светло крем

the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient

крем

Dairy products; Cream products

А млечни производ кој е составен од високо-butterfat слој обезмастено од врвот на млеко пред хомогенизација. Во ОН хомогенизирана млеко, со текот на времето, на полесни масти се ...

крем

Dairy products; Cream products

Крем содржи околу 28% маснотии во путерот и со pH вредност од околу 4,5. Тоа е влошија со бактериски култура, но е помалку кисела од американскиот павлака. Таа има релативно низок ...

сол

Dairy products; Butter

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 ...

триглицериди

Dairy products; Butter

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 ...

каротин

Dairy products; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

полномасно млеко

Dairy products; Butter

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

масти

Dairy products; Butter

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

карамел бомбони

Dairy products; Butter

Small, square confections made of butter, cream, and sugar. They can be melted for use in desserts that call for a caramel coating. Caramel candies are sold individually wrapped ...