Term
| What part of the world are fermented milk products not consumed? |
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Definition
| East Asian countries like China and Korea |
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Term
| Yogurt, Cheese, and Buttermilk are examples of products made from what? |
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Definition
| Fermentation of Dairy and other milk products into acidified fermented products using LIVE BACTERIAL CULTURE |
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Term
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Definition
| Lactic acid producing Bacteria |
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Term
| The 4 characteristics of LABs |
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Definition
| 1) They are NOT pathogenic to humans and have a long history of use in Foods and do not cause disease. 2) They ferment Lactose and other carbs into lactic acid 3) Improve flavor of dairy products 4) Extend self life of dairy products |
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Term
| What are the affects of lactic acid in dairy products? |
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Definition
| Lowers pH levels in milk. It also produces the milk Protein CASEIN. |
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Term
| Where is CHYMOSIN found and what are its affects? |
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Definition
| In dairy products. Helps product become a firm curd which can be pressed and ripened into Cheese. |
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Term
| Where is CASEIN found and what are its affects? |
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Definition
| Found in milk due to lactic acid. Creates a semi-solid product |
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Term
| What does DIACETYL do and where does it come from? |
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Definition
| Gives buttermilk its characteristic flavor. IT is also an antimicrobial. Produced by a bacterium called LACTOCOCCUS CREMORIS. |
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Term
| What does the bacterium Lactococcus cremoris produce? |
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Definition
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Term
| What do large-scale production of various dairy products depend on? |
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Definition
| Specific and Defined starter culture of LABs |
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Term
| What do Starter cultures do? |
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Definition
| Transform milk into various fermented products. THis allows more consistent products to be developed in terms of texture, acidity, and flavor. |
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Term
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Definition
| Produces only one acidic end products (lactic acid) |
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Term
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Definition
| The most commonly used bacteria for starter cultures. Prefers medium temperature around 30 C. Does a good job acidifying milk. |
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Term
| Phage Problem in Starter Cultures |
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Definition
| Some starter cultures fail to grow because these LABs are infested with virus called BACTRIOPHAGES. Therefore, starter cultures that are phage resistant are developed or phage inhibitory compounds are added |
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Term
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Definition
| A virus that inhibits starter cultures from growing |
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Term
| Examples of LABS for Oral Vaccine |
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Definition
| STREPTOCOCCUS PYOGENES and STREPTOCOCCUS PNEAUMONIAE are vaccine proteins that help protect against infections. |
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Term
| In Cheese production, what is the primary reason for the starter culture? |
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Definition
| Acidify milk and therefore promote coagulation of the curd. |
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Term
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Definition
| Cutting bloacks of curd and floating them on salt solutions to prevent spoilage organisms from growing. They are incubated in cool humid environments for weeks of months. During this process the enzymes present in the cheese modify the texture of flavor |
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Term
| When curd is incubated in a cool humid environments for weeks/months, what happens? |
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Definition
| The enzymes in the cheese modify the texture and flavor. More defined cultures and enzymes are added during this stage aswell. |
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Term
| Other way to affect texture and flavor |
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Definition
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Term
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Definition
| Homofermentative. Using used for making hard cheese that require higher fermenting temps. Found in CENTRAL EUROPE |
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Term
| Leauconostoc mesentroides |
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Definition
| Heterofermenter. Normally use for CAMEMBERTI and BRIE CHEESE. Has its roots in SOUTHERN EUROPE |
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Term
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Definition
| Produces more than one end product of fermentation. It produces lactic acid and acetic acid |
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Term
| Lactobacillus delbrueckii |
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Definition
| Homofermenters. Produce unique flavors and commonly added to YOGURT. has its roots in ASIA MINOR (TURKEY AND SYRIA) AND BULGARIA. |
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Term
| Which cultures can still grow well in low oxygen environments? |
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Definition
