What You Should Know About Fermented Milk Products

There are two things that are generally said about milk. One is that it is a near-perfect food, considering that it contains vitamins, minerals, proteins, fats, carbohydrates, and water. The other is that it is an excellent medium for the growth or development of many microorganisms. But when this second reference to milk is made, it is almost always that people have in mind the unwanted attributes of microorganisms.

In the dairy industry, however, there are useful applications of microorganisms. Production of dairy food products, such as cheese, butter, and fermented milk, are in fact made possible with the help of microbial activity. In producing fermented milk for example, the normal lactic acid-producing organisms present are allowed to grow; or fresh milk is inoculated with a portion of good-quality fermented milk.

All fermented milks are made by cultivating certain lactic acid organisms (often referred to as lactic cultures) in milk. The main differences in the making of the different fermented milk products relate to three factors: the kind of organism which make up the lactic culture, the incubation's temperature, and the kind of milk to be fermented.

Much information has been passed around about yogurt and cultured buttermilk, two very popular fermented milk products. Here, though, the important features of three other similar products, the ABC of fermented milk products - Acidophilus milk, Bulgarian milk, and Cultured sour cream - are taken up.

Acidophilus milk is made through the propagation of the microorganism Lactobacillus acidophilus. Inasmuch as this microorganism is easily overgrown by contaminating microorganisms, both the bulk milk to be fermented and the milk to be used for the propagation of the said microorganism are sterilized. The temperature for incubation is at 37 degrees Celsius, and acidity is allowed to develop to about seven-tenths percent.

Bulgarian milk is produced by means of the propagation of the microorganism Lactobacillus bulgaricus. Milk, usually pasteurized skim milk, is inoculated with this microorganism, and fermentation is allowed to continue until the desired acidity has been reached. Incubation of the inoculated milk is at 37 degrees Celsius.

Cultured sour cream is manufactured in much the same way as how Bulgarian milk is made. Streptococcus lactis and Leuconostoc citrovorum are the principal microorganisms responsible for fermentation in this product. Both these kinds of microorganisms also contribute aroma and flavor compounds. The bulk cream is inoculated and incubated until the desired acidity is obtained.

Milk fermentation is a method long developed primarily to preserve milk and, much later, to create new beverages with distinctive and desirable flavors. In fact, several fermented milk products had been around long before many of the various kinds of microorganisms were discovered. [Read the Original Article]

Spoiled Canned Foods: What to Watch Out for in the Can and Its Contents

When we think about the variety of natural food substances and the methods by which each of these is handled during processing, we realize that all kinds of microorganisms are possible contaminants. The type of food substance and the processing or preservation method used for it may favor contamination by certain groups of microorganisms. Most food substances provide the means by which various microorganisms can grow and multiply. Given this chance, these microorganisms can cause alterations in the food's qualities, such as in its flavor, odor, and appearance.

Foods that are improperly sealed and canned at home favor the growth of botulin, the bacterium that causes botulism (food poisoning characterized by acute gastrointestinal and nervous disorders). On the other hand, commercially canned foods are virtually risk-free. This, of course, is on condition that the canned foods are in good condition.

In spoiled canned foods, the microorganisms involved are classified according to the acidity of the contents. Of the many microorganisms that can cause spoilage in canned foods, bacillus and clostridium stand out, mainly because of their ability to resist heat.

There are several types of spoilage of commercially canned foods, and these four are considered the most important: flat sour spoilage, thermophilic anaerobe spoilage, sulfide spoilage, and putrefactive anaerobe spoilage. Certain conditions of the can or its contents may be signs of spoilage, and these are what you have to watch out for.

In the flat sour spoilage type, which is caused by the bacterium Bacillus stearothermophilus, the can appears to have lost vacuum, possibly on storage. The appearance of its contents usually has not changed, but they have slightly abnormal odor and are sour.

In the thermophilic anaerobe spoilage type, which is caused by the bacterium Clostridium thermosaccharolyticum, the can swells and appears to burst any moment. Its contents appear fermented and sour and have butyric odor.

In the sulfide spoilage type, which is caused by the bacterium Clostridium nigrificans, the can appears flat, possibly from the product's absorption of hydrogen sulfide gas. Its contents are usually blackened, and the odor is much like that of a rotten egg.

In the putrefactive anaerobe spoilage type, which is caused by the bacterium Clostridium sporogenes, the can swells and appears to burst any moment. Its contents may appear partially digested and have a typical putrid odor.

Simply put, a can that does not appear to be in good condition (example, swells out or has dents around the rim or seam) should be thrown out; food contents that appear bubbly, spongy, or moldy or smell odd should likewise be cast aside. Accidentally eating spoiled canned foods can cause headache, blurred vision, muscle weakness, and even paralysis. When this happens, do not delay in getting medical help. [Read the Original Article]

Mangoes: Three Varieties to Enjoy

Mango is one of my favorite fruits. I never fail to pick up a few green and ripe pieces whenever I'm in a grocer's store. Some of the world's top mango-producing countries have not stopped in trying to outdo each other, not only in terms of the volume of mangoes that they export to other countries but also in the quality of the mangoes that they breed or produce.

