Guide Part

Guide Part
Why milk is part of the Food Guide?

Why milk is a whole individual section of our food guide? Milk (dairy) seems so natural and we do not need to live so why is it emphasized? Also what% of the world does not drink milk?

Dairy No longer a staple food but in the past, cheese, butter fat, etc. Dulce De Leche is a way of preserving milk products and protein / fat calories to survive. For people in cold climates with long winters, the cheeses were a means of survival … Not to mention the impact of the flavor of cheese when combined with other foods in late winter when pickings were slim. As those who tend not to eat cheese and milk products, Africans and Asians tend to stop producing enzymes digesting the milk to the age 5 and there after are lactose intolerant. There are dairy products that naturally contain lactose like yogurt and hard cheeses because bacterial cultures introduced to the basic eating lactose "sugar of milk, and naturally remove and convert the sugars in milk products more digestible. Hard Cheese and yogurt are the culinary equivalent of fermenting fruit to make wine. You introduce bacteria that eat a portion of the database and convert it to a different product with altered characteristics. Making cheese, yogurt, butter, etc is an important regional product because the natural bacteria suspension in air are so different in each region so that the product of a region in May follow the steps exactly as those 100 miles away late again with a totally different because the bacteria ◄ there is a species entirely different from that of bacterial ► there. Look at San Francisco Sour Dough Bread. It is so popular not because of technology or the basic ingredients, it is the yeast that make this atmospheric region of the planet very particular. You can take a piece of San Francisco Sour Dough, dough in Chicago and trying to "race" of yeast, but eventually it will become your sample contaminated by yeasts and local recurrence of the yeast Sanfran and you end up with "Chicago Sour Dough. Working with milk is an art … Even with wine, bread, etc. The bacterial cultures to milk you add … The timing of the aging process … Even what you feed your cows changes the characteristics the final product. You can really taste the difference ► If this cow only eats clover while cow ▲ returned to the field with garlic that grows wild in her. Your anger towards dairy is misplaced … If it were not for the cheese making art, yoghurt, cream fresh sour cream, buttermilk, etc. etc. etc. Our ancestors would have had a much harder time to survive the long winters of Europe, Eurasia and America North. Give milk a chance … You seem to have cut a very tasty and anthropologically relevant substance to your diet. Show: Good Eats – Go to YouTube.com and search any episode name to watch the episode. For Whom the http://www.foodnetwork.com/good-eats/for-whom-the cheese is melted For -cheese-melts/index.html Which melts the cheese yogurt 2 http://www.foodnetwork.com/good-eats/for-whom-the-cheese-melts-2/index.html: Good Milk Gone Bad http://www.foodnetwork.com / good-eats/yogurt-good-milk-gone-bad/index.html Say Cheese! Http: / / www.foodnetwork.com/food/episode_archive/0, 1904, FOOD_32078_177, 00.html Made Milk Recipes http://www.foodnetwork.com/good-eats/milk-made/index.html Churn in this Episode Quick Cottage Cheese ► ► ► Dulce de Leche Tres Leche Cake Churn Baby Churn http://www.foodnetwork.com/good-eats/churn-baby-churn/index.html Baby Churn 2 http://www.foodnetwork.com/good-eats/churn-baby-churn-2/index.html A case for butter http://www.foodnetwork.com/good-eats/the-case – for-butter/index.html http://www.foodnetwork.com/good-eats/cheesecake/index.html Cheesecake