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Mai multe ca aceasta

cheese

după Sethi Jiya

cheese

după Sethi Jiya

Physical Methods of Microbial Control

după Jenny Doriot

productos lacteos y derivados

după edgar julian ceron jaramillo

MILK AND DAIRY PRODUCTS

Crem

A fat-in-water emulsion

It can be whipped, clotted or sour

Milk

A suspension of tiny fat droplets in water.

It comes from cows, goats and sheep

Process of pasteurization, sterillization, UHT (Ultra-High temperature)

Milk can be fresh, dried, UHT or condensed

Fresh milk can be whole, semi-skimmed or skimmed ( depending on its fat content)

Butter

A water in-oil emulsion made from cream.

It can be salted, unsalted or flavoured.

Yoghurt

Milk coagulated and soured by harmless bacteria

It can be natural or flavoured.

Cheese

Milk that is clotted by means of an enzyme.

Soft cheese ( Mozzarella, Ricotta, Mascarpone)

Semi-Soft cheese (Munster, Medium-Hard, Ennental and Gruyère.

Hard Cheese ( Cheddar or Parmsan cheese.)