What is emulsifier and kefir?
Answers
Answer:
Explanation:
Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency that was originated in the Balkans, in Eastern Europe, and in the Caucasus (Fontán et al., 2006; Serafini et al., 2014). Kefir can be produced by fermenting milk with commercial freeze-dried kefir starter cultures, traditional kefir grains
Emulsifiers are added to obtain a smooth texture, reduce microbiological growth and lower the amount of emulsifying salts required to obtain a high quality cheese. In order to protect against microbiological activity and avoid dehydration, the cheese is coated with a waxy, plastic coating.
Typically used emulsifiers are mono-and diglycerides of fatty acids (E471). Acetic acid esters of mono-and diglycerides of fatty acids (E472a) are used for the wax.
Answer:
Emulsifier
a substance that stabilizes an emulsion, in particular an additive used to stabilize processed foods.
kefir
a fermented milk drink with a sour taste, made using a culture of yeasts and bacteria.