Home > Terms > Bosnian (BS) > mlijeko

mlijeko

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

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  • Vārdšķira: noun
  • Sinonīms(-i):
  • Blossary:
  • Nozare/domēns: Dairy products
  • Category: Butter
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  • Akronīmi un saīsinājumi:
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Saistītie termini

organsko mlijeko
Dairy products; Milk

Milk produced from cows that are fed with only organic food.

sojino mlijeko
Dairy products; Milk

A non-animal derived milk often used by vegans and those with dairy allergies. It has a thicker consistency than cows' milk and a distinctly nutty flavour. It is made from ground ...

čokoladno mlijeko
Dairy products; Milk

A tasty beverage made by mixing milk with sugar and cocoa.

cokoladno mlijeko
Candy & confectionary; Chocolate

Milk that has had sugar and chocolate added for flavoring. Chocolate milk is available in whole, low fat and nonfat (skim) milk.

vrhnje
Dairy products; Butter

The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, ...

margarin
Dairy products; Butter

A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.

maskarpone
Dairy products; Butter

A soft unripened cheese that belongs to the cream cheese family. It comes from switzerland and italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from ...

maslac
Dairy products; Butter

A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form ...

holesterol
Dairy products; Butter

A sterol with a multi-ringed (steroid) structure. The amount of cholesterol per gram of butter is 2 mg.

antioksidant
Dairy products; Butter

A substance that can stop an oxidation reaction; a substance that slows down or interferes with the deterioration of fats through oxidation

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