食品の材料 - 牛乳とクリーム
ここでは、"クロテッドクリーム"、"ケフィア"、"バターミルク"など、牛乳とクリームに関連するいくつかの英単語を学びます。
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語形
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クイズ
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
均質化牛乳, ホモジナイズドミルク
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, 滅菌牛乳
a type of milk that has been heated just below its boiling point
温めた牛乳, 沸かした牛乳
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
無糖練乳, 蒸発乳
a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections
キャラメルミルク, コンデンスミルクキャラメル
milk that is heated to the point of dryness, made in the form of powder
粉ミルク, 乾燥ミルク
a prepared liquid food designed for babies
粉ミルク, ベビーフォーミュラ
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties
ホエイ, 乳清
the liquid left after butter has been produced, which can be drunk or used in cooking
バターミルク, 酪乳
the thin layer that forms on heated milk, used in dishes like custards and puddings
ミルクスキン, 牛乳の膜
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a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK
凝固クリーム, 濃厚クリーム
cream that has been beaten by a mixer or whisk until it becomes light and fluffy
ホイップクリーム, 泡立てクリーム
a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces
濃厚クリーム, ダブルクリーム
a thinner, pourable cream with a lower fat content compared to double cream
シングルクリーム
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, 濃厚クリーム
a light cream that is produced from regular cream and lactic acid bacteria
サワークリーム, 酸っぱいクリーム
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
凝乳, 自然発酵した凝乳
a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking
ケフィア, 発酵乳飲料
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, チーズ
a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment
アイラン, ヨーグルトベースのトルコ飲料
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, カスタードソース
a tangy, creamy French cultured cream used in cooking, baking, or as a condiment
クレームフレッシュ
a type of milk that has not undergone any pasteurization or homogenization processes
生乳, 非加熱処理乳
a type of milk with a reduced fat content, typically containing around 1-2% fat
半脱脂乳, 低脂肪乳
a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content
全乳, 全脂乳
milk that has a low percentage of fat
低脂肪乳, ローファットミルク
a dairy product that is made by combining equal parts of milk and cream
ハーフアンドハーフ, コーヒークリーム
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
ムニエルバター
