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Milk and Sour cream

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Milk and Sour cream

Milk vs. Sour cream

Milk is a white liquid produced by the mammary glands of mammals. Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

Similarities between Milk and Sour cream

Milk and Sour cream have 14 things in common (in Unionpedia): Butterfat, Calcium phosphate, Casein, Cream, Dairy product, Emulsion, Fermentation in food processing, Fermented milk products, Lactobacillales, List of dairy products, Pasteurization, Protein, Whey protein, Yogurt.


Butterfat or milkfat is the fatty portion of milk.

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Calcium phosphate

Calcium phosphate is a family of materials and minerals containing calcium ions (Ca2+) together with inorganic phosphate anions.

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Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).

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Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

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Dairy product

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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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.

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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.

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List of dairy products

This is a list of dairy products.

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Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.

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Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Whey protein

Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.

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Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.

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The list above answers the following questions

Milk and Sour cream Comparison

Milk has 384 relations, while Sour cream has 73. As they have in common 14, the Jaccard index is 3.06% = 14 / (384 + 73).


This article shows the relationship between Milk and Sour cream. To access each article from which the information was extracted, please visit:

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