食品の材料 - ミルクとクリーム

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

牛乳

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

ホモジナイズ乳, 均一乳

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

殺菌牛乳, 処理牛乳

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

スカールドミルク, 熱した牛乳

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

練乳, コンデンスミルク

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

エバポレーテッドミルク, 濃縮牛乳

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

キャラメルミルク, キャラメル化した牛乳

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

粉末ミルク, 乳製品粉末

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

フォーミュラ, 赤ちゃん用ミルク

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

ホエイ, ホエイプロテイン

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

バターミルク, バターの残り液

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

ミルクスキン, 牛乳の皮

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

クリーム

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

クロテッドクリーム, クリーム密着

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

ホイップクリーム, 生クリーム

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

ダブルクリーム, 濃厚クリーム

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

シングルクリーム, 液体クリーム

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

カイマク, クリーム

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

サワークリーム, 酸クリーム

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

バター

a thickened and curdled milk resulting from natural fermentation

クリーム状の牛乳, 発酵した牛乳

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

ケフィア

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

ヨーグルト, ヨーグルト

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

チーズ

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

アイラン

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

カスタード

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

クレームフレッシュ, サワークリーム

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

生乳

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

セミスキムミルク, 低脂肪牛乳

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

全乳, ホールミルク

milk that has a low percentage of fat

低脂肪牛乳, 低脂乳

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

ハーフ＆ハーフ, クリームミルク

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

ココナッツミルク, ココナッツクリーム

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

ムニエールバター, ムニエール風バター

milk from which almost all the fat content has been removed

脱脂乳, スキムミルク

a plant-based milk alternative made from soybeans

豆乳, ソイミルク