1.
Gram
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The gram is a metric system unit of mass. Originally defined as the weight of a volume of pure water equal to the cube of the hundredth part of a metre. The only unit symbol for gram that is recognised by the International System of Units is g following the numeric value with a space, the SI does not support the use of abbreviations such as gr, gm or Gm. The word gramme was adopted by the French National Convention in its 1795 decree revising the system as replacing the gravet introduced in 1793. Its definition remained that of the weight of a centimetre of water. French gramme was taken from the Late Latin term gramma and this word, ultimately from Greek γράμμα letter had adopted a specialised meaning in Late Antiquity of one twenty-fourth part of an ounce, corresponding to about 1.14 grams. This use of the term is found in the carmen de ponderibus et mensuris composed around 400 AD, the gram was the fundamental unit of mass in the 19th-century centimetre–gram–second system of units. The gram is today the most widely used unit of measurement for non-liquid ingredients in cooking and grocery shopping worldwide. 1 gram =15.4323583529 grains 1 grain =0.06479891 grams 1 avoirdupois ounce =28.349523125 grams 1 troy ounce =31.1034768 grams 100 grams =3.527396195 ounces 1 gram =5 carats 1 gram =8. 1 gram is roughly equal to 1 small paper clip or pen cap, the Japanese 1 yen coin has a mass of one gram. Conversion of units Duella Gold gram Orders of magnitude Gram at Encyclopædia Britannica
Gram
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The mass of this pen cap is about 1 gram
2.
Kilojoule
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The joule, symbol J, is a derived unit of energy in the International System of Units. It is equal to the transferred to an object when a force of one newton acts on that object in the direction of its motion through a distance of one metre. It is also the energy dissipated as heat when a current of one ampere passes through a resistance of one ohm for one second. It is named after the English physicist James Prescott Joule, one joule can also be defined as, The work required to move an electric charge of one coulomb through an electrical potential difference of one volt, or one coulomb volt. This relationship can be used to define the volt, the work required to produce one watt of power for one second, or one watt second. This relationship can be used to define the watt and this SI unit is named after James Prescott Joule. As with every International System of Units unit named for a person, note that degree Celsius conforms to this rule because the d is lowercase. — Based on The International System of Units, section 5.2. The CGPM has given the unit of energy the name Joule, the use of newton metres for torque and joules for energy is helpful to avoid misunderstandings and miscommunications. The distinction may be also in the fact that energy is a scalar – the dot product of a vector force. By contrast, torque is a vector – the cross product of a distance vector, torque and energy are related to one another by the equation E = τ θ, where E is energy, τ is torque, and θ is the angle swept. Since radians are dimensionless, it follows that torque and energy have the same dimensions, one joule in everyday life represents approximately, The energy required to lift a medium-size tomato 1 m vertically from the surface of the Earth. The energy released when that same tomato falls back down to the ground, the energy required to accelerate a 1 kg mass at 1 m·s−2 through a 1 m distance in space. The heat required to raise the temperature of 1 g of water by 0.24 °C, the typical energy released as heat by a person at rest every 1/60 s. The kinetic energy of a 50 kg human moving very slowly, the kinetic energy of a 56 g tennis ball moving at 6 m/s. The kinetic energy of an object with mass 1 kg moving at √2 ≈1.4 m/s, the amount of electricity required to light a 1 W LED for 1 s. Since the joule is also a watt-second and the unit for electricity sales to homes is the kW·h. For additional examples, see, Orders of magnitude The zeptojoule is equal to one sextillionth of one joule,160 zeptojoules is equivalent to one electronvolt. The nanojoule is equal to one billionth of one joule, one nanojoule is about 1/160 of the kinetic energy of a flying mosquito
Kilojoule
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Base units
3.
Nutrition
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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, the diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and they also provide preventive and therapeutic programs at work places, schools and similar institutions. Government regulation especially in terms of licensing, is less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS and these Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become certified, potential CNS candidate must pass an examination. This exam covers specific domains within the health sphere including, Clinical Intervention, a poor diet can cause the wasting of kwashiorkor in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus. According to Walter Gratzer, the study of nutrition probably began during the 6th century BC, in China, the concept of Qi developed, a spirit or wind similar to what Western Europeans later called pneuma. Food was classified into hot and cold in China, India, Malaya, humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements, the first recorded nutritional experiment with human subjects is found in the Bibles Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel, selected as court servants, they were to share in the kings fine foods and wine. But they objected, preferring vegetables and water in accordance with their Jewish dietary restrictions, the kings chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were compared to the kings men. Appearing healthier, they were allowed to continue with their diet, around 475 BC, Anaxagoras stated that food is absorbed by the human body and, therefore, contains homeomerics, suggesting the existence of nutrients. Around 400 BC, Hippocrates, who recognized and was concerned with obesity, the works that are still attributed to him, Corpus Hippocraticum, called for moderation and emphasized exercise. Salt, pepper and other spices were prescribed for various ailments in various preparations for example mixed with vinegar, in the 2nd century BC, Cato the Elder believed that cabbage could cure digestive diseases, ulcers, warts, and intoxication. Living about the turn of the millennium, Aulus Celsus, an ancient Roman doctor, believed in strong and weak foods
Nutrition
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Hippocrates lived about 400 BC, and Galen and the understanding of nutrition followed him for centuries.
Nutrition
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The "Nutrition Facts" table indicates the amounts of nutrients that experts recommend to limit or consume in adequate amounts.
Nutrition
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Followed for a millennium and a half, Galen (1st century) created the first coherent (although mistaken) theory of nutrition.
Nutrition
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James Lind conducted in 1747 the first controlled clinical trial in modern times, and in 1753 published Treatise on Scurvy.
4.
Protein (nutrient)
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Proteins are essential nutrients for the human body. They are one of the blocks of body tissue. As a fuel, proteins provide as much energy density as carbohydrates,4 kcal per gram, in contrast, the most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds, during human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the amino acids that cannot be biosynthesized by the body. There are nine amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, there are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, asparagine, glutamic acid and these six are arginine, cysteine, glycine, glutamine, proline and tyrosine. Humans need the essential amino acids in certain ratios, some protein sources contain amino acids in a more or less complete sense. This has given rise to various ranking systems for protein sources, Dietary sources of protein include both animals and plants, meats, dairy products, fish and eggs as well as grains, legumes and nuts. Vegetarians and vegans can get enough essential amino acids by eating a variety of plant proteins and it is commonly believed that athletes should consume a higher-than-normal protein intake to maintain optimal physical performance. Protein is a nutrient needed by the body for growth. Aside from water, proteins are the most abundant kind of molecules in the body, Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin, proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to acid, co-enzymes, hormones, immune response, cellular repair. Additionally, protein is needed to form blood cells, proteins are believed to increase performance in terms of athletics. Amino acids, the blocks of proteins, are used for building muscle tissue. Protein is only used as fuel when carbohydrates are low
Protein (nutrient)
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Protein milkshakes, made from protein powder (center) and milk (left), are a common bodybuilding supplement.
Protein (nutrient)
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Amino acids are the building blocks of protein.
Protein (nutrient)
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An education campaign launched by the United States Department of Agriculture about 100 years ago, on cottage cheese as a lower-cost protein substitute for meat.
Protein (nutrient)
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A child in Nigeria during the Biafra War suffering from kwashiorkor – one of the three protein energy malnutrition ailments afflicting over 10 million children in developing countries.
5.
Fat
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Fat is one of the three main macronutrients, along with carbohydrate and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol, the terms oil, fat, and lipid are often confused. Oil normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, lipid is the general term, as a lipid is not necessarily a triglyceride. Fats, like lipids, are generally hydrophobic, and are soluble in organic solvents. Fat is an important foodstuff for many forms of life, and they are a necessary part of the diet of most heterotrophs. Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents, there are two essential fatty acids in human nutrition, alpha-linolenic acid and linoleic acid. Other lipids needed by the body can be synthesized from these, fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain, unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the end of the chain. This end is called the end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the counting from that end. Some oils and fats have double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be divided into cis fats, which are the most common in nature, and trans fats. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst and this action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. However, trans fats are generated during hydrogenation as contaminants created by a side reaction on the catalyst during partial hydrogenation. Saturated fats can stack themselves in a closely packed arrangement, so they can easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids, olive and linseed oils on the other hand are unsaturated and liquid
Fat
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The obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.
Fat
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A fat, or triglyceride, molecule. Note the three fatty acid chains attached to the central glycerol portion of the molecule.
6.
Carbohydrate
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A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2,1, in other words, with the empirical formula Cmn. This formula holds true for monosaccharides, some exceptions exist, for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon, structurally it is accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, the saccharides are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars. The word saccharide comes from the Greek word σάκχαρον, meaning sugar, while the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the glucose, cane sugar is the disaccharide sucrose. Carbohydrates perform numerous roles in living organisms, polysaccharides serve for the storage of energy and as structural components. The 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA, the related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the system, fertilization, preventing pathogenesis, blood clotting. In food science and in informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch or simple carbohydrates. Often in lists of information, such as the USDA National Nutrient Database, the term carbohydrate is used for everything other than water, protein, fat, ash. This will include chemical compounds such as acetic or lactic acid, carbohydrates are found in wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, table sugar, bread, milk, starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals, sugar appears in our diet mainly as sucrose which is added to drinks and many prepared foods such as jam, biscuits and cakes. Glucose and fructose are found naturally in fruits and some vegetables. Glycogen is carbohydrate found in the liver and muscles, cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system, formerly the name carbohydrate was used in chemistry for any compound with the formula Cm n
Carbohydrate
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Grain products: rich sources of carbohydrates
Carbohydrate
7.
Lactose
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Lactose is a disaccharide sugar composed of galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk, although the amount varies among species and individuals and it is extracted from sweet or sour whey. The name comes from lac, the Latin word for milk and it has a formula of C12H22O11 and the hydrate formula C12H22O11·H2O, making it an isomer of sucrose. The first crude isolation of lactose, by Italian physician Fabrizio Bartoletti, was published in 1633, in 1700, the Venetian pharmacist Lodovico Testi published a booklet of testimonials to the power of milk sugar to relieve, among other ailments, the symptoms of arthritis. In 1715, Testis procedure for making milk sugar was published by Antonio Vallisneri, lactose was identified as a sugar in 1780 by Carl Wilhelm Scheele. In 1812, Heinrich Vogel recognized that glucose was a product of hydrolyzing lactose, in 1856, Louis Pasteur crystallized the other component of lactose, galactose. By 1894, Emil Fischer had established the configurations of the component sugars, lactose was named by the French chemist Jean Baptiste André Dumas in 1843. Lactose is a derived from the condensation of galactose and glucose. Lactose is hydrolysed to glucose and galactose, isomerised in alkaline solution to lactulose, lactose monohydrate crystals have a characteristic tomahawk shape that can be observed with a light microscope. Several million tons are produced annually as a by-product of the dairy industry, whey is made up of 6. 5% solids of which 4. 8% is lactose that may be purified by crystallisation. Whey or milk plasma is the liquid remaining after milk is curdled and strained, lactose makes up about 2–8% of milk by weight. Industrially, lactose is produced from whey permeate – that is whey filtrated for all major proteins, the protein fraction is used in infant nutrition and sport nutrition while the permeate can be evaporated to 60–65% solids and crystallized while cooling. Lactose can also be precipitated from whey using ethanol, since it is insoluble in ethanol, lactose precipitates, in about 65% yield. Infant mammals nurse on their mothers to drink milk, which is rich in lactose, the intestinal villi secrete the enzyme called lactase to digest it. This enzyme cleaves the molecule into its two subunits, the simple sugars glucose and galactose, which can be absorbed. Since lactose occurs mostly in milk, in most mammals, the production of lactase gradually decreases with maturity due to a lack of continuing consumption. Many people with ancestry in Europe, West Asia, South Asia, the Sahel belt in West Africa, East Africa, in many of these areas, milk from mammals such as cattle, goats, and sheep is used as a large source of food. Hence, it was in these regions that genes for lifelong lactase production first evolved, the genes of adult lactose tolerance have evolved independently in various ethnic groups
Lactose
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Chemistry
Lactose
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Lactose (milk sugar)
8.
Veganism
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Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk
Veganism
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Clockwise from top left: Seitan pizza; roasted sprouts, tofu and pasta; cocoa–avocado brownies; leeks and beans with dumplings.
Veganism
Veganism
Veganism
9.
Soy milk
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Soy milk is a plant based drink produced by soaking dried soybeans and grinding them in water. A traditional staple of East Asian cuisine, soy milk is an emulsion of oil, water. Soy milk can be produced at home using a soy milk machine and it is often used as a substitute for dairy milk. Soy milk originated in China, probably during the early Han dynasty, after the rotary millstone was introduced and it did not become widely used in China until the 1800s, when it was discovered that extended heating made it taste better and easier to digest. Soy milk was introduced to the US market by Vitasoy in 1979, the first domestic manufacturer of soy milk was Sunrich Food Group, there is a certain amount of confusion prevalent when it comes to beverages named soy beverage, soy drink or soy milk respectively. Often only cows milk is allowed to be named milk on the packaging and this leads the manufacturers of plant milks to name their products beverage or drink instead. Therefore, a preference or competition of soy drinks versus soy milks may exist. In a 100 ml serving, one commercial, nutrient-fortified brand of soy milk provides 80 calories from 4 g of carbohydrates, including 1 g of sugar,4 g of fat and 7 g of protein. This processed soy milk contains appreciable levels of vitamin A, B vitamins and vitamin D in a range of 10 to 45% of the Daily Value, soy milk flavor quality differs according to the cultivar of soybean. In a study of taste attributes, soy milk flavored with vanilla or sweet flavors and higher viscosity was preferred by most subjects. In another study, 54% of participants preferred the taste of milk, while 27% preferred soy milk, with sweetness. Soy milk is made from whole soybeans or full-fat soy flour, the dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The ratio of water to beans on a basis is 5,1 for traditional soy milk or 20,1 for soy beverages. The resulting slurry or purée is brought to a boil in order to improve its properties by heat inactivating soybean trypsin inhibitor, improve its flavor. Heating at or near the point is continued for a period of time, 15–20 minutes. Processing requires the use of an agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the problem of foaming and it is generally opaque, white or off-white in color, and approximately the same consistency as cows milk. Soy milk is used to manufacture soy yogurt and soy ice cream
Soy milk
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Soy milk
Soy milk
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Latte macchiato prepared with soy milk, topped with additional cinnamon
Soy milk
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A packet of Melon -flavored soy drinks.
Soy milk
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Soy milk in a can
10.
