Studies have shown that drinking cow’s milk does not stimulate the production of respiratory mucus or obstruct bronchial airflow. In one study, 60 volunteers were exposed to a respiratory virus. They had to record their daily respiratory symptoms for 10 days. Nasal secretion weights and milk and dairy product intake were also recorded. No statistically […]
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Making whipped cream at home is easy when you know these simple tips. Learn which type of cream is best for whipping, and how to get perfect, delicious whipped cream every time. The key to whipping cream successfully is to start with the right kind of cream—whipping cream, which contains about 33%-35% milk fat. (Cereal […]
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Canadian Cheese Category Characteristics Varieties FRESH Unripened Soft, creamy texture; slight acidic taste À la crème, Baron, Bi-Frais, Cottage, Neufchâtel, Petit Suisse, Quark, Ricotta SOFT Surface-ripened Bloomy rind; soft, creamy texture; light aroma of mushrooms Brie, Camembert, Double crème, Limburger, Triple crème SEMI-SOFT Unripened (Pasta Filata) Cheese stretched until it becomes thread-like; supple, elastic texture; mild taste […]
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Try substituting yogurt for mayonnaise or salad dressing next time you mix a dip—or a blend of yogurt and sour cream. You’ll find that yogurt adds a special flavour to everything it teams up with! Add chopped cucumber, dill, salt and a spoonful of mayonnaise to plain yogurt for a “best ever” vegetable dip. Mash […]
Read moreIncluding dairy products in the diet may result in colonic adaptation, allowing individuals to overcome symptoms of lactose intolerance. It has been frequently observed that the symptoms of lactose intolerance disappear after prolonged periods of lactose intake in lactose intolerant people (1, 2, 3). Gilat et al. (4) reported on lactose intolerant individuals who consumed […]
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Most people with lactose intolerance can consume a moderate amount of lactose at one time without experiencing symptoms. Although lactose intolerance is prevalent among some populations, total elimination of dairy foods is unnecessary. The ability to tolerate lactose is not an “all or none” phenomenon. The majority of lactose intolerant individuals can consume a moderate […]
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Commercially available lactase in tablet or liquid form is another means to improve lactose digestion (1, 2). The liquid enzyme is added to milk and it hydrolyzes 70% of the milk sugar within 24 hours. This lactose-reduced milk has been shown to be almost as effective as yogurt in reducing symptoms of lactose intolerance. Although […]
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Several researchers (1, 2, 3, 4) have reported a significant improvement in lactose digestion and a virtual elimination of maldigestion symptoms when yogurt is the source of lactose. Although yogurt may contain more lactose than milk (depending on the addition of milk solids to improve texture and viscosity), the lack of maldigestion symptoms is believed […]
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Refreezing melted ice cream results in a grainy texture. Place ice cream in the freezer as soon as possible. Return unused portions to freezer immediately after serving to prevent formation of ice crystals. Overwrap the package in foil for better storage. Do not refreeze melted ice cream; texture will be grainy and crystally. Keep your […]
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