kiseljenje

kiseljenje

Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes soapy in flavor.

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التحسين

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نوع المصطلح: اسم
المرادف (المرادفات)
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المجال / النطاق: منتجات ألبان
الفئة: الزبدة
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sol

منتجات ألبان; الزبدة

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

trigliceridi

منتجات ألبان; الزبدة

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

vitamin A

منتجات ألبان; الزبدة

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

boja

منتجات ألبان; الزبدة

Color in butter comes primarily from the presence of carotene and xanthophyll which are natural compounds present in the feed of cows.

lagani maslac

منتجات ألبان; الزبدة

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. ...

kuhano

منتجات ألبان; الزبدة

Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.

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analitički jezik

Isolating languages tend to form their words of single morphemes (that is, of roots without affixes). They often use several short words where another ...