Middle Ages
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In the history of Europe, the Middle Ages or Medieval Period lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance, the Middle Ages is the middle period of the three traditional divisions of Western history, classical antiquity, the medieval period, and the modern period. The medieval period is subdivided into the Early, High. Population decline, counterurbanisation, invasion, and movement of peoples, the large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the seventh century, North Africa and the Middle East—once part of the Byzantine Empire—came under the rule of the Umayyad Caliphate, although there were substantial changes in society and political structures, the break with classical antiquity was not complete. The still-sizeable Byzantine Empire survived in the east and remained a major power, the empires law code, the Corpus Juris Civilis or Code of Justinian, was rediscovered in Northern Italy in 1070 and became widely admired later in the Middle Ages. In the West, most kingdoms incorporated the few extant Roman institutions, monasteries were founded as campaigns to Christianise pagan Europe continued. The Franks, under the Carolingian dynasty, briefly established the Carolingian Empire during the later 8th, the Crusades, first preached in 1095, were military attempts by Western European Christians to regain control of the Holy Land from Muslims. Kings became the heads of centralised nation states, reducing crime and violence, intellectual life was marked by scholasticism, a philosophy that emphasised joining faith to reason, and by the founding of universities. Controversy, heresy, and the Western Schism within the Catholic Church paralleled the conflict, civil strife. Cultural and technological developments transformed European society, concluding the Late Middle Ages, the Middle Ages is one of the three major periods in the most enduring scheme for analysing European history, classical civilisation, or Antiquity, the Middle Ages, and the Modern Period. Medieval writers divided history into periods such as the Six Ages or the Four Empires, when referring to their own times, they spoke of them as being modern. In the 1330s, the humanist and poet Petrarch referred to pre-Christian times as antiqua, leonardo Bruni was the first historian to use tripartite periodisation in his History of the Florentine People. Bruni and later argued that Italy had recovered since Petrarchs time. The Middle Ages first appears in Latin in 1469 as media tempestas or middle season, in early usage, there were many variants, including medium aevum, or middle age, first recorded in 1604, and media saecula, or middle ages, first recorded in 1625. The alternative term medieval derives from medium aevum, tripartite periodisation became standard after the German 17th-century historian Christoph Cellarius divided history into three periods, Ancient, Medieval, and Modern. The most commonly given starting point for the Middle Ages is 476, for Europe as a whole,1500 is often considered to be the end of the Middle Ages, but there is no universally agreed upon end date. English historians often use the Battle of Bosworth Field in 1485 to mark the end of the period
Middle Ages
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The Cross of Mathilde, a crux gemmata made for Mathilde, Abbess of Essen (973–1011), who is shown kneeling before the Virgin and Child in the enamel plaque. The body of Christ is slightly later. Probably made in Cologne or Essen, the cross demonstrates several medieval techniques: cast figurative sculpture, filigree, enamelling, gem polishing and setting, and the reuse of Classical cameos and engraved gems.
Middle Ages
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A late Roman statue depicting the four Tetrarchs, now in Venice
Middle Ages
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Coin of Theodoric
Middle Ages
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Mosaic showing Justinian with the bishop of Ravenna, bodyguards, and courtiers
11.
Christendom
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The term cristendom existed in Old English, but it had the sense now taken by Christianity. The current sense of the word of lands where Christianity is the dominant religion emerges in Late Middle English, English Christianity equalling German Christentum, French christianisme. The reason is the fragmentation of Western Christianity at that time both in theological and in political respect. Christendom as a term is thus meaningful in the context of the Middle Ages, and arguably during the European wars of religion. The Christian world is known collectively as the Corpus Christianum. The Christian polity, embodying a less secular meaning, can be compatible with the idea of both a religious and a body, Corpus Christianum. The Corpus Christianum can be seen as a Christian equivalent of the Muslim Ummah, the word Christendom is also used with its other meaning to frame-true Christianity. In its most broad term, it refers to the worlds Christian majority countries, unlike the Muslim world, which has a geo-political and cultural definition that provides a primary identifier for a large swath of the world, Christendom is more complex. For example, the Americas and Europe are considered part of Christendom and it is also less geographically cohesive than the Muslim world, which stretches almost continuously from North Africa to South Asia. There is a common and nonliteral sense of the word that is much like the terms Western world, when Thomas F. Connolly said, There isnt enough power in all Christendom to make that airplane what we want. In the beginning of Christendom, early Christianity was a spread in the Greek/Roman world and beyond as a 1st-century Jewish sect. The post-apostolic period concerns the time roughly after the death of the apostles when bishops emerged as overseers of urban Christian populations, the earliest recorded use of the terms Christianity and Catholic, dates to this period, the 2nd century, attributed to Ignatius of Antioch c. Early Christendom would close at the end of persecution of Christians after the ascension of Constantine the Great and the Edict of Milan in AD313. Christendom has referred to the medieval and renaissance notion of the Christian world as a sociopolitical polity, in this period, members of the Christian clergy wield political authority. This model of relations was accepted by various Church leaders. The Church gradually became an institution of the Empire. Emperor Theodosius I made Nicene Christianity the state church of the Roman Empire with the Edict of Thessalonica of 380, the Byzantine Empire was the last bastion of Christendom. Christendom would take a turn with the rise of the Franks, on Christmas Day 800 AD, Pope Leo III crowned Charlemagne resulting in the creation of another Christian king beside the Christian emperor in the Byzantine state
Christendom
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This T-and-O map, which abstracts the then known world to a cross inscribed within an orb, remakes geography in the service of Christian iconography. More detailed versions place Jerusalem at the center of the world.
Christendom
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Icon depicting the Emperor Constantine and the bishops of the First Council of Nicaea (AD 325) holding the Niceno–Constantinopolitan Creed of 381.
12.
Lent
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Lent is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday and ends approximately six weeks later, before Easter Sunday. The purpose of Lent is the preparation of the believer through prayer, doing penance, mortifying the flesh, repentance of sins, almsgiving and this event is observed in the Anglican, Eastern Orthodox, Lutheran, Methodist, and Roman Catholic Churches. Some Anabaptist and evangelical churches also observe the Lenten season, in Lent, many Christians commit to fasting, as well as giving up certain luxuries in order to replicate the sacrifice of Jesus Christ’s journey into the desert for 40 days. Many Christians also add a Lenten spiritual discipline, such as reading a daily devotional or praying through a Lenten calendar, the Stations of the Cross, a devotional commemoration of Christs carrying the Cross and of his execution, are often observed. Throughout Christendom, some adherents mark the season with the abstention from the consumption of meat. The English word Lent is a form of the Old English word lenten, meaning spring season. A dated term in German, lenz, is also related, according to the Oxford English Dictionary, the shorter form seems to be a derivative of *laŋgo- long. And may possibly have reference to the lengthening of the days as characterizing the season of spring. The origin of the -en element is clear, it may simply be a suffix, or lencten may originally have been a compound of *laŋgo- long. In languages spoken where Christianity was earlier established, such as Greek and Latin, in modern, Greek the term is Σαρακοστή, derived from the earlier Τεσσαρακοστή, meaning fortieth. In other languages, the name used refers to the activity associated with the season, thus it is called fasting period in Czech, German, and Norwegian, and it is called great fast in Polish and Russian. The terms used in Filipino are kuwaresma and Mahál na Araw, various Christian denominations calculate the 40 days of Lent differently. The way they observe Lent also differs, in the Roman Rite, the definition of Lent varies according to different documents. Lent ends on either Holy Thursday or Good Friday, though some sources try to reconcile this with the phrase forty days by excluding Sundays and extending Lent through Holy Saturday no official documents support this interpretation. The day for beginning the Lenten fast is the following Monday, the special Ash Wednesday fast is transferred to the first Friday of the Ambrosian Lent. The period of Lent observed in the Eastern Catholic Churches corresponds to that in churches of Eastern Christianity that have similar traditions. In the Byzantine Rite, i. e. the Eastern Orthodox Great Lent is the most important fasting season in the church year, Great Lent is broken only after the Paschal Divine Liturgy. The Eastern Orthodox Church maintains the traditional Churchs teaching on fasting, the rules for lenten fasting are the monastic rules
Lent
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Lent celebrants carrying out a street procession during Holy Week. The violet color is often associated with penance and detachment. Similar Christian penitential practice is seen in other Catholic countries, sometimes associated with mortification of the flesh. Granada, Nicaragua.
Lent
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The season of Lent begins on Ash Wednesday, most notably by the public imposition of ashes. A Christian clergyman imposes ashes on a member of the United States Navy.
Lent
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Statues and icons veiled in violet shrouds for Passiontide in St Pancras Church, Ipswich, United Kingdom.
Lent
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A veiled altar cross at an Anglican cathedral in St. Mary's Episcopal Cathedral, Memphis, Tennessee.
13.
Persian cuisine
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Iranian cuisine, also widely referred to as Persian cuisine, includes the foods, cooking methods, and food traditions of Iranians. Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were adopted into North Indian cuisine, typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Fresh green herbs are used, along with fruits such as plums, pomegranate, quince, prunes, apricots. Characteristic Iranian flavorings such as saffron, dried lime, cinnamon, Iranian cuisine is gaining popularity in multicultural cities such as London, Los Angeles, Washington, D. C. Vancouver, and Toronto, which have significant Iranian populations, the usage of rice, at first a specialty of Safavid court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. Traditionally, rice was most prevalent as a staple item in northern Iran. Varieties of rice in Iran include gerde, domsia, champa, doodi, Lenjan, Tarom, anbarbu, the following table includes three primary methods of cooking rice in Iran. Second only to rice is the production and use of wheat, the following table lists several forms of flatbread and pastry-bread commonly used in Iranian cuisine. Agriculture of Iran produces many fruits and vegetables, thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts, but are combined with meat. When fresh fruits are not available, a variety of dried fruits such as dates, fig, apricots. Southern Iran is one of the worlds major producers, where some special cultivars such as the Bam date are grown. Vegetables such as pumpkins, spinach, green beans, fava beans, courgette, varieties of squash, onion, garlic, tomatoes, cucumbers and scallion often accompany a meal. While the eggplant is the potato of Iran, Iranians are fond of fresh green salads dressed with oil, lemon juice, salt, chili. Fruit dolma is probably a specialty of Iranian cuisine, the fruit is first cooked, then stuffed with meat, seasonings, and sometimes tomato sauce. The dolma is then simmered in broth or a sweet-and-sour sauce. Verjuice, an acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes. It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma, unripe grapes are also used whole in some dishes such as khoresh e qure
Persian cuisine
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Persian arts
Persian cuisine
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Persian cuisine
Persian cuisine
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Tah-chin, a savory saffron rice-cake with a filling, commonly marinated chicken fillets.
Persian cuisine
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The ubiquitous Persian Kabab is at most times served with either rice, or bread.
14.
Ramadan
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Ramadan is the ninth month of the Islamic calendar, and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillars of Islam, the month lasts 29–30 days based on the visual sightings of the crescent moon, according to numerous biographical accounts compiled in the hadiths. The word Ramadan comes from the Arabic root ramiḍa or ar-ramaḍ, fasting is fardh for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding, diabetic or going through menstrual bleeding. Fasting the month of Ramadan was made obligatory during the month of Shaban, while fasting from dawn until sunset, Muslims refrain from consuming food, drinking liquids, smoking, and engaging in sexual relations. Muslims are also instructed to refrain from behavior that may negate the reward of fasting, such as false speech. Food and drinks are served daily, before dawn and after sunset, spiritual rewards for fasting are also believed to be multiplied within the month of Ramadan. Fasting for Muslims during Ramadan typically includes the offering of salat. Chapter 2, Verse 185, of the Quran states, The month of Ramadan is that in which was revealed the Quran, a guidance for mankind, and clear proofs of the guidance, and the criterion. And whosoever of you is present, let him fast the month, and whosoever of you is sick or on a journey, a number of other days. Allah desires for you ease, He desires not hardship for you, and that you should complete the period, and that you should magnify Allah for having guided you, and that perhaps you may be thankful. It is believed that the Quran was first revealed to Muhammad during the month of Ramadan which has been referred to as the best of times, the first revelation was sent down on Laylat al-Qadr which is one of the five odd nights of the last ten days of Ramadan. According to hadith, all holy scriptures were sent down during Ramadan, the tablets of Ibrahim, the Torah, the Psalms, the Gospel and the Quran were sent down on 1st, 6th, 12th, 13th and 24th Ramadan respectively. According to the Quran, fasting was also obligatory for prior nations, God proclaimed to Muhammad that fasting for His sake was not a new innovation in monotheism, but rather an obligation practiced by those truly devoted to the oneness of God. The pagans of Mecca also fasted, but only on tenth day of Muharram to expiate sins, the ruling to observe fasting during Ramadan was sent down 18 months after Hijra, during the month of Shaban in the second year of Hijra in 624 CE. According to Philip Jenkins, Ramadan comes from the strict Lenten discipline of the Syrian churches, however, this suggestion is based on the orientalist idea that the Quran itself has Syrian origins, which was refuted by Muslim academics such as M. Al-Azami. The beginning and end of Ramadan are determined by the lunar Islamic calendar, hilāl is typically a day after the astronomical new moon. Since the new moon marks the beginning of the new month, however, to many Muslims, this is not in accordance with authenticated Hadiths stating that visual confirmation per region is recommended. The consistent variations of a day have existed since the time of Muhammad, Laylat al-Qadr, which in Arabic means the night of power or the night of decree, is considered the holiest night of the year
Ramadan
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A crescent moon can be seen over palm trees at sunset in Manama, marking the beginning of the Islamic month of Ramadan in Bahrain
Ramadan
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Festivals in Beirut for Ramadan, June 2015
Ramadan
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Azim Azimzade. Ramadan of the poor people. 1938
Ramadan
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Iftar at Sultan Ahmed Mosque in Istanbul, Turkey
15.
Sicily
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Sicily is the largest island in the Mediterranean Sea. It is an autonomous Region of Italy, along with surrounding minor islands, Sicily is located in the central Mediterranean Sea, south of the Italian Peninsula, from which it is separated by the narrow Strait of Messina. Its most prominent landmark is Mount Etna, the tallest active volcano in Europe, the island has a typical Mediterranean climate. The earliest archaeological evidence of activity on the island dates from as early as 12,000 BC. It became part of Italy in 1860 following the Expedition of the Thousand, a revolt led by Giuseppe Garibaldi during the Italian unification, Sicily was given special status as an autonomous region after the Italian constitutional referendum of 1946. Sicily has a rich and unique culture, especially regard to the arts, music, literature, cuisine. It is also home to important archaeological and ancient sites, such as the Necropolis of Pantalica, the Valley of the Temples, Sicily has a roughly triangular shape, earning it the name Trinacria. To the east, it is separated from the Italian mainland by the Strait of Messina, about 3 km wide in the north, and about 16 km wide in the southern part. The northern and southern coasts are each about 280 km long measured as a line, while the eastern coast measures around 180 km. The total area of the island is 25,711 km2, the terrain of inland Sicily is mostly hilly and is intensively cultivated wherever possible. Along the northern coast, the ranges of Madonie,2,000 m, Nebrodi,1,800 m. The cone of Mount Etna dominates the eastern coast, in the southeast lie the lower Hyblaean Mountains,1,000 m. The mines of the Enna and Caltanissetta districts were part of a leading sulphur-producing area throughout the 19th century, Sicily and its surrounding small islands have some highly active volcanoes. Mount Etna is the largest active volcano in Europe and still casts black ash over the island with its ever-present eruptions and it currently stands 3,329 metres high, though this varies with summit eruptions, the mountain is 21 m lower now than it was in 1981. It is the highest mountain in Italy south of the Alps, Etna covers an area of 1,190 km2 with a basal circumference of 140 km. This makes it by far the largest of the three volcanoes in Italy, being about two and a half times the height of the next largest, Mount Vesuvius. In Greek Mythology, the deadly monster Typhon was trapped under the mountain by Zeus, Mount Etna is widely regarded as a cultural symbol and icon of Sicily. The Aeolian Islands in the Tyrrhenian Sea, to the northeast of mainland Sicily form a volcanic complex, the three volcanoes of Vulcano, Vulcanello and Lipari are also currently active, although the latter is usually dormant
Sicily
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Mount Etna rising over suburbs of Catania
Sicily
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Sicily Sicilia
Sicily
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Sicilian landscape
Sicily
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Location of the Salso
16.
