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...
Whey Acid Dumping: Greek Yogurt Is Killing GaiaHank Campbell
What Are the Ill Effects of Consuming Greek Yogurt? Some sustainability questions have been raised because it takes so much milk to create Greek yogurt, and there’s a lot of acid whey left that is not easy to dispose of on a large scale. ...
Greek-style yogurt has grown in popularity over the past decade, primarily because consumers perceive it as a healthier option compared to other yogurts [7]. This is attributed to its higher protein content, which also retains the health benefits associated with lactic acid bacteria. The manufactu...
Use it instead of water when making pie dough. 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 ...
Let’s make Greek yogurt 🍨 Yogurt is a fermentation (just like kefir, kombucha, and kimchi), meaning it’s created by adding some bacteria (yogurt) to a sugar-containing substance (milk) and letting the bacteria eat up the sugar. The result of fermentation is always acid, gas, or ...
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-...
Arla Foods Ingredients says that to address the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing, it has developed a protein solution that enables yogurt manufacturers to produce Greek and Greek-style yogurt on their existing plant, "completely eliminating...
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 whey and lactose ar...
Greek or Greek style yogurt (GSY) is known as strained or concentrated form of yogurt where milk total solids increased after drainage of acid whey (AW). G... R Gyawali - North Carolina Agricultural and Technical State University. 被引量: 0发表: 2017年 A METHOD OF MAKING A FERMENTED DAIR...