fermentacja: Žinčica

Evidence: 100 • authority: 72

Žinčica (in Slovak), Žinčice (in Czech), Żętyca (in Polish), Жентиця (Žentyća) (in Ukrainian), or Zyntyca (in Goralic), Jintiță (Romanian language) is a drink made of sheep milk whey similar to kefir consumed mostly in Slovakia and Poland. It is a by-product in the process of making bryndza cheese. Žinčica is fermented by the following Lactic acid bacteria: Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis and Leuconostoc mesenteroides. Traditionally, this drink is served in a črpák, a wooden cup with a pastoral scene carved into the handle. Bryndzové halušky is typically served with žinčica. The origin of the word is the Romanian jintiță, the drink being carried by Vlach she…

Evidence: 54 • authority: 72

Kumis ( KOO-mis, rarely KUM-is), alternatively spelled coumis or kumyz, also known as airag ( EYE-rag), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Volga Tatars, Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Siberian Tatars, Mongols, and Yakuts. Kumis was also historically consumed by the Magyars as well as the Khitans, Jurchens, and Han of northern China. Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has…

Evidence: 48 • authority: 72

Evidence: 38 • authority: 88

Evidence: 38 • authority: 72

Dairy products or milk products are foods made from (or containing) milk. The most common dairy animals are cattle, water buffalo, goat, and sheep. Dairy products consumed around the world include yogurt, cheese, milk, and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, or other reasons or beliefs.

Evidence: 38 • authority: 72

Strained yogurt, Labneh, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, hung curd, or kerned yogurt is yogurt (or "yoghurt") that has been strained to remove most of its whey, making it thicker while preserving its sour taste. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland a similar product named skyr is made. Labneh is a strained yogurt thicker than Greek yogurt. Strained yogurt is usually marketed in North America as "Greek yogurt". In the United Kingdom, the term "Greek yoghurt" may only be used for yoghurt imported from Greece; strained yoghurt is sold as "Greek-style yoghurt", and yoghurt made creamy by thickening agents instead…

Evidence: 33 • authority: 88

Evidence: 33 • authority: 88

Evidence: 33 • authority: 92

Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises.. Sheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics. The valorization of these valuable by-products through physicochemical or biotechnological processes compatible with artisanal production are important in terms of sustainability, i.e., economic, social, and environmental impacts. The main challenges for whey processing in small and medium-size enterprises (SMEs) are the lack of equipment, construction and info…

Evidence: 33 • authority: 92

Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.. This study assessed the metabolome and peptidome profiles of cow's milk and four traditional fermented milk products produced using standard sets of starter cultures. Many of these microbe-generated molecules exhibit biological activities that can affect human health. We used non-targeted metabolomic methods to assess semi-quantified concentrations of four types of molecules in the final products: peptides; amino acids; long-, medium-, and short-chain fatty acids; and mono- and disaccharides and their derivatives. Ultra-performance liquid chromatography-mass spectro…

Evidence: 33 • authority: 72

Milk is usually a white liquid food (but can be shades of yellow, cream, pink, or brown) produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. As an agricultural product, milk is collected from farm animals, most…