Voedingsingrediënten - Melk en Room

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

melk

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

gehomogeniseerde melk

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

gepasteuriseerde melk

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

gekookte melk

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

gecondenseerde melk

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

verdampte melk

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

gekarameliseerd melk

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

poedermelk

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

voeding

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

wei

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

karnemelk

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

melkvel

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

room

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

gestremde room

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

slagroom

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

dubbele room

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

enkele room

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

zure room

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

boter

a thickened and curdled milk resulting from natural fermentation

dikke melk

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

kefir

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

yoghurt

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

kaas

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.

custard

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

crème fraîche

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

rauwe melk

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

halfvolle melk

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

volle melk

milk that has a low percentage of fat

halfvolle melk

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

half-half

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

kokosmelk

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

meunièreboter

milk from which almost all the fat content has been removed

magere melk

a plant-based milk alternative made from soybeans

sojamelk