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leche

Liquid produced by mothers of many species for feeding their young offspring.

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Cải thiện
  • Loại từ: noun
  • Từ đồng nghĩa:
  • Blossary:
  • Ngành nghề/Lĩnh vực: Dairy products
  • Category: Milk
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Thuật ngữ liên quan

leche descremada
Dairy products; Cheese

Milk with part or all of its fat removed.

leche entera
Dairy products; Butter

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

la leche
Dairy products; Ice cream

Skim, 1%, 2%, whole, and soy milks each achieve a different consistency of ice cream; lighter and often with a more watery taste than cream produces.

leche condensada
Dairy products; Butter

Condensed milk products are useful because they supply milk fat and solids in concentrated form, and are treated to keep for at least several months.

leche descremada
Dairy products; Milk

Milk from which all of the fat has been removed. Skimmed milk has a maximum fat content of 0.1 per cent. Skimmed milk is low in calories and fat but is nutritionally almost the ...

leche orgánica
Dairy products; Milk

Milk produced from cows that are fed with only organic food.

leche de soya
Dairy products; Milk

A non-animal derived milk often used by vegans and those with dairy allergies. It has a thicker consistency than cows' milk and a distinctly nutty flavour. It is made from ground ...

leche evaporada y condensada
Dairy products; Milk

Evaporated milk is homogenized milk with a reduced water content which means it is almost double the concentration of ordinary milk. It is great for making desserts and puddings. ...

homogeneización
Dairy products; Milk

The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.

leche sabor chocolate
Dairy products; Milk

A tasty beverage made by mixing milk with sugar and cocoa.

café con leche
Dairy products; Milk

A tasty beverage made by mixing milk with sugar and coffee. Higher quality coffee milk is made from coffee concentrate (as opposed to simply from normal strength coffee).

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