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правни пастеризација

Соодветна термичка обработка на одобрени и запечатени опрема да се обезбеди бактериски и ензимски квалитетот на производот.

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  • Частина мови: noun
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  • Галузь/тема: Dairy products
  • Category: Butter
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Пов'язані терміни

пастеризација
Dairy products; Milk

The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping ...

пастеризација
Dairy products; Cheese

The process of heating milk to destroy pathogenic bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a ...

пастеризација
Health care; General

Греење млеко или други материи до температура од 140ºF за 30 минути за да се убијат штетните ...

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 ...

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Галузь/тема: Medical Category: Gastroenterology

хемохроматоза

A disease that occurs when the body absorbs too much iron or receives many blood transfusions. The body stores the excess iron in the liver, pancreas, ...

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