mantequilla baja en grasas

mantequilla baja en grasas

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. Vitamin A must be added to provide 3,300 IU per 100 grams and may contain skim milk, buttermilk, whey or whey-derived ingredients.

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Categoría: Mantequilla
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mantequilla

Productos lácteos; Mantequilla

Spanish for butter

mantequilla

Productos lácteos; Mantequilla

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 ...

grasas

Productos lácteos; Mantequilla

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 ...

grasas

Biología; General

Triglycerides that are solid at room temperature.

baja

Software; Sistemas operativos

The removal of a server from multiserver operations.

leche entera

Productos lácteos; Mantequilla

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

crema batida baja en grasas

Productos lácteos; Mantequilla

Between 30 and 36% butterfat

almacenamiento

Productos lácteos; Mantequilla

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. ...

vitamina A

Productos lácteos; Mantequilla

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

crema inglesa

Productos lácteos; Mantequilla

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, ...

salsa bechamel

Productos lácteos; Mantequilla

A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also ...