, themselves also largely consist of a carbon chain with 4 to 24 carbon …
