Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy -based drinks) (01.2) -includes all plain products based on skim, part-skim, low-fat and whole milk.
Flavoured products are included in 01.1.2 (beverages) and 01.7 (desserts).
Other Database Pages Exist for this Phrase:
Renneted milk (Renneted milk is plain, coagulated milk produced ...)
Milk (Milk (plain) (01.1.1.1) - Fluid milk obtained ...)
Alternative Spellings (Synonyms): milks
Related Articles | |
| Milk and dairy-based drinks | ■■■■■■■■ |
Milk and dairy-based drinks (01.1) - includes all plain and flavoured fluid milk products based on skim, . . . Read More | |
| Renneted milk | ■■■■■■■ |
Renneted milk is plain, coagulated milk produced by the action of milk coagulating enzymes. Includes . . . Read More | |
| Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, egg | ■■■■■■ |
Dairy-based drinks, flavoured and/or fermented (eg., chocolate milk, cocoa, eggnog, drinking yoghurt, . . . Read More | |
| Milk | ■■■■■■ |
Milk is obtained from milking animals (eg., cows, sheep, goats, buffalo). Milk is usually heat-treated . . . Read More | |
| Eggnog | ■■■■■ |
Eggnog: The term eggnog refers to a dairy-based beverage whose ingredients include milk or cream, eggs. . . . Read More | |
| Buttermilk | ■■■■■ |
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (ie., the churning . . . Read More | |
| Bulk milk | ■■■■■ |
Bulk milk is described as raw milk from a dairy farm, as stored in a bulk tank; in contrast with packaged . . . Read More | |
| Milk wine at glorious-food-glossary.com | ■■■■ |
Milk wine refers to one of Mongolia's dairy products This beverage is made with any type of milk, the . . . Read More | |
| Shrikhand at glorious-food-glossary.com | ■■■■ |
Shrikhand refers to a semi-solid, sweet-tangy fermented dairy dessert, it combines the nutritive value . . . Read More | |
| Whey | ■■■■ |
Whey is described as the liquid part of milk remaining after separation of the curd in cheesemaking. . . . Read More | |
