Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Meat and dairy environmental impact
What does the dairy industry do to the environment
Meat and dairy environmental impact
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Meat and dairy environmental impact
Greek Yogurt, by the spoonful.
Greek yogurt also called yogurt cheese, strained yogurt and labneh. No matter what you call it, America loves Greek yogurt, it is a $2 billion dollar a year industry. Eating and eating, considering the health benefits it is nothing to blame them for.
What is Greek Yogurt anyway? How does it differ from Regular Yogurt?
Greek yogurt is made from real yogurt; it is however higher in protein and thicker, having had some of the liquid strained. Greek yogurt is strained in a cloth, paper bag or filter to remove the whey, giving it the consistency of thick yogurt or cheese, but preserving the sour taste yogurt connoisseurs’ love. American consumers also love the rich flavor of Greek yogurt which is also creamier and sourer than regular yogurt. Regular yogurt is fermented milk produced by bacterial fermentation, which produced lactic acid. Lactic Acid acts on milk protein and produces the creamy yogurt texture and sour flavor.
Like many yogurts Greek yogurt is made with milk that has been enriched by boiling off some of the water and adding extra butterfat and powdered milk. The milk for the yogurt is heated to 80 °C (176 °F) to kill off bad bacteria and to prevent milk curding.
Surprisingly though strained yogurt is more lactose-free and lower in sugar and carbohydrates. Popular Greek yogurt however is not that of traditional yogurt from Greece, which is not typically strained and made with domestic milk, most likely goat’s milk.
Versatility and healthy benefits.
Yogurt itself is healthy and nutritionally rich in protein, calcium, riboflavin, vitamins B6 and B12. Those who are normally lactose intolerant can sometimes digest yogurt without side effect, because the lactose in the milk has been convert...
... middle of paper ...
...ing Greek yogurt helped me understand Chemistry better?
I learned the process of creating yogurt and how that acid whey is harmful to the environment, but is being researched on how it can better be disposed of to meet the demand of the consumer diet. I also learned that there are many more benefits than just calcium and “good bacteria” to yogurt, like using it outside your body. I thought yogurt was just able to be eaten. I also learned minerals and vitamins that are included in the yogurt, that I was not aware of, as I never took the time to really pay attention to the yogurt cup ingredients before. I am vegan and I do not eat yogurt anymore, however, learning there are soy options and other non-milk options, I will look for them and be ready to try them, as long as they are not harming the environment. There are a lot of impacts to the environment in everything.
Orfanos, Spyros, ed. Reading Greek America: Studies in the Experience of Greeks in the United States. New York: Pella Publishing Company, 2002.
Raw milk has been proven to be more nutritious than pasteurized milk. When milk is pasteurized, it is heated to kill off pathogens. It also takes away some of the vitamins and minerals. Raw milk from cattle has eight essential amino acids. About 80% of those are easy for our digestive systems to break down (“Health Benefits of Raw Milk). When milk is pasteurized, it is heated to 161 degrees Fahrenheit for about fifteen seconds. Isabel Maples states that some people believe raw milk is an antibacterial. It contains lactoferrin which contains iron. Raw milk contains Vitamin A, which is fat soluble. It is removed when fat content is lowered during pasteurization. All milk is fortified with Vitamin D. She also states that pasteurization causes a loss of Vitamin K. It is necessary for blood clotting and also helps with bone strength. “Pasteurization means a loss of half the Vitamin C in milk and 38-60% of other water soluble vitamins (Maples).”
Dairy allergy is a food allergy, wherein the body’s immune system causes an overreaction on dairy products. An allergic reaction may include mild to severe symptoms such as rashes, hives and swelling. It can also cause anaphylaxis that can be life-threatening. Lactose intolerance, on the other hand is a food intolerance that is not connec...