Apulia
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Apulia is a region of Italy in Southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast, and the Strait of Òtranto and Gulf of Taranto in the south. Its southernmost portion, known as the Salento peninsula, forms a stiletto on the boot of Italy, the region comprises 19,345 square kilometers, and its population is about 4 million. It is bordered by the other Italian regions of Molise to the north, Campania to the west, across the Adriatic and Ionian Seas, it faces Albania, Bosnia-Herzegovina, Croatia, Greece, and Montenegro, The Apulia region extends as far north as Monte Gargano. Puglias coastline is longer than any other mainland Italian region, in the north, the Gargano promontory extends out into the Adriatic, while in the south, the flat and dry Salento peninsula forms the heel of Italys boot. It is home to the Alta Murgia and Gargano National Parks, see also, History of Apulia Apulia is one of the richest archaeological regions in Italy. It was first colonized by Mycenaean Greeks, a number of castles were built in the area by Holy Roman Emperor Frederick II, including Castel del Monte, sometimes called the Crown of Apulia. After 1282, when the island of Sicily was lost, Apulia was part of the Kingdom of Naples, as a result of the French–Spanish war of 1501–1504, Naples again came under the rule of Aragon and the Spanish Empire from 1504 to 1714. When Barbary pirates of North Africa sacked Vieste in 1554, they took an estimated 7,000 slaves, in 1861 the region became part of the Kingdom of Italy, with the new capital city at Turin. In the words of one historian, Turin was so far away that Otranto is today closer to seventeen foreign capitals than it is to Turin, the regions contribution to Italys gross value added was around 4. 6% in 2000, while its population was 7% of the total. The per capita GDP is low compared to the national average, in comparison with the country as a whole, the economy of Apulia is characterised by a greater emphasis on agriculture and services and a smaller part played by industry. In the last 20 years the base of the regions economy has changed radically. The majority of firms are financed by local capital. In certain of these sectors – especially textiles, clothing, footwear, vehicles, the region has a good network of roads but the railway network is somewhat inadequate, particularly in the south. Apulias 800 kilometers of coastline is studded with ports, which make this region an important terminal for transport and tourism to Greece, between 2007 and 2013 the economy of Apulia expanded more than that of the rest of southern Italy. Such growth, over decades, is a severe challenge to the hydrogeological system. Emigration from the depressed areas to northern Italy and the rest of Europe was very intense in the years between 1956 and 1971. Subsequently, the trend declined as economic conditions improved, to the point where there was net immigration in the years between 1982 and 1985, since 1986 the stagnation in employment has led to a new inversion of the trend, caused by a decrease in immigration. Since 1 June 2015, former judge and mayor of Bari Michele Emiliano of the Democratic Party has served as President, Apulia is divided into five administrative provinces and one metropolitan city, Cuisine plays an important role throughout Apulia
Apulia
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Marina di Marittima, Salento
Apulia
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Apulia Puglia
Apulia
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Castel del Monte, built by the Holy Roman Emperor Frederick II between 1240 and 1250 in Andria
Apulia
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The medieval town Ostuni
17.
Calabria
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Calabria, known in antiquity as Bruttium and formerly as Italia, is a region in Southern Italy and forms the traditionally conceptualized toe of the Italian Peninsula which resembles a boot. The capital city of Calabria is Catanzaro and its most populated city, and the seat of the Regional Council of Calabria, is Reggio Calabria in the Province of Reggio Calabria. The region is bordered to the north by the Basilicata Region, to the west by the Tyrrhenian Sea, the region covers 15,080 km2 and has a population of just under 2 million. The demonym of Calabria in English is Calabrian, in ancient times Calabria was referred to as Italy. The Romans later extended the name to cover Southern Italy and then the entire peninsula, the region is a long and narrow peninsula which stretches from north to south for 248 km, with a maximum width of 110 km. Some 42% of Calabrias area, corresponding to 15,080 km2, is mountainous, 49% is hilly and it is surrounded by the Ionian and Tyrrhenian seas. It is separated from Sicily by the Strait of Messina, where the narrowest point between Capo Peloro in Sicily and Punta Pezzo in Calabria is only 3.2 km, three mountain ranges are present, Pollino, La Sila and Aspromonte. All three mountain ranges are unique with their own flora and fauna, the Pollino Mountains in the north of the region are rugged and form a natural barrier separating Calabria from the rest of Italy. Parts of the area are heavily wooded, while others are vast and these mountains are home to a rare Bosnian Pine variety, and are included in the Pollino National Park. The highest point is Botte Donato, which reaches 1,928 metres, the area boasts numerous lakes and dense coniferous forests. La Sila also has some of the tallest trees in Italy which are called the Giants of the Sila, the Sila National Park is also known to have the purest air in Europe. The Aspromonte massif forms the southernmost tip of the Italian peninsula bordered by the sea on three sides and this unique mountainous structure reaches its highest point at Montalto, at 1,995 metres, and is full of wide, man-made terraces that slope down towards the sea. In general, most of the terrain in Calabria has been agricultural for centuries. The lowest slopes are rich in vineyards and citrus fruit orchards, the Diamante citron is one of the citrus fruits. Moving upwards, olives and chestnut trees appear while in the regions there are often dense forests of oak, pine, beech. Calabrias climate is influenced by the sea and mountains, mountain areas have a typical mountainous climate with frequent snow during winter. Erratic behavior of the Tyrrhenian Sea can bring heavy rainfall on the slopes of the region, while hot air from Africa makes the east coast of Calabria dry. The mountains that run along the region also influence the climate, the east coast is much warmer and has wider temperature ranges than the west coast
Calabria
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View of Calabria from satellite
Calabria
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Cliff at Tropea
Calabria
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Pollino National Park
Calabria
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La Sila National Park
18.
Campania
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Campania is a region in Southern Italy. Located on the Italian Peninsula, with the Mediterranean Sea to the west, it includes the small Phlegraean Islands, Campania was colonised by Ancient Greeks and was part of Magna Græcia. During the Roman era, the area maintained a Greco-Roman culture, the capital city of Campania is Naples. Campania is rich in culture, especially in regard to gastronomy, music, architecture, archeological and ancient sites such as Pompeii, Herculaneum, Paestum and Velia. The name of Campania itself is derived from Latin, as the Romans knew the region as Campania felix, the rich natural sights of Campania make it highly important in the tourism industry, especially along the Amalfi Coast, Mount Vesuvius and the island of Capri. During the 8th century BC, people from Euboea in Greece, known as Cumaeans, another Oscan tribe, the Samnites, moved down from central Italy into Campania. The Roman consul Quintus Publilius Filo recaptured Neapolis by 326 BC, the Second Samnite War ended with the Romans controlling southern Campania and additional regions further to the south. Campania was a part of the Roman Republic by the end of the 4th century BC, valued for its pastures. Its Greek language and customs made it a centre of Hellenistic civilization, during the Pyrrhic War the battle took place in Campania at Maleventum in which the Romans, led by consul Curius Dentatus, were victorious. They renamed the city Beneventum, which grew in stature until it was only to Capua in southern Italy. During the Second Punic War in 216 BC, Capua, in a bid for equality with Rome, the rebellious Capuans were isolated from the rest of Campania, which remained allies of Rome. Naples resisted Hannibal due to the imposing walls, Capua was eventually starved into submission in the Roman retaking of 211 BC, and the Romans were victorious. The rest of Campania, with the exception of Naples, adopted the Latin language as official and was Romanised. As part of the Roman Empire, Campania, with Latium, Roman Emperors chose Campania as a holiday destination, among them Claudius and Tiberius, the latter of whom is infamously linked to the island of Capri. It was also during this period that Christianity came to Campania, Two of the apostles, St. Peter and St. Paul, are said to have preached in the city of Naples, and there were also several martyrs during this time. Unfortunately, the period of calm was violently interrupted by the epic eruption of Mount Vesuvius in 79 which buried the cities of Pompeii. The area had many duchies and principalities during the Middle Ages, in the hands of the Byzantine Empire, under the Normans, the smaller independent states were brought together as part of the Kingdom of Sicily, before the mainland broke away to form the Kingdom of Naples. It was during this period elements of Spanish, French
Campania
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Temple of Hera, Paestum, built 550 BC
Campania
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Campania
Campania
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The Last Day of Pompeii – Karl Briullov
Campania
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Early kings ruled from Castel Nuovo
19.
Breast milk
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Breast milk is the milk produced by the breasts of a human female to feed a child. Breast milk can be supplied by an other than the babys mother, either via donated pumped milk, or when a woman nurses a child other than her own at her breast. The World Health Organization recommends exclusive breastfeeding for the first six months of life, supplemented breastfeeding is recommended until at least age two and then for as long as the mother and child wish. Breastfeeding offers health benefits to mother and child even after infancy, breastfeeding also provides health benefits for the mother. It assists the uterus in returning to its size and reduces post-partum bleeding. Breastfeeding also reduces the risk of breast cancer later in life, lactation protects both mother and infant from both types of diabetes. However, it is now recognized that there is no commercial formula that can equal breast milk. In addition to the amounts of carbohydrate, protein, and fat, breast milk provides vitamins, minerals, digestive enzymes. Breast milk also contains antibodies and lymphocytes from the mother help the baby resist infections. At around four to six months of age, the internal iron supplies of the infant, held in the cells of the liver, are exhausted. Breast milk contains less iron than formula, because it is more bioavailable as lactoferrin, under the influence of the hormones prolactin and oxytocin, women produce milk after childbirth to feed the baby. The initial milk produced is referred to as colostrum, which is high in the immunoglobulin IgA and this helps to protect the newborn until its own immune system is functioning properly. It also creates a mild effect, expelling meconium and helping to prevent the build-up of bilirubin. There are many reasons a mother may not produce enough breast milk, some of the most common reasons are an improper latch, not nursing or pumping enough to meet supply, certain medications, illness, and dehydration. A rarer reason is Sheehans syndrome, also known as postpartum hypopituitarism, the amount of milk produced depends on how often the mother is nursing and/or pumping, the more the mother nurses her baby or pumps, the more milk is produced. It is beneficial to nurse when the baby wants to rather than on a schedule. A greater volume of milk expressed can also be attributed to instances where the mother starts pumping milk sooner and this may be important for low birthweight infants. If pumping, it is helpful to have an electric, high-grade pump so that all of the ducts are stimulated
Breast milk
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Colostrum vs breastmilk
Breast milk
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When the baby sucks its mother's breast, a hormone called oxytocin compels the milk to flow from the alveoli, through the ducts (milk canals) into the sacs (milk pools) behind the areola and then into the baby's mouth
Breast milk
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Bottle of Pumped Breast Milk
20.
Coconut milk
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Coconut milk is the liquid that comes from the grated meat of a mature coconut. The opacity and rich taste of milk are attributed to its high oil content. Coconut milk is a food ingredient used in Southeast Asia, the Caribbean. Coconut milk is distinguished from water by its thicker consistency. Unlike coconut water, which is the liquid found directly inside a coconut, coconut milk is the result of combining coconut water with coconut meat. The grating process can be carried out manually or by comminution, Coconut milk exists in two grades, thick and thin. Thick coconut milk contains 20-22% fat while thin coconut milk contains 5-7% fat, thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. Thin milk is produced by soaking the squeezed coconut meat in water and further squeezing the meat until a thinner liquid forms, thick milk contains soluble, suspended solids, which makes it a good ingredient for desserts and rich and dry sauces. Because thin milk does not contain these soluble solids, it is used in general cooking. Coconut milk has a fat content of 24%, depending on the fat level of the coconut meat, when refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial coconut milk, an emulsifier and a stabiliser have to be used, manufacturers of canned coconut milk typically combine diluted and comminuted milk with the addition of water as a filler. Some brands sold in Western countries add thickening agents or emulsifiers to prevent the milk from separating inside the can, Coconut milk can be consumed on its own or as a milk substitute in tea, coffee, and baking. It is an ingredient in many tropical and Asian cuisines for curries or other seasonings, meats, vegetables. Coconut rice is a rice cooked in coconut milk consumed in Southeastern Asia, nasi lemak is a Malaysian version of coconut rice, while the same dish is called nasi uduk in Indonesia. Coconut milk is used throughout Asia for making traditional serabi. In Brazil, coconut milk is used in northeastern cuisine, generally with seafood stews. In Colombia and Panama, the flesh of coconut and coconut milk are used to make sweet titoté. In Venezuela, meat dishes are prepared with milk and shredded fish in a dish called mojito en coco
Coconut milk
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Coconut milk
Coconut milk
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The traditional method of grating coconut flesh to acquire fresh coconut milk.
Coconut milk
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Canned coconut milk.
Coconut milk
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Coconut milk and rice flour batter being poured into a frying pan to make serabi in Lombok, Indonesia.
21.
Hemp milk
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Hemp milk, or hemp seed milk, is a plant milk made from hemp seeds that are soaked and ground in water, yielding a beany-nutty cream-flavored substance. There are various options available for sale including organic, non-GMO, and conventional, unsweetened, original, vanilla, production of hemp milk requires hemp seeds, water, and a blender. Many recipes call for ground vanilla or vanilla extract to add flavor. Once all ingredients are blended together some people pour the product over a cheesecloth and strainer to get a smoother, in coffee drinks, hemp milk is said to produce better latte art and to have a texture more like cows milk, compared to soy milk. In a 100 ml serving, hemp milk provides 46 calories from 3 g of carbohydrates,3 g of fat and 2 g of protein, hemp milk contains no micronutrients in significant content. Although there is limited history of use, hemp milk appears to be safe for those concerned about soy or milk allergies
Hemp milk
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Carton of hemp milk
Hemp milk
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Milks
22.
Rice milk
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Rice milk is a grain milk made from rice. It is mostly made from rice and commonly unsweetened. The sweetness in most rice milk varieties is generated by an enzymatic process that cleaves the carbohydrates into sugars, especially glucose. Some rice milks may nevertheless be sweetened with syrup or other sugars. Compared to cows milk, rice milk contains more carbohydrates, but does not contain significant amounts of calcium or protein, commercial brands of rice milk are often fortified with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron. Rice milk is consumed by people who are lactose intolerant, allergic to soy or milk. It is also used as a substitute by vegans. Rice milk is made by pressing the rice through a mill using diffusion to strain out the pressed grains. It is sometimes also made at home using rice flour and brown rice protein, or by boiling rice with a large volume of water. Recipes are available on the Internet, including the cookbook at Wikibooks, list of rice beverages Dairy-Free Diets at DMOZ Multiple rice milk and horchata recipes D I Y Rice Milk
Rice milk
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A glass of rice milk
Rice milk
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Milks
23.
Adelaide Now
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The Advertiser is a conservative, daily tabloid-format newspaper published in the city of Adelaide, South Australia. First published as a broadsheet named The South Australian Advertiser on 12 July 1858, a Sunday edition exists under the name of the Sunday Mail. The Advertiser is a publication of News Corp Australia, the head office of The Advertiser has relocated from a former premises in King William Street, to a new office complex, known as Keith Murdoch House at 31 Waymouth Street. The Adelaide Times ceased publication on May 9,1858, the South Australian Advertiser was published from 12 July 1858 to 22 March 1889. The original owners were Barrow and Charles Henry Goode, in 1863 the company started an afternoon newspaper The Express as a competitor to The Telegraph, an evening paper independent of both The Advertiser and The Register. The company was re-formed, effective 9 September 1864, with additional shareholders Philip Henry Burden, John Baker, Captain Scott, James Counsell, Thomas Graves and some others. Burden, secretary of the company, died in 1864, and Barrow, whose wife had died in 1856, married his widow in 1865, thus owning together a quarter of the company. In December,1866, the syndicate bought the afternoon Adelaide daily, the Telegraph, at auction, and incorporated it with The Express as The Express and Telegraph. It continued from 1889 as The Advertiser J. H. Barrow died on 22 August 1874, in 1879 a new firm was created, consisting of Thomas King, Fred Burden, and John Langdon Bonython. In July,1884, Thomas King dropped out, and the firm of Burden & Bonython was formed to run the paper, Burden retired, and sold his share to John Langdon Bonython, who from 1893 to 1929 was the sole proprietor of The Advertiser. As well as being a newspaper editor, he also supported the movement towards the Federation of Australia. The Canberra suburb of Bonython, and the now abolished South Australian electoral division of Bonython, were named in his honour, on Langdon Bonythons retirement, his son John Lavington Bonython, also Mayor and later Lord Mayor of Adelaide, became editor. The Herald and Weekly Times took a stake in The Advertiser in 1929. Through the 20th century, The Advertiser was the morning broadsheet, on the death of Sir Keith Murdoch in 1952, ownership of The News passed to his son Rupert, who subsequently established News Limited and News Corporation. In 1931 The Advertiser took over its competitor, the South Australian Register and The Chronicle. It is based upon a profound pride and belief in South Australia, on 24 October 1953 the company launched the Sunday Advertiser in direct competition to News Limiteds Sunday Mail, but failed to outreach its rival, though no doubt affecting its profitability. The Sunday Advertiser had introduced color graphics on the comics page and this was dropped shortly after joint publication commenced. When Murdoch acquired The Herald and Weekly Times in 1987, he acquired the remaining 48. 7% share of The Advertiser
Adelaide Now
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Front page of The Advertiser on 23 July 2013
Adelaide Now
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The office of The Advertiser in Waymouth Street, Adelaide
24.
