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Consumers' Research Magazine
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February 1, 2004
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Copyright informationCOPYRIGHT 2004 Consumers' Research, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q. Why does buttermilk not taste like the buttermilk of my childhood years?
A. Formerly, buttermilk was the by-product of churning cream into butter, an operation performed on farms. Currently, the major by-product of the commercial butter-making process is nonfat milk. Buttermilk is now made from sweet milk, cultured by adding suitable bacteria, or soured by lactic acid.
Q. Do you have any information about a new method to tenderize meat?
A. Hydrodynamic pressure process (HDP) is a relatively new technique, under development, to tenderize meat. A shock wave, created by detonating an explosive, is sent through the meat in a closed container of water. The result ...
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