Mga Sangkap ng Pagkain - Gatas at Cream

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

gatas

a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture

homogenized na gatas

a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties

pasteurized na gatas

a type of milk that has been heated just below its boiling point

pinakuluang gatas

a type of milk that is thickened and sweetened, sold in cans

letse-kondensada

a type of milk that has had about 60% of its water content removed through a heating process

letse-ebaporada

a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections

karamel na gatas

milk that is heated to the point of dryness, made in the form of powder

gatas na may pulbos

a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants

pormula

the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties

patis ng gatas

the liquid left after butter has been produced, which can be drunk or used in cooking

buttermilk

the thin layer that forms on heated milk, used in dishes like custards and puddings

balat ng gatas

the thick, fatty part of milk that rises to the top when you let milk sit

gatas na cream

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

clotted cream

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

wip krim

a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces

dobleng cream

a thinner, pourable cream with a lower fat content compared to double cream

a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines

kaymak

a light cream that is produced from regular cream and lactic acid bacteria

kulay-gatas

a soft, yellow food made from cream that we spread on bread or use in cooking

mantikilya

a thickened and curdled milk resulting from natural fermentation

makasim na gatas

a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking

kepe

a thick liquid food that is made from milk and is eaten cold

yogurt

a soft or hard food made from milk that is usually yellow or white in color

keso

a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment

ayran

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

letseplan

a tangy, creamy French cultured cream used in cooking, baking, or as a condiment

creme fraiche

a type of milk that has not undergone any pasteurization or homogenization processes

hilaw na gatas

a type of milk with a reduced fat content, typically containing around 1-2% fat

semi-skimmed milk

a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content

buong gatas

milk that has a low percentage of fat

gatas na mababa ang taba

a dairy product that is made by combining equal parts of milk and cream

hatian

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

gata

a classic French sauce made by browning butter and adding lemon juice and parsley

meuniere mantikilya

milk from which almost all the fat content has been removed

sinagap na gatas

a plant-based milk alternative made from soybeans

soymilk