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lactose in milk does not get transformed into protein. When used by the bacteria it converts into lactic acid and other organic acids and metabolites. Fermentation causes a significant reduction in lactose. Commercial yogurt may contain more sugars than milk because they are added to it after the fermentation has been completed. A As an example a cup of ...


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There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they're working. Although many assume the trick is from American industrialization, it's possible that it's derived from techniques used in warmer climates. ...


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Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers like ...



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