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Fermented Dairy products
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Mursik fakta
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Fermented Dairy products
Cow milk Dairy products
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Types of Yogurt
Indian Dairy products
Foods stored at High temperature
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Summary
kalori
Nutrition
Wuku
apa
Carane nggawe
Kabeh
1 apa
1.1 apa
Yogurt, ing syarat-syarat prasaja, punika fermentasi bakterial susu kang asring legi utawa roso. Lactobacillus lan streptococcus sing bakteri penting kanggo tektur nglukis ing yogurt lan konsistensi.
Butterfat punika triglyceride (lemak) asalé saka asam lemak kayata myristic, palmitic, lan asam oleic. asam kebak lemak: asam Palmitic: 31% asam Myristic: 12% asam stearic: 11%
1.1.1 warna
putih
ora Sumadhiya
1.1.2 roso
ono krime
ora Sumadhiya
1.1.3 Aroma
Fresh
ora Sumadhiya
1.1.4 vegetarian
Ora
Ya
1.2 asal
negara asian Central kaya Kazakhstan, Kirgizstan, Tajikistan
NA
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