Because of my passion for mangoes, I'm sure I've partaken of many different varieties. Of these, three stand out as probably the best I've tasted thus far. Those who enjoy eating mangoes a lot like I do would most likely agree with my choices. For those who are not so fond of mangoes, here are the three varieties I like best which I recommend just the same.

On top of my list is the Peach Mango variety from Australia (also known as the R2E2 variety). Round in shape, this is one of the biggest varieties I've seen. One piece may weigh as much as 3 pounds. Interestingly, the fruits that remain to be harvested which are directly exposed to the sun develop a slight suffusing pink shade. When sliced or opened, though, they reveal an orange-colored flesh that looks firm. Unlike many of the other varieties that I've tasted, this one doesn't have any turpentine taste. Because of the size and consistency of the flesh of this variety, it makes it ideal for the ripe fruit to be cut using the "hedgehog" method (or cubed) and then used in fruit salad.

Next on my list is the Golden Queen variety from Taiwan (local name: Gin Hwan). This mango variety approximates the Peach Mango in terms of its average size and weight per piece. Eaten green or ripe, this fruit tastes great. Even the semi-mature fruit already tastes more sweet than sour. It isn't surprising, therefore, that the ripe fruit is succulent and tastes very sweet.

The the third variety that I also really enjoy eating is the Carabao variety from the Philippines (known worldwide as the Manila Super Mango). This variety is not readily available in the produce section of most grocery stores in the U.S. The ones we find labeled "Philippine mangoes" actually come from Mexico. The fruit variety from the Philippines is touted to be the best-tasting Carabao variety in the world. Its shape is somewhat similar to that of the Golden Queen variety except that it is much smaller in size. It has a distinctly rich, non-turpentine taste, has scant fiber, and is believed to have a high nutritional value. When ripened properly, it has an excellent sweet taste.

If pressed to extend my choices to five, I would readily include the Haden variety from Australia (which actually originated in Florida) and the Alphonso variety from India. The former is oval-shaped, weighs to about 1.5 pounds per fruit, and has a rich and sweet, though slightly turpentine, taste, while the latter (widely known as the King of Mangoes) is appreciated by many for its very sweet taste, though admittedly is a bit more expensive than the other varieties. I encourage those who don't dote much on mangoes to try these varieties and find out for themselves why I'm such a mango fanatic. [Read the Original Article]

The Versatile Bamboo is a Major Source of Vegetables in Some Countries

It is used for handicrafts and furniture, fishing materials, making chopsticks and other utensils, and even for housing materials in some rural areas. This arborescent grass - the bamboo - is so versatile that it is very popular to many people, especially because of its many other uses and applications. However, not many countries recognize the bamboo for its being a major source of vegetables.

The bamboo abundantly grows in tropical and temperate regions. It is for this reason perhaps why many people in some countries in Asia, particularly China, regard the bamboo for its culinary use and for being a very good source of vegetables - considered vital components in their everyday meals. The bamboo shoot is particularly valued for its healthful attributes - it is low in crude fat, carbohydrates, and crude fiber contents. It also contains no less than 17 of the essential amino acids: aspartic acid, glutamic acid, proline, leucine, lysine, serine, alanine, valine, arginine, phenylalanine, isoleucine, glycine, threonine, histidine, methionine, tryptophan, and cystine. People who are on weight-reduction programs find the bamboo shoot an ideal nutrient to sustain them in their cause.

Bamboos are cultivated extensively in China. The shoots produced there are processed into different soft-packaged or canned food products, including the grated, boiled and dried types. A specific variety - Bambusa beechayana - can be eaten raw and is also widely-grown there.

In other tropical countries, the bamboo is easily grown. In fact, farmers in that particular region do not experience much of the usual problems associated with the growing of other vegetable crops. Bamboos grow on any type of soil, although it has been observed they grow much better on loose sandy loam type. Such is the ease of cultivating bamboos that they can be grown even in precipitous gorge or steep hills, or, even more conveniently, near residential areas.

Those who have been expertly growing bamboos for years now (basically for shoot production) explain the simple steps involved: A hole, 2 x 2 x 1 meter in dimension, is dug; cuttings are selected, preferably those that have two or three nodes and are from a year-old culm (distance of planting should be 8 x 6 meters); finally, both soil and composts are used to refill the hole.

Unlike other agricultural crops in which planting is done annually or even twice a year, planting a bamboo field is done only once. Other than its being versatile, the bamboo is also much admired for being such a tough plant that it can withstand extreme conditions, such as a prolonged period of dryness. Even when it is burned, it doesn't easily die. What's certain is that in about thirty years, when it has reached the peak of its development (or it has flowered), the bamboo will die. [Read the Original Article]

Why Coffee seems to be the Most Difficult Caffeine Product to Give Up

Having a cup of coffee in the morning while browsing through the day's newspaper makes my day complete. This statement, of course, is so used up since it is also true for countless others. Coffee never fails to give that certain jolt in the morning that seems to hone our mental effectiveness and prepare us for the long, arduous grind ahead. Coffee drinkers are known to dote on the beverage's flavor and aroma. But something else makes coffee a very popular drink in many countries, especially in the United States where about a billion kilograms are consumed every year.

