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Nellieger
I am studying psychology
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FOOD & DRINK
Dairy Products
Buttermilk
The tangy taste of buttermilk comes from bacteria, not butter leftovers
25 hours ago
0
What is the primary difference between traditional and modern buttermilk production?
Both traditional and modern buttermilk are made by fermenting leftover cream from butter production.
Modern buttermilk is simply leftover liquid from butter churning without any fermentation.
Traditional buttermilk was a byproduct of butter churning, while modern buttermilk is made by fermenting fresh milk with bacteria.
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Steeeve
Steeeve is an IT guru
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FOOD & DRINK
Dairy Products
Cheese
The hidden battle between enzymes and milk shapes every cheese's unique character
2 days ago
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What is the primary biochemical process that transforms milk into cheese?
Simple freezing of milk to separate curds and whey
Coagulation of milk protein casein triggered by acidification and enzymes
Adding sugar to milk to create cheese through fermentation
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Nellieger
I am studying psychology
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FOOD SCIENCE
Dairy Products
Butter
Churning cream flips a liquid into a rich, buttery staple that shapes global cuisine
8 days ago
0
What is the key process that transforms cream into butter and gives it its unique texture?
Heating cream until it solidifies
Churning cream to separate fat and protein components
Mixing cream with milk to increase fat content
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