We’ve acquired knowledge about various fermented foods both from our classes and previous posts. In this post, I want to expand on this topic by introducing more examples of fermented foods and their associated benefits. Kvass: A traditional fermented beverage originating from Eastern Europe, typically made from rye bread, kvass …

As discussed in class, galactose plays a key role in the browning reaction observed in cheese products. In detail, browning occurs through an intricate interaction(Maillard reaction) between reducing sugars, like galactose, and amino acids released from protein breakdown. In this post, I aim to delve deeper into the potential implications …