"Bof" = (def) "'Bof!'
"Bof" = (def) "
..attempt at making fun of the kids who have the balls to be different...".
I am thinking of appointing you Chief Vocabulary Developer in charge of eguth: at an enormous annual salary.
Subcultured kefir will not remain the same across multiple generations. This is because it is a heterolactic culture, with both yeasts (Kluyveromyces spp and Saccharomyces spp, amongst others) and bacteria (Lactobacillus spp, amongst others). Note that the "spp" denomination is biologists' shorthand for "species not specified, possibly several"). The same applies to yogurt, which is not heterolactic (no yeasts) but still has 2 species, L. bulgaricus and Streptococcus thermophilus. Optimal growth conditions are different for Lb and St, with St preferring, as you may guess, hot conditions. Typical incubation temp is 44 deg C because this allows both Lb and St to multiply. When you sub this on and especially if you put it in the fridge, the population shifts and one species takes over. It's a bit like planting cacti and moss in the same garden, leaving them to their own devices and expecting nothing to change. Obviously this is a vain hope. If you live in Spain then the moss will all die in the summer, leaving only the cacti, and if you live in England the cacti will all be knocked out by the cold and damp of the winter.
So by all means carry on with your culture, but after a cycle or two don't expect it to have any resemblance to the original any more than I look like my ancestors who came strolling up from the Rift Valley 200,000 years ago.
I'm sure that it most definitely is, it's just that they choose not to share it with their consumers. BMW don't talk engineering to their customers, etc.Your terminology (used by biologists- "spp", "species") is not what is current in the Bulgarian state - operated research/commercial organisation.
It does indeed. Before then too. Cultured dairy products go back to the dawn of time, in ancient Greece, Egypt, everywhere.Yoghurt culture in Bulgaria has a history going back some 4000 years.
Sure, because that makes it easier for the consumer s without scientific training to understand. Yogurt cultures are indeed bacteria. However that's only part of the story. Cows, pigs and sheep are all found on farms. So let's make it easier and just refer to them all as "animals" . It's correct. However if you want to go beyond the absolute basics you'd better start distinguishing between the different types."Bacteria " is the term they use when referring to active live cultures.
Try Chr. Hansen in Denmark, or Nizo, in I think Holland. Both manufacture dairy cultures for yogurt, cheese, soured cream, all sorts. The bacteria come in different species, the species come in different varieties, the varieties are selected for various characteristics, say flavour, and so on.Gist-Brocades has been acquired by DSM.
I cannot find any ref to them producing Starter Cultures nowadays.
I'm sure that it most definitely is, it's just that they choose not to share it with their consumers. BMW don't talk engineering to their customers, etc.
It does indeed. Before then too. Cultured dairy products go back to the dawn of time, in ancient Greece, Egypt, everywhere.
Sure, because that makes it easier for the consumer s without scientific training to understand. Yogurt cultures are indeed bacteria. However that's only part of the story. Cows, pigs and sheep are all found on farms. So let's make it easier and just refer to them all as "animals" . It's correct. However if you want to go beyond the absolute basics you'd better start distinguishing between the different types.
Try Chr. Hansen in Denmark, or Nizo, in I think Holland. Both manufacture dairy cultures for yogurt, cheese, soured cream, all sorts. The bacteria come in different species, the species come in different varieties, the varieties are selected for various characteristics, say flavour, and so on.
You may be interested in Gaio yogurt, this was developed by MD foods, who may have been Arla by then, 20-25 years ago. It was a yogurt with health claims and the brand fell on its arse because nobody much liked the concept. It also got savaged by Advertising Standards. The brand still exists, now owned by Arla, as the health wing of Arla Foods. They use a particular Lactobacillus strain with health claims.No more wild goose chases for me.
Hansen labs (uk) produced yoghurt cultures for years. I have used them. They result in good yoghurt. It is not Bulgarian yoghurt. I can find no evidence that your previous supplier, Gist-Brocades, is still producing starters.
and maybe use a mouthwash of a teaspoon of salt in very warm water twice a day.
