Soured milk, the Glossary

Table of Contents

1. 30 relations: Acetic acid, Adipic acid, American Dairy Science Association, Bantu peoples, Burundi, Buttermilk, Citric acid, East Africa, Fermentation, Fumaric acid, Glucono delta-lactone, Hydrochloric acid, Kenya, Lactic acid, Lactose, List of fermented milk products, Malic acid, Milk, Phosphoric acid, Raw milk, Refrigeration, Rwanda, Souring, Southern Africa, Succinic acid, Tanzania, Tartaric acid, Traditional food, Uganda, Vinegar.

2. Cheese coagulants
3. Russian dairy products
4. Russian drinks

Acetic acid

Acetic acid, systematically named ethanoic acid, is an acidic, colourless liquid and organic compound with the chemical formula (also written as,, or). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water.

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Adipic acid

Adipic acid or hexanedioic acid is the organic compound with the formula (CH2)4(COOH)2.

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American Dairy Science Association

The American Dairy Science Association (ADSA) is a non-profit professional organization for the advancement of dairy science.

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Bantu peoples

The Bantu peoples are an ethnolinguistic grouping of approximately 400 distinct native African ethnic groups who speak Bantu languages.

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Burundi

Burundi, officially the Republic of Burundi, is a landlocked country in the Great Rift Valley at the junction between the African Great Lakes region and Southeast Africa.

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Buttermilk

Buttermilk is a fermented dairy drink. Soured milk and Buttermilk are fermented dairy products.

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Citric acid

Citric acid is an organic compound with the chemical formula.

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East Africa

East Africa, also known as Eastern Africa or the East of Africa, is a region at the eastern edge of the African continent, distinguished by its geographical, historical, and cultural landscape.

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Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.

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Fumaric acid

Fumaric acid is an organic compound with the formula HO2CCH.

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Glucono delta-lactone

Glucono-delta-lactone (GDL), also known as gluconolactone, is an organic compound with the formula.

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Hydrochloric acid

Hydrochloric acid, also known as muriatic acid or spirits of salt, is an aqueous solution of hydrogen chloride (HCl).

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Kenya

Kenya, officially the Republic of Kenya (Jamhuri ya Kenya), is a country in East Africa.

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Lactic acid

Lactic acid is an organic acid.

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Lactose

Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11.

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List of fermented milk products

Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. Soured milk and List of fermented milk products are fermented dairy products.

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Malic acid

Malic acid is an organic compound with the molecular formula.

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Milk

Milk is a white liquid food produced by the mammary glands of mammals.

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Phosphoric acid

Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula.

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Raw milk

Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

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Refrigeration

Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).

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Rwanda

Rwanda, officially the Republic of Rwanda, is a landlocked country in the Great Rift Valley of Central Africa, where the African Great Lakes region and Southeast Africa converge. Located a few degrees south of the Equator, Rwanda is bordered by Uganda, Tanzania, Burundi, and the Democratic Republic of the Congo.

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Souring

Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid.

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Southern Africa

Southern Africa is the southernmost region of Africa.

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Succinic acid

Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2.

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Tanzania

Tanzania, officially the United Republic of Tanzania, (formerly Swahililand) is a country in East Africa within the African Great Lakes region.

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Tartaric acid

Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus.

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Traditional food

Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations.

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Uganda

Uganda, officially the Republic of Uganda, is a landlocked country in East Africa.

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Vinegar

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings.

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See also

Cheese coagulants

• Rennet
• Soured milk

Russian dairy products

• Acidophiline
• Baked milk
• Curd snack
• Ryazhenka
• Soured milk

Russian drinks

• Acidophiline
• Baked milk
• Fruktime
• Kefir
• Kissel
• Kompot
• Kvass
• Mors (drink)
• Raf coffee
• Russian tea
• Russian wine
• Ryazhenka
• Sbiten
• Soured milk
• Tarkhuna (drink)
• Varenets

References

[1] https://en.wikipedia.org/wiki/Soured_milk

Also known as Prostokvasha, Sour milk.