Jewish Dietary Laws Essay

Jewish Dietary Laws Essay
Dietary practices have been incorporated into the religious practices of people around the world. As
a valid health care member it is imperative to know the patient needs, including their religious
dietary laws. For instance, some religious sects abstain, or are forbidden, from consuming certain
foods and drinks. The restriction of certain foods or drugs may have a direct impact on the health of
those engaged in such practices. Some outcomes have been found to be positive, as in the case of
vegetarian diets. Dietary laws that are vegetarian diets include Seventh–day Adventists, Hindus,
Buddhists, and Rastafarians. Nevertheless, dietary laws and practices depending on the patient
religious sects and their devoutness. Two common major faiths with dietary ... Show more content
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Overall, Jewish dietary laws follow, 'Rules of Kashruth'. This means, foods prepared according to
these laws are known as 'kosher'. An example of 'kosher' is meat should come only from animals
that chew their cud and have cloven hooves. Others include no pork, eggs with blood spots, birds of
prey, shellfish and/or crustaceans. Moreover observe meat and milk products are not to be mixed.
Jewish dietary can change at festival times. Many traditional Jewish foods relate to festivals of the
Jewish calendar. Some Jewish food includes: bagels, blintzes, borscht, gefilte fish, kasha, knishes,
lox, matzo, and strudel. (Nix, 266–267)
Jewish and Muslim differences in dietary laws. Muslim Dietary laws depend on the restriction or
prohibition of some foods, promotion of other foods. Case in point, milk products, seafood and land
animals are permitted at all times. While pork and alcohol are always prohibited. Then their fruits
and vegetables are permitted unless fermented. For breads and cereals are permitted unless
contaminated. Some Muslim food includes: Bulgur, Falafel, Fatayeh, Kibbeh, Pilaf,Pita, Tabouli,
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The Pasteurization Of Milk In American Culture
Milk comes in many basic forms cheese, yogurt, butter, and ice cream. Milk has other uncommon
forms as well whey, buttermilk, and kefir. To make all of these a culture is added to the milk, a
culture is when a number of beneficial bacteria that are introduced to the milk to make different
products. Not all bacteria are harmful to the human body, the human body depends on a wide range
of micro biota to sustain a healthy gut, when the balance of healthy bacterium and harmful
bacterium are off is when an individual gets sick. While America has been consuming milk for
hundreds of years, the same practices that America once did are not practiced today. Common
knowledge today is not the same as common knowledge a hundred years ago, at lot has changed
medically and scientifically. For that reason, many Americans are missing nutrients needed to
sustain a healthy gut, but this can change. The American people need to seek out information about
the benefits of raw milk. A healthy gut needs the bacterium and enzymes that are killed in the
pasteurization process. Imagine, New York in the 1820s, this was a time with no running water, no
electricity, and no indoor plumbing. People living in the city would dump chamber pots out in the
alley from ... Show more content on Helpwriting.net ...
Pasteurization of milk was happening way before it became a law in 1940 in the United States
(Velten, 2010). Pasteurization does kill the bad bacterium in the milk, but it also kills all of the
beneficial bacteria that the gut needs to digest the milk. Milk contains bacteria with enzymes to aid
in digestion of the milk once in the gut; this is why a majority of people are lactose intolerant
because of the missing bacteria and enzymes to break down a portion of the sugars in the milk.
When the government decided to pasteurize milk was when they did not have all the facts about
cleanliness, bacteria, refrigeration, and food

Is Ayurveda A Science Of Life? Essay
Abstract: Ayurveda, a science of life, has emphasized on proper diet and lifestyle for the promotion
of health and prevention of diseases as well as curing the diseases. Takra (buttermilk), a dietary
product obtained by churning curd, forms an integral part of a normal Indian diet. It can be used to
maintain health as well to treat various conditions, kindle digestive fire, pacify Tridosha (three
humors); when used with combination of different drugs, enhance its pacifying property and is a
rich source of probiotics which provides necessary micronutrients to the body. In Ayurveda it has
been told that "one who uses buttermilk daily does not suffer from any diseases, and diseases cured
by buttermilk do not recur; just as divine nectar is for the Gods, buttermilk is to humans". This
shows the importance of consumption of buttermilk in daily diet. Key words: Ayurveda, Takra,
Buttermilk, Anupana, curd, nutraceutical, functional foods INTRODUCTION: The science
nutraceuticals deals with food or constituents of food that provide medical or health benefits
including the prevention and treatment of diseases[1]. Ayurveda a science of life has a great deal of
emphasis on proper diet and lifestyle for the promotion of health and prevention of diseases as well
as curing the diseases. Our body is the result of food and humans attain pleasure and sorrow (health
and disease) because of wholesomeness and unwholesomeness of the diet they consume[2]. The
diseases can be cured without any

Disadvantages Of Probiotic Drinks
CHAPTER 1
INTRODUCTION
Nowadays, people are looking for food with high nutritional value that promote health benefits to
them. Hence, it has become major trend among food industry to make a research and produce the
food that can give benefits to health especially the one that can prevent disease or maintain health
(Yoon et al. 2004). Healthy drink such as dairy product have become main choices among
consumer. Consumption of healthy drinks enriched with active components such as probiotics,
prebiotics, vitamin and mineral have become a trend among consumer. (Betoret et al. 2011).
Probiotic drinks is one of the healthy drinks that is popular among consumer who are very concern
about their health especially related with their gastrointestinal ... Show more content on
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Potassium is important in cell metabolism and helps to reduce heart problems and stroke. The
carotenoids, including beta–carotene, especially in the yellow and orange–fleshed bananas, are
essential in protecting against Vitamin A deficiency and anemia (since Vitamin A is involved in iron
metabolism). Carotenoids–rich food also protects the human body against diabetes, heart disease
and cancers (Nelson et al., 2006;Wall, 2006).
Bananas are excellent sources of antioxidants such as Vitamin A, B and C, carotenoids namely
lutein, α–carotene and β–carotene (Wall, 2006), and phenolic compounds such as catechin,
epicatechin, lignin and tannins as well as anthocyanins (Lim et al., 2006;Sulaiman et al., 2010).
Banana is rich in starch and the foremost components are amylose and amylopectin. Sugars are
present as 1.3% in total dry matter in unripe ones and rises up to 17% in ripe ones. (Wall, 2006).
Dietary fibers are also found abundantly in bananas which trap excess cholesterol in the colon and
hence reduce the risk of coronary heart disease and artherosclerosis. Pectin, a soluble hydrocolloid
fiber, can also help normalize movement through the digestive tract and ease constipation (Bazzano
et al.,

A Meta-Analysis of the Impacts of Soy Milk, Skim Milk, and...
Five studies were found that coincide with the study selection criteria for on the effects of fermented
milk on cholesterol levels. Although some studies do not agree, a consensus can still be reached.
Five studies were found that agree consuming fermented milk products helps to lower cholesterol
levels. Of these studies Agerbaek et al., (1995) conducted a six–week study on fifty–eight healthy,
non–obese males with normal cholesterol levels, all were age forty–four. Participants were
randomly placed in either the fermented milk or placebo group; the placebo consisted of milk
cultured with non–living bacteria and the fermented milk was fermented with E. faecium and two
strains of S. termophilus. Participants drank 200 ml per day of either fermented or placebo milk. The
diet of each individual was not altered at any time during the study. After six weeks, total
cholesterol was significantly reduced by 14.3 mg/dL while the placebo had no significant change.
LDL cholesterol levels had a 10% reduction, a 16.24 mg/dL decrease while HDL cholesterol levels
were unchanged. Agerbaek et al., (1995) determined that fermented milk should significantly
decrease total cholesterol and LDL levels in middle–aged men.
A study by Anderson and Gilliland (1999) came to the conclusion that fermented milk lowered total
cholesterol levels by 2.4%, LDL by 2.6% and HDL by 3.9%. The study was conducted over a three
week period with twenty females and nine males all with hypercholesterolemia. All

What To Eat On A FODMAP Child?
FODMAP diet: FODMAP diet was developed at Stanford University, in order to help everyone that
plague irritable colon, bloating and abdominal pain. Diet is recommended to all those who are
sensitive to gluten, and that is the reason for the great popularity of this diet. Although diet does not
have a major effect on weight loss will mitigate diarrhea, bloating and other digestive disorders. The
basis of the dIET: The main objective of the child is to lessen the symptoms by avoiding
carbohydrates that accumulate water in the stool. It is good to consult a doctor or nutritionist before
starting Low–FODMAP child. What does the abbreviation "FODMAP"? FODMAP stands for
fermentable (fermented), oligosaccharides (oligosaccharides), disaccharides (disaccharides)
Monosaccharides (monosaccharides), And (and), Polyols (polyols). Diet defend intake of foods with
a high proportion of these compounds. ... Show more content on Helpwriting.net ...
Fruit – bananas, blueberries, cantaloupe, cranberries, grapes, grapefruit, kiwi, lemon, lime,
tangerine, orange, passion fruit, raspberry, strawberry vegetables – artichokes, carrots, celery,
endive, cucumber, lettuce, green leafy vegetables, pumpkin, spinach , olives, parsnip, potato, yellow
pepper, zucchini, sweetpotato Herbs – basil, chili, coriander, marjoram, mint, oregano, parsley,
rosemary, thyme Cereals – bread without gluten or wheat gluten, rice, oats, corn flour, psyllium,
quinoa,

Lassi Essay
Assignment
Kelly Erasmus
Innovation: Lassi flavoured Gummy Candy
Milk inspired flavoured jelly or gummy candies, such as 'Milk Bottles' and 'Ice Cream Cones' have
been in production for decades. With a unique combination of flavours, a Lassi flavoured gummy
candy would be another dairy inspired candy that may gain popularity in the market. Lassi is a
chilled dairy drink that has origins in India and Pakistan, but has since seen increasing popularity
not only within South–East Asia, but around the world. It is described to have a 'Mild acidic flavour
and sweetish taste', [1] where the sweet taste is generally attributed to added sugars and the acidic
flavour would be largely due to the production of acids during the fermentation of the milk. This
refers the more traditional ... Show more content on Helpwriting.net ...
2009, 'Food: The Chemistry of its Compenents', 5th edn, The Royal Society of Chemistry, UK,
Cambridge, pp. 235
[4] Holography Forum's Holography Wiki, 2014 'Dichromated Gelatin', viewed 19/9/2015,
http://holowiki.nss.rpi.edu/wiki/Dichromated_Gelatin
[5] Saveurs Molecule–R inc. website 'Gelification: sculpt flavours into tasty pearls, ravioli or
spaghettis', viewed 17/9/15. http://www.molecule–r.com/de/content/106–molecular–gastronomy–
techniques–gelification [6] Logsdon, J., 2015, 'Gels and Gelling', Modernist Cooking Made Easy,
viewed 15/9/15 http://www.modernistcookingmadeeasy.com/info/modernist–
techniques/more/gelification–technique [7] Shepard, L., Miracle, R.E., Leksrisompon, P. and Drake,
M.A. 2013, 'Relating sensory and chemical properties of sour cream to consumer acceptance',
Journal of Dairy Science, vol. 96, no. 9, pp. 5435–5454.
[8] Nout, M.J.R. 2014, 'Food Technologies: Fermentation', Encyclopaedia of Food Safety, vol. 3, pp.
168–177.
[9] Shabani, H., Mehdizadeh, M., Mousavi, S.M., Dezfouli, E.A., Khodaverdi, T.S.M., Rabiei, M.,
Rastegar, H., Alebouyeh, M., 2015, 'Halal authenticity of gelatin using species–specific PCR', Food
Chemistry, vol. 184, pp.

Russian Culture Vs American Culture
The Russian culture is different than those of the Middle East, Saudi Arabia, and American cultures.
Food and water are the top two important necessities in Russia, while cell phones come in third
place (Kolesnikova, 2017). Although Russians have a low income, between 60 to 80 percent own a
cell phone (Solomon, 2011). Rather than Americans need to have the latest style, shape, size, and
upgrade as soon as they are able to. Russians, on the other hand, prefer their cell phone to be durable
and reliable. The differences between cultures can be seen in the products that the average Russian
purchases. An example would be over 90 percent of Russians prefer text messaging rather than
talking on the phone, including teachers communicating to parents

Histamine Research Papers
Things such as these may mean that something is wrong with you. Though these may be a sign and
symptom of some other diseases, the most common culprit why you experience such is because of
histamine intolerance. To help prevent the situation, you must submit yourself on a histamine
intolerance diet. But what is this anyway? And how does it affect your health and your eating
consumption? Knowing histamine Histamine plays a pivotal role in regulating body functions. It
serves as neurotransmitter that communicates essential messages from your body to your brain. It is
also a part of your stomach acid that helps in breaking down food in the stomach. The word
histamine may be familiar to most people having allergies and taking medications labelled ... Show
more content on Helpwriting.net ...
Control your diet as you can no longer eat any foods as much as you like. Limit your food intake
with the foods that have low–histamine content and avoid foods which blocks DAO. Taking DAO
supplements. Visit your doctor and ask for a great DAO supplement that you can take before you eat
something to help prevent the occurrence of histamine intolerance symptoms. Know the root cause
of your histamine intolerance. The most important thing to fully overcome your condition is to
know the root cause of the problem. Once you already know what causes your intolerance to
histamine, your doctor will be able to provide treatments that will ultimately correct the underlying

Gut Probiota
Although Probiotic consumption has a long historical association with health and wellbeing
globally, with brands such as Actimel, Yacult and various other brands from yogurts to pills and
powders form flooding the consumer market; scientific research into how this impacts the intestinal
environment is still evolving. However, with the vast developments in research and better scientific
techniques, a greater understanding of the 'Gut microbiota' (also known as gut microflora) and its
significance to human health is gaining widespread interest. This 'microbial population' living in the
intestine is now known to contain over 1000 different species of bacteria, the good bacteria in the
stomach is at the mercy of the food and lifestyle conditions of the host or person. Under the right ...
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One aspect that illustrates the interest and popularity of consuming probiotics as a nutritional
supplement is the market share which has seen exponential growth through the sales of products in
the form of tablets, powders and capsules. Alongside the supplement market growth, there has been
an increasing demand for functional food products that offer both a standard nutritional value as
well as an added probiotic benefit. These manufactured and homemade products are consumed as
live yogurts, probiotic drinks and a variety of non–dairy based fermented produce. Having firmly
established its place within the market and the current trend of consumption set to continue, the
quality of probiotic produce as well as the accessibility of clear and factual information to the
consumer must be carefully considered. Just as the use of probiotics within the NHS is already
available for some conditions; colic and eczema conditions, vaginal ph balance to irritable bowl
symptoms there is still a need for discussion, in order for its use to become more widely

