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almacenamiento

Bulk butter should be kept in poly-lined cartons under refrigerated (32 to 38¡F; 0-3¡C) conditions for up to four months or frozen (-10 to -20¡F; -23 to -29¡C) for up to one year. Butter must be stored away from highly aromatic foods and in storage rooms with controlled relative humidity (80-85 percent).

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

almacenamiento permanente
Software; Operating systems

A storage system that does not lose data when power is removed from it.

almacenamiento básico
Software; Operating systems

A storage method in MS-DOS and Windows for primary partitions, extended partitions, and logical drives.

almacenamiento dinámico
Software; Operating systems

A storage method in Windows that allows disk and volume management without requiring operating system restart.

almacenamiento en caché
Software; Operating systems

The process of temporarily storing recently accessed information in a special memory subsystem for quicker access.

tanque de almacenamiento
Household appliances; Water heaters

A tank used to hold a specific volume of water.

leche entera
Dairy products; Butter

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

grasas
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 ...

mantequilla
Dairy products; Butter

Spanish for butter

crema batida baja en grasas
Dairy products; Butter

Between 30 and 36% butterfat

vitamina A
Dairy products; Butter

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

crema inglesa
Dairy products; Butter

A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, ...

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