Faster access than browser!Similarities between Fermentation in food processing and Sour cream
Fermentation in food processing and Sour cream have 8 things in common (in Unionpedia): Crème fraîche, Europe, Fermentation, Fermented milk products, Lactobacillales, Organic acid, Smetana (dairy product), Yogurt.
Crème fraîche
Crème fraîche (English pronunciation:,, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5.
Crème fraîche and Fermentation in food processing · Crème fraîche and Sour cream ·
Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
Europe and Fermentation in food processing · Europe and Sour cream ·
Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
Fermentation and Fermentation in food processing · Fermentation and Sour cream ·
Fermented milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Fermentation in food processing and Fermented milk products · Fermented milk products and Sour cream ·
Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
Fermentation in food processing and Lactobacillales · Lactobacillales and Sour cream ·
Organic acid
An organic acid is an organic compound with acidic properties.
Fermentation in food processing and Organic acid · Organic acid and Sour cream ·
Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
Fermentation in food processing and Smetana (dairy product) · Smetana (dairy product) and Sour cream ·
Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
Fermentation in food processing and Yogurt · Sour cream and Yogurt ·
The list above answers the following questions
- What Fermentation in food processing and Sour cream have in common
- What are the similarities between Fermentation in food processing and Sour cream
Fermentation in food processing and Sour cream Comparison
Fermentation in food processing has 187 relations, while Sour cream has 73. As they have in common 8, the Jaccard index is 3.08% = 8 / (187 + 73).
References
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