根据第一段和Acid whey, if not properly dealt with, can cause environmental problems.可知,随着顾客对希腊酸奶需求的猛增,一方面对食品公司有利;另一方面,它的副产品---酸乳清导致环保问题。所以,它是一把双刃剑。故选A。 根据At present, food companies typically pay to landspread it on farmers'__fields...
A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a ...
With exploding consumer demand(需求) for Greek yogurt, production is up. That's great for foodcompanies' bottom lines, but it also leaves them dealing with a lot more acid whey(酸乳清), a problematicbyproduct of the Greek yogurt-making process.Acid whey, if not properly dealt with, can ...
Unfortunately, this process also results in a large amount of largely unusable whey acid, which companies are struggling to dispose of. To learn more about the controversy regarding the environmental impact of commercially produced Greek yogurt, check out these articles fromModern Farmerand fromNPR. ...
The acid helps make a flaky crust. Use half water, half whey as a cooking liquid for beans. Whey lasts a long time. Refrigerate it up to 2 weeks; after that give it a whiff, which'll tell you if it's ready to dump or not. If it’s on the older side, check your jar for ...
to lactic acid. this process decreases the ph and causes the milk protein to clot, thus creating the yogurt’s "distinct thin consistency, smooth viscous texture and slight tart taste,” pumper says. when that same yogurt is run through an additional straining process where the liquid ...
yogurt and watery whey. If you're planning on using this yogurt in a smoothie, parfait, dip, or other creation, its flaws will be mitigated by added ingredients and the added cooking process. But if you're looking for a yogurt to eat on its own, you're in for an underwhelming ...
Greek yogurt contains half carbohydrates and half sodium of regular yogurt. Yogurt has high level of lactic acid which enhances skin health. It is used as a moisturizer for revitalizing dry and dull skin in India. References: https://www.thekitchn.com/whats-the-difference-between-regular-and-...
Regular yogurt is made by heating milk and adding friendly bacteria. When the bacteria interact with the milk, it ferments, converting some of its lactose (a natural sugar) into lactic acid. After it cools, you can add fruit for additional flavor. The resulting yogurt varies in consistency,...
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters