Definition of Clabber and Whole Milk
Do you know What is Clabber and Whole Milk. If you are looking for the definition of Clabber and Whole Milk or want to know what is Clabber and Whole Milk?, 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 Whole milk is the raw, unpasteurized milk obtained from mammals like cows, buffalo, goat, sheep, yak, camel. Both these products are unique in their own ways. Clabber is a Not Available colored dairy product and Whole Milk is Not Available 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 Whole Milk has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clabber originated in Irish, whereas origin of Whole Milk is traced back to East European countries- Bulgaria, Czech Republic, Ukraine.