d'bims

against Sunday consumption of either ice cream or ice cream soda (the latter invented by Robert M. The religious laws are said to have led druggists to produce a substitute for these popular treats for consumption on Sunday. According to this theory of the name's origin, the spelling was changed to sundae to avoid offending religious conventions. Lyons and Co. (2000) that the name 'sundae' was adopted as a result of Illinois state's early prohibition of ice cream consumption on Sundays, because ice cream with a topping that obscured the main product was not deemed to be ice cream. However, according to documentation published by the Evanston, Illinois Public Library, it was the drinking of soda, not the eating of ice cream, that was outlawed on Sundays in Illinois. [2]

YOGHURT: is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Worldwide, cow's milk is most commonly used to make yoghurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various different parts of the world. In theory the milk of any mammal could be used to make yoghurt. Soya yoghurt, a non-dairy yoghurt alternative, is made from soy milk; this is not an animal product, being made from soy beans. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. In addition, Lactobacillus acidophilus, Lactobacillus bifidus and Lactobacillus casei are also sometimes used in culturing yoghurt. The milk is first heated to about 80 °C to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45 °C. The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.