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Poeple Fermented / Ferments Milk To Make Cheese And Yoghurt Since Ancient Times.

How does milk from cows turn into cheese? And where was cheese first discovered as a food?

cheese, food known from ancient times and consisting of the curd of milk separated from the whey.
The Production of Cheese

The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and goat's milk are still widely used, but cow's milk is most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.

Cheese, especially in the United States, is increasingly made in the factory by application of the principles of microbiology and chemistry. The chief milk protein, casein, is coagulated by the enzyme action of rennet or pepsin, by lactic acid produced by bacterial action, or by a combination of the two. The draining off of the whey (milk serum) is facilitated by heating, cutting, and pressing the curd. The yield of cheese is usually about 10 lb per 100 lb of milk and is higher for the soft cheeses, which retain more moisture. Wisconsin is the largest producer of cheese in the United States.

The byproduct whey consists of water, lactose, albumin, soluble minerals, fats, and proteins. Formerly wasted or used in livestock feeding, whey is now used for the preparation of milk sugar, lactic acid, glycerin, and alcohol, or is condensed and added to process cheese. It may be made into cheese such as the Scandinavian primost and mysost.

What will happen when I accidentally eat an expired yogurt?

Many people have a misconception that there's nothing bad about eating expired yogurt since it already contains bacteria. Though yogurt is made by fermenting the milk it's not advised to consume expired yogurt because it may sometimes cause food poisoning.However, you can consume yogurt for a week or 10 days after the sell-by date according to Eatbydate.If you have a fear that you consumed expired yogurt and experiencing side effects then it's better to consult a doctor.Let's look into the side effects caused if you eat expired yogurt?You will sometimes experience several side effects like.1. DiarrhoeaThis is the most common symptom you will experience when you eat expired yogurt or foods. The severity of consuming expired yogurt can range from mild to severe. According to the centre for disease control, foodborne illness is caused by bacteria which is not properly handled or stored in preserved foods like yogurt.Although yogurt contains good bacteria, it's not a hard job for it to accumulate bad or harmful bacteria which will cause diarrhoea.Diarrhoea is a common symptom when you consume expired foods as our body is trying to get rid of harmful bacteria provided by the yogurt.If you experience mild diarrhoea you can simply hydrate your body by drinking more water. If it's a severe case you must consult a doctor.2. Stomach CrampsYou may also experience cramps in the abdominal area if you consume expired or spoiled yogurt. Once you consumed spoiled foods, there will be a delay with the symptoms of illness to sprout up. It may take few hours to days, depending upon how much bacteria and what kind of bacteria you consumed.If you diagnose symptoms of illness within few hours then you can hydrate your body with water. Else if your cramping is severe you must seek medical advice.3. VomitingVomiting is like the third phase in food poisoning. You will experience this condition after diarrhoea and cramps. Your body will try to get rid of harmful toxins or bacteria in any way - vomiting or diarrhoea. Extensive vomiting can lead to dehydration, weakness, fatigue, and electrolyte imbalance. Most of these conditions will last up to 48 hours. For proper health and if these conditions prevail more than 48 hours you must seek medical attention.[Also Read: How to tell if Yogurt is Bad?]

Why does milk hurt my stomach?

Based on the symptom you have mentioned, I really sorry to let you it looks like you are lactose intolerant, it means : you cannot digest natural occurring milk sugar, called Lactose.Milk…….Lactose……………………breaks down to Glucose and Galactose……………this galactose………………is further converted to glucose by an enzyme called lactase, some people are born without this enzyme and some have develop this problem later on in life. Also the degree of deficiency varies……0 to almost 100 percent…………..The ultimate object is of converting all sugars to glucose is : it is source of energy in the body.Now due to lack of this enzyme galactose causes stomach related problem.AndYour problem of “ Why do only certain milk products upset my stomach?”All milk products have different amount of lactose………………..from almost zero percent to almost 100 percent……………higher lactose gives bigger grief…………..Milk (100 percent)………………………very old cheese………such as aged cheddar (almost 0 percent)Self Help: Being lactose intolerant is not the end of world, with better management and taking lactase enzyme pill.Regardssam

Bacteria in the production of cheese?

I am writting an essay on the role that bacteria has in the production of cheese. I have the body on the essay, but what points could I add in the intro and conclusion? Is bacteria essential in making cheese? And could anybody help me form a thesis statement?

Who discovered the yoghurt? Turks or Greeks?

Probably the Indians actually. The Iranians have been making yogurt for a very long time too, and the Turks passed through there. But who knows really? We'll probably never know for sure. Fresh unpasteurized milk in a hot climate sours (in a good way) very quickly; yogurt is a little more controlled way to do that. Turks and Turkic peoples have been engaged in animal husbandry for centuries, so have the Greeks. Yogurt and cheese are logical ways to preserve milk. Since the word for yogurt in Greek is of Turkish origin (γιαούρτι-yiaourti), We might conclude that they got their present form of yogurt from the Turks but there are many other Turkish words in Greek like douvari (Turkish duvar - wall) and it doesn't mean the Greeks didn't have walls before the Turks came! There are native Greek words for other cultures milk products though. The Turkish word for cheese is Persian in origin, the Greek one is native. But the basic salty cheese used throughout the Ottoman realm and Iran is pretty much the same. The Turkish word for it is literally white cheese (beyaz peynir); Greeks call it feta (which just means "slice"). The Indians have been making "paneer" since ancient times. Back to yogurt -  notice that yogurt is used much more extensively in Turkey than in Greece; in dishes as as an accompaniment to meals. Also Tur Turks seem to have more ways to preserve it, including  dried aged yogurt, and salted yogurt. Both are used in Iran as well. So I have a feeling that the Turks probably brought a combination of their early milk products and what they learned as they came through Persia, into Anatolia. In my mind, that is what the Turks have excelled at: Picking up new things and incorporating them into their own culture on their own terms. That said, the Greeks make really good yogurt too, and I don't mean that Fage crap. :-)

I have an allergy to milk protein, does cooking milk remove the protein?

Try organic whole dairy products...particularly fermented ones like organic whole milk yogurt, organic RAW cheese, organic whole milk Kefir made with organic whole NON homogenized milk.

Many people have a problem with the processing of the milk and the antibiotics, steroids, pesticides, other hormones and chemicals and the rancid feed the cows eat, etc. If you don't react to the organic, fermented, whole milk products then you will have your answers.

Best wishes~