This posed a problem — how to keep the milk fresh? The solution back then was to allow the milk to deteriorate, or sour, in a safe way before transportation. Around the s, Milton S. Hershey, founder of The Hershey Company, pioneered the use of butyric acid to stabilise milk, causing it to undergo a process known as lipolysis. The powerful odour of butyric acid has been harnessed in several other products, notably fishing bait. Most carp baits use butyric acid as their ester base, and it is one of the few organic acids that attract both tench and bitterling.
The Sea Shepherd Conservation Society used butyric acid stink bombs to disrupt Japanese whaling crews in the Atlantic in , and it has also been used by anti-abortion protestors.
Back on the farmyard, it is used as an animal feed supplement because it can eradicate pathogenic gut bacteria. High fibre diets are known to help protect against colon cancer, and butyric acid might be one of the reasons. Anaerobic fermentation converts butyric acid into butyrates, which are an important energy source for cells in the digestive tract. The cancer protecting mechanism is not yet fully researched, though we know that the acid promotes the normal differentiation of abnormal, malignant cells in culture.
Another idea under investigation is that lower fibre butyrate-producing foods, particularly those high in fructans such as garlic, can inhibit the growth of human cancer tumour cells in the colon because of the interaction between butyrate and diallyl disulfide, one of the many other chemicals that these foods contain. But, it appears that quality is not the only factor. This result of this process can result in the by-product of butyric acid , a chemical that is found in sour milk, rancid butter, parmesan cheese, and which is responsible for the horrible taste and smell of baby vomit.
On the other hand residents of Europe find this flavor out of place in a confection. A leading-edge research firm focused on digital transformation. Good Subscriber Account active since Shortcuts. Account icon An icon in the shape of a person's head and shoulders. It often indicates a user profile. Log out. US Markets Loading H M S In the news. It was like eating joke chocolate. The greasy, waxy texture was revolting, and I couldn't keep it in my mouth. The poor female promoters were shocked to see me spitting out the chocolate and gagging at the same time.
I haven't touched Hershey's chocolate since. If you compared it to dog chocolate it would come out worse. We, in a flood of patriotism, didn't believe her, so the next time she returned from a trip back home to Dublin she brought back some evidence. Now she brings us back Irish Cadbury's every time she makes a trip home. Mike Chalk, London, UK. Cadbury's in New Zealand and Australia is horrible. Went visiting family in and was warned by my sister that it tasted 'funny' and not to buy any.
But it was Easter time, and I was desperate for some - I couldn't believe how awful it was. It tasted cheap and nasty. F Usman, Nottingham, UK. We get both American and British chocolates here in Lagos, Nigeria. The preference is for British chocolate, which we grew up on because of the historical links between the two countries.
Titi Tade, Lagos, Nigeria. I simply have to comment on this article, which is the latest of several I've seen in which Britons compare their chocolate to the Americans' and smugly assert its superiority. Wake up people: British chocolate is also crap.
Fred White, London, UK. My sister came for a visit from California and took nearly a suitcase of Cadbury's back home. She said it's the best and far better than Hershey's. Sharon Morris, Chislehurst, UK. Cadbury's chocolate most definitely does taste different in different countries.
South African is the best, followed closely by Australia. The Russian CDM was waxy dark chocolate. But I'm sure the taste has changed here too over the last 20 years. Steve, Banbury, UK. The very best tasting Cadbury's chocolate in the world was unquestionably that which was made in New Zealand in the 80s and 90s.
Later on the entire production was moved to Australia. Since then the chocolate has had a sickly sweet taste which burns the back of the mouth. I'm not putting down Australia, but things change and not always for the best. I would still prefer the Australian Cadbury's to British which is often dry and dusty.
Sam Brown, Canterbury, UK. If you widen the debate to include Reese's owned by Hershey you now have the best chocolate in the world. Hershey's: strong, pungent, a little gritty. Cadbury's: caramel tones, chocolate flavor not as strong, smoother. Lindt: very smooth, mellow, rich. I like them all; they are like different facets that can be appreciated on their own terms.
In my opinion, the New Zealand version tasted best, produced in a factory in Dunedin. Adrian Tuck, Sheringham, Norfolk. Cadburys chocolate tastes very different here in Germany. I had a British bar of chocolate I bought at the airport in the UK and one we bought in a canteen at work in Koln. I proved to colleagues that german chocolate is less sugary and has an almost caramel like taste.
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