PubMed Identifier
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PubMed is a free search engine accessing primarily the MEDLINE database of references and abstracts on life sciences and biomedical topics. The United States National Library of Medicine at the National Institutes of Health maintains the database as part of the Entrez system of information retrieval, from 1971 to 1997, MEDLINE online access to the MEDLARS Online computerized database primarily had been through institutional facilities, such as university libraries. PubMed, first released in January 1996, ushered in the era of private, free, home-, the PubMed system was offered free to the public in June 1997, when MEDLINE searches via the Web were demonstrated, in a ceremony, by Vice President Al Gore. Information about the journals indexed in MEDLINE, and available through PubMed, is found in the NLM Catalog. As of 5 January 2017, PubMed has more than 26.8 million records going back to 1966, selectively to the year 1865, and very selectively to 1809, about 500,000 new records are added each year. As of the date,13.1 million of PubMeds records are listed with their abstracts. In 2016, NLM changed the system so that publishers will be able to directly correct typos. Simple searches on PubMed can be carried out by entering key aspects of a subject into PubMeds search window, when a journal article is indexed, numerous article parameters are extracted and stored as structured information. Such parameters are, Article Type, Secondary identifiers, Language, publication type parameter enables many special features. As these clinical girish can generate small sets of robust studies with considerable precision, since July 2005, the MEDLINE article indexing process extracts important identifiers from the article abstract and puts those in a field called Secondary Identifier. The secondary identifier field is to store numbers to various databases of molecular sequence data, gene expression or chemical compounds. For clinical trials, PubMed extracts trial IDs for the two largest trial registries, ClinicalTrials. gov and the International Standard Randomized Controlled Trial Number Register, a reference which is judged particularly relevant can be marked and related articles can be identified. If relevant, several studies can be selected and related articles to all of them can be generated using the Find related data option, the related articles are then listed in order of relatedness. To create these lists of related articles, PubMed compares words from the title and abstract of each citation, as well as the MeSH headings assigned, using a powerful word-weighted algorithm. The related articles function has been judged to be so precise that some researchers suggest it can be used instead of a full search, a strong feature of PubMed is its ability to automatically link to MeSH terms and subheadings. Examples would be, bad breath links to halitosis, heart attack to myocardial infarction, where appropriate, these MeSH terms are automatically expanded, that is, include more specific terms. Terms like nursing are automatically linked to Nursing or Nursing and this important feature makes PubMed searches automatically more sensitive and avoids false-negative hits by compensating for the diversity of medical terminology. The My NCBI area can be accessed from any computer with web-access, an earlier version of My NCBI was called PubMed Cubby
PubMed Identifier
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PubMed
25.
Peanut milk
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Peanut milk is a non-dairy beverage created using peanuts and water. Recipe variations include salt, sweeteners, and grains and it does not contain any lactose and is therefore suitable for people with lactose intolerance. Homemade or locally produced peanut milk is promoted as a means of combating child malnutrition in developing countries, Signs and Wonders, a commercial brand of peanut milk that originated in San Francisco in 1999, has received attention for the beverages supposed health benefits. KK Cafe has announced that they are closing as of January 13,2015 and do not have plans to continue production of Signs, rice peanut milk recipe Peanut Milk recipe and video
Peanut milk
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Peanut milk in a blender before filtering.
Peanut milk
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Milks
26.
Douhua
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Douhua is the short form of doufuhua. It is a Chinese snack made with soft tofu. It is also referred to as tofu pudding and soybean pudding, tofu or doufu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding. In northern China, douhua is often eaten with soy sauce, Northern Chinese often refer to douhua as doufunao. Local Beijing people usually eat doufunao for breakfast together with eggs or youtiao, doufunao can be found at breakfast stands along the streets in the morning. Other times it is hard to find outside of a restaurant, douhua is served with sugar in Hubei. It is referred to as either doufunao or doufuhua, in Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice, in the winter, in Cantonese cuisine, daufufa is served with sweet ginger or clear syrup, and sometimes as a mixture with black bean paste, and sometimes also with coconut milk. Traditionally it is made in a bucket, and sold as wooden bucket tofu pudding as part of dim sum cuisine. In Singapore and Malaysia, it is commonly known by its names tau hua or tau huay in Min Nan. In Penang, the term is tau hua due to the Hokkien roots of the local Chinese dialect. It is usually served either with a sweet syrup alone, with ginkgo seeds suspended in the syrup. Alternatively, it can also be served with palm-syrup, in the Philippines, fresh silken tofu served in syrup is known as taho and sold by hawkers in the mornings, usually door-to-door or outside churches. In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Min Nan name Tau Hwe and it is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger. In Thailand, it is known by its Min Nan name taohuai and it is usually served cold with milk and fruit salad, which is known as taohuai nom sot or taohuai fruit salad, or served hot with ginger syrup, which is known as taohuai nam khing. In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ and it varies in three regions in Vietnam, Northern region- it is served with sugar, chia seeds. It is enjoyed as warm in winter and cold with ice in summer, Central region- it is cooked with spicy ginger
Douhua
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The famous Shanshui dau fu fa (山水豆腐花), i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.
Douhua
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Douhua in ginger syrup from Taiwan
Douhua
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A bowl of Douhua in Ten Thousand Buddhas Monastery in Sha Tin, Hong Kong
Douhua
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Douhua in sugar syrup sold in West Coast, Singapore
27.
Horchata
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Horchata, or orxata, is the name of several kinds of beverages, made of ground almonds, sesame seeds, rice, barley, tigernuts, or melon seeds. The name derives from Valencian orxata, probably from ordiata, made from ordi, the Italian orzata, the French and English orgeat and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. In Spain, it refers to horchata de chufa, made from tigernuts, water. Originally from Valencia, the idea of making horchata from yellow nutsedge comes from the period of Muslim presence in Valencia and it has a regulating council to ensure the quality of the product and the villages from where it can come, with the Designation of Origin. The village of Alboraia is well known for the quality of its horchata and it is served ice-cold as a natural refreshment in the summer, often served with fartons. Tigernut horchata is also used instead of milk by the lactose-intolerant, Horchata varies in taste across Latin America. While in some countries the drink is usually tan and milky, some call for milk. Other ingredients often include sugar, cinnamon, and vanilla, though horchata was once typically homemade, it is now available in both ready-to-drink and powdered form in grocery stores. Horchata, together with tamarindo and Jamaica, are the three typical drink flavors of Mexican aguas frescas, in Mexico and Guatemala, horchata is made of rice, sometimes with vanilla and always with cinnamon. Other nuts that may also be used include peanuts, almonds, because of these ingredients, the horchata is usually strained before serving. Nicaragua has begun exporting this product, primarily to the United States, in Costa Rica, horchata is made from semilla de jicaro, with rice and spices, milk, sugar and cinnamon. Orchata in Costa Rica is mostly popular in the Pacific region of the country, specially Puntarenas, in Puerto Rico, horchata is called horchata de ajonjolí and made with ground sesame seeds. Water is boiled with sugar, vanilla, and cinnamon sticks, when done the water is poured over the ground sesame seeds and left over night. The water is squeezed through a cheesecloth. Some recipes call for added ground rice, ground almonds, evaporated milk, coconut milk, allspice, Horchata with barley and lime zest is also popular, but mainly in homes. In Venezuela, horchata is made with seeds, water and sugar in the western area. There is also chicha, made with flour, milk. The alcoholic variant is called chicha andina which is made with fermented corn flour, in Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja
Horchata
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Two large jars of aguas frescas in a taquería in Seattle, Washington, USA. On the left is a jar of Jamaica and on the right is a jar of horchata. Restaurant employees serve the drinks by ladling them from the jars into glasses.
Horchata
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A glass of horchata in Spain
Horchata
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Soups and stews
Horchata
28.
Poi (food)
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Poi is a Hawaiian word for the primary Polynesian staple food made from the underground plant stem or corm of the taro plant. It is a part of Native Hawaiian cuisine. Poi is produced by mashing the cooked corm until it is a viscous fluid. Water is added during mashing and again just before eating to achieve the desired consistency, which can range from liquid to dough-like. As such, poi can be known as one-finger, two-finger, or three-finger poi depending on the consistency, Poi can be eaten immediately when fresh and sweet, or left a bit longer to ferment. Taro, a vegetable and the primary poi ingredient, was highly regarded by Hawaiians. Accordingly, all conflict among members was required to come to an immediate halt. Although many of the worlds people consume taro, only Hawaiians make poi, Hawaiians traditionally cook the starchy, potato-like heart of the taro root for hours in an underground oven called an imu. An imu is also used to other types of food such as pork, carrots. In recent years, taro-production shortages have resulted in prices for poi in Hawaiʻi. At the same time, innovations in poi production have resulted in poi that stays fresh longer, however, such products generally sell at a premium price and require refrigeration. Poi has a texture and a delicate flavor, with a pale purple color that derives from that of the taro corm. The flavor changes distinctly once the poi has been made, fresh poi is sweet and edible all by itself. Each day thereafter the poi loses sweetness and turns slightly sour, due to a natural fermentation that involves lactobacillus, yeast, therefore, some people find poi more palatable if it is mixed with milk and/or sugar. The speed of this process depends upon the bacteria level in the poi. To slow the process, poi can be stored in a cool. Commercial poi stored in a refrigerator can be squeezed out of the bag into a bowl, sour poi is still edible, and is usually served with salted fish or lomi salmon on the side. Sourness is prevented by freezing or dehydrating, although the resulting poi tends to be bland in comparison to the fresh product, sour poi is also used as a cooking ingredient, usually in breads and rolls
Poi (food)
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A bowl of poi showing a typical consistency
Poi (food)
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Hawaiian men pounding poi, c. 1890
Poi (food)
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Making poi in a traditional way
29.
Sikhye
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Sikhye is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its ingredients, sikhye contains grains of cooked rice. Sikhye is made by pouring water onto cooked rice. The malt water steeps in the rice at typically 150 degrees Fahrenheit until grains of rice appear on the surface, the liquid is then carefully poured out, leaving the rougher parts, and boiled until it gets sweet enough. In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles, one of the largest South Korean producers of sikhye is the Vilac company of Busan. Most canned sikhye typically has a residue of cooked rice at the bottom, homemade sikhye is often served after a meal in a Korean restaurant. There are several variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of made in Gangwon province. Andong sikhye differs in that it includes radishes, carrots, also, it is fermented for several days as opposed to being boiled. The crunchy texture of the radish is kept despite the longer fermentation process, whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containing lactobacillus. Sikhye is also referred to by the names dansul and gamju, both of these names mean sweet wine. However, they are used to refer to a different. Pumpkin Sikhye is a broth with pumpkin, steamed rice. It is fermented for several days at a proper temperature, some sugar is added to taste sweet. It is original Sikhye in Andong, South Korea and it is a little bit different from other Sikhyes. This Sikhyes color is red with red pepper added. Sikhye is believed to aid digestion, it contains dietary fiber and it was regularly served to royalty after meals to help digestion. Sikhye is said to people who have a cold constitution to be warm
Sikhye
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Sikhye served in a bowl
Sikhye
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A can of sikhye, produced by Korea Yakult
30.
Soy-based infant formula
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Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
Soy-based infant formula
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Soybean
Soy-based infant formula
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Varieties of soybeans are used for many purposes.
Soy-based infant formula
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Different varieties of soybeans being grown together
Soy-based infant formula
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Tofu and soy sauce
31.
Soy yogurt
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Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu, is yogurt prepared with soy milk. Soy yogurt is made using soy milk, adding yogurt bacteria, sometimes adding sweeteners such as fructose, glucose, Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation, Soy milk on its own lacks the lactose that is the basic food for the yogurt bacteria. Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soy milk, Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2. 7%, versus 3. 5% in dairy yogurt, however, dairy yogurt can be made with 2%, 1%, or fat-free milk, and soy yogurt can also be made from reduced-fat soy milk. List of soy-based foods Step-by-step guide to making Soy Yogurt - plantfoods. org
Soy yogurt
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Soy yogurt looks like regular cream yogurt
Soy yogurt
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Alpro Soya unseasoned soy yogurt.
Soy yogurt
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General
32.
Vegan cheese
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Vegan cheese is a non-dairy or plant cheese analogue aimed at vegans and other people who want to avoid animal products, including those who are lactose-intolerant. As with plant milk, vegan cheese can be made from seeds, soybeans, coconut oil, rice, almonds and other nuts. Vegan cheese is cholesterol-free and may be a source of soy protein. Several brands melt in the way dairy cheese does, popular brands include Sheese, Biocheese, Cheezly, Daiya, Teese and Tofutti. History of Cheese, Cream Cheese and Sour Cream Alternatives, Extensively Annotated Bibliography and Sourcebook
Vegan cheese
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Gnocchi made with vegan cheese
Vegan cheese
Vegan cheese
Vegan cheese
33.
Alpro
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Alpro is a company based in Belgium that markets organic and non-organic, non-genetically modified, soy based food and drink products. It employs about 910 people and has manufacturing plants in Belgium, France, Alpro was founded in 1980, as a subsidiary of the Vandemoortele Group which is based in Belgium. Alpro expanded across Europe and in 2000 built a soy milk plant in Kettering, in 2008 Alpro launched the UK’s first “reduced calorie soya alternative to yogurt” following the introduction of its Soy Light “reduced calorie soya milk” in 2006. Alpros revenues are reported to have tripled during the period from 2000 to 2008, beverages make up two-thirds of Alpros revenues. In June 2009 Vandemoortele sold Alpro for an estimated US$455 million to Dean Foods, however, in June 2013, WhiteWave, the Dean Foods subsidiary that managed Alpro, was spun-off as an independent company- listing on the New York Stock Exchange. In July 2013 Dean Foods sold their remaining 19. 9% stake in WhiteWave, Alpros chief executive is Bernard Deryckere. Alpro distributes soya based vegetarian/vegan products under the brands Belsoy, Alpro Soya, the Provamel brand is reserved exclusively for organic products, which are intended for sale only by independent health food retailers. Products include soya milk, soy yogurt, soya cream and soya based desserts, Alpro soya milk scored best, when rated by Germanys leading consumer safety group Stiftung Warentest. Other Alpro products include yogurt as well as dessert and meat alternative products, Alpro also encourage visitors to have their photo taken at the internet pod on the stand and upload it to Facebook, therefore joining the Alpro Soya Facebook page
Alpro
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Alpro soya yoghurt
Alpro
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Milks
Alpro
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General
34.
Hain Celestial Group
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The Hain Celestial Group is an American food company whose main focus is foods and personal care products. Their products range from herbal teas, offered through their Celestial Seasonings brand and they also provide whole grain foods through Arrowhead Mills. The company assumed its current form in May 2000 through the merger of the Hain Food Group with Celestial Seasonings, the H. J. Heinz Company acquired 19. 5% of the company in 1999, but subsequently divested itself of all holdings in 2005. On May 7,2002, the prior year periods had been restated by reclassifying promotional allowances. On January 13,2014, the acquired the rice company Tilda for $357 Million. According to Glaucas Research Group and Eurofins, many of products, including beverages, are filled with high levels of pesticide. In 2015 Hain Celestial Group reached a settlement and agreed to pay consumers a $7.5 million dollar compensation for mislabeling their products with an additional 2.4 million worth of coupons
Hain Celestial Group
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Milks
Hain Celestial Group
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The Hain Celestial Group
35.
