What type of milk does not curdle?

iVillage Member
Registered: 07-04-2003
What type of milk does not curdle?
13
Mon, 08-21-2006 - 5:35am

What type of milk does not curdle?



  • goat milk
  • cow milk
  • human milk
  • camel milk


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iVillage Member
Registered: 03-26-2003
Mon, 08-21-2006 - 6:19am
I have absolutely no idea on this one Heather!
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iVillage Member
Registered: 07-04-2003
Mon, 08-21-2006 - 8:36am
You have a 25% chance of getting it correct!
You have to try...


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iVillage Member
Registered: 03-19-2003
Mon, 08-21-2006 - 8:53pm

I said goat milk because it is the alternative for humans who cannot have other milk.

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iVillage Member
Registered: 07-04-2003
Tue, 08-22-2006 - 2:52am
And the answer is:


*** camel milk ***


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iVillage Member
Registered: 03-22-2000
Tue, 08-22-2006 - 4:17pm

I thought every type of milk would curdle, it will sour and separate giving you curds and whey therefor cheese.

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iVillage Member
Registered: 03-26-2003
Tue, 08-22-2006 - 4:41pm

Alright my guess is camel too!


:)

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iVillage Member
Registered: 03-26-2003
Thu, 08-24-2006 - 6:43pm

So whats the answer Heather?


:)

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iVillage Member
Registered: 07-04-2003
Fri, 08-25-2006 - 1:47am
Look back at post #5 and highlight what is inbetween the * *.


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iVillage Member
Registered: 07-04-2003
Fri, 08-25-2006 - 1:52am
"Can you tell us why camel milk wont curdle?"


You asked for it, Patty! This is what I gathered from various websites, the pages themselves were quite interesting!


Singular proteins and an original fatty-acid composition. Even sour, camel milk does not curdle, and this makes it easily digestible. Cream is difficult to separate.

http://www.tiviski.com/camels.html





Normally a natural by product of milk is cheese but camel milk does not curdle easily when sour due to unique proteins and a fatty acid composition that differs from cows and other milk-givers. And the cream does not separate easily either.

http://camell.atlas.co.uk/aamilk.html





...From a technical point of view, however, making cheese from camel's milk was fraught with its own set of problems, and it required, in Abeiderrahmane's words, "brinkmanship solutions".


It is very difficult to get camel's milk to curdle. Pasteurising the milk at just the right temperature is essential: slightly too low and bacteria remains, too high and the milk will not curdle. The same holds true for the acidifying process. "Too little ferment and bacteria grows, but too much and the cheese becomes hard as a brick. Too little or too much salt has precisely the same effect," Abeiderrahmane explains.


To further complicate things, camel's milk curds are fragile, difficult to handle, and must be ladled cautiously into the bottom of the mould. "Then, as the whey does not drain well, the cheeses must be turned seven to eight times, rather than the normal three," Abeiderrahmane says.

http://www.rolexawards.com/laureates/laureate-2-abeiderrahmane.html


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iVillage Member
Registered: 03-26-2003
Fri, 08-25-2006 - 7:30am

Yay! I got it right!!!


:)

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