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food, lifestyle

Experiments with dairy foods

The contents

  • Alternative dairy food
  • Cheese made from 3D printer
  • Food cockroaches
  • Music for cheese
  • A drink of milk proteins
  • Ancient chocolate milk dessert

Along with bread, milk is a key product, which is included in the daily diet of inhabitants of most countries of the world. Without it, many people can’t imagine Breakfast or regular tea. Dairy foods are used to prepare millions of varieties of dishes. They make desserts and delicacies. Dairy producers regularly conduct research and experiments to improve product quality and expand its range.

Alternative dairy food

Dairy food is not for everyone. About half of Russians do not digest milk proteins, and is unable to eat dairy foods. But some people refuse milk because of vegetarianism, adherents of which are also in Russia a lot. That’s why in recent years Russian manufacturers are increasingly releasing products milk alternative. Economic studies show that for 2017-18 years has increased demand for commodities-milk substitutes. Among them in the domestic market most purchase drinks from soy and oats. Slightly less popular because of its high cost of milk and dairy food almond, coconut, rice.

However, not all manufacturers play by the rules and are deliberately using milk substitutes, to save money and increase their profits. Because not all buyers are carefully acquainted with the composition of the product. The label must be marked “milk”, “cheese”, “cheese”. Food called “milk”, “sour cream”, “cheese”, “cheese product” often contain added milk substitutes, or use it in minimal quantities.

Cheese made from 3D printer

The possibilities of 3D printing are expanding every year. And if five years ago, 3D cheese would be pure fantasy, today it is quite real. In 2017, Irish scientists were able to get the cheese from the 3D printer: the cheese paste is squeezed through a special nozzle to shape. The ability of cheese to go from solid to pasty, and then again in solid, makes it an ideal candidate for 3D production.

Scientists have discovered that “three-dimensional” cheese had the best flavor characteristics because the method of making the usual cream cheese is similar to the process of 3D printing. First the ingredients are mixed well and molded in a certain shape. Then within a few minutes the cheese melted at 75 ° C and then distributed into molds.

The result is cheese made from 3D printer turned out to be 49% more soft, but had a darkish color. In the solid state it was more elastic, and at the temperature of melting like normal cheese, improved its flavour. However, the aroma of three-dimensional product is weak, it has yet to work. The sponsors are confident that a new method of production will give the opportunity to get a brand new variety of product and do the usual food more varied.

Food cockroaches

Among global issues scientists worldwide: how to feed a growing world population? It will be useful and unconventional ideas. For example, in 2016, Indian scientists found that in milk the Pacific cockroaches (Diploptera punctate) have proteins similar to those contained in cow’s milk. However, the caloric content of milk is much more nutritious cockroaches: if a cow has about 70 calories in 10 g, cockroach — all 300 G. in addition, the milk insects contains not only proteins, but carbohydrates, fats, essential for human amino acids.

Because milking cockroaches is not practicable, the scientists got the genes from which it will be possible to recreate the milk insects in the laboratory. The crystals contained in it are complete food and produce more protein during digestion. This food is able to fill the body with energy even after a meal. It will solve the problem of hunger in the underdeveloped countries of the third world.

Music for cheese

One Swiss veterinarian, who in his spare time was fond of cheese making, came up with an unusual idea: to produce cheese under the music. In 2018 he was asked to participate in their experiment, the Director of the University of arts in Bern Michael Harenberg. He was very sceptical, but agreed to try. Within six months nine goals Emmental cheese languished in the basement, each continuous loop certain melodies: in one box sounding rock, another classical music, the third techno etc. the Rest of the cheese to Mature without musical accompaniment, or were exposed to single tones. In the end, the most delicate and refined taste came from the cheese that is “listened to” songs in the style of hip-hop.

A drink of milk proteins

Alternative dairy food raises many disputes: on the one hand, people with lactose intolerance can include in the diet foods, akin to milk, but on the other — in the vegetable drink has no animal proteins, which are so nutritious and healthy for the human body. In 2016, the first alternative and created a completely new product, which contains essential milk proteins. But they were not obtained from cow’s milk and from a special strain of yeast that can convert sugar in the milk protein casein.

With the right technology it acquires the same taste and nutrients, which have real cow’s milk proteins, but contains no lactose and cholesterol. In its production stands at 84% less carbon than it usually happens on dairy farms. In addition, require 98% less water, and use plants and the earth does not need to, because the product is created in a lab. So it allows to solve some environmental problems.

Ancient chocolate milk dessert

It turns out chocolate milk is a popular dessert in many countries — was invented in the early 18th century Irish botanist Hans Sloane. During his tenure, he visited Jamaica, where he first proposed the local cocoa. A drink made from grated cocoa beans he didn’t like and thought was very bitter, until he mixed it with milk and sugar. Then the taste of the drink was much improved, and the name of the botanist, entered the history of England, as the inventor of chocolate milk. But some researchers disagree with this theory because there is information that the inhabitants of Jamaica were able to cook cocoa with milk and cinnamon at the end of the 15th century. But the earliest mention of chocolate refers to the year 350 BC.

Uses photographs Shutterstock

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