Speech On Lactose Intolerance
Good morning Miss B and class. Lactose intolerance is often mistaken as an allergy, but it is rather
an intolerance of lactose.
An intolerance is a hypersensitivity to certain food or ingredient. It is not as serious as an allergy as
it does not involve and immune system response. It causes symptoms and their severity ranges as to
how much is ingested. These symptoms can be: Digestive problems, gas build up, cramps, bloating.
People with an intolerance of a substance can ingest small quantities of it.
An allergy is where the immune system reacts to a specific food and regards it as harmful or toxic.
The body produces antibodies in response to the allergen and if the body comes in contact with any
amount, antibodies respond by an allergic ... Show more content on Helpwriting.net ...
It is done by doing the hydrogen breath test. It measures the amount of hydrogen exhaled after
drinking a lactose beverage. Lactose which is undigested is fermented in the colon and these
bacteria produce hydrogen which s exhaled. If you have higher levels of hydrogen exhaled after 90
minutes of drinking the lactose drink, you are then classified as being lactose intolerant.
People must be aware of the risk factors if diagnosed with lactose intolerance, Consuming lactose
products will cause discomfort. Children that are lactose intolerant have a higher risk of getting
rickets and hampered tooth formation, and therefore need to be put on supplements in extreme
cases. Adults must be aware of getting osteoporosis.
Managing with lactose intolerance can be tricky to juggle. People are encouraged to find a level of
lactose that they can handle without having symptoms, through trial and error. When consuming
lactose, it is recommended to have it with a meal as it slows down the digestive process. Cheeses
and yoghurts contain less lactose than milk and could be a better way of introducing calcium to your
diet. Know medication that contains lactose and read food

Disadvantages Of Vino Da Tavola
1) Parasites, called guest, are organisms which attack other organism, called host. The parasite feeds
nutrient and infects the tissue of the plant. The final result of the attack of a parasites is the death of
the plant. An example of parasite of grapes is the caterpillar of grape berry moth. It attacks the
berries and then this is infected by gray mould. It can be killed by pesticides with contact or
systemic. 2) Pest and diseases are controlled with chemicals which are divided into pesticides, to
kill pests, and fungicides, to control diseases caused by fungi. Chemicals are available as powders,
smokes, baits, ready–to–use liquids. They act with contact: pests are killed when crawl over treated
surface or when they are directly hit by chemical; or they are systemic: they are absorbed by plants
and they are transported by sap in all tissues. ... Show more content on Helpwriting.net ...
DOCG wines characterized by controlling production and guaranteed wine quality. The production
of the DOCG wine expected straight rules about permitted grape variety, yield limits, grape
ripeness, winemaking process, barrel or bottle for maturation. DOCG wine are subject to official
testing procedures and to prevent counterfeiting the bottles have a numbered government seal across
the neck. 9) The animal welfare's principles are: – Animals must be housed according to their
natural behavior and their need of movement, the environment must protect animals from the stress
factors. – Animals should be fed in a way that respect physiology and digestive system only with
aliments which derive only from vegetable

Advantages And Disadvantages Of Frozen Dough
It has been believed from ages that there is no substitute for fresh baked product. However the
current trend in the baking industry is to use frozen dough to manufacture quality product because it
can be quickly transformed into fresh baked product. Main advantages of freezing of dough are
reduction of losses caused by aging of products and harmonization of product with the market
demands (Dodic et al, 2007). However use of frozen dough has certain disadvantages such as its
variable performance and loss of stability over long term frozen storage (Inoue and Bushuk, 1991;
Berglund 1988). All this results in prolonged final fermentation time, lower loaf volume, and poor
bread characteristics (shape of bread, uniform pores, ... Show more content on Helpwriting.net ...
Agar forms the strongest and most stable gels at lowest concentration. Agar gels are transparent and
reversible upon heating and cooling. Therefore agar finds several uses in stabilizing food products.
Carrageenans are also sulphated galactans from seaweed extracts. These are both gel– forming and
non gel forming carageenan fractions. Both form stable complexes with proteins and other gums.
Carrageenan are especially useful in dairy products because they form stabilizing complexes with
milk proteins and suspended cocoa powder in milk and give a more acceptable texture to processed
cheese and cream.
Some microbial gums also find use in foods. Two important ones are dextrans and xanthan gums.
Dextran is a polysaccharides consisting of D– glucose units. Dextrans of molecular weight
below 100,000 are readily soluble in water and are used in many food products. Xanthans are
formed by the action of bacterium Xanthomonas compestris on D– glucose. The gum contains D–
glucose, D–mannose and D–galacturonic acid and has a high molecular weight. It is dissolved in
cold water and finds use in food as a stabilizer, emulisifier, thickener, suspending agent, bodying
and foam enhancer (Whistler and Bemiller, 1972). Gums are widely used in baked goods to enhance
dough handling properties, to increase overall quality of the fresh products and to extend shelf life
of stored goods. Different hydrocolloids had been proved beneficial (sodium alginate,

Prebiotics and Probiotics
Fundamental of Human Nutrition.
Topic: Prebiotics and Probiotics
Prebiotics:
Definitions:
"A non–digestible food ingredient that beneficially affects the host by selectively stimulating the
growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host
health."
Or
"A selectively fermented ingredient that allows specific changes, both in the composition and/or
activity in the gastrointestinal micro flora that confers benefits upon host well–being and health."
Types:
Fructo–oligosaccharides: These are found in fruits like tomatoes, banana, and kiwi. They feed the
good bacteria, and promote the absorption of vital vitamins and mineral like Vitamin D and calcium.
Xylo–oligosaccharides: ... Show more content on Helpwriting.net ...
For example, Lactobacillus bulgaricus and Streptococcus thermophilus are especially beneficial as
active transite bacteria helpful in uptaking nutrients.
Regulate Digestion
Perhaps the most notable function of probiotics is their ability to regulate digestion and normalize
the intestinal tract. The bacteria Lactobacilli, S. thermophilus and Bifidobacterium effectively
survived through the intestinal pathways and expelled through regulated bowel movements. This
illustrates the probiotic's digestion–enhancing qualities in helping to break down food within the
intestines while regulating the bowels.
Comparison of prebiotics and probiotics:
1. Bacteria
Probiotics and prebiotics mingle with the bacteria found in your body. * Probiotics are live bacteria
such as Lactobacilli and Bifidobacteria. Probiotics are absorbed in your intestines and help good
bacteria flourish and prevent bad bacteria from proliferating. * Prebiotics are non–digestible food
ingredients that enhance the effects of probiotics by stimulating bacteria in the colon. Prebiotics
provide nourishment to the good bacteria already in the gut. Prebiotics create a hostile environment
for bad bacteria. 2. Environmental Factors * Probiotics are highly sensitive to extreme temperatures,

live bacteria are affected by changes in heat, moisture, oxygen and acid. Probiotics can be killed as a
result of manufacturing processes, aging of the

