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leite

The lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.

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Молочные продукты; Масло

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

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It is made in much the same way as ice cream, apart from that it contains less milk fat and milk solids. The result is a lowered calorie count and it has a lighter, less creamy ...

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Молочные продукты; Масло

The lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly comprised of triglyceride.

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Substancia graxa comestible que se obtén batendo a tona do leite ata que queda consistente.

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Молочные продукты; Масло

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 ...

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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 ...

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

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Молочные продукты; Масло

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

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