The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture.
The invention also provides milk that is resistant to acid coagulation, milk with an increased level of calcium absorbability, milk with increased viscosity, stably acidified milk, and products made with the milks of the invention.
Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk.
Soured milk, produced by the addition of an acid, with or without the addition of microbial organisms, is more called acidified milk.
The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili.
Dulce de leche [1] soured-cream butter and sour milk cheese [2]
Dulce de leche [3] and soured-cream butter and sour milk cheese [2]
In a further aspect, the invention provides methods for producing acdified milk without coagulation.
The solution relates to dairy products, products from sour milk and milk containing products that are produced from a milk base and also a process of production of such products.
According to the panel the use of sodium carbonate for the processing of organic sour milk cheese should therefore be allowed.
Dulce de leche’ (3) and soured-cream butter and sour milk cheese (2)
Dulce de leche’ (3) and soured-cream butter and sour milk cheese (2)
Usually, sour cream is used instead of sourdough as a natural thickener and a source of sour-milk bacteria.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
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