We all know, of course, that caffeine is that special something that puts that certain lift in coffee which so obsesses its users that they have a hard time performing their usual activities without a cup (I need two to get me going). For many others, coffee is like a crutch on which they rely to enable them get through the various stages of the day: as a morning starter, as a coffee-break bracer, and as a stimulant to stay awake, especially after a heavy meal or when there's a need to stay up late at night to finish some work. Some people I know depend on coffee to pep them up during business or social gatherings.

A cup of coffee contains approximately a hundred milligrams of caffeine. If only for its being an old-time stimulant, caffeine is so well-known to the physician, especially since it is in fact a drug which also occurs naturally in other products - tea, cola drinks, and chocolate. Caffeine is known to stimulate primarily the brain. It is also believed to stimulate the heart, accelerating the pulse and elevating the blood pressure. It also acts like a diuretic, increasing the excretion of urine.

Even a small amount of caffeine has a rousing effect on the central nervous system. It can heighten our confidence and activeness and can even better our disposition. It can help raise our ability to carry out monotonous functions. In athletes, caffeine may help increase their ability to sustain prolonged, stressful activities.

Comparing the approximate caffeine content of the different caffeine products, we'll understand why coffee seems to be the most difficult of them to give up. Two ounces of espresso coffee pack as much as 120 milligrams caffeine; six ounces of regular brewed coffee have about 103 milligrams caffeine; and six ounces (about one rounded teaspoon) of instant coffee contain about 57 milligrams of caffeine.

Of the different types of tea, black has the largest amount of caffeine at about 53 milligrams per six ounces. Cola drinks (depending on the brand) contain anywhere between 37 and 47 milligrams caffeine per 12-ounce serving. In chocolates, the one used for baking contain 58 milligrams caffeine per ounce, while a 41-gram dark chocolate only has about 31 milligrams caffeine.

There has been a long-running debate about the power of caffeine to cause long-term health problems such as heart disease and cancer. No conclusive evidence however has been found to link coffee consumption with these illnesses. With this in mind, I feel perfectly fine enjoying my two cups in a day. [Read the Original Article]

Placing Our Mental View of Sugar in the Right Perspective

How many times have you uttered the words "please pass the sugar" to the one sitting next to you as you make your morning coffee? Or perhaps heard someone ask you "how much sugar do you need for your coffee?" Countless times, I bet. For in our day-to-day life, we think of sugar as that white stuff that puts the sweet taste in our coffee. And if challenged to define what sugar really is, we probably would go further by describing it as the sweet ingredient that we read on the labels of many food products, such as cookies, candies, and canned fruits. Our definition of sugar, in this case, will surely not be opposed by anyone. But if our understanding of sugar is confined within that definition, then it certainly is wanting as it misses out on the other more important facts.

Sugar is certainly much more than the tiny, white grains that we stir into our coffee to make it sweet. It may come in the form of dextrose, fructose, glucose, lactose, sorbitol, and sorghum - refined, highly concentrated substances that show up as ingredients indicated on the labels of different food products. Sugar may also mean the natural sweet elements present in milk, fruits, and even in some vegetables.

Sugar, in whatever form it may appear, or from whichever source it may come, is used by our body in much the same way. In fact, the more appropriate definition for sugar is that it belongs to the class of nutrients which we know as carbohydrates. And we also know that carbohydrates are our body's principal source of fuel that provides us with the energy we need to perform our daily physical activities. All carbohydrates are converted by the body into glucose, which is accumulated in muscles and the liver, and circulates in the body as blood sugar. Therefore, if your regular diet consists of fruits, vegetables, legumes, and whole grains - foods that are rich in complex carbohydrates - then adding sugar to your diet is not necessary.

There are other misconceptions about sugar far beyond the "tooth decay" account. All these need to be straightened out. One is that sugar, though a carbohydrate, does not make children hyperactive. Another is that it is not the primary reason for any unwanted weight gained - fat is actually the greater culprit. Neither is sugar a cause for an increased risk of heart disease or cancer as some people fear. As a matter of fact, our bodies may even benefit from the additional calories that are supplied by sugary food if we are living a physically-active life. The problem arises once we start replacing our regular diet of foods that contain the important nutrients with those that are basically sugar-based. An increase in the risk of diabetes is very likely if your diet is high in sugar but is low in fiber-rich whole grains. Also, the elderly and sedentary - people who have low calorie requirements - must not have an overconsumption of sugar.

Sugar is not a dietary villain. We only need to have a better understanding of what sugar really is, what it exactly does to our body, and how we can best benefit from it by way of consuming it the right way. [Read the Original Article]