Co2 Lab Report
The chart shows that the output of CO2 comes from all the samples. The time that mannose began to
produce CO2 is the longest which took about 25 minutes. There is a decent growth of output of CO2
between 20 to 25 minutes. The CO2 of mannose gradually increased steadily until the 65 minutes.
Fructose is the second fastest for output of CO2, which probably spent 20 minutes. It began to
increase steadily after 30 minutes and is the hightest sugar in the production of CO2. The production
of fructose is mostly carbon dioxide gas. The first to produce CO2 is glucose in all samples
spending 15 minutes. Between 40 to 45 minutes, there is a significant increase and it stopped
producing CO2 until 60 minutes. In all samples, galactose and control samples ... Show more
content on Helpwriting.net ...
It is easy to make our food bad for the bacteria, but it can also be used commendably. For example,
lactic acid bacteria can create an acidic environment. Not only it preserves food, but also changes
the flavor of food. However, acetic acid fermentation is not responsible for lactic acid but other
bacteria – yeast which is a unicellular organism. Its fermentation produces ethanol and CO2 under
oxygen free conditions and oxygen turns alcohol into acetic acid under aerobic conditions. Thus,
scientists believe it is highly flexible for the surrounding environment. Yeast release an important
enzyme during the process of fermentation. In addition, mold is mainly suitable for dairy
fermentation like bread, cheese. (Tiff, 2014

Case Study On Cheese
INTRODUCTION:
Cheese is a very popular food in daily life. Cheese is a solid food made from milk. It is usually
white or yellow. Cheese, one of which is also known as cheese, is a fermented dairy product that is
similar in properties to regular yogurt and is made by a fermentation process that also contains
hygienic lactic acid bacteria but at a higher concentration of cheese than yogurt, Similar to the solid
food, so the nutritional value is more abundant. Each kilogram of cheese products is concentrated
from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients
is a natural food. In terms of craftsmanship, the cheese is fermented milk; in terms of nutrition, the
cheese is concentrated milk. Now, ... Show more content on Helpwriting.net ...
As Russia's ban on the import of dairy products, the demand for dairy products has dropped
dramatically, reducing the cost of placing cheese on the shelves in the British hypermarket.
However, the study found that supermarkets charged more than 12 months ago, indicating that
retailers are getting extra profits at the expense of their customers.
TARGET MARKET: The main target markets for cheese are commercial customers and household.
In regard to the sake of commercial customers, because their lives are fast, and nowadays most
restaurants offer fast food, cheese in fast foods is almost essential. For example, there is cheese in a
McDonald's hamburgers, so the restaurants daily need cheese. On the other hand, children and
young people now like to eat snacks or eat breakfast, such as cheese biscuits and sandwiches. In
addition, parents are now interested in bringing their children to make their own food with cheese
(Rumman, Ahmed, Riffat, Rezanoor, Howlader, 2014).
DESCRIPTION OF THE

Lactose Intolerant People Research Paper
HELP FOR LACTOSE INTOLERANT PEOPLE
Who is a lactose intolerant person? This is a person who cannot digest lactose when ingested into
his body. How do you know that you are lactose intolerant? If you take fresh dairy products and
diarrhoea or get stomach upsets like bloating, pain, or cramps, regurgitation, flatulence, or gas,
borborygmi– rumbling and gurgling in the stomach, nausea sometimes accompanied by vomiting,
you could most likely be a victim.
All is not lost if you still like dairy products, only in this case you may need to take tem in a
different state.
Milk has several components although many people take it as a source of protein, well it has 3.5%
protein but more than that it has a 2–8% of carbohydrates which majorly is lactose or what we call
milk sugar. This is what that gives the fresh milk a sweet taste.
In the digestion process, carbohydrates are digested from the mouth by the enzyme by salivary
amylase, in the stomach there isn't much further break down until when it gets to the small
intestines. Every sugar requires its enzyme to digest it, for example maltose requires maltase so
lactose requires lactase. Lactase enzyme is naturally produced by cells in the small intestine lining;
it breaks lactose into its simple sugars which are glucose and galactose. It cannot be absorbed in its
complex state. ... Show more content on Helpwriting.net ...
Same way herbivores digest green forage while carnivores cannot. Lactase is present in babies but
wears off in some people as they grow older, mostly from the age of six. Premature babies may have
less lactase and they may be lactose intolerant to a significant amount. There is also a congenital
lactose intolerance in some people all together, though rare it cannot be ruled out. There are other
factors that can cause intolerance of fresh milk as well as fresh dairy products, these include
gastroenteritis and

Aztec Culture: Hot Chocolate Or Just Cocoa
History
Hot chocolate which is also called hot cocoa, drinking chocolate or just cocoa. It is a heated
beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water,
and often sugar. Hot chocolate made with melted chocolate is sometimes known as drinking
chocolate, characterized by less sweetness and a thicker consistency.
Around 2,000 years ago, the first chocolate beverage is considered to have been created by the
Aztecs, and a cocoa beverage was an important part of Aztec culture by 1400 AD. After being
introduced from Mexico in the New World, the beverage became famous in Europe and has
undergone multiple changes since then. (Michael, 2017)
The Production of Chocolate
Many foods contain chocolate such ... Show more content on Helpwriting.net ...
Different types of chocolate can be made by adding different amount of butter and liquor. Molding
is the last process for chocolate after blending is done. This step allows cocoa liquor to cool and
harden into different shapes depending on the mold. In the end, the chocolate is packaged and
distributed around the world. (Quarterly Bulletin of Cocoa Statistics,1998)
Serving Hot Chocolate
There are two vital ways of serving hot chocolate which are long drink or short drink. The short hot
chocolate will be serving in an espresso cup. The most common one is the long drink. Someone said
that, the powder makes the best full flavoured hot chocolate. (Beverage Standards Association,
1996)
Thoughts about that product and what makes it so special
Personally, I like plain dark chocolate the most. Few years ago, I started to eat or drink dark
chocolate for a reason. As I can't consume milk, I barely take milk chocolate. Thus, I tried dark
chocolate, and I love it deeply after I consumed. I started to search for the benefit of dark chocolate,
I found that it can improve our health. Cocoa butter, which is extracted from the cacao bean and
incorporated into most reputable dark chocolate bars, is mostly monounsaturated and saturated fat,
with very little polyunsaturated fat. And because most of that saturated fat is stearic acid, widely
known for having neutral effects on LDL, even avowed lipophobes can happily and heartily gobble

The Formality Of Baking Essay
The Formality Of Baking
Baking is a method that requires meticulous concentrating which can be joyous as well as
frustrating. In order to understand baking it is necessary to grasp the basics. To understand the
basics is practicing and conditioning yourself the proper methods of doing so. One of the easiest
dough to assemble is the straight dough method, which is a combination of water, yeast, sugar, milk
solids, butter and salt. The salt is added last because it inhibits the growth of the yeast. All of the
ingredients are mixed in a mixing bowl"(Gisslen, p68, ch4). The straight dough method is a starter
point to making dough. There are many varieties to dough that require ... Show more content on
Helpwriting.net ...
The mealy dough is best used as a bottom crust to prevent sogginess"(Gisslen, p235, ch11). To
produce a cake that is editable a basic sponge method is useful. A sponge method is a basic cake
batter that includes egg foam, egg yolks, sugar, and sifted flour folded in"(Gisslen, p329, Ch14). If
being fancy is your cup of tea a creaming method is wonderful, it begins with the blending of fat
and sugar. It is used for cakes and cookies, very useful for products that have high fat and sugar
content. Great for cakes"(Gisslen, p326, ch14). To make a cake more appealing in texture, whipping
cream can be added. Whipping cream has a high fat content of thirty to forty percent, the higher the
fat content in the whipping cream the less likely it is to weep or separate into liquid and foam"
(Gisslen, p44, ch3). To have a taste of France making a Pate a choux would be ideal. Pate a choux
means cabbage paste referring to cream puffs that look like little cabbages. It consist of water, milk,
half water or milk, shortening, salt, bread flour, and eggs"(Gisslen, p279, ch12). Making dough from
scratch can be a tricky process. To make bread will include having flour. The best flour to use will
be bread flour. Bread flour is also called wheat flour; since there are a variety of flours it is best to
become knowledgeable of which flour is being used. Bread flour is slightly coarse when rubbed
between the fingers, if it is squeezed into a lump in the hand it falls