MimicCreme
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MimicCreme was a brand of vegan imitation cream based on nuts and made without lactose, soy, or gluten. It was certified as pareve kosher, first produced commercially in January 2007 in Albany, New York, by Green Rabbit LLC, MimicCreme was primarily marketed toward vegans as an alternative to dairy products. The company website indicates that the closed in November 2013 due to no longer having access to an appropriate production facility. The product was invented by Rose Anne Colavito, who wanted to create a better tasting and it had up to a two-year shelf life and once opened would remain stable in the refrigerator for 14 days. Unsweetened, purified water, almonds, cashews, natural flavors, bicarbonate soda, rice starch, sugar-Free Sweetened, purified water, erythritol, almonds, cashews, maltodextrin, tapioca starch, natural flavors, guar gum, bicarbonate soda, sea salt. Sugar-Sweetened, purified water, almond and cashew nut blend, sugar, maltodextrin, tapioca starch, xanthan gum, guar gum, bicarbonate soda, natural flavors, sea salt, natural flavors. Unsweetened Cream for Coffee, purified water, almonds, cashews, natural flavors, dipotassium phosphate, french Vanilla Cream for Coffee, purified water, almonds, cashews, natural flavors, dipotassium phosphate, rice starch. Hazelnut Cream for Coffee, purified water, almonds, cashews, natural flavors, dipotassium phosphate, various international patents have also been granted. MimicCreme was awarded The Best New Product in the category at the June 2007 National Association of Chain Drug Stores show in Boston. It also received the Best in Show award at the Expo West in 2008 and 2011, a natural product trade show
MimicCreme
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Strawberry rhubarb pie with Genovese basil ice cream made with MimicCreme
MimicCreme
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Milks
36.
Plamil Foods
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Plamil Foods Ltd is a British manufacturer of vegan food products. Founded in 1965, the company sells soy milk, horchata, egg-free mayonnaise, chocolate, Plamil became the first company in the UK, and one of the first in the Western world, to make soy milk widely available. Plant milks have been produced for hundreds of years, particularly in China, according to the Soyinfo Center, almond milk was first mentioned in English in The Forme of Cury. There are early Western mentions of milk from the soy bean in June 1896 in the American Journal of Pharmacy, the first soy milk and soy-based infant formula in the West was developed in 1909 by John Ruhräh, an American pediatrician. Bottled soy milk was available commercially in China from the 1920s, in 1940 Vitasoy in Hong Kong began selling soy milk door to door. According to the Soyinfo Center, in the US the dairy industry put pressure on producers to call it something other than milk, Plamil Foods began life as the Plantmilk Society, which was founded in June 1956 by Leslie Cross, vice-president of the Vegan Society. The Vegan Society emerged in 1944 as a result of a split within the British Vegetarian Society over whether vegetarians should consume dairy products and eggs. Cross, who became a vegan in 1942, wrote regularly about the issue to the societys magazine, one of the early concerns of the Vegan Society was how to produce a commercial plant milk. In the spring of 1956, Cross placed an article in The Vegan proposing the creation of the Veganmilk Association, members decided to call it the Plantmilk Society. The London Evening News carried a story about the new society, C. Arthur Ling became the chair, and Leslie Cross the treasurer and secretary. The first annual meeting was held on 6 October 1956 at Friends House in Euston Road. It took several years of research and an investment of ₤20,000 to produce the soy milk, a group of 16 vegans later took out loans to buy the freehold of a factory in Folkestone, Kent. In 1972 the company changed its name to Plamil Foods, Plamil products are suitable for vegans and are made by the company in its own factory. The company is a free from producer and is out by people with allergies. Their organic chocolate products are registered with the Soil Association, since then Plamil has used its own vegan logo, rather than the societys. The company sells organic unsweetened soy milk, horchata, and egg-free mayonnaise in several flavours, including plain, lemongrass and tarragon. There is a range of bars, chocolate products, organic chocolate spreads sweetened with orange oil or rice syrup, as well as Easter eggs. Products are available online from the website, Animal Aid and Amazon
Plamil Foods
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Type
Plamil Foods
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Soy protein is a complete protein, containing all the essential amino acids.
Plamil Foods
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Milks
Plamil Foods
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General
37.
So Good (soy beverage)
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So Good is a brand of fortified non-dairy beverages that are lactose, cholesterol and gluten-free. So Good is manufactured by Sanitarium in Australia and New Zealand, in Canada it is prepared by Earths Own. So Good sold in the United Kingdom is manufactured by So Good International Ltd, in Australia, So Good produces not only soy milk, but also almond milk and almond & coconut milk. They also produce flavored soy milk and frozen soy desserts, lactose intolerance Milk allergy Soy allergy Soy yogurt Veganism Vegetarian cuisine Australian So Good Site Canadian So Good Site
So Good (soy beverage)
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So Good Original soy milk in the 1.89l carton
So Good (soy beverage)
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Milks
So Good (soy beverage)
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General
38.
Vitasoy
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Vitasoy is a brand of beverages and desserts. Founded in 1940, it now operates under the Vitasoy International Holdings Limited and its headquarters are in Tuen Mun, New Territories, Hong Kong. Vitasoy products were centred on the soy milk drink that the company first produced. Over the years the company expanded into a variety of beverages. Some of them were given the brand name Vita. Vitaland Services Limited was founded in 1991 and it specialises in the operation of the tuck shops in Hong Kong primary and secondary schools and the canteen business. Vitasoy also established Hong Kong Gourmet in 2001 to provide catering services to primary and secondary schools, and meetings. Vitasoy was founded by Dr. Kwee Seong Lo on March 9,1940 in Hong Kong with door-to-door delivery of soy milk, the company ceased operations from 1941 to 1945 during the Japanese occupation of Hong Kong. It re-emerged after the war ended, the soy milk was first delivered to peoples homes on bicycle, but then began selling through retail outlets. By 1950, with sales increasing, Vitasoy established a new factory, in 1953, it adopted a sterilization technology enabling the drinks to be stored without refrigeration. In 1975, Vitasoy became the first Hong Kong company to introduce Tetra Pak packaging technology for drinks production and this involves UHT sterilisation of the product and packaging in aseptic cartons so the drink could be kept for months without refrigeration. Vitasoy started to expand into markets in the 80s and 90s. Yvonne Lo, the daughter of Dr. Kwee Seong Lo, introduced their soy milks to the U. S. in 1979. Today, its products are sold in approximately 40 markets around the world, including the Macau, Mainland China, Australia and New Zealand, the U. S. Canada, Europe, Singapore and South East Asia. In 1976, Vitasoy launched a series of drinks, and subsequently launched lemon tea, chrysanthemum tea. In 1994, the established a new factory in Shenzhen City as the first Hong Kong foreign plant. Four years later, it established new factories in Shanghai and Ayer, in 2001, it opened a manufacturing plant in Australia. In 2008, it acquired Unicurd Food Co. Ltd. a tofu manufacturing company in Singapore, vitasoy’s plants in Foshan and Wuhan, Mainland China were opened in 2011 and 2016 respectively
Vitasoy
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Milks
Vitasoy
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General
39.
Milk substitute
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A milk substitute is a liquid meant to replace the milk from a mammal. It is a liquid that contains similar amounts of proteins, fats. A milk substitute can replace dairy milk in tea, coffee and this overlaps with, but is distinct from, plant milk, which is used by those who want to avoid animal products for health or ethical reasons, including vegans, or because of taste preference. Some milk substitutes are marketed to consumers as healthier than cows milk, because they may be lower in saturated fat and, if they are free of animal products. When milk substitutes are lacking in vitamins or dietary minerals present in dairy milk, therefore, any milk substitute is usually required to meet such standards. Dairy milk is required by the government to contain a certain amount of vitamins A and D. Unlike dairy milk, fortification of vitamins in milk substitutes are not required by federal law. Substitution products for milk were created due to consumer demand, soy milk is possibly one of the most popular non-dairy milk products on the shelf. It is made from soybeans and it contains about the amount of protein as dairy milk. Almond milk is produced from almonds by grinding both almonds and water then straining the pulp from the liquid and this procedure can be done at home. Almond milk doesnt contain high amounts of saturated fat or calories, rice milk is mostly used for baking because of its especially sweet taste, but in case of a nut or soy allergy a grain milk processed from rice may be preferable. When fortified, this milk can be a source of calcium, vitamin B12, hemp milk is made by grinding hemp seeds and water, which are then strained to yield a nutty creamy flavored milk. Hemp milk is rich in protein and amino acids. Coconut milk is made by mixing water with the freshly grated white inside pulp of a ripe coconut and it is also a source of calcium and vitamin D. Yeast-derived milk products. A fermentation process is used to create whey and casein proteins—identical to those found in milk—using yeast and this is then combined with plant-based sugars, fats, and minerals to reproduce the milk, which can then be used like regular milk, including cheesemaking. Since the sugar used to produce the product is not animal-based it is often lactose free, Whey protein is commonly taken to supplement resistance exercise and help build lean tissue mass. Whey protein supplementation along with resistance exercise can help improve muscle protein synthesis, Whey protein is a complete protein and contains all 9 essential amino acids and is low in lactose content. Seniors, diabetics, athletes, bodybuilders, people who are on restricted diets can all benefit from the increasing whey intake, Health benefits from taking whey includes weight loss, lower cholesterol, lower blood pressure, and reduced risk of cardiovascular disease
Milk substitute
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Coffee mate, used in coffee as a substitute for dairy cream or milk
Milk substitute
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Dairy-free ice cream
Milk substitute
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Several brands of plant milk
Milk substitute
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Milks
40.
Soy protein
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Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted, dehulled and defatted soybeans are processed into three kinds of high protein commercial products, soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties, recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein. Soy protein is generally regarded as being concentrated in protein bodies, upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein, legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, Soy protein contains phytoestrogens, which bind to estrogen receptors in the body. Soy protein has been available since 1936 for its functional properties, in that year, organic chemist Percy Lavon Julian designed the worlds first plant for the isolation of industrial-grade soy protein called alpha protein. The largest use of protein was, and still is, for paper coatings. The plants eventual daily output of 40 tons of soy protein made the Soya Products Division into Gliddens most profitable division. While not exactly the brainchild of Dr. Julian, it was the care given to the preparation of the soy protein that made the fire fighting foam possible. When a hydrolysate of isolated soy protein was fed into a water stream, the soy protein foam was used to smother oil and gasoline fires aboard ships, and was particularly useful on aircraft carriers. It saved the lives of thousands of sailors, in 1958, Central Soya of Fort Wayne, Indiana, acquired Julians Soy Products Division of the Glidden Paint Company, Chicago. An edible soy isolate and edible spun soy fiber have also been available since 1960 from the Ralston Purina Company in St. Louis, in 1987, PTI became the worlds leading maker of isolated soy protein. Soy protein is used for emulsification and texturizing, specific applications include adhesives, asphalts, resins, cleaning materials, cosmetics, inks, pleather, paints, paper coatings, pesticides/fungicides, plastics, polyesters, and textile fibres. Edible soy protein isolate is derived from defatted soy flour with a solubility in water. The aqueous extraction is carried out at a pH below 9, the extract is clarified to remove the insoluble material and the supernatant liquid is acidified to a pH range of 4-5. The precipitated protein-curd is collected and separated from the whey by centrifuge, all of these processes result in a product that is 70% protein, 20% carbohydrates, 6% ash and about 1% oil, but the solubility may differ. One tonne of defatted soybean flakes will yield about 750 kg of soybean protein concentrate, processed soy protein appears in foods mainly in three forms, soy flour, soy protein isolates, and soy protein concentrates
Soy protein
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General
41.
Water buffalo
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The water buffalo or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China. Today, it is found in Europe, Australia, South America. The wild water buffalo native to Southeast Asia is considered a different species, Water buffalo were traded from the Indus Valley Civilisation to Mesopotamia, in modern Iraq,2500 BC by the Meluhhas. The seal of a scribe employed by an Akkadian king shows the sacrifice of water buffalo, at least 130 million domestic water buffalo exist, and more people depend on them than on any other domestic animal. They are especially suitable for tilling rice fields, and their milk is richer in fat, the large feral population of northern Australia became established in the late 19th century, and smaller feral herds are in New Guinea, Tunisia, and northeastern Argentina. Feral herds are present in New Britain, New Ireland, Irian Jaya, Papua New Guinea, Colombia, Guyana, Suriname, Brazil. The skin of buffalo is black, but some specimens may have dark. Swamp buffalo have a skin at birth, but become slate blue later. Albinoids are present in some populations, River buffalo have comparatively longer faces, smaller girths, and bigger limbs than swamp buffalo. Their dorsal ridges extend further back and taper off more gradually and their horns grow downward and backward, then curve upward in a spiral. Swamp buffalo are heavy-bodied and stockily built, the body is short, the forehead is flat, the eyes prominent, the face short, and the muzzle wide. The neck is long, and the withers and croup are prominent. A dorsal ridge extends backward and ends abruptly just before the end of the chest and their horns grow outward, and curve in a semicircle, but always remain more or less on the plane of the forehead. The tail is short, reaching only to the hocks, height at withers is 129–133 cm for males, and 120–127 cm for females. They range in weight from 300–550 kg, but weights of over 1,000 kg have also been observed, Tedong bonga is a black pied buffalo featuring a unique black and white colouration that is favoured by the Toraja of Sulawesi. The swamp buffalo has 48 chromosomes, the buffalo has 50 chromosomes. The two types do not readily interbreed, but fertile offspring can occur, buffalo-cattle hybrids have not been observed to occur, but the embryos of such hybrids reach maturity in laboratory experiments, albeit at lower rates than non-hybrids. The rumen of the buffalo has important differences from that of other ruminants
Water buffalo
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Water buffalo
Water buffalo
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A water buffalo in Thailand
Water buffalo
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An albino swamp buffalo in Chiang Mai province, Thailand
Water buffalo
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Water buffalo enjoy being in water.
42.
Camel milk
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Camels milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert, Camel farming, by utilising a native species well-adapted to arid regions, able to eat salty desert plants, has been linked to de-desertification by UNESCO. Camel milk can be found in supermarkets in the UAE, Somalia, Saudi Arabia, Mauritania, Camel milk is a rich source of proteins with potential antimicrobial and protective activities, these proteins are not found in cow milk or found only in minor amount. Camel milk has enough nutrients to sustain a person through the day, in many countries, camel milk is given to babies suffering from malnutrition. Compared to cow, buffalo and ewe milk fat, camel milk fat contains fewer short-chained fatty acids, some researchers claim that the value of camel milk is to be found in the high concentrations of linoleic acid among other polyunsaturated fatty acids, which are essential for human nutrition. Camel milk has more fat and protein than cows milk, cholesterol in camel milk is lower than cow or goat milk. Camel milk has a vitamin and mineral content and immunoglobin content. Camel milk is three times higher in vitamin C than cows milk and 10 times higher in iron and it is also high in unsaturated fatty acids and B vitamins but lower in vitamin A and B2. The composition of camel milk depends on its feed and species, Camel milk is lower in lactose than cows milk. However, levels of potassium, magnesium, iron, copper, manganese, sodium, Camel milk is still largely a subsistence product, but production in camel milk dairies is a growing industry. Camel milk in India has been used by raika and other desert communities, aadvik Foods is the first Indian company which markets and sells camel milk and products like Milk powder, soaps, Chocolates at Pan India level. Its products are available on its website, Amazon, and other E commerce platforms, the USA has an imported population of 5,000 camels. Laws in the United States allow an individual who owns an animal to consume that animals milk, Milk sold in the U. S. must be tested for antibiotic residue if it crosses state lines or is sold commercially in stores. As the law stands in most states, the dairies are allowed to sell the milk directly from the farms to customers who buy it directly from the farm, each state is different with regulations governing the sale of the milk. Milk is allowed to be sold, depending on the state, in raw form, pasteurized, the current market for the milk in the US is for medical purposes and as a food for ethnic populations. There is also a large demand for the colostrum, which is in very limited amounts and is quite expensive. The cost of producing a quart of milk is considerably higher than that of producing a quart of cows milk. In the United States, female camels are very rare, they mature slowly and their thirteen-month gestation period must conclude in a live birth followed by suckling, else the female camel will stop producing milk
Camel milk
43.