A selective advantage of not producing lactase as an adult is simply saving energy for the body to use elsewhere. Young children need dairy products which contain lactose because it helps their bodies grow by providing healthy nutrients like fats, proteins, vitamins and it also helps make their bones stronger. As children grow older in to young adults their bodies are less inclined to need the large amount of nutrients the dairy products provide. Since the body no longer feels the lactose is a helpful source, the body slowly decreases the amount of lactase enzymes being produced. Typically a young adult can still comfortably have a glass of milk but the body progressively decreases the amount of lactase enzymes being produced. These lactase enzymes are what break down lactose and simple sugars. Once the body can no longer do this, a person will struggle digesting dairy products. This is a selective advantage because it helps the body save energy, instead of wasting it on producing these lactase enzymes. The body does not need lactose anymore so other...
...nerally a more healthy people. Milk has many hazards that are veiled from the public and pose many grave risks to a consumers health.
Greece culture is main compose of religion, music, language, food, traditions, art work, and wine. Greece is a country with an extremely rich history throughout centuries from Stone and Bronze Age to the Twentieth century. In addition, has lots of information about other historical facts such as Olympic Games, flags, archaeological sites, historical monuments and Unesco Sites in Greece.
For most of it’s history, ancient Greece was composed of small city-states, that had little economic opportunity and prosperity, and could barely sustain a functioning government. Additionally, many Greek people were not confined to one region, and were spread out all across the western world(Ionian-Greeks, Mycenaeans). In spite of this, many city-states and Greek people had a great sense of identity, pride and communality. The binding force between these unrelated city-states was the belief in Hellenic culture/Greek customs. All Greeks believed in Hellenism, and it is one of the things that defined them as Greeks. In small Greek communities and City-states, Greek customs were the biggest legislative force. The most notable Greek city-states
When most people think of dairy animals they immediately think of a cow because that’s what they are taught growing up. More recently dairy goats operations have become more and more popular because of this dairy goat products will continue to be product in demand. In 2013 there were three hundred sixty thousand milking goats with Wisconsin being number one with forty six thousand milking goats . In the United States cow’s milk is most commonly consumed milk; but worldwide its goat’s milk that is most widely consumed. Milk overall is known as a natural source of nutrients, goats milk is a popular alternate to cow’s milk with it being easier to digest. Overall goats are much more efficient than dairy cattle. They produce more for their body size, the cost to raise them is much cheaper, and the components in goat’s milk are on a much higher scale than any dairy cattle.
In this paper I am going to write about Greek Americans. My paper will include detail about Greek Americans such as residence and housing, date and place of origin, economic activities, education, kinship, traditions and religion as well as their future in the United States.
Cheese is a very famous food that is can be used in many dishes for example main course and desserts. Cheese is a food that is made from a milk based. This milk can come from various sources for example cows and goats. Water content is remove fully from the milk. The function of this process is to improve and concentrated the protein, fat and other nutrients in the cheese. It also use to increase the life time for the cheese. The cheese making is one of the examples for the biotechnology.
middle of paper ... ... Dairy products are a rich source of calcium and Vitamin D. Maintaining adequate calcium stores may prevent me from contracting osteoporosis as I age.
Processed milks are generally homogenized to further disperse the fat globules in the milk. This gives the milk its smooth and uniform texture. It also prevents the rising of cream to the top. After homogenization, softer curds will be produced, and coagulation may no longer be observed.
Milk usually can be pasteurized in three ways: 1) Low Temperature Holding (LTH) in which milk is heated at 63 ֯ C for 30 minutes. 2) High Temperature Short Time (HTST) in which
High consumption of low fat dairy products is associated with decreased gout risk, possibly because casein and other milk proteins have uricosuric properties. Low dairy foods such as skim milk and eating foods made with them such as low calorie yogurt helps to reduce risk of gout attacks. Moderate amounts of dairy products should be ingested with at most three portions of dairy products daily
Greek breakfast meals usually consist of a small filled phyllo dough pie. The pies are usually filled with cheese, spinach and maybe ham. There are many typical Greek sweats in bakeries, where they would be sold fresh. Yaourti me meli is yogurt and honey. This is creamy, with rich texture of fresh Greek yogurt and the rich flavors of local honey. The yogurt and honey would be served separately.