Water Kefir Research Paper
Water Kefir Benefits Surprisingly to a lot of people, you can actually make kefir from coconut
water, resulting in a type of water kefir. Another way to make water kefir and reap all of its health
benefits is to make it in a mixture of organic sugar and filtered water. This will result in a drink that
is sweet and a little mild, comparable to a lightly carbonated soda, while fermented milk kefir is
usually more sour, creamy, and similar to a yogurt that you can drink. There are a myriad of benefits
that come from water kefir, including healing candida and having a low amount of sugar in the final
products. This beverage is a great way to get some of the benefits from kefir without feeding sugar
cravings, but does not have nearly the amount of strains of good bacteria in it as does fermented
milk kefir. They are made from two different kinds of grains that, unfortunately, are not
interchangeable. Water kefir has between 10 and 15 different strains of good bacteria in it, while
fermented milk kefir can contain between 30 and 50. If you can tolerate the fermented milk kefir
then it makes sense to drink it as it is the healthier and more beneficial of the two beverages. Kefir
... Show more content on Helpwriting.net ...
These are a mass that has a variety of bacteria as well as yeast. They are perfect if you want to make
continual batches of kefir. The name might be misleading, as there are actually no grains in them,
but they do resemble a lot of grains of sand. The grains can vary depending on where they came
from and the environment in which they're being used. Unfortunately, you can't make your own
grains, they have to be harvested near the Caucasus Mountains. You can multiple the amount of
grains that you have, making it easy to make as much kefir as you want. The benefits of the kefir
grains is that they contain all of the healthy organisms that you want in your drink and are essential
to turning your milk or coconut water into

Soybean Essay
Chapter 1 Introduction
The soybean (US) or soya bean (UK) (Glycine max) is a species of legume inherited to East Asia,
widely grown for its edible bean which has numerous uses. It is economically the most important
bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of
chemical products and a potential source of bioactive peptides. Fat–free soybean meal is a
significant and cheap source of protein. However, the recent knowledge of soy nutritional and
functional properties has considerably increased the interest and consumption of soy products also
in Western World. The associated advantages of the use of soy products in preventing heart disease,
obesity, cancer, blood cholesterol, diabetes, ... Show more content on Helpwriting.net ...
Desmethoxycurcumin and bis–desmethoxycurcumin are the other two curcuminoids of turmeric.
The curcuminoids are natural phenols that are responsible for the yellow color of turmeric which
may be used as a food colouring. Curcumin can exist in several tautomeric forms, including a 1, 3–
diketo form and two equivalent enol forms. The enol form is energetically more stable in the solid
phase and in solution. As a food additive, its E number is E100
Whey addition to soymilk increases its therapeutic as well as nutritional value. It also helps in
fermentation as it contains lactose which is a good substrate for lactic acid bacteria during
fermentation. Addition of whey also increases mineral and vitamin content of soymilk which are
retains in whey. Whey disposal problem is also reduced which is utilized for human nutrition.
While curcumin is not used in regular medicine, it is widely prescribed in Indian medicine as a
potent remedy for liver disorders, runny nose, diabetic wounds, rheumatism, digestive aids, cough,
and sinusitis. Curcumin has both antioxidant and anti–microbial properties, and it may help lower
cholesterol by stopping the oxidation of cholesterol to promote vascular

Food Class Experiment: Cream Separation in Yogurt
Cream Separation in Yogurt Introduction Yogurt is a result of fermenting skimmed low–fat–milk
using lactic acid bacteria ADDIN EN.CITE Marth2009290(Marth, Elmer H. and James
L.S.)2902906Marth,Elmer H., James L.S., Applied Dairy Microbiology2009New York Dekker(
HYPERLINK l "_ENREF_8" o "Marth, 2009 #290" Marth, Elmer H. and James L.S.). This
definition tells us that Yoghurt is an acid gel. It is observed that the sour cream production was
initially delayed by production of Yogurt since it involves the same process ADDIN EN.CITE
Condratenko M.2003289(Condratenko M. and Simon G.; Hongyu Wu, Greg J. H. and John R.
M.)2892896Condratenko M.,Simon G.,Bulgarian Yoghurt2003BulgariaSofia pubHongyu
Wu200130330330317Hongyu Wu,Greg J. H., John R. M.,Effects of ultrasound on milk
homogenization and fermentation with yogurt starterjournal of food science technolojgyjournal of
food science technolojgy211132182001( HYPERLINK l "_ENREF_3" o "Condratenko M., 2003
#289" Condratenko M. and Simon G.; HYPERLINK l "_ENREF_6" o "Hongyu Wu, 2001 #303"
Hongyu Wu, Greg J. H. and John R. M.)The growth and production of yogurt has been there for
many years ADDIN EN.CITE H.G.1997287(Kessler H.G.; Andrews, Anthony T. and Jennifer
V.)28728717Kessler H.G.,The structure of fermented milk products as influenced by technology and
consumption in Texture of fermented milk products and dairy desserts Proceeding of IDF
Symposium Proceeding of IDF Symposium93–105561997Andrews20062952952956Andrews,
Anthony T.,

Advantages And Disadvantages Of Protein Powder
All of us want to build muscle, look sexy and have a great butt with washboard abs. We keep
stacking up more weights on that barbell when pressing or squatting. Let's face it, the more iron you
pump, the bigger you're going to get. Hey, but it's not all about the iron you know. Your body
composition since you were born, is made in the kitchen. You don't want to overload on fats and
carbs. You don't want to be binging on burgers and fries at Burger King every day. No, what you
want is to eat meals that are proportionate to your activity levels. You want to eat fresh and natural
food, preferably ones that you cook. Don't believe in steroids or other muscle bloating protein
supplements. Sure, they may be "clinically approved" – but that doesn't ... Show more content on
Helpwriting.net ...
They help you curb any sugar cravings while containing simple forms of starches without any
allergens that are present in grains. The best part of fruits is that they're so easy to have, just peel
and enjoy them. Have 1 or 2 medium sized fruits every day as a healthy snack or with dried nuts to
make them tastier. Mangoes, bananas, guavas, apples, jackfruit, pomegranates are rich in essential
vitamins and minerals. Blueberries are also quite among bodybuilders. Raw forms of fruits are
pretty beneficial as well. If you feel that fruits are too calorific in their ripe forms, instead switch to
unripened fruits. Eg. unripe mangoes, papayas, jackfruits are packed with protein and various
minerals while containing minimal sugar content. 20) Fruit seeds: Fruit seeds like cucumber,
pumpkin, muskmelon, cantaloupe, watermelon, and jackfruit are extremely rich in protein. Of
course, like any other grain or seed, they contain a few amounts of carbs as well. For seeds like
jackfruit, it's best to soak them in water and cooking them to have maximum benefits. Watermelon
seeds contain essential fats, vitamin B. A cup of watermelon seeds contains close to 30 grams of

