In < < in fact, you don’t know [drinking milk] at all. It turns out that there are so many kinds of dairy products > >, Clove Canteen (WeChat Public Number: DingXiangShiTang) has popularized milk, yogurt and cream to everyone.
Then last time, let’s talk about the irresistible delicacies-butter and cheese.
When we talk about cream [passing], we mean mixing cream with air, and air is wrapped in cream. But if we use a blender instead of an egg beater, what will happen to how?
The blades of the mixer rotating at high speed will destroy the fat ball structure. Without the globular form of fat, we aggregate together to form solids. We collect these solids and squeeze out the excess water to obtain butter. Compared with butter, butter has a much higher fat content, reaching 80% ~ 81%, which is already worthy of the name [oil]. At this time, the whole system has only a little water.
If you have nothing to do at home, you can also try whipping fresh cream with a food blender to make butter. It’s still amazing!
The name of butter is very confusing. It is sometimes called [butter] and sometimes [butter] in supermarkets. This is easy to misunderstand. For example, [butter] can also refer to oil extracted from the adipose tissue of cattle.
Therefore, in supermarkets, it is generally not wrong to identify the English name [Butter] ~
Why is the butter yellow?
In fact, because the grass eaten by cattle contains yellow carotenoids, this fat-soluble substance is abundant in milk fat, so butter is also stained with light yellow. Different butter colors have shades, which are related to the types of grass used in different pastures.
After the cream is quickly whipped to get butter, the remaining [water] we call it Buttermilk. In the United States, it is one of the raw materials for making Pancake.
Clove canteen said:
Butter is almost all fat, with a calorie of 890 kcal/100 g. If you like to smear bread with butter, don’t be too greedy, one small piece at a time is enough.
Moreover, butter is different from other dairy products in that its calcium content is very low, so eating butter does not supplement calcium.
There are many aliases for cheese. Transliteration includes cheese, cheese, cheese, etc. Free translation also includes cheese, cheese, etc. In fact, they are all the same kind of products, but their names are different.
Cream, sour cream, butter, etc. are all processed products of fat in milk, while cheese has a great relationship with protein in milk.
A large proportion of the protein in milk is casein. Under the action of protease, this casein will agglutinate and become solid. This process is called [curd]. Milk that solidifies into solid is the most primitive cheese.
In fact, we usually eat papaya hit milk, ginger juice hit milk, milk encounter papaya, ginger juice and other foods will solidify the principle is the same. Papaya and ginger juice are rich in protease, these protease can promote the coagulation of casein in milk.
There are many kinds of cheese, and the methods of each cheese are actually different, but [curd] is always the core step.
In the process of making cheese, the substance left after [curd] is called [whey].
Whey is not useless. Students who love fitness may be familiar with protein powder, a large part of which is made from whey. Whey can also be added to other foods to improve taste or replace milk to save costs.
Clove canteen said:
Cheese has a high nutritional value. In a sense, it can be regarded as [concentrated milk].
It is rich in protein and calcium, but it also contains a lot of fat, with calories generally ranging from 250 to 350 kcal/100g. If you need to lose weight, you can choose low-fat cheese.
Moreover, the lactose content in most cheeses is very low, especially hard cheese after aging. Therefore, lactose intolerant people generally do not have to worry about gastrointestinal discomfort caused by cheese.
A Picture Reads Dairy Products
After talking about so many kinds of dairy products, I wonder how many have you got? If you feel a little dizzy, it doesn’t matter, the clove canteen has made a special picture. From the picture, we can better understand the relationship between these dairy products: