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.

ミルク

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

均質化された牛乳

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

低温殺菌牛乳

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

沸騰直前の牛乳

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

練乳

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

エバミルク

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

キャラメルミルク

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

粉乳

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

式

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

乳清

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

バターミルク

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

ミルクスキン

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

乳製品クリーム

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK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

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

ホイップクリーム

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

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

ケイマック

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

サワークリーム

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

クラバー

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

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

クレームフレーシュ

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

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

全乳

milk that has a low percentage of fat

低脂肪乳

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

半々

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

ココナツミルク

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

ムニエルバター

milk from which almost all the fat content has been removed

スキムミルク

a plant-based milk alternative made from soybeans

豆乳