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Utilização de um subproduto do leite (leitelho) no fabrico de Chhurpi

Utilização de um subproduto do leite (leitelho) no fabrico de Chhurpi

Maha Laxmi Pradhananga / Som Raj Shrestha

50,00 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208818036
50,00 €
IVA incluido
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Sobre IBD

O Chhurpi é uma variedade dura de queijo, um produto indígena do Nepal. O fabrico de Chhurpi é uma forma conveniente de converter a gordura e a proteína do leite num produto nutritivo com boas qualidades de conservação. Os métodos mais antigos de conservação dos alimentos conhecidos pela humanidade são a concentração, a secagem, a fermentação e a salga, e o chhurpi é um produto lácteo fermentado que é particularmente concentrado e seco. O fabrico de chhurpi é um dos métodos mais antigos praticados pelo homem para a conservação de um alimento altamente perecível e nutritivo, como o leite, num produto que não é suscetível de se deteriorar.

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Otros libros del autor

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