Natural cheese making
Take home message 5-day training course During the last week of May 2024, he taught a 5-day course at a Bio-Suisse farm in the Jura. In a tight program, one or two types of cheese were made daily. In addition, …
All posts tagged: Fermentation
Dance with the beast
There was another wonderful, informative broadcast on Arte-TV (German/French). This time about the phenomenon of mega-forest fires. They are devastating and ultimately threaten the survival of humans and animals on earth. The reason is, there is a flywheel, the impact …
Defining food after the protein transition?
Susanne Prescott, immunologist, describes her viewpoint on the necessary reduction of meat consumption in a recent article. Too many people eat too much meat and the earth is going under. However, there is a huge world of interests behind our …
Yak in Asia
Take home message The habitat of the Yak In northern India, Butan and China (including Himalayas, Ladakh and Highlands of Tibet), nomads live up to high altitudes. They can only survive at this altitude (3000 to 5400 m) because of their Yak (Bos grunniens). Yak are larger ruminants, domesticated by humans like the cow (Auerochs). Yak selection started in India about 7,500 years ago, and there too, like in French Lascaux, one finds petroglyphs depicting …
Kefir – rediscovered!
Kefir, including the raw-milk variety, is on the rise. There is a revaluation of fermentation, as a measure to ‘work up’ foods: white cabbage becomes sauerkraut, black tea with sugar Kombucha and milk becomes kefir. Meanwhile, raw milk kefir from …
The fatter the better?
This statement applies at least to the intake of milk fat-bound substances, such as the fat-soluble vitamins A, D, E and K. The University of Maastricht has measured the amounts of vitamin K1 and K2 in various cheeses consumed in …
Vitamin K2 in fermented dairy
Take home message The biggest difference in Vitamin K2 content between fermented milk products is due to the use of thermophyle or mesophyle cultures. Thermophyle bacterial cultures produce little or no K2. Certain bacteria, such as Leuconostoc, produce a lot …
Fermented milk and blood pressure
Take home message: It is advisable to consume fermented milk products regularly. Our intestinal microflora, regularly needs probiotic and prebiotic supplementation for optimal functioning. Vitamin K2 is produced during milk fermentation and the intake of K2 is supportive for cardiovascular …
Raw milk and raw milk products
In July 2020, the Swiss Institute Agroscope published a review study entitled: Raw milk and raw milk products affect human health – a literature study. Below is the translated summary and a link to the report. The three authors, Peter …
Raw fermented products
Not only raw milk, but also fermented products have an impact on health. A very old probiotic product is kefir, which is available in every supermarket in Eastern Europe, and increasingly conquering Western markets. Fermentation of milk converts almost all …