Pig milk
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Pig milk is milk from pigs, and is typically consumed by piglets. It is similar in composition to cows milk, though higher in fat, pig milk is seldom obtained for human uses and is not considered to be a viable agricultural product. Several attempts have been made to produce pig milk cheese, some of which have been successful, pig milk contains 8. 5% fat compared to 3. 5% in cows milk. It has similar composition in terms of protein, fat, and lactose. Pigs with high-protein diets produce more milk compared to those on low-protein diets and it is also described as more gamy than goats milk and seems more watery than cows milk. There are a number of reasons why pig milk is not considered suitable for consumption or commercial production. Pigs are considered difficult to milk, the sow herself is reluctant to be milked, may be uncooperative or become spooked by human presence, and lactating pigs may be quite aggressive. There are 8 to 16 small nipples, each giving little milk for a short duration, a cows milking time can be around ten minutes compared to fifteen seconds for a pig. A sow may produce only 13 pounds of milk per day compared to a production of 65 pounds. In addition, there is no existing milking machine designed to attach to around a dozen teats. Finally, pigs, unlike cows, cannot become pregnant while lactating, pig milk is generally considered unappealing for human consumption. Compared to more conventional such as dairy cattle or goats. Also, the flavor of pig milk has been described as gamy, the milk is also considered more watery than cows milk. Cheese produced from pig milk has been described as having a flavor of pig milk that is concentrated and intensified, chef Edward Lee prepared a ricotta cheese from pig milk, which he described as delicious. A Dutch farmer produced one of the first experimental pig milk cheeses, as many as ten people worked to milk the sows for dozens of hours. Several of the attempts to produce cheese failed, finally, they managed to make a few pounds. It was reported to taste chalky and a little bit salty and compared to other cheeses saltier and creamier, the cheese was sold to an anonymous buyer at a childrens charity for $2,300 per kilogram. The price fetched was higher than the most expensive variety known as pule cheese, susanna Montgomery, Countess of Eglinton used to wash her face with pig milk and then drink it
Pig milk
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Piglets consuming pig milk
44.
A2 milk
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A2 milk is cows milk that contains predominantly the A2 type of beta-casein protein rather than the more common A1 protein commonly found in regular milk. Milk with predominantly A2 protein is licensed and marketed by the a2 Milk Company and sold mostly in Australia, New Zealand, China, United States, A2 milk and A2 MILK are trademarks but the phrase A2 milk is widely used to discuss milk with predominantly A2 protein. A1 and A2 beta-casein are genetic variants of the milk protein that differ by one amino acid. The A1 beta-casein type is the most common found in cows milk in Europe. A genetic test, developed by the A2 Milk Company, determines whether a cow produces the A2 or A1 type protein in its milk. The test allows the company to license milk producers once proven their cows produce predominantly A2 beta-casein protein in their milk, the European Food Safety Authority reviewed the scientific literature and published a review in 2009. As part of their evaluation, the EFSA looked at the studies that have been done on BCM-7. The EFSA found no relationship between chronic diseases and drinking milk with the A1 protein, the EFSA study emphasized the dangers of drawing conclusions from correlations identified in epidemiological studies and the dangers of not reviewing all the evidence at hand. Another 2009 review found no demonstration that consuming milk with A1 casein causes diabetes, Milk with predominantly A2 protein is not a milk substitute for infants with cow milk protein allergies. The a2 Milk Company claims that people who experience discomfort drinking ordinary cows milk, in the 1980s, some medical researchers began to explore whether some peptides that are created during digestion might have negative or positive health effects. The research generated interest in the media, among some in the scientific community, if it is indeed true that BCM-7 is harming humans, this would be an important public health issue, as well as a commercial opportunity. Cows milk is about 87 percent water and 13 percent solids—the solids being a combination of fat, carbohydrates in the form of lactose, minerals and protein. The major component of the proteins is casein, in turn about 30-35 percent of the casein is beta-casein, of which there are several varieties. Studies in cells found that enzymes that cut up proteins interact with beta-casein precisely at that location, so that A1. Studies in humans have not consistently found that BCM-7 is formed in the digestive system. BCM-7 can also be created during the fermentation of milk or through the process by which cheese is made, the percentage of the A1 and A2 beta-casein protein varies between herds of cattle, and also between countries and provinces. While African and Asian cattle continue to produce only A2 beta-casein, the A1 beta-casein type is the most common type found in cows milk in Europe, the USA, Australia and New Zealand. On average, more than 70 percent of Guernsey cows produce milk with predominantly A2 protein, while among Holsteins, A2 Corporation also petitioned the Food Standards Australia New Zealand regulatory authority to require a health warning on ordinary milk
A2 milk
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A2 milk on sale in Australia
45.
Baked milk
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Baked milk is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer, in rural areas baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color. A great deal of moisture evaporates, resulting in a change of consistency, the stove in a traditional Russian loghouse sustains varying cooking temperatures based on the placement of the food inside the oven. Today, baked milk is produced on a scale, as are soured or fermented baked milk products, known as ryazhenka. Like scalded milk, it is free of bacteria and enzymes, home-made baked milk is used for preparing a range of cakes, pies, and cookies. Caramelized sweetened condensed milk, or dulce de leche, is a preparation used in home-made pastries
Baked milk
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References [edit]
46.
Condensed milk
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Condensed milk is cows milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if not opened. Condensed milk is used in dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process, evaporated milk is known in some countries as unsweetened condensed milk. According to the writings of Marco Polo, in the 13th century the Tatars were able to condense milk, Marco Polo reported that ten pounds of milk paste was carried by each man, who would subsequently mix the product with water. However, this refers to the soft Tatar curd, which can be made into a drink by diluting it. Nicolas Appert condensed milk in France in 1820, and Gail Borden, Jr. in the United States in 1853, before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a cow. While returning from a trip to England in 1851, Borden was devastated by the deaths of several children, by 1858, Bordens milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy. In 1864, Gail Bordens New York Condensed Milk Company constructed the New York Milk Condensery in Brewster and this was the largest and most advanced milk factory of its day and was Bordens first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons of milk daily to the Brewster plant as demand increased driven by the American Civil War, the U. S. government ordered huge amounts of condensed milk as a field ration for Union soldiers during the war. This was a field ration for the 19th century, a typical 10 oz can contained 1,300 calories,1 oz each of protein and fat. Soldiers returning home from the war soon spread the word, the first Canadian condensery was built at Truro, Nova Scotia, in 1871. Stuart opened the first Pacific Coast Condensed Milk Company plant in Kent, the condensed milk market developed into a bubble, with too many manufacturers chasing too little demand. By 1912, high stocks of condensed milk led to a drop in price, in 1911, Nestlé constructed the worlds largest condensed milk plant in Dennington, Victoria, Australia. Hunzikers book was republished in an edition in October 2007 by Cartwright Press. The First World War regenerated interest in, and the market for, condensed milk, primarily due to its storage, in the US the higher price for raw milk paid by condenseries created significant problems for the cheese industry. Raw milk is clarified and standardised, and is heated to 85–90 °C for several seconds. This heating process destroys some microorganisms, decreases fat separation and inhibits oxidation, some water is evaporated from the milk and sugar is added until a 9,11 ratio of sugar to milk is reached
Condensed milk
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Condensed milk has a thick consistency and is commonly packaged in tubes or tins.
Condensed milk
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An opened can of condensed milk
47.
Chocolate milk
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Chocolate milk is sweetened chocolate-flavored milk. It can be created by mixing chocolate syrup with milk and it can be purchased pre-mixed with milk or made at home by blending milk with cocoa powder and a sweetener, melted chocolate, chocolate syrup, or a powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, the carrageenan is used at very low concentrations to form an imperceptible weak gel that prevents the large, dense particles of chocolate from sedimentation. Chocolate milk should be refrigerated like unflavored milk, with the exception some Ultra High Temperature pasteurized drinks, Chocolate milk was first created by Hans Sloane in Ireland during the late 1700s, and is generally served cold. Some nutritionists have criticized chocolate milk for its sugar content. In New York City, school food officials report that nearly 60 percent of the 100 million cartons served each year contain fat-free chocolate milk. C, a number of studies have been issued in regards to chocolate milk nutrition. However, more recent studies show that fat-free and low-fat milk may actually increase body fat, whole milk may in fact be healthier for obese children than low-fat or non-fat milk. In a study conducted in 2006, researchers stated that the benefits of drinking milk were likely due to its ratio of carbohydrates to protein. However, this study was small in scale as it was conducted on only nine athletes and was funded by the dairy industry. An April 2007 study from Loughborough University indicated that chocolate milk can boost recovery when taken after athletic workouts, the study found that milk was an effective rehydration drink. However, the notes that its effects are not as pronounced as seen in consumption of red wine. A study published in 2009 compared chocolate milk to a commercial recovery beverage administered to cyclists after intense workouts, the researchers found no difference in post-workout plasma creatine kinase levels and muscle soreness, nor in cycling time to exhaustion. Research has shown that drinking 16 ounces of chocolate milk can lead to a greater concentration of glycogen in muscles at 30 and 60 minutes post-exercise. A trial done in 2006 on nine healthy trained male cyclists proved that subjects cycled 49%, yet another study in 2011 at Kean University in New Jersey concluded similar results in male soccer players discovering that there was an increase in time to fatigue when chocolate milk was consumed. The Kean University study also viewed chocolate milk’s effects on female soccer players undergoing morning and they were either given the carbohydrate-electrolyte beverage or chocolate milk between morning and afternoon preseason practices. Following every afternoon practice, each completed a shuttle run to fatigue. The study concluded that milk is just as beneficial as the carbohydrate-electrolyte beverage in promoting recovery in women. There are 5 milligrams of caffeine in each mini carton of chocolate milk, Chocolate has oxalic acid, which reacts with the calcium in the milk producing calcium oxalate, thus preventing the calcium from being absorbed in the intestine
Chocolate milk
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A glass of chocolate milk
Chocolate milk
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A glass of pasteurized chocolate milk made from water buffalo 's milk produced by the Philippine Carabao Center
Chocolate milk
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Overview
48.
Coffee milk
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Coffee milk is a drink made by mixing coffee syrup and milk together in a manner similar to chocolate milk. It is the state drink of Rhode Island in the United States of America. Coffee syrup is a coffee concentrate and key ingredient in coffee milk. The syrup is prepared by straining water and sugar through coffee grounds, while the precise origin of coffee milk is unclear, several sources trace it back to the 19th century of the Italian immigrant population in Providence, Rhode Island. In southeastern parts of New England it can be found in store dairy cases by other flavored milks and it is also a common item on diner menus, university dining halls, and paired with hot wieners at New York System restaurants. The popularity and availability of coffee milk remains concentrated in Rhode Island, the State of Rhode Island named coffee milk its official state beverage in 1993, after a competition with Dels Lemonade, another Rhode Island institution. Coffee syrup was produced by straining hot water and sugar through coffee grounds, a cold-process method for coffee syrup involved soaking pulverized coffee beans for some time and then adding sugar. It was originally produced in the 1930s in corner drug stores, due to the popularity of the product, coffee syrup was bottled and sold by merchants. The first mass-produced coffee syrup was introduced by the Silmo Packing Company of New Bedford, in 1938 Warwick, Rhode Island-based Eclipse Food Products began heavily promoting its own coffee syrup product, with Lincoln, Rhode Islands Autocrat Coffee coming to market in the 1940s. Autocrat purchased long-time competitor Eclipse in 1991 and today produces both brands of syrup, contemporary versions of coffee syrup may be prepared using brewed coffee and sugar that is cooked in a saucepan. Coffee milk and coffee syrup have been used as ingredients in other beverages, a coffee cabinet is an ice cream-based beverage found almost exclusively in Rhode Island and southeastern Massachusetts, consisting of coffee ice cream, coffee syrup, and milk. In December 2013, the Narragansett Brewing Company partnered with Autocrat Coffee to market a limited edition coffee milk stout, camp Coffee Coffee sauce Egg cream Farmers Union Iced Coffee Iced coffee List of coffee beverages Individuality at the Fountain. ISBN0762743387 Quahog. org article on the drink State of Rhode Island General Laws, Section 42-4-15 – official Rhode Island state drink designation
Coffee milk
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Coffee milk
Coffee milk
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Prepared coffee milk in a supermarket dairy case
Coffee milk
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Topics
Coffee milk
49.
Ice milk
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Ice milk, or iced milk, is a frozen dessert with less than 10 percent milkfat and the same sweetener content as ice cream. Ice milk is sometimes priced lower than ice cream, a 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream in the United States. Products containing less milk fat but higher sweetener content are sold as sherbet, products which use nonfat or lowfat yogurt or dairy analogues are sold as frozen yogurt
Ice milk
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Mint chocolate chip ice milk
50.
Organic milk
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Organic milk refers to a number of milk products from livestock raised according to organic farming methods. In most jurisdictions, use of the organic or equivalents like bio or eco. The weight of evidence does not support the position that there are any clinically relevant differences between organic and conventionally produced milk, in terms of nutrition or safety. In general, these laws require that livestock be allowed to graze on pasture, be fed organic certified feed, the authors found 4 studies on each of beta-carotene and alpha-tocopherol levels in milk, differences were heterogeneous and not significant. The authors found no significant differences between organic raw milk and conventional milk with respect to protein, total fat, or 7 other vitamins. A different review concluded, Results to date suggest that the content of organic milk is similar to that of conventional milk. There may be a different profile of fatty acids in milk, with a higher proportion of PUFA relative to other fatty acids. This difference will be smaller in fat-reduced milk and it also found that organic dairy products have significantly higher omega-3 to -6 ratio and Δ9-desaturase index than the conventional types. A consumer concern that drives demand for food is the concern that conventional foods may contain residues of pesticides. Many investigations of organic milk have not measured pesticide residues, one review of the literature concluded the available evidence indicates that regular and organic milk contain similar trace levels of chemical and pesticide residues. A2009 meta-analysis has noted there have been very few studies that have looked at direct human health outcomes. The authors of the 2012 meta-analysis ultimately concluded that the review identified limited evidence for the superiority of organic foods, the evidence does not suggest marked health benefits from consuming organic versus conventional foods. A review of the published by the American Academy of Pediatrics published in 2012 concluded, There is no evidence of clinically relevant differences in organic. There are few, if any, nutritional differences between organic and conventional milk, There is no evidence that any differences that may exist are clinically relevant. There is no evidence that organic milk has clinically significant higher bacterial contamination levels than does conventional milk, There is no evidence that conventional milk contains significantly increased amounts of bovine growth hormone. Any bovine GH that might remain in conventional milk is not biologically active in humans because of structural differences, certain treatments, such as ultra-heat treatments used by milk producers, can impart a slight nutty taste to the milk. Overall, the results of testing are not clear-cut as to whether organic or conventional milk is preferred. Compared to conventional milk farms, organic milk farms produce significantly less milk per cow, Organic dairy co-ops have been a successful economic survival strategy for small to medium-sized producers in the American midwest
Organic milk
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A glass of milk.
51.