| Lactococcus Lactic, Leuconostoc mesentroides, Lactobacillus delbrueckii. |
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Term
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Definition
| Heterofermenters. Obligate anaerobes found in the gastrointestinal tract of many animals. Can protect against bad pathogens like Salmonella and E.coli. Popular in SCANDINAVIAN COUNTRIES AND GERMANY |
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Term
| What chemical in tea can help the bodys defense against disease? |
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Definition
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Term
| How does the chemical L-Theanine work? |
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Definition
| It is broken down in the liver to ETHYLAMINE, a molecule that can prime the response of immune cells. |
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Term
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Definition
| A molecule (created in liver from l-theanine) that can prime the response of immune cells. These immune cells secrete INTERFERONS that can fight bacterial, viral, fungal, and parasitic infections. |
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Term
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Definition
| A secretion of immune cells that can fight bacterial, viral, fungal, and parasitic infections. |
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Term
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Definition
| 1) Linked to lower heart disease. 2) Lower cancer risk. 3) Help Immune system |
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Term
| The 3 listed benefits of Tea are linked to what compound? |
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Definition
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Term
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Definition
| A type of antioxidants (counter bad effects of oxygen). |
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Term
| What diseases is Tea linked to combating? |
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Definition
| OSTEOPOROSIS, allergy symptoms, and diabetes management. |
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Term
| When/Where was Tea discovered? |
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Definition
| Founded in 2737 B.C in China be Emperor Shen Nung |
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Term
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Definition
| A tea ceremony in Buddhist culture that involved the balance of mind like yoga and martial arts. |
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Term
| When did Tea reach Japan? |
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Definition
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Term
| When/How did tea reach Europe? |
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Definition
| Reached europe in the 17th century through the Dutch and Portuguese. |
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Term
| What countries are on the silk road? |
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Definition
| China, Mongolia, Kazakistan, Uzbekistan, Krygzstan, Turkmenstan, Azerijanu, Iran, Syria, Iraq, Jordan |
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Term
| To find an alternative soltuin to Tea imports, the British East India company grew tea where? |
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Definition
| India. There is very families like Liptons developed their wealth. |
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Term
| The leaves of CAMELLA SINENSIS contain what? |
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Definition
| Chemicals including amino acids, carbs, mineral ions, caffeine, and polyphenolics-antioxidants. |
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Term
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Definition
| Only in CHINA and SRI LANKA. Made from leaf buds before they open. They are dried to a silvery appearance. The FRESHEST TEA |
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Term
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Definition
| non-fermented tea from freshley picked tender leaves, then dried and heat treated to stop natural fermentation. Grown in CHINA, JAPAN, and KOREA |
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Term
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Definition
| Semi-fermented tea made in CHINA and TAIWAN. Slightly mature leaves are picked and processed immediately. They are wilted under direct sunlight and shaken in bamboo basket to lightly bruise the edges. Then the leaves are spread out to dry. Partially fermented and oxidized. |
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Term
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Definition
| Highly oxidized but still has health benefits. The process involves complete fermentation. 4 steps: Withering, Rolling, Fermenting, and Drying (Firing). |
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Term
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Definition
| Green, Oolong, and Black tea are scented with other herbs called TISANES. Commons Tisanes are rose and jasmine petal oils, Orange, Lime and Cinnamon. |
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Term
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Definition
| Cameroon, Kenya, Malawi, South Africa, Tanzania |
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Term
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Definition
| India (largest in the world), China, Sri Lanka, Indonesia, Japan, and Taiwan |
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Term
| South American tea producers |
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Definition
| Argentina, Brazil, Peru, Ecuador |
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Term
| Other small tea producers: |
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Definition
| Ethiopia, Uganda, Iran, Vietnam, Bangladesh, Turkey, Nepal, Australia, Ukraine |
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Term
| What was the Afternoon Tea Custom? |
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Definition
| When Tea became popular in Britain, he replaced ale and became the most popular drink. The demand resulted in smuggling and illegal trade. |
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