Lactose Intolerance
Lactose intolerant individuals experience many uncomfortable symptoms after consumption of
lactose containing foods. This discomfort is largely due to a shortage or an absence of the digestive
enzyme lactase. Lactase is an enzyme located on the brush border of mucosal cells in the small
intestine (Stanfield, 2011). Normally, lactose is hydrolyzed by this enzyme and end products,
glucose and galactose, are readily absorbed into the bloodstream (Lomer, Parkes, & Sanderson,
2008). Without lactase this mechanism is not possible and lactose problematically lingers as a
disaccharide in the small intestine's lumen. This paper will discuss the development of primary and
secondary lactose intolerance, the physiology behind the their symptoms, and the ... Show more
content on Helpwriting.net ...
Fermented milk products have had probiotics added to them (such as Streptococcus thermophiles or
Lactobacillus bulgaricus). These microorganisms ferment milk products so that lactose is no longer
present or hardly present. These microorganisms are able to endure low pH environments, such as
that found in the stomach (McWilliams, 2012). Because of this, probiotics similar to these
microorganisms are sometimes used as a form of treatment for lactose intolerance. Treatment
through probiotics varies in its success because of the differences in individuals who suffer from the
condition (Lomer et al.,

Research Paper On Yoghurt
Abstract – Yogurt is a product of lactic acid and lactose. In order to produce yogurt, milk is
pasteurized (at 45 degrees Celsius) and the inoculum is added followed by incubation. Over a period
of 7 days, yoghurt fermentation was attempted using lactobacillus cultures. A liter of milk was
supplied and plain yoghurt was used as a starter culture as it contains the necessary bacteria to
ferment lactose and produce lactic acid. The milk was added to a flask: then boiled, cooled and
inoculated. The milk was incubated for a week and all the while the milk was tested for changes in
pH, density, mass and physical changes. The values obtained were then used to determine the
growth kinetics of Lactobacillus bulgaricus.
INTRODUCTION
Fermentation ... Show more content on Helpwriting.net ...
Glucose and lactose are the most preferred carbon sources (Dickinson, 1999)
Microorganisms used in Yogurt production
The bacterial cultures used in yogurt production are mainly Streptococcus thermophiles and
Lactobacillus bulgaricus.
Lactobacillus bulgaricus
These are gram positive bacteria which are found in acidic condition of pH 4 to 4.5 – acidophilic.
Figure 1: An image of Lactobacillus bulgaricus viewed under electron microscope: source–
dairyScience.org
Lactobacillus bulgaricus bacteria was first isolated from the leaves of a green plant called a
snowdrop flower by scientist named makovnkov and Dr. Stamen Grigov.
L bulgaricus has shown the ability to cause homofermentation of lactic acid, meaning the lactic acid
produced is the on byproduct. In a study conducted by (wheater ,1974) the strains of l bulgaricus
grow optimally at temperatures between 45 and 50 degrees Celsius and they do not prefer
environments high in salt concentrations
L. bulgaricus are used as starter cultures during yogurt fermentation and are regarded as probiotics
(Perna et al, 2008)
Streptococcus

What´s Leuconostoc Mesenteroids?
Leuconostoc mesenteroids was isolated from molasses obtained from Mosul sugar factory as a
byproduct, using the morphological. The Leuconostoc mesenteroids antimicrobial substances were
extracted and purified by centerfuge force with the aid of chloroform, methanol, and acetone. The
results showed that the rate of the growth of bacteria increased with the increase in the incubation
period, the total number of bacteria reached 115 * 10 cfu/ml after 24 hours of incubation and then
the number decreased after 48 hours to 47 * 10 cfu/ml.. In case of the production of inhibition
substances, it appeared that the inhibiting substances continued to increase with incubation, the
diameter of the inhibition zone for Staph. aureus was 10 mm. after 24 hours

Glicine Max Research Paper
Recently, the interests in healthy diets that is believed to prevent several diseases has been increased
and this makes the study and the development of new functional foods to become more essential.
Probiotics and prebiotics are food additives that may have positive results on the composition of gut
microbiota and this causes it to be a topic of research (Prado et al, 2008). Normally, most of the
probiotic products that has been sold in the market is in the form of fermented milks and yoghurts;
however, vegetarian consumers tend to be increased in number in all over the developed countries
and this leads to the consumer's demand of the vegetarian probiotic products (Venter, 1999).
Soybean [Glicine Max (L) Merrill], originated in China, is

Mayan Chocolate History
A lot of today's favorite foods were developed in the ancient Maya world. Guacamole, corn tortillas,
micheladas, and tamales are some of the most popular. Their discovery of chocolate is the most
familiar around the world. Maya chocolate was very different than the chocolate we know today.
Cacao beans "were among the most valued of pre–Columbian products; they were used to make
chocolate beverages for the elite class, and they also functioned as currency" (Foster, 2002, p. 310).
The Maya consumed chocolate by first harvesting the seeds, or beans, from cacao trees and an
"average cacao tree yielded 1,000 to 2,500 beans annually" (Foster, 2002, p. 325). They were
fermented, dried, and roasted. Then, the beans were removed from their shells and ground into a
paste, a process that remains ... Show more content on Helpwriting.net ...
They didn't make M&Ms or Snickers bars, nor did they add milk or sugar to make the cacao taste
sweeter. Chocolate was clearly a favorite of Maya royals and priests, commoners likely enjoyed the
drink on at least some occasions, as well. "In the classic period, "chocolate drinks were known to be
part of such banquets among the nobility" (Foster, 2005, p. 341). There have been many artifacts
found that are covered with paintings of people together preparing and drinking cacao. Some items
were discovered in the tombs of deceased rulers that were known to be used in cacao consumption.
The Maya enjoyed chocolate so much that they grew the trees in their gardens closer to home so
they didn't have to travel out into the forests to gather the cacao beans. Maya groups living in the
Yucatán, where the climate wouldn't support a tropical rainforest, apparently found ways to grow
some cacao trees. Foreign goods enabled rulers to solidify their relationships with other powerful
members of society through gifts such as chocolate beverages because they were a symbol of
privilege (Foster, 2005, p.

lab report microbiology Essay
Abstract
Dairy food staff such as soft cheese,cream cheese,raw milk,sour cream,yoghurt and probiotic
yoghurt products can be a rich source of diverse lactic acid bacteria.The objective of this lab
practical was to isolate lactic acid bacteria(LAB) form raw milk,establishment of pure cultures of
LAB,identify LAB and phage recovery and enumeration of recoverd phage.Raw milk was chosen as
a sample so as to have a more positive result.To identify bacteria Lab isolated from raw
milk,biochemical,morphological ,physiological and cultural characteristics were employed. The
purification of isolates was done by moving Gram +ve ro ds and cocci shaped bacteria to selective
media MRS and M–17 plates. The isolates were sub cultured till pure ... Show more content on
Helpwriting.net ...
Colonies were then selected randomly and the streak plating method employed to purify the stains.
The strains were kept in 2 conditions including at 4°C (for MRS and M17 plates ) and at –20°C (for
M17 and MRS broth) withh by 20% glycerol.
Identification of the bacterial strains:The strains were subjected to gram staining,catalase and spore
formation tests. (Harrigan and McCance, 1976).All Colonies were characterized in MRS and M 17
agars.The strains that gave gram positive and catalse negative results were set aside for further
identification.(Sharpe, 1979).The growth of the bacteria at different temperatures of between
Growth 10–45°C for 3–6 days , resistance to 60°C for 30 min (Sherman test), growth in the
presence of 2 to 6 % NaCl and different pHs (4.5 and 6.5) were used to identify the strains of LAB.
Arginine and asculin hydrolysis,citrate utilistaion, acetone productionformation of gas from glucose
and production of dextran from sucrose were also determined. The starins were then tested for
fermentation of L–arabinose, D–xylose, galactose, D–fructose, sorbitol, lactose, melibiose,
saccharose, D–raffinose, melezitose, mannose and glucose.Bacterial growth in the different
temperatures were confirmed by turbidity change in MRS or M17 after incubation(after 24,48 and
72 hrs).Microbial