Not a lot, in my experience. It's the difference between using a pressure washer on your car vs micro-fibre mitts. The water pressure might blast away the top layer of detritus, but there is always a layer of grime that requires contact cleaning. I much prefer floss for this reason.What do you all think about those high pressure water-pik devices for cleaning between teeth?
Your posts are usually characterised by a large dose of common sense. I like them!Not a lot, in my experience. It's the difference between using a pressure washer on your car vs micro-fibre mitts. The water pressure might blast away the top layer of detritus, but there is always a layer of grime that requires contact cleaning. I much prefer floss for this reason.
Not a lot, in my experience. It's the difference between using a pressure washer on your car vs micro-fibre mitts. The water pressure might blast away the top layer of detritus, but there is always a layer of grime that requires contact cleaning. I much prefer floss for this reason.
You certainly have been through the mill. Commiserations.I've just seen this thread, amusingly as I'm just recovering from having 3 more implants (front 3 teeth) placed with pig-bone mush to help hold them in place. That was yesterday, today I'm feeling sore and tired, and more soup doesn't appeal.
I had 8 or 9 done 3 years ago. My other teeth are all but one caps or crowns.
I was one of those who in the mid to late '60's had a dentist who seemed to work on the basis that the more fillings they put in the sooner they could retire. We had 2 sweets and a chocolate biscuit on a Sunday and a healthy diet as kids, and no fillings until we started to go to him.
Many too many amphetamines as a teenager and a comedic/tragic fall coming out of a pub having not had a single drink saw me land on my jaw, smashing almost all my teeth (17 I seem to remember)and several of my roots then led to serious treatment rebuilding them as best possible.
Many infections, abscess's and a lot of hours in a dentists chair, and the lingering fear of caps and crowns falling out at the least opportune moments have followed. Crunchy peanut butter featured in many nightmares, and many meals were spoilt for me and others by me spitting out lumps.
Thankfully I have a wonderful client/friend who has paid for all my implants and I seem now to have found a very good dentist/orthodontist who recommends Blue M toothpaste and mouthwash. I also use Duraphat 500 toothpaste which seems to be prescription only due to its heavy fluoride content.
I use a jet-wash instead of floss mainly out of habit as I seem to manage to forget to floss but find it easy to jet wash.. I will be going to his hygienist fairly soon once I have the stitches out in a week.
Now to read the next 5 pages of this thread.....
Sorry to hear of your pains mate, I got a 6 month prescription of the Duraphat toothpaste but found it gave me an upset stomach.I've just seen this thread, amusingly as I'm just recovering from having 3 more implants (front 3 teeth) placed with pig-bone mush to help hold them in place. That was yesterday, today I'm feeling sore and tired, and more soup doesn't appeal.
I had 8 or 9 done 3 years ago. My other teeth are all but one caps or crowns.
I was one of those who in the mid to late '60's had a dentist who seemed to work on the basis that the more fillings they put in the sooner they could retire. We had 2 sweets and a chocolate biscuit on a Sunday and a healthy diet as kids, and no fillings until we started to go to him.
Many too many amphetamines as a teenager and a comedic/tragic fall coming out of a pub having not had a single drink saw me land on my jaw, smashing almost all my teeth (17 I seem to remember)and several of my roots then led to serious treatment rebuilding them as best possible.
Many infections, abscess's and a lot of hours in a dentists chair, and the lingering fear of caps and crowns falling out at the least opportune moments have followed. Crunchy peanut butter featured in many nightmares, and many meals were spoilt for me and others by me spitting out lumps.
Thankfully I have a wonderful client/friend who has paid for all my implants and I seem now to have found a very good dentist/orthodontist who recommends Blue M toothpaste and mouthwash. I also use Duraphat 500 toothpaste which seems to be prescription only due to its heavy fluoride content.
I use a jet-wash instead of floss mainly out of habit as I seem to manage to forget to floss but find it easy to jet wash.. I will be going to his hygienist fairly soon once I have the stitches out in a week.
Now to read the next 5 pages of this thread.....
Not a lot, in my experience. It's the difference between using a pressure washer on your car vs micro-fibre mitts. The water pressure might blast away the top layer of detritus, but there is always a layer of grime that requires contact cleaning. I much prefer floss for this reason.