(n.) The milk that remains after the butter is separated from the cream.
Example Sentences:
(1) In the spoiled samples, the highest total counts were 820 million in buttermilk biscuits.
(2) My roast beef sandwich with crispy onions and celeriac was tasty, although the decision to serve it on a slight sweet buttermilk roll is a curious one.
(3) Purified buttermilk xanthine oxidase also reduced BENZO to its amine under anaerobic conditions in vitro, but very inefficiently.
(4) According to the t-test for paired means, cola beverages and orange beverages differed from beer, coffee with or without sugar, strawberry yoghurt, buttermilk, and carbonated mineral water at the level P less than 0.01.
(5) Results indicated that milk and buttermilk did not aggravate or protect against duodenal injury, while antacid and prostaglandin did significantly protect against inflammation (P less than 0.02).
(6) Their isolation, structure and analytical importance (buttermilk) are also reported.
(7) Natural (melanoma- or buttermilk-derived) 9-O-acetyl-GD3 was O-acetylated solely on the sialic acid moiety.
(8) Comparatively strong alkylating activity, however, was detected after incubation of samples of sauerkraut, certain dairy products (yoghurt, biogarde, quark, buttermilk and milk), wine and smoked mackerel.
(9) Whoever designed this package of buttermilk may well have had something else on their mind at the time.
(10) Fermentation of raw as well as autoclaved wheat flour with buttermilk at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h significantly decreased the level of phytic acid; maximum decrease was observed at 40 degrees C for 48 h. Starch as well as protein digestibility (in vitro) improved with an increase in temperature and period of fermentation.
(11) The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.
(12) A protective effect was observed with the intake of vegetables (twofold risk in nondaily vs. daily consumers) and fish (two- to threefold risk in those who did not eat at least once a week vs. those who did), and to a certain extent with pulses and buttermilk, in comparison with either one or both control groups.
(13) Several samples of buttermilk also exhibited the near absence of glucose.
(14) Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanges.
(15) 2 In another bowl, whisk the egg, buttermilk and vanilla until frothy.
(16) I cannot suddenly freefall into a frenzy of burgers, burritos and buttermilk pancakes.
(17) The buttermilk can be used to make soda bread or as a thirst-quenching drink (it will not taste sour).
(18) The menu offers unusual sandwiches (a buttermilk chicken, fried egg, maple syrup) plus burgers: beef or pulled pork will set you back £13, while a vegetarian one costs £11.
(19) The highest counts encountered in the moist, fresh products were up to 200 million lactic acid bacteria per g in buttermilk biscuits, with a psychrophilic count as high as 4.8 million.
(20) An in vitro addition of benzylpenicillin to buttermilk, to a concentration of 0.01 IU per ml, resulted in a significantly higher concentration of penicillin in the casein fraction than in the buttermilk or in the whey (Table I).
Fermented
Definition:
(imp. & p. p.) of Ferment
Example Sentences:
(1) Thirty-two strains of pectin-fermenting rumen bacteria were isolated from bovine rumen contents in a rumen fluid medium which contained pectin as the only added energy source.
(2) We investigated the possible contribution made by oropharyngeal microfloral fermentation of ingested carbohydrate to the generation of the early, transient exhaled breath hydrogen rise seen after carbohydrate ingestion.
(3) The cell fermentation culture with a stabilized pH value was better than the culture with the pH value changing spontaneously on saponin content, growth rate and biomass.
(4) Forty-five enteropathogenic (enteropathogenic Escherichia coli-like) strains isolated in commercial rabbit farms were subdivided into four biotypes with the help of six carbohydrate fermentation tests, ornithine decarboxylase tests, and motility tests.
(5) The different hydrolytic, fermentative and methanogenic activities of these populations ensure the efficient degradation of cell wall constituent in forages (cellulose, hemicellulose, pectin) ingested by ruminants.
(6) The addition of sodium bicarbonate to gum containing sorbitol markedly enhanced its capacity to cause and maintain an elevation of interproximal plaque pH previously lowered by exposure to fermentable carbohydrate.
(7) The test organisms included 218 gram-negative fermentative clinical isolates.
(8) An investigation was done on the action in vitro of two pharmaceutical preparations containing Bi, De Nol and Pepto Bismol, on the fermentative capacity of intestinal bacteria.
(9) Acid production by carbohydrate fermentation increases urease production by Klebsiella: pH 4 is the most convenient pH for urease synthesis by these bacteria.
(10) These percentages suggest that a better fermentation took place in those silages containing forages.
(11) These swine were compared to four groups fed the medicated diet to determine the effect of duration of treatment and degree of animal isolation on the persistence of resistance in lactose-fermenting enteric organisms.
(12) These cocultures can be considered as metabolic associations, where the Bacillus produces degradation and fermentation products of pectin, which can be used by Azospirillum species.
(13) To show the decisive role of the inoculum parameters in regulation of the specificity of the secondary synthesis, the dynamics of accumulation of certain metabolites forming from glucose along with the main antibiotic and the activity of the key enzymes of the carbohydrate metabolism during the culture growth in the fermentation media were studied.
(14) When fermented in preferential media it produces geldanamycin, nigericin, nocardamine, and a libanamycin-like activity.
(15) Aerobic growth of even the latter strain was largely fermentative (ca.
(16) In trial with adult wethers and weaned lambs the effect of enzymatic preparation Pektofoetidin G3x (mostly pectinase and cellulase) on rumen fermentation was studied.
(17) Microbial fermentation and nutrient degradation in the rumen were reduced by saponins.
(18) The increase in membrane resistance at low pH allowed S. bovis to maintain its membrane potential and expend less energy when its ability to ferment glucose was impaired.
(19) Changes in the fermentative activity of C. albicans as dependent on the incubation time with the antibiotic were studied.
(20) The level of lactate dehydrogenase, which is dependent upon ketohexose diphosphate for activity, decreased as fermentation became heterolactic with Streptococcus lactis ML(3).