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Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis, Sauerkraut (Paperback)
Loot Price: R336
Discovery Miles 3 360
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Fermented Foods - Soy Sauce, Fish Sauce, Yoghurt, Miso, Kimchi, Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis, Sauerkraut (Paperback)
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Loot Price R336
Discovery Miles 3 360
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Please note that the content of this book primarily consists of
articles available from Wikipedia or other free sources online.
Pages: 92. Chapters: Soy sauce, Fish sauce, Yoghurt, Miso, Kimchi,
Filmjolk, Pulque, Kombucha, Natt, Kefir, Chicha, Dosa, Kumis,
Sauerkraut, Idli, Shrimp paste, Tempeh, Fermented milk products,
Garum, Puto, Fermented bean curd, Yakult, Black garlic,
Surstromming, Doenjang, Lassi, Tibicos, Injera, Ayran, Stinky tofu,
Soured milk, Smetana, Appam, Tarhana, Katsuobushi, Ngapi, Garri,
Hakarl, Gochujang, Tapai, Rakfisk, Kaymak, Skyr, Poi, Sour cream,
Calpis, Zha cai, T ng, Mursik, Oncom, Tian mian jiang, Creme
fraiche, Dajiang, R u n p, Brem, Cheonggukjang, Viili, Gundruk,
Yellow soybean paste, Doogh, Douchi, Fermented bean paste,
Ssamjang, Sumbala, Mageu, Dhokla, Ganjang, Tesguino, Nata de coco,
Bagoong terong, Bagoong monamon, Kuzhi Paniyaram, Tianjin preserved
vegetable, Shiokara, Meigan cai, Doubanjiang, Mohnyin tjin,
Kapusta, Chass, Chinese pickles, Stinkheads, Igunaq, Fermented
fish, Ogi, Iru, Fermented dairy comestible, Blaand, Atchara, Burong
mangga, Lufu, Hongeohoe, Sinki, Surmjolk, Fermented soy products,
Ogiri. Excerpt: Filmjolk (also known as fil or the older word
surmjolk) is a Nordic diary product similar to yoghurt using a
different bacteria which gives a different taste and texture. It
can also be described as a mesophilic fermented milk product that
is made by fermenting cow's milk with a variety of bacteria from
the species Lactococcus lactis and Leuconostoc mesenteroides. The
bacteria metabolize lactose, the sugar naturally found in milk,
into lactic acid which means people who are lactose intolerant can
consume filmjolk. The acid gives filmjolk a sour taste and causes
proteins in the milk, mainly casein, to coagulate, thus thickening
the final product. The bacteria also produce a limited amount of
diacetyl, which gives filmjolk its characteristic taste. Filmjolk
is similar to cultured buttermilk, kefir, or yoghurt in co...
General
Imprint: |
Books LLC, Wiki Series
|
Country of origin: |
United States |
Release date: |
September 2011 |
First published: |
September 2011 |
Authors: |
Source Wikipedia
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Editors: |
Books Llc
|
Creators: |
Books Llc
|
Dimensions: |
246 x 189 x 5mm (L x W x T) |
Format: |
Paperback - Trade
|
Pages: |
94 |
ISBN-13: |
978-1-157-70826-1 |
Categories: |
Books
|
LSN: |
1-157-70826-9 |
Barcode: |
9781157708261 |
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