Quark (dairy product) & Sour cream - Unionpedia, the concept map

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Difference between Quark (dairy product) and Sour cream

Quark (dairy product) vs. Sour cream

Quark or quarg is a type of fresh dairy product made from milk. Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

Dairy product

Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk.

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Gelatin

Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts.

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Lactic acid bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) 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, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has 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 microbiota of animal and 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. All but Sporolactobacillus are members of the Lactobacillales order, and all are members of the Bacillota phylum. Although lactic acid bacteria are generally associated with the order Lactobacillales, bacteria of the genus Bifidobacterium (phylum Actinomycetota) also produce lactic acid as the major product of carbohydrate metabolism.

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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.

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Pasteurization

In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life.

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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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Yogurt

Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.

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