1 posted on
07/22/2010 9:12:27 AM PDT by
Scythian
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To: Scythian
I’ll google later when i’m off my phone but i believe grade a is pure yogurt while b is yogurt with fillers like starch and gelatin.
2 posted on
07/22/2010 9:13:35 AM PDT by
mnehring
To: Scythian
3 posted on
07/22/2010 9:14:01 AM PDT by
cripplecreek
(Remember the River Raisin! (look it up))
To: Scythian
I don’t know. Is it anything like Grade C rap?
4 posted on
07/22/2010 9:15:45 AM PDT by
Paladin2
To: Scythian
5 posted on
07/22/2010 9:15:54 AM PDT by
La Lydia
To: Scythian
I dont really know, but my best guess would be that it is made with Grade A milk.
Hard to find milk that isnt Grade A, isnt it?
6 posted on
07/22/2010 9:16:43 AM PDT by
freespirited
(There are a lot of bad Republicans but there are no good Democrats.--Ann Coulter)
To: Scythian
I thought it was yogurt made with grade B maple syrup.
8 posted on
07/22/2010 9:17:04 AM PDT by
ebersole
To: Scythian
According to the White House natural foods czar “Grade A” is union made, “Grade B” is produced in a right-to-work dairy.
11 posted on
07/22/2010 9:20:24 AM PDT by
Brad from Tennessee
(A politician can't give you anything he hasn't first stolen from you.)
To: Scythian
To: Scythian
Grade B maple syrup is richer bolder flavor than Grade A maple syrup.
To: Scythian
Superior artisanal isolates of thermophilic lactic acid bacteria producing high lactic acid and β-galactosidase were isolated from traditional Turkish yogurt samples from the Toros mountain region from a highly bio-diverse environment. A full factorial statistical design, with the factors of types of strains and medium formulations under static and agitation conditions, were applied to investigate the effects on β-galactosidase and lactic acid production. Streptococcus thermophilus 95/2 and Lactobacillus delbrueckii subsp. thermophilus 77 exhibited remarkable potential as promising starter culture candidates valuable to various applications in the dairy industry. The efficiency of cell disruption methods was investigated on the extraction of intracellular β-galactosidase enzyme. Lysozyme enzyme treatment was determined as the most effective method, which resulted in approximately 1.5 and 10 times higher enzyme activity than glass bead and homogenization treatment, respectively. Keywords: β-galactosidase; cell disruption; lactic acid; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilu
To: Scythian
Introducing more questionable organisms that lead grade A to decay to grade B? (or C,D,E & F)
23 posted on
07/22/2010 9:34:17 AM PDT by
Stormdog
(A rifle transforms one from subject to Citizen)
To: Scythian
Grade B yogurt.
It’s what they fed Axl Rose as a baby.
24 posted on
07/22/2010 9:35:21 AM PDT by
shibumi
(But we are becoming who we might yet be...)
To: Scythian
I looked it up but only found your post - you’ve coined a food group.
26 posted on
07/22/2010 9:37:57 AM PDT by
libertarian27
(Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
To: Scythian
I suspect it means that it contains what is considered to be an acceptable level of rat feces, human fingers, and salmonella bacteria. Look on the ingredients list.
To: Scythian
Less than 90% but higher than 79%?
To: Scythian
Probably mostly used as special effects in sicko movies.
29 posted on
07/22/2010 9:39:42 AM PDT by
dangus
To: Scythian
Okay, let me see if I can remember this correctly from my Mayfield Dairy factory tour a few years ago :)
Milk is divided into 3 grades: A (lots of cream rising to the top); C (very little cream rising to the top) and B (somewhere between A & C).
Yogurt specified as Grade A would be yogurt made from Grade A milk. It may or may not be possible to even make a Grade B yogurt as it doesn't have as much cream as Grade A -- but then again I really have no idea as I have never actually made yogurt - lol.
On an interesting note in some states even if they made a Grade B you might not be able to buy it. In Indiana for example - In the Indiana Code Title 15, Article 2, Chapter 23 under Milk and Milk Products is a paragraph which states:
"(a) Only Grade A pasteurized milk, Grade A pasteurized milk products, and manufacturing grade milk products that meet the requirements of this chapter, including rules adopted under this chapter, may be sold to the final consumer or to restaurants, soda fountains, grocery stores, or similar establishments."
Does that help?
31 posted on
07/22/2010 9:45:36 AM PDT by
conservativegramma
(RECESSION=Your neighbor loses his job; DEPRESSION=You lose your job; RECOVERY=Obama loses his job)
To: Scythian
Not to worry.
It's the same as Grade A yogurt with a few changes ...
32 posted on
07/22/2010 9:52:10 AM PDT by
oh8eleven
(RVN '67-'68)
To: Scythian
Here is some dairy product grading information: http://drinc.ucdavis.edu/dairyp/dairyp11_new.htm
They do not seem to include yogurt. When I was in college (50) years ago, I found Grade B butter one time. At that time it was made from sour cream and its taste was better than Grade A. I never saw it again anywhere. I suspect people would not buy anything if it was not Grade A.
To: Scythian
I'd guess it is just Bad!
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