Swiss Cheese

Soured Milk

Swiss Cheese vs Soured Milk fakta

Swiss Cheese

Soured Milk

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1 kalori

1.1 kalori

393.00 Kcal55.00 Kcal

0 904

1.2 Kalori ing 1 tuwung

519.00 Kcalora Sumadhiya

70 1628

1.3 Kalori 1 tbsp

59.00 Kcalora Sumadhiya

8 102

1.4 Kalori ing 1 oz

111.00 Kcalora Sumadhiya

12.2 204

1.5 Kalori ing 1 irisan

110.00 Kcalora Sumadhiya

12.2 425

1.6 Bantu ukuran

100

1.7 protein

26.96 g3.00 g

0 215

1.8 karbohidrat

1.44 g4.00 g

0 205

1.8.1 serat

0.00 gora Sumadhiya

0 10.3

1.2.1 Sugar

0.00 gora Sumadhiya

0 54.08

1.4 lemak

30.99 g4.80 g

0.1 175

1.4.3 Content lemak

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1 91

1.4.5 jenuh Lemak

18.23 g3.10 g

0 67

1.4.7 Trans Lemak

2.00 g0.00 g

0 162

1.4.9 asam lemak

1.34 g0.00 g

0 48

1.4.11 monounsaturated lemak

8.05 g0.00 g

0 32.9

2 Nutrition

2.1 Bantu Size

100

2.2 kolesterol

92.00 mg19.00 mg

0 325

2.3 vitamins

2.3.1 vitamin A

1,047.00 IU85.80 IU

0 2499

2.3.3 Vitamin B1 (thiamin)

0.01 mg0.04 mg

0 3.5

2.3.5 Vitamin B2 (riboflavin)

0.30 mg0.14 mg

0 2.017

2.4.2 Vitamin B3 (niacin)

0.06 mg0.10 mg

0 13.112

2.4.4 Vitamin B6 (Pyridoxine)

0.07 mg0.04 mg

-0.026 1.5

2.4.6 Vitamin B9 (folic asam, folat | folat)

10.00 μgora Sumadhiya

0 87

2.4.8 Vitamin B12 (Cobalamin)

3.06 μg0.27 μg

0 4.03

2.4.10 Vitamin C (asam Ascorbic)

0.00 mg0.00 mg

0 7.7

2.4.13 vitamin D

0.00 IU0.80 IU

0 301

2.5.2 Vitamin D (D2 + D3)

0.00 μgora Sumadhiya

0 7.5

2.5.4 Vitamin E (Alpha- tocopherol)

0.60 mg0.10 mg

0 24.21

2.5.5 Vitamin K (Phylloquinone)

1.40 μgora Sumadhiya

0 30.3

2.6 Minerals

2.6.1 calcium

890.00 mg116.00 mg

0 1705

2.6.2 Iron

0.13 mg0.04 mg

0 70

2.6.3 Magnesium

33.00 mg12.00 mg

0 444

2.6.4 fosfor

574.00 mg91.00 mg

0 1409

2.6.5 kalium

574.00 mg162.00 mg

0 1794

2.6.6 sodium

187.00 mg100.00 mg

0 7022.4

2.6.7 seng

4.37 mg0.44 mg

0 7.31

2.7 liyane

2.7.1 Water

37.63 gora Sumadhiya

0 221

2.7.2 kafein

0.00 g0.00 g

0 0

3 Wuku

3.1 Kesehatan keuntungan

Nyuda meksa getih, Nambah panyerepan calcium, Otot kuwat lan sehat, Mbantu kanggo njaga tekanan getih, Mbenakake tingkat gula getih, Mbenakake tingkat metabolisme, Presensi saka calcium, Presensi saka calcium ndadekake untu kuwat lan sehat, ngalangi rongga

infèksi usus Aids, Intolerants lactose, nyuda kolesterol, Cancer ngalangi

3.1.1 Wuku Umum liyane

Nambah panyerepan calcium, Apik kanggo balung, Apik kanggo panon, Apik kanggo sistem imun, pangan lemak Low, sodium Low, stimulates wutah saka bakteri kesehatan mromosiaken, Linuhung sel titik

infèksi usus Aids, Intolerants lactose, nyuda kolesterol, Cancer ngalangi

3.2 Wuku rambute lan Beauty

3.2.1 Perawatan kulit

Nambah padhang kanggo kulit, Menehi kulit permukaané, Menehi kulit mencorong lan sampurna, Mbantu ngurangi anti- katon tuwa, softner kulit Natural, Linuhung karo alus, supple lan kulit mencorong

Nambah padhang kanggo kulit, Exfoliates kulit mati saka awak, Madhangi ing kulit sipat, Linuhung karo alus, supple lan kulit mencorong

3.2.2 Perawatan Rambut

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Banget rambute kondisioner

3.3 Pentinge nutrisi lan migunakake

3.3.1 ulah

Ora Efesus ketemu

feed apik kanggo pitik, babi utawa asu, Rendhem pitik utawa iwak ing susu soured kanggo ngempukaké daging, Soothes kaki, Gunakake minangka basa kanggo marinade krasan, Gunakake minangka basa kanggo smoothies

3.3.2 Pentinge nutrisi

Ngandhut vitamin A, sumber apik saka Calcium, apik sumber saka protèin, sedheng lemak, sodium Low

sumber apik saka Calcium, Sugih ing probiotics

3.4 alergi

3.4.1 Gejala alergi

weteng pain, reaksi Anaphylactoid, bloating, constipation, diare, eczema, hives, nggarap AMBEGAN, Mundhut saka napsu, mual, Dadi gedhe saka tutuk, basa utawa lambé, Dadi gedhe tenggorokan, mutahke, wheezing

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4 apa

4.1 apa

keju Swiss punika keju entheng digawe saka susu sapi lan sampun tektur firmer saka bayi Swiss. roso iku entheng, manis lan edan-kaya.

susu soured produk pangan, bentenaken saka susu ngrusak, lan iku istilah umum kanggo susu ingkang sampun angsal rasa tart, liwat Kajaba saka asam, kayata linglang jus utawa cukà, utawa liwat fermentasi bakterial.

4.1.1 warna

Pale kuning

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4.1.2 roso

nutty, manis

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4.1.3 Aroma

fruity, kuwat

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4.1.4 vegetarian

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4.2 asal

Swiss

Afrika

5 Carane nggawe

5.1 Bantu Size

100

5.2 Úa

keju Salt, susu Cow pasteurized, bakteri Propioni, budaya wiwitan, rennet vegetarian, Water

lemon, susu, cukà

5.2.1 fermentasi Agent

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Not Applicable

5.3 Iku sampeyan kudu

keju Press, cheesecloth, piso, pot gedhe, Wire whisk

wadhah

5.4 wektu Duration

5.4.1 Wektu Preparation

3- 4 jam

5 menit

5.4.2 Wektu Cooking

5.4.3 tuwa wektu

2 - 4 minggu

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