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, homogene melk

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

gepasteuriseerde melk, verwerkte melk

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

gekookte melk, hete melk

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

gecondenseerde melk, gezoete gecondenseerde melk

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

verdampte melk, gecondenseerde melk

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

gekarameliseerd melk, karamelmelk

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

poedermelk, melkpoeder

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

voeding, babyvoeding

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

wei, melkwei

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

karnemelk, botermelk

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

melkvel, melk huid

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a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK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

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

slagroom, geklopte room

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

dubbele room, dikke room

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

enkele room, vloeibare 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, room

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

zure room, zuurroom

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, gerst 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, kwark

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, zure room

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, melk met verlaagd vetgehalte

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

volle melk, volledige melk

milk that has a low percentage of fat

halfvolle melk, magere melk

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

half-half, roommelk

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

kokosmelk, kokoscrème

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

meunièreboter, boter meunière

milk from which almost all the fat content has been removed

magere melk, afgeroomde melk

a plant-based milk alternative made from soybeans

sojamelk, soja melk