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leite

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

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  • Part of Speech: noun
  • Synonym(s):
  • Blossary:
  • Industry/Domain: Dairy products
  • Category: Butter
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leite enteiro
Dairy products; Butter

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

leite xelado
Dairy products; Ice cream

It is made in much the same way as ice cream, apart from that it contains less milk fat and milk solids. The result is a lowered calorie count and it has a lighter, less creamy ...

graxa do leite
Dairy products; Butter

The lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly comprised of triglyceride.

manteiga
Dairy products; Butter

Substancia graxa comestible que se obtén batendo a tona do leite ata que queda consistente.

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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 ...

triglicéridos
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 ...

manteiga ó estilo europeo
Dairy products; Butter

Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, ...

caroteno
Dairy products; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

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Dairy products; Butter

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

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Industry/Domain: Dairy products Category: Butter

pasteis de manteiga

These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately ...

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