The And Probiotics Are Functional Foods That Can Have A...
Prebiotics and probiotics are functional foods that can have a positive impact on human health
As advances in microbiology, and food sciences generally, continue to expand rapidly, prebiotics,
probiotics, their characteristics and health benefits become a more and more interesting field for
scientific research.
Their primary features and their impact on human health will be discussed in this essay.
Prebiotics–definition and sources
According to Gibson and Roberfroid (1995) prebiotics are "nondigestible food ingredients that
beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited
number of bacteria species already resident in the colon, and thus attempt to improve host health".
ISAPP has defined prebiotics as "dietary ingredients that result in specific changes in the
composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host
health" (ISAPP, 2008). However, scientists continue to argue about the definition of prebiotics and
Hutkins et al. (2016) suggested that a specific definition might not be necessary at this point mainly
due to vast scientific progress in the field.
Prebiotics are usually found in chicories, onions, garlic, artichokes, fermented milk and cereals
(Anadόn et al., 2010; Drakoularakou et al., 2011).
Genus Probiotic name
Lactobacilli L. acidophilus L. casei L. plantarum L. reuteri L. rhamnosus L. salivarus
Bifidobacteria B. breve B. longum B. lactis
Bacillus B.

Red Beet Research Paper
Red beet (Beta vulagaris L.) is an indispensable crop of the Chenopodiaceae family. The crop is
primarily cultivated for its edible roots and valued extensively for its colour [1]. In terms of total red
beet production in Nova Scotia, the farm value has increased over the period of a decade by 292%
to 342 tonnes in 2010 [2]. Interestingly, red beet is a crop of commercial importance i.e. exploited
for production of natural colorants in food, decorative art, cosmetics and medicinal products []. E–
The natural colorants from red beets was estimated to possess the market value of $1.45 billion in
2009, and demand of 40,000–50,000 tonnes, respectively [3]. Recently, other value–added products
from red beet crop including, dried beet chips, fermented

Water Keifr Vs Milk Keffir
Milk Kefir vs. Water Kefir Kefir is made from "grains" that are gelatinous and white or yellow in
color. There are two varieties of Kefir "grains", milk kefir grains is the most common and has
existed over two millennia while the other, a relatively new discovery, is water kefir grains. Water
kefir grains are translucent, gelatinous structures comprised of a symbiotic colony of bacteria and
yeasts, including Lactobacillus hilgardii, infused with complex sugars yielding a crystal–like clump.
These grains are used to make a probiotic–rich beverage which can be processed in a variety of
ways with different flavors. Milk kefir grains, on the other hand, are uniquely formed when the
bacteria/yeast culture is mixed with casein (milk proteins) and ... Show more content on
Helpwriting.net ...
tuberculosis, ulcer, acid reflux, colitis, diarrhea, constipation, urinary tract infection, and are known
to prevent certain cancers (prostate cancer and colon cancer). These heath drinks also help control
blood pressure, diabetes and maintain blood sugar levels. Furthermore, they provide a calming
sensation, against depression, anxiety and ADHD. However, there is a slight yet distinctive
nutritional difference between the two. Milk kefir is more nutritious, courtesy of the milk it's
cultured into. Milk is the life source of mammals, rich in calcium, magnesium, zinc, phosphorous
and furthermore, vitamins A and B–complex (B1, B12 and B7), carbohydrates (lactose sugar) and
proteins. These are essential nutrients for growth and development. Meanwhile, water kefir offers
certain advantages as well. It is has low glycemic index (GI), releasing glucose slowly to your
bloodstream limiting food craving, ideal for those individuals on a diet and is less fattening too. It is
also ideal for vegetarians who keep away from dairy. Water kefir offers flexibility, enabling you to
work with any liquid as long as it has sugars to break

What Is The Positive Effects Of Canning Food
Method Description of method Positive effects Negative effects Canning Food contents are
processed and sealed in an air tight container. Is also a common method that has been used for
centuries to preserve food from spoilage? Eco friendly–excellent way to reduce you impact on the
environment. Canning provides a shelf life typically ranging from one to five years, although under
specific circumstances it can be much longer. loss of nutrients, including fat–soluble vitamins, occur
during the heating step of the canning process and throughout their long shelf lives. Canned fruits
and vegetables have about 35 percent of the vitamins and minerals their fresh counterparts contain.
The canning process can be an all–day affair, so you should take into consideration the significant
time investment for preparing, processing and waiting. Freezing Freezing, is a food processing
method that preserves food by lowering the temperature to inhibit microorganism growth. The
method has been used for centuries in cold regions It prevents the growth of microorganisms that
cause both food spoilage and foodborne illness. Freezing to 0 °F inactivates any microbes –
bacteria, yeasts and molds – present in food. Vitamins B and C are lost in the freezing process.
Antioxidants, which protect you from cell damage, are also lower in frozen fruits than they are in
fresh fruits Vacuum packed Vacuum packing reduces atmospheric oxygen, limiting the growth of
aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also
commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats,
cheese, smoked fish, coffee, and potato chips (crisps). No contamination. Prevention of freezer burn.
Extended shelf life of food products. No loss of product. Improvement of food quality. There are
types of bacteria that cause diseases which prefer low oxygen environments and grow very well in
foods that have been vacuum packed. UHT (Ultra–high temperature) and means that milk is heated
to about 280 degrees F for 2 seconds, which kills more bacteria (both good and bad) than traditional
pasteurization therefore giving the milk a much longer shelf life before it spoils. High quality. Also,

Details About The National And Multinational Corporation
Things you need to research Geographically significant questions for further research
Details about the national or multinational corporation 1. Where is the head office of the MNC
located?
McLean, unincorporated Fairfax County, Virginia, US
2. Where are the major production facilities located and why are they located there?
Topeka Kansas – Opened on March 27th, 2014 o 500,000 square feet o $270 million facility o Bring
200 new jobs
Located there because of their talented workforce, access to key amenities, (including rail lines and
utilities), the commitment of state and local leaders, as well as the connection between the
community and the company's principles.
3. What are M&M's? (general info)
"Colorful button–shaped chocolates" produced by Mars, Incorporated
The candy shell, each of which has the letter "m" printed in lower case on one side, surrounds a
filling which varies depending upon the variety of M&M 's.
The original candy had a milk chocolate filling which, upon introducing other variations, was
branded as the "plain" variety.
They originated in the U.S in 1941 and are now sold in over 100 countries
Inspired by Spanish soldiers carrying chocolate in their hands without it melting
Slogan: " Melts in your mouth, not in your hand."
Most popular product of the Mars Company
4. What types of producs are produced by the MNC?
Products for human consumption
A Bounty bar.
Galaxy Minstrels
3 Musketeers
Arj
Bounty
Celebrations
Cirku