Raw milk
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Raw milk is milk that has not been pasteurized. While proponents have stated there are benefits to its consumption. Availability and regulation of raw milk vary from region to region, cattle have been domesticated for some 10,500 years. Europeans first started consuming milk from cattle around 7,500 years ago, pasteurization is widely used to prevent infected milk from entering the food supply. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage, after sufficient scientific study led to the development of germ theory, pasteurization was introduced in the United States in the 1890s. This move successfully controlled the spread of highly contagious bacterial diseases including E. coli, in the early days after the scientific discovery of bacteria, there was no product testing to determine whether a farmers milk was safe or infected, so all milk was treated as potentially contagious. Recent advances in the analysis of milk-borne diseases have enabled scientists to track the DNA of the bacteria to the cows on the farms that supplied the raw milk. Young children, the elderly, people with weakened immune systems, in the USA, re-pasteurization occurs when pasteurized milk from the US mainland is transported by sea to Hawaii, and then pasteurized again. Those favoring the consumption of raw milk believe that raw milk and associated products are healthier and those favoring the consumption of pasteurized milk consider the pathogen risk associated with drinking raw milk unacceptable. It is therefore recommended that milk should be heated before consumption. With the exception of an altered organoleptic profile, heating will not substantially change the value of raw milk or other benefits associated with raw milk consumption. Raw milk advocates, such as the Weston A, price Foundation, say that raw milk can be produced hygienically, and that it has health benefits that are destroyed in the pasteurization process. Research shows only slight differences in the nutritional values of pasteurized and unpasteurized milk. Three studies have found a significant inverse relationship between consumption of raw milk and asthma and allergies. Aspects of the overall urban vs. farming environment lifestyle have been suggested as having a role in these differences, and for this reason, the overall phenomenon has been named the farm effect. Moreover, it seems that the increased resistance seems to be rather related to the exposure to a farm environment or to animals than to raw milk consumption. Regulation of the distribution of packaged raw milk varies across the world. Some countries have complete bans, but many had partial bans that do not restrict the purchase of raw milk directly from the farmer
Raw milk
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Contents
Raw milk
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French Roquefort, a famous blue cheese, which is required by European law to be made from raw sheep's milk.
Raw milk
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A bottle of green-top milk
52.
Soured milk
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Soured milk is a food product produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, the acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the products shelf life. Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. Modern commercial soured milk differs from milk that has become sour naturally, 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. The milk would become sour and then ferment, soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. It is also made at home or sold in supermarkets and consumed in the Great Lakes region of Eastern Africa and it is also a traditional food of the Bantu people of Southern Africa. Since the 1970s, some producers have used chemical acidification in place of biological agents, raw milk that has not gone sour is sometimes referred to as sweet milk, because it contains the sugar lactose. Fermentation converts the lactose to lactic acid, which has a sour flavor, before refrigeration, raw milk commonly became sour before it could be consumed, and various recipes incorporate such leftover milk as an ingredient. Modern food safety standards mean that milk that has gone sour is considered safe to drink, buttermilk is a common modern substitute for naturally soured milk
Soured milk
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Soured milk
53.
Toned milk
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Toned milk is a method, developed in India, of treating buffalo milk by adding skim milk, powdered skim milk and water to buffalo milk. This process decreases the fat content, increases the quantity of available milk, the cost of the milk is reduced, making it more widely available and not a luxury purchase. Toned milk is used in areas where milk production is extremely low. In these cases, untreated milk tends to be high in fat, buffalo milk has a fat content of about 7-8%, and contents calcium and a non-fat solids content of 9-10%. By reducing the fat content to 3% through the toning process, double-toned milk is a similar product, where the fat content of the milk is reduced to 1. 5% and the non-fat solids content increased to 9%. This product is produced by UNICEF for free distribution to homeless youth, unlike single toned milk, double-toned milk is always pasteurized
Toned milk
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Mother Dairy double Toned Milk as marketed in Delhi, India
54.
Ultra-high-temperature processing
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Ultra-high temperature processing, ultra-heat treatment, or ultra-pasteurization sterilizes food by heating it above 135 °C – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey. UHT milk was first developed in the 1960s and became available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste, an alternative process is HTST pasteurization, in which the milk is heated to 72 °C for at least 15 seconds. UHT milk packaged in a container, if not opened, has a typical unrefrigerated shelf life of six to nine months. HTST pasteurized milk has a life of about two weeks from processing, or about one week from being put on sale. The most commonly applied technique to provide a safe and shelf-stable milk is heat treatment, the first system involving indirect heating with continuous flow was manufactured in 1893. In 1912, a continuous-flow, direct-heating method of mixing steam with milk at temperatures of 130 to 140 °C was patented. However, without commercially available aseptic packaging systems to pack and store the product, such technology was not very useful in itself, in the 1960s APV launched the first commercial steam infusion system under the Palarisator brand name. In Sweden, Tetra Pak launched tetrahedral paperboard cartons in 1952 and they made a commercial breakthrough in the 1960s, after technological advances, combining carton assembling and aseptic packaging technologies, followed by international expansion. Direct systems have an advantage that the product is held at a temperature for a shorter period of time. There are two groups of direct systems, Injection-based, where the steam is injected into the liquid. It allows fast heating and cooling, but is suitable for some products. As the product comes in contact with the hot nozzle, there is a possibility of local overheating, infusion-based, where the liquid is pumped through a nozzle into a chamber with high-pressure steam at a relatively low concentration, providing a large surface contact area. This method achieves near-instantaneous heating and cooling and even distribution of temperature and it is suitable for liquids of both low and high viscosity. In indirect systems, the product is heated by a heat exchanger similar to those used for pasteurization. However, as temperatures are applied, it is necessary to employ higher pressures in order to prevent boiling. There are three types of exchangers in use, Plate exchangers, Tubular exchangers Scraped-surface exchangers, for higher efficiency, pressurized water or steam is used as the medium for heating the exchangers themselves, accompanied with a regeneration unit which allows reuse of the medium and energy saving
Ultra-high-temperature processing
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A Tetra Pak ultra-pasteurization line.
55.
Ayran
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Ayran, doogh or tan is a cold yogurt beverage mixed with salt. It is popular in Iran, Turkey, Azerbaijan, Armenia, Kazakhstan, Kyrgystan, North Caucasus and its primary ingredients are water and yogurt, and ayran has been variously described as diluted yogurt and a most refreshing drink made by mixing yogurt with iced water. Ayran is served chilled and often as an accompaniment to grilled meat or rice especially during summer, yogurt drinks are popular beyond the Middle East region—ayran has been likened by some to the South Asian lassi. According to Shirin Simmons, doogh has long been a drink and was consumed in ancient Persia. Described by an 1886 source as a drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking. According to Nevin Halıcı, ayran is a traditional Turkish drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Avşar, ayran was first developed thousands of years ago by the Göktürks, a c.1000 CE Turkish dictionary, Dīwān ul-Lughat al-Turk, defines ayran as a drink made out of milk. Recep Tayyip Erdoğan, a Turkish politician who has held the posts of President, speaking at a 2013 WHO Global Alcohol Policy Conference held in İstanbul, Erdoğan contrasted ayran with alcohol, which he suggested was a recent introduction to Turkey. Still, sales of ayran in Turkey may lag behind other non-alcoholic beverages, salt is added, and dried mint or pennyroyal can be mixed in as well. One variation includes diced cucumbers to provide a texture to the beverage. Some varieties of doogh have carbonation
Ayran
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Fresh susurluk ayranı with a head of froth
Ayran
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McDonald's ayran
56.
Butter
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Butter is a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter, most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat, Butter is a water-in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, the density of butter is 911 g/L. It generally has a yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process. The word butter derives from the Latin butyrum, which is the latinisation of the Greek βούτυρον and this may have been a construction meaning cow-cheese, from βοῦς, ox, cow + τυρός, cheese. Nevertheless, the earliest attested form of the stem, turos, is the Mycenaean Greek tu-ro. The root word persists in the name butyric acid, a found in rancid butter. In general use, the term refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed and nut products such as peanut butter and it is often applied to spread fruit products such as apple butter. Fats such as butter and shea butter that remain solid at room temperature are also known as butters. Unhomogenized milk and cream contain butterfat in microscopic globules and these globules are surrounded by membranes made of phospholipids and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three forms, free butterfat, butterfat crystals, and undamaged fat globules
Butter
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Butter at the Borough Market, London
Butter
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Butter is often served for spreading on bread with a butter knife.
Butter
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Churning cream into butter using a hand-held mixer.
Butter
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Liquid clarified butter
57.
Buttermilk
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Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk and this fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness, the tartness of buttermilk is due to acid in the milk. The increased acidity is due to lactic acid produced by lactic acid bacteria while fermenting lactose. As the bacteria produce acid, the pH of the milk decreases and casein. This process makes buttermilk thicker than plain milk, while both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts with the agent, sodium bicarbonate. Buttermilk is also used in marination, especially of chicken and pork, whereby the lactic acid helps to tenderize, retain moisture, originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from milk, the milk was left to sit for a period of time to allow the cream. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it and this facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life, however, in establishments that used cream separators, the cream was hardly acidic at all. On the Indian subcontinent, the term refers to the liquid left over after extracting butter from churned cream. Today, this is called traditional buttermilk, traditional buttermilk is still common in many Indian, Nepalese, and Pakistani households, but rarely found in Western countries. It can be made at home though, by simply shaking a cup of non-homogenized cream until it separates into butter. In Southern India and in the states of Punjab, Gujarat and Rajasthan, buttermilk topped with sugar, salt, cumin, asafoetida, or curry leaves is a common accompaniment in every meal. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the process of traditional buttermilk
Buttermilk
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Buttermilk (right) compared to fresh milk (left). The thicker buttermilk leaves a more visible residue on the glass.
58.
Cheese
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
Cheese
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Coulommiers cheese
Cheese
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A platter with cheese and garnishes
Cheese
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A variety of cheeses for sale in Amsterdam
Cheese
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Cheese on market stand in Basel, Switzerland
59.
Cream
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Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, in the industrial production of cream, this process is accelerated by using centrifuges called separators. In many countries, cream is sold in several grades depending on the total butterfat content, Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat, Cream skimmed from milk may be called sweet cream to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a fat content and tastes more salty, tangy. In many countries, cream is usually sold partially fermented, sour cream, crème fraîche, Cream has many culinary uses in sweet, bitter, salty and tangy dishes. This is also the origin of butters yellow color, Cream from goats milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream is used as an ingredient in foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases. Whipped cream is served as a topping on ice cream sundaes, milkshakes, egg nog, irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in Indian curries such as masala dishes, Cream is often added to coffee in the US and Canada. Both single and double cream can be used in cooking, double cream or full-fat crème fraîche are often used when cream is added to a hot sauce, to prevent any problem with it separating or splitting. Double cream can be thinned with milk to make an approximation of single cream, the French word crème denotes not only dairy cream, but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, in many jurisdictions, there are regulations for each type. In the United States, cream is sold as, Most cream products sold in the United States at retail contain the minimum permissible fat content for their product type. Half and half almost always contains only 10. 5% butterfat, not all grades are defined by all jurisdictions, and the exact fat content ranges vary. Cream must contain no less than 350 g/kg of milk fat, in Canada, light cream is very low-fat cream, usually with 5% or 6% butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by geographic and linguistic area and by manufacturer. It can be confusing, coffee cream may be 10% or 18% and half-and-half may be 3%, 5%, 6% or 10%, all depending on location
Cream
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A milk bottle showing cream risen to the top
Cream
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Stewed nectarines and heavy cream
Cream
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Meiji whipping cream
60.
Curd
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Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, the increased acidity causes the milk proteins to tangle into solid masses, or curds. Milk that has left to sour will also naturally produce curds. The remaining liquid, which contains only whey proteins, is the whey, in cows milk,80 percent of the proteins are caseins. Curd products vary by region and include cottage cheese, curd cheese, farmer cheese, pot cheese, queso blanco, the word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used. In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment. Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. In Quebec, eastern Ontario and the provinces such as New Brunswick, cheese curds are popularly served with french fries. In some parts of the Midwestern U. S. especially in Wisconsin, they are breaded and fried, or are eaten straight. In Turkey, curds are called keş and are commonly used as an aphrodisiac and for breakfast served on fried bread and are also eaten with macaroni in the provinces of Bolu. In Mexico, the chongos zamoranos is a dessert prepared with milk curdled with sugar, albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained 3 to 4 times with a napkin or piece of cloth, gjiza can be served immediately or refrigerated for a couple of days. Lactobacillus is a genus of bacteria which can convert sugars into acid by means of fermentation. Milk contains a sugar called lactose, a made by the glycosidic bonding between glucose and galactose. These convert the lactose into lactic acid, which imparts the sour taste to curd, curds are mentioned in the Middle Irish parodic tale Aislinge Meic Con Glinne, the relevant portion of which reads, Stately, pleasantly it sat, A compact house and strong. Then I went in, The door of it was dry meat, The threshold was bare bread, smooth pillars of old cheese, And sappy bacon props Alternate ranged, Fine beams of mellow cream, White rafters - real curds, Kept up the house. Curds also appear in the nursery rhyme Little Miss Muffet, food and Agriculture Organization of the United Nations A fresh look at fine cheese, audio tour of Canada’s best cheese curds
Curd
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Lithuanian curd cheese
Curd
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Cheese curds
Curd
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Old Dutch Cheese press
61.
Ice cream
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Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream and it is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers, the mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at low temperatures. It becomes more malleable as its temperature increases, the meaning of the phrase ice cream varies from one country to another. Phrases such as frozen custard, frozen yogurt, sorbet, gelato, products that do not meet the criteria to be called ice cream are labelled frozen dairy dessert instead. In other countries, such as Italy and Argentina, one word is used for all variants, analogues made from dairy alternatives, such as goats or sheeps milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be served in dishes, for eating with a spoon, or in cones, Ice cream may be served with other desserts, such as apple pie. Ice cream is used to other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items. During the 5th century BC, ancient Greeks ate snow mixed with honey, the father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice as it livens the life-juices and increases the well-being. In 400 BC, the Persians invented a special chilled food, made of water and vermicelli. The ice was mixed with saffron, fruits, and various other flavours, a frozen mixture of milk and rice was used in China around 200 BC. The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies, in the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. When Italian duchess Catherine de Medici married the Duke of Orléans in 1533, there is no historical evidence to support these legends, which first appeared during the 19th century. The first recipe in French for flavoured ices appears in 1674, recipes for sorbetti saw publication in the 1694 edition of Antonio Latinis Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialots Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, Massialots recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the consistency of sugar. Ice cream recipes first appeared in England in the 18th century, the recipe for ice cream was published in Mrs. Mary Ealess Receipts in London in 1718
Ice cream
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A cocktail glass of ice cream, with whipped cream and a wafer
Ice cream
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A yakhchal, an ancient type of ice house, in Yazd, Iran
Ice cream
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Italian duchess Catherine de' Medici, credited with introducing ice cream into Europe in the 16th century
Ice cream
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Title page to The Art of Cookery by Hannah Glasse
62.
Yogurt
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Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures, fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cows milk is available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, milk used may be homogenized or not, both types may be used, with substantially different results. In North America, yogurt is plain, sweetened, or sweetened and flavoured with fruit, vanilla, coffee. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp, in addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. To produce yogurt, milk is first heated, usually to about 85 °C, after heating, the milk is allowed to cool to about 45 °C. The bacterial culture is mixed in, and a temperature of 45 °C is maintained for four to twelve hours to allow fermentation. The word is derived from Turkish, yoğurt, and is related to the verb yoğurmak, to knead, or to be curdled or coagulated. It may be related to yoğun, meaning thick or dense, the sound ğ was traditionally rendered as gh in transliterations of Turkish from around 1615-1625. In English, there are variations of the spelling of the word, including yogurt. Yogurt is common only in the United States, and Yoghurt mostly used elsewhere, yogourt is often used in Canada, as the spelling is the same in English and French. Analysis of the L. delbrueckii subsp, bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, the origins of yogurt are unknown, but it is thought to have been invented in Mesopotamia around 5000 BC. In ancient Indian records, the combination of yogurt and honey is called the food of the gods, Persian traditions hold that Abraham owed his fecundity and longevity to the regular ingestion of yogurt. The cuisine of ancient Greece included a product known as oxygala which is believed to have been a form of yogurt. Galen mentioned that oxygala was consumed with honey, similar to the way thickened Greek yogurt is eaten today, the oldest writings mentioning yogurt are attributed to Pliny the Elder, who remarked that certain barbarous nations knew how to thicken the milk into a substance with an agreeable acidity. The use of yogurt by medieval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari, both texts mention the word yogurt in different sections and describe its use by nomadic Turks
Yogurt
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A bowl of yogurt garnished with fruit and mint
Yogurt
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Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content
Yogurt
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Tzatziki is a side dish made with yogurt, popular in Greek cuisine, and similar yet thicker than the Turkish Cacik and close to the traditional Bulgarian Milk salad.
