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Milk | ■■■■■■ |
Milk is obtained from milking animals (eg., cows, sheep, goats, buffalo). Milk is usually heat-treated . . . Read More |
Buttermilk | ■■■■■ |
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (ie., the churning . . . Read More |
Dairy products and analogues | ■■■■■ |
Dairy products and analogues includes all types of dairy products that are derived from the milk of any . . . Read More |
Cheese | ■■■■■ |
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by . . . Read More |
Buttermilk | ■■■■■ |
Indian: MoruButtermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left . . . 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 |
Butter | ■■■■ |
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid . . . Read More |
Crème | ■■■■ |
Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations. . . . Read More |
Sugar | ■■■■ |
Sugar is characterized as pure carbohydrate, a nutrient that supplies energy to the body. Sucrose is . . . Read More |
Pasteurization | ■■■■ |
Pasteurization is described as the partial sterilization of foods with heat or radiation to destroy microorganisms . . . Read More |