Literature Review On Probiotics
REVIEW ARTICLE:
Probiotic from the human milk and its role in health of the infant
Abstract
Lactic acid bacteria represent one of the most significant groups of probiotic organisms. The
pharmaceutical industry and in functional food probiotics has become an important ingredient in last
decade. This paper reviews the importance of mother milk, its role in health of the infants as well as
different probiotic products for adult and infants, probiotic as a functional food and therapeutic
food, at the same time it also encompasses myths and facts about probiotic products.
Keywords: lactic acid bacteria, probiotics
1. Introduction
The probiotic microorganisms refers to mostly bacteria which when taken in adequate amounts
confer a nutrition benefits (FAO/WHO). The probiotics are non–pathogenic group microorganisms
containing a wide variety of species and subspecies, with defined characteristics, such as to adhere,
colonize and modulate the human ... Show more content on Helpwriting.net ...
The optimal concentration of constituents like whey in probiotic dairy beverages could be
determined employing mathematical models like survival analysis, minimal significant difference,
and mean global acceptance. Because of the high prevalence of lactose intolerance, different non–
dairy probiotic products such as vegetarian–based products, cereal–based products, fruit juices,
soya–based products, oat–based desserts, confectionary products, breakfast cereals and baby foods
have been developed in recent

The Disagreements Over the Health Effects of Probiotics Essay
Since the year 1965, the term probiotics has been used. Lilly and Stillwell were the first to describe
probiotics as substances secreted by one organism, which stimulated growth of other organisms
(Gupta, 2009). It was however, Elie Metchnikoff in the 1900s who first suggested that there were
health properties in lactic acid bacteria from fermented food products (Anukam, 2007). Since then,
the meaning has undergone some changes, one of the most recent definitions is that probiotics are
beneficial live microorganisms, which must be consumed in a sufficient amount for the desired
health effect (Guarner, 1998). The Food and Agriculture Organisation/World Health Organisation
has adopted this definition but there are many other organisations ... Show more content on
Helpwriting.net ...
Therefore the bacterium ability to tolerate different pH levels is a crucial factor in determining their
probiotic use. Ability to attach to the gut epithelial cells and adequate production of antimicrobial
substances are also other important properties of probiotics (Granato, 2010). In terms of commercial
use and manufacturing, probiotics must be resilient and maintain cell viability during periods of
processing, packaging and storage (Saarela, 2009).
The number food companies that are now using strains of Lactic acid bacteria and Bifidobacteria in
their food products has increased considerably and it is now diary probiotic products that are
making between 60%–70% of the functional food market (Mohammadi, 2012). Fermented milk and
yogurt beverages are the main source of probiotics in supermarkets but there are also capsule and
powder formations in addition. The popularity of these products has increased due to the number of
documented benefits of consuming probiotic bacteria and support from media and marketing.
The documented health and nutritional benefits from consumption of probiotic food products show
alleviating gastrointestinal problems and many other health benefits (Granato, 2010). Various
randomised controlled trials have shown that in children with acute diarrhoea, probiotics has
reduced the duration of diarrhoea by reducing stool frequency. It has shown to be a safe intervention
however the size of the

Bacterial Flora in the Gut
There is an ever–growing awareness of the possible potential for bacterial flora in the gut, also
known as microbiota, to influence the gut–brain communication in health and disease. Bacterial
flora in your gut may be microscopic but these tiny colonies may play some vital roles in your
overall health and well–being. If depression due to a compilation of symptoms, and inflammation,
oxidative stress, and mitochondrial dysfunction are single handedly influencing these negative
symptoms, we need to stop and take a look at the root cause of it all. Interference to the gut
ecosystem may be a crucial player and the microbiom, which is the ecological population of
symbiotic and pathogenic microorganisms that share our body space, has stepped to the forefront of
research in the psychiatric realm of science. This paper will discuss the importance of gut health
through the use of probiotics towards mental health disorders like depression and anxiety by
reviewing the findings of experiments involving three different reviews on studies in the field of
Psychobiotics
To start, an introduction to the term as well as the study of Psychobiotics might be necessary. The
Society of Biological Psychiatry defines a psychobiotic as,
"a live organism that, when ingested in adequate amounts, produces a health benefit in patients
suffering from psychiatric illness. As a class of probiotic, these bacteria are capable of producing
and delivering neuroactive substances such as gamma–aminobutyric

Essay on Infectious Disease
running head: UNIT 10. ASSIGNMENT
Environmental Microbiology
With so much advertising for various antibacterial products, many people have gotten the
impression that all bacteria are harmful and that maybe the Earth would be better off if all bacteria
were eliminated. What would life be like in a bacteria–free world? Bacteria help decay materials
and put vitamins and minerals, and gases into the atmosphere. Without them the world would be
able to produce little food. Bacteria are woven into the food chain. Without them, nutrients would
not be recycled in soils as efficiently as they are. Our own digestion of food would not work so well
without bacteria that lives in our stomach. Without bacteria, there would be no life on this ... Show
more content on Helpwriting.net ...
For example, buttermilk results from the souring of low–fat milk by lactic acid. The flavor is due to
substances such as diacetyl and acetaldehyde, which are produced by species of Streptococcus,
Leuconostoc, and Lactobacillus as they grow. A fermented milk product with a pudding like
consistency is yogurt. Two bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, are
essential to its production. After the milk has been heated to achieve evaporation, the bacteria are
added, and the condensed milk is set aside at a warm temperature to produce the yogurt. Sour cream
is produced in a similar way, using cream as a starter material. Soft cheeses, such as Camembert, do
not spoil rapidly. Camembert cheese is a product of the growth of the fungus Penicillium
camemberti. Hard cheeses have less water and are ripened with bacteria or fungi. Swiss cheese is
ripened by various bacteria, including species of Propionibacterium, which produces gas holes in
the cheese. Bleu cheese is produced by Penicillium roqueforti, which produces veins within the
cheese as it grows. Other fermented foods. Other fermented foods are also the product of microbial
action. Sauerkraut, for example is produced by Leuconostoc and Lactobacillus species growing
within shredded cabbage. Cucumbers are fermented by these same microorganisms to produce
pickles. Bread. Bread is still another product of microbial action. Flour, water, salt, and yeast are
used

Advantages And Disadvantages Of Fermented Foods
Usually fermentation of raw materials by their indigenous microflora has been applied for
production of fermented foods, nevertheless, many risks associated with that should be
distinguished: questionable sanitary safety of obtained products and unstable fermentation process
due to instability of commonly multi–strain starter culture are main of them. These disadvantages of
spontaneous fermentation and its related risks should be minimised in industrial production of
fermented foods. Therefore microbiologically defined starter cultures that ensure faster and more
controlled fermentation process and final products with constantly desired quality are extensively
studied in respect to physiological properties of certain strains and their mutual relationship with
environment of specific raw–material and conditions of the process (Faid et al., 1997; Sahlin, 1999;
Dai et al., 2013). ... Show more content on Helpwriting.net ...
Fish lipids are a valuable source of poly–polyunsaturated fatty acids, especially omega–3. Fish e. g,
Baltic herring (Clupea harengus membras (L.)) and their by–products, being relatively cheap raw
material have an unexploited potential for increasing its nutritional value (De Arruda et al., 2007).
Every year worldwide 18–20 million tons of raw–material from fish industry are wasted (Elvevoll,
2004). Raw materials of fish origin could be used for development and industrial production of
foods with added nutritional value, functional foods, biomedical products and animal feedstuffs
(Dragnes and Elvevoll, 2003; Elvevoll,

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