Yogurt
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Skyr is an Icelandic cultured dairy product, similar to strained yogurt. It has been a part of Icelandic cuisine for over a thousand years. It is traditionally served cold with milk and a topping of sugar.
63.
Milk bag
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Milk bags are plastic bags that contain milk. They are usually stored in a pitcher or jug with one of the cut off to allow for pouring. A typical milk bag contains approximately 1 1⁄3 litres of milk in Canada and 1 L of milk in South America, Eastern Europe, bagged milk is common in many parts of Canada. The innovation was introduced in 1967 by DuPont using European equipment, the new packaging quickly found favour with the domestic dairy industry, being lighter and less fragile than glass bottles. However, the public preferred plastic jugs for years. They are sold in eastern Canada, but not widely in western Canada, three bags are sold together in a larger bag containing a total of 4 L of milk. The bags are not sold individually, and are not labelled at all or labelled with only the expiry date. The three-bag 4 L package is the largest normally sold at retail, some convenience store chains offer 4 L plastic jugs instead of milk bags, even in eastern Canada. Two accessories are commonly associated with Canadian milk bags, pitchers, the key-shaped bag opener with a clip and a magnet was invented in Toronto in 1979. These bag openers are a type of refrigerator magnet, although the bags can be opened with scissors or knives. Milk bags were also common in the former Soviet Union, and other Eastern bloc countries, such as Poland, East Germany, Hungary, Romania, Yugoslavia, and Bulgaria. They remain popular in the Baltics and some Eastern European countries, a resurgence of milk bags is beginning in Britain amid concerns that plastic bottles are not being recycled. Milk bags were used in Australia, in the late 1990s and they were also used in Gympie, Queensland, in the 1970s and early 1980s, and also in Caboolture, Queensland around the same time. These were 1 pint in size, in the United Kingdom, Sainsburys began a pilot experiment on distributing milk in bags in 2008 in conjunction with Dairy Crest. In the UK, the bags are used in conjunction with a specialized plastic jug. In Mexico, assistance programs and prior welfare and government social programs distribute milk in bags at very low prices, Milk bags are also commonly used in India, Colombia, Argentina, Brazil, Uruguay, Israel and South Africa. The principal benefits of bagged milk are economic, for producers, it is easier to vary portion size when sealing bags than cartons, as well as lowering the cost of packaging. For consumers, bags typically allow for smaller sizes, reducing the risk of spoilage
Milk bag
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A milk bag used in Canada (Ontario)
Milk bag
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Milk pitcher with lid
Milk bag
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Plastic pitcher for milk bag in Israel
Milk bag
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Plastic Milk Bags from Israel
64.
Milk crate
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Milk crates are square or rectangular interlocking boxes that are used to transport milk and other products from dairies to retail establishments. In English-speaking parts of Europe the term crate is more common. The dimensions of the crate may have been influenced by the dimensions of the Tea chest. For all practical purposes, both hold similar internal volumes, but tea chests are designed for shipping over the open ocean, the bottle crate emerged after the tea chest was a de facto shipping method. Middle 20th century bottle crates were made of wood, later ones were stainless steel, and those made in the latter part of the century were of heavy-duty polyethylene. The most common milk crate sizes are designed to carry several 1 US gallon milk jugs, theft of milk crates can cost dairies millions of US dollars per year. In July 2008, Wal-Mart and some other stores introduced a square milk jug that does not need to be transported in a crate, sometimes called green milk jugs, they are not green in color, but rather are claimed to be environmentally friendly. These new milk jugs are stackable, and can be transported without crates, companies need not buy plastic for the crates, nor transport or wash them
Milk crate
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Furniture made from milk crates
65.
Lactation
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Lactation describes the secretion of milk from the mammary glands and the period of time that a mother lactates to feed her young. The process can occur with all female mammals, although it predates mammals. In humans the process of feeding milk is also called breastfeeding or nursing, in most species, milk comes out of the mothers nipples, however, the monotremes, egg-laying mammals, lack nipples and release milk through ducts in the abdomen. In only one species of mammal, the Dayak fruit bat, is milk production a normal male function, galactopoiesis is the maintenance of milk production. Oxytocin is critical for the milk let-down reflex in response to suckling, newborn infants often produce some witchs milk. Galactorrhea is milk production unrelated to nursing and it can occur in males and females of many mammal species as result of hormonal imbalances such as hyperprolactinaemia. The chief function of lactation is to provide nutrition and immune protection to the young after birth, in almost all mammals, lactation induces a period of infertility, which serves to provide the optimal birth spacing for survival of the offspring. Progesterone levels drop after birth, this triggers the onset of copious milk production, estrogen stimulates the milk duct system to grow and differentiate. Like progesterone, high levels of estrogen also inhibit lactation, estrogen levels also drop at delivery and remain low for the first several months of breastfeeding. Breastfeeding mothers should avoid estrogen-based birth control methods, as a spike in estrogen levels may reduce a mothers milk supply, prolactin contributes to the increased growth and differentiation of the alveoli, and also influences differentiation of ductal structures. High levels of prolactin during pregnancy and breastfeeding also increase insulin resistance, increase growth factor levels, during lactation, prolactin is the main factor maintaining tight junctions of the ductal epithelium and regulating milk production through osmotic balance. Human placental lactogen – from the month of pregnancy, the placenta releases large amounts of HPL. This hormone is associated with prolactin and appears to be instrumental in breast, nipple. Growth hormone is structurally similar to prolactin and independently contributes to its galactopoiesis. Adrenocorticotropic hormone and glucocorticoids such as cortisol have an important lactation inducing function in animal species. Glucocorticoids play a complex regulating role in the maintenance of tight junctions, thyroid-stimulating hormone and thyrotropin-releasing hormone are very important galactopoietic hormones whose levels are naturally increased during pregnancy. Oxytocin contracts the muscle of the uterus during and after birth. After birth, oxytocin contracts the muscle layer of band-like cells surrounding the alveoli to squeeze the newly produced milk into the duct system
Lactation
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Kittens nursing
Lactation
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Lactation of pigs
Lactation
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Leaking milk from a human breast.
Lactation
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Breastfeeding a newborn baby
66.
Breastfeeding
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Breastfeeding, also known as nursing, is the feeding of babies and young children with milk from a womans breast. Health professionals recommend that breastfeeding begin within the first hour of a life and continue as often. During the first few weeks of life babies may nurse roughly every two to three hours, the duration of a feeding is usually ten to fifteen minutes on each breast. Mothers may pump milk so that it can be used later when breastfeeding is not possible, Breastfeeding has a number of benefits to both mother and baby, which infant formula lacks. Deaths of an estimated 820,000 children under the age of five could be prevented every year with increased breastfeeding. Breastfeeding decreases the risk of respiratory infections and diarrhea, both in developing and developed countries. Other benefits include lower risks of asthma, food allergies, celiac disease, type 1 diabetes, Breastfeeding may also improve cognitive development and decrease the risk of obesity in adulthood. Mothers may feel pressure to breastfeed, however in the developed world children generally grow up normally when bottle fed, benefits for the mother include less blood loss following delivery, better uterus shrinkage, weight loss, and less postpartum depression. Breastfeeding delays the return of menstruation and fertility, a known as lactational amenorrhea. Long term benefits for the mother include decreased risk of breast cancer, cardiovascular disease, Breastfeeding is less expensive than infant formula. Health organizations, including the World Health Organization, recommend breastfeeding exclusively for six months and this means that no other foods or drinks other than possibly vitamin D are typically given. After the introduction of foods at six months of age, recommendations include continued breastfeeding until at least one to two years of age, globally about 38% of infants are only breastfed during their first six months of life. In the United States, about 75% of women begin breastfeeding, Medical conditions that do not allow breastfeeding are rare. Mothers who take certain drugs and medications should not breastfeed. Smoking, limited intake of alcohol, and coffee are not reasons to avoid breastfeeding, the endocrine system drives milk production during pregnancy and the first few days after the birth. From the twenty-fourth week of pregnancy, a body produces hormones that stimulate the growth of the breasts milk duct system. After birth, the hormone oxytocin contracts the muscle layer of cells surrounding the alveoli to squeeze milk into the duct system. Oxytocin is also necessary for the milk ejection reflex, or let-down to occur, let-down occurs in response to the babys suckling, though it also may be a conditioned response, e. g. to the cry of the baby
Breastfeeding
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A baby breastfeeding
Breastfeeding
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Himba woman and child
Breastfeeding
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Newborn rests as caregiver checks breath sounds
Breastfeeding
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Rooming-in bassinet
67.
Milking
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Milking is the act of removing milk from the mammary glands of cattle, water buffalo, goats, sheep and more rarely camels, horses and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant, the milker may refer either to the animal that produces the milk or the person who milks said animal. Hand milking is performed by massaging and pulling down on the teats of the udder, the top of the teat is pinched shut by the fingers and thumb, which are then slid down the teat, pushing the milk towards the top. Most milking in the world is done using milking machines. Teat cups are attached to the teats, and then the cups alternate between vacuum and normal air pressure to extract the milk. The milk is filtered and cooled before being added to a bulk tank of milk for storage. Today there exist fully automatic milking machines which give a cow the freedom to choose when to be milked, Milking is also used by extension to describe the removal of venom from snakes and spiders, for the production of antivenom. Breast pump Milking the system MilkAcademy
Milking
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Hand milking
Milking
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Reindeer milking (19th century)
Milking
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Small-scale machine milking
68.
Milking pipeline
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A milking pipeline or milk pipeline is a component of a dairy farm animal-milking operation which is used to transfer milk from the animals to a cooling and storage bulk tank. In small dairy farms with less than 100 cows, goats or sheep, the milking machine is a lightweight transportable hose assembly which is plugged into sealed access ports along the pipeline. In large dairy farms with more than 100 animals, the pipeline is installed within a milking parlor that the walk through in order to be milked at fixed stations. Because the machine is stationary, it can include additional fixed equipment such as computerized milk-metering systems to measure volume, there is usually a transition point to move the milk from the pipeline under vacuum to the bulk tank, which is at normal atmospheric pressure. This is done by having the flow into a receiver bowl or globe. As the milk rises to a height in the bowl. When the level has dropped far enough in the bowl, the pump turns off. Without the check valve, the milk in the tank could be sucked back into the receiver bowl when the pump is not running. In the event of electronics or pump failure, there is usually a secondary bowl attached to the top of receiver bowl, which contains a float. Some milk handling systems eliminate the receiver bowl and transfer pump by having rubber seals on the tank covers. Milk can then just flow directly by gravity from the pipeline into the bulk tank, the entire washing mechanism is operated very much like a household dishwasher with an automatic fill system, soap dispenser, and automatic drain opener. The pipeline is set up so that the vacuum in the system that lifts milk up can also be used to drive the cleaning process. Rather than having a line run to the bulk tank, typically a pair of lines transport milk by gravity flow to the receiver bowl. The high ends of two lines are joined together to form a complete loop back to the receiver bowl. Cleaning is accomplished by inserting a plug into one of the lines leading to the transfer pump. This choke plug is mounted on a rod, and is inserted into the line before cleaning, the transfer pump is then used to move the cleaning solution from the receiver bowl back to the wash-water supply tank to restart the process. It is normal for wash water to overflow out the top of the globe, during cleaning the bottom of the overflow chamber is connected to a drain channel on the receiver globe to permit water to flow out. When the water returns to the bowl, the transfer pump returns the water back to the milkers water pickup tank
Milking pipeline
69.
Milkman
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A milkman or milkwoman is a person who delivers milk, often directly to customers houses, in bottles or cartons. Milk was delivered to houses daily in some countries when a lack of refrigeration meant milk would quickly spoil. Before milk bottles were available, milkmen took churns on their rounds, additionally, milk delivery incurs a small cost on the price of dairy products that is increasingly difficult to justify and leaves delivered milk in a position where it is vulnerable to theft. Milk deliveries frequently occur in the morning and it is not uncommon for milkmen and milkwomen to deliver other than milk such as eggs, cream, cheese, butter. In some areas apartments would have small milk delivery doors, a small wooden cabinet inside of the apartment, built into the exterior wall, would have doors on both sides, latched but not locked. Milk or groceries could be placed in the box when delivered, truck drivers who transport milk from a farm to a milk processing plant are also known as milkmen or milkwomen. Raw milk is picked up daily, or every other day, from the 20th century, milk delivery in urban areas of Europe has been carried out from an electric vehicle called a milk float. These replaced horse-drawn vehicles, which were seen in Britain in the 1950s. In Australia the delivery vehicle was usually a small petrol or diesel engined truck with a covered milk-tray, in hotter areas, this tray is usually insulated. In India, those delivering milk usually use milk churns, a practice that has ceased in western countries, on the road they are put on any kind of vehicle. In big cities such as Mumbai, milk churns are often transported in luggage compartments in local trains, in 2005 about 0. 4% of consumers in the United States had their milk delivered, and a handful of newer companies had sprung up to offer the service. The lead character of the 1964 stage musical Fiddler on the Roof, a short story in the horror anthology Skeleton Crew by Stephen King, called Morning Deliveries, concerns a milkman who kills people by leaving surprises in their milk cans. Reid Fleming, World’s Toughest Milkman is a character created by David Boswell which first appeared in 1980. In Toni Morrisons novel Song of Solomon the main nickname is Milkman. The title of the 1966 pop hit No Milk Today by UK band Hermans Hermits refer to a common notice instructing the milkperson not to leave the order of milk on a particular day. In the song symbolizes the singers recent breakup with his love interest. In 1970, British comedian Benny Hill, himself a former milkman, had a hit novelty song called Ernie, in 1944, Ella Mae Morse had a US top 10 hit with Milkman, Keep Those Bottles Quiet, a song from the film Broadway Rhythm. Milkwoman of Bristol Here Comes The Worlds Milkman, April 1931, Popular Science photo essay
Milkman
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An Indian milkman on his motorbike
Milkman
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A 1920s apartment milk delivery door, from outside and from inside.
Milkman
Milkman
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Dutch milkman in Haarlem, 1956
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Almond milk
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Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty taste. It contains neither cholesterol nor lactose, and is consumed by those who are lactose-intolerant and others who wish to avoid dairy products. Commercial almond milk comes in sweetened, unsweetened, plain, vanilla and chocolate flavors and it can also be made at home using a blender, almonds and water. It is traditionally consumed through much of the Mediterranean, sales of almond milk overtook soy milk in the United States in 2013, and by May 2014, it comprised two-thirds of the US plant milk market. In New York in 2015, a lawsuit was filed against two almond milk manufacturers, claiming that the actual almond content in marketed products contained a small amount of almonds. In the United Kingdom, almond milk sales increased from 36 million liters in 2011 to 92 million in 2013, in the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut, it is suitable for consumption during Lent, Almond milk was a staple of medieval kitchens because cows milk could not keep for long without spoiling. In the United States, almond milk remained a health food item until the early 2000s. In 2011 alone, almond milk sales increased by 79%, in 2013, it surpassed soy milk as the most popular plant-based milk in the U. S. As of 2014 it comprised 60 percent of sales and 4.1 percent of total milk sales in the US. Popular brands of almond milk include Blue Diamonds Almond Breeze and WhiteWave Foods Silk PureAlmond, within the Italian regions of Sicilia, Puglia, Calabria, and Campania almond milk is a protected traditional agricultural product. If unfortified, almond milk has less vitamin D than fortified cows milk, in North America cows milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis. Because of its low protein content, almond milk is not a replacement for breast milk, cows milk. The basic method of modern domestic almond milk production is to grind almonds in a blender with water, Almond milk can also be made by adding water to almond butter. Plant milk Soy milk Hemp milk Coconut milk Rice milk
Almond milk
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Almond milk
Almond milk
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Almond paste, used as a quick base to prepare almond milk
Almond milk
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Milks
Cookbook: Almond milk 
Media: Almond milk
