Definition of Clabber and Milk Powder
Do you know What is Clabber and Milk Powder. If you are looking for the definition of Clabber and Milk Powder or want to know what is Clabber and Milk Powder?, then this is where you will fetch your answers. Well, in simple terms Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. While Powdered milk or dried milk is a dairy product made by evaporating milk to dryness. The purpose being to extend shelf life. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Milk Powder is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clabber bears Not Available flavor with a Not Available aroma whereas Milk Powder has Milky flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Milk Powder is traced back to Russia.