Inicio > Tecnología, ingeniería, agricultura > Tecnología: cuestiones generales > Utilizzo del sottoprodotto del latte (latticello) nella produzione del chhurpi
Utilizzo del sottoprodotto del latte (latticello) nella produzione del chhurpi

Utilizzo del sottoprodotto del latte (latticello) nella produzione del chhurpi

Maha Laxmi Pradhananga / Som Raj Shrestha

50,07 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208818012
50,07 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

Il chhurpi è un tipo di formaggio a pasta dura, prodotto tipico del Nepal. La produzione del chhurpi è un modo conveniente per trasformare il grasso e le proteine del latte in un prodotto nutriente e di lunga conservazione. I metodi più antichi di conservazione degli alimenti conosciuti dall’uomo sono la concentrazione, l’essiccazione, la fermentazione e la salatura, e il chhurpi è un prodotto lattiero-caseario fermentato particolarmente concentrato ed essiccato. La produzione di chhurpi è uno dei metodi più antichi praticati dall’uomo per la conservazione di un alimento altamente deperibile e nutriente, ad esempio il latte, in un prodotto che non rischia di deteriorarsi.

Artículos relacionados

  • Science and the Big Issues of Our Time
    Martin Gellender
    Within the last few generations, our world has been shaped by technological change enabled by scientific advances. This is particularly evident to the 'baby boomer' generation, who have lived through and witnessed huge changes in society over the course of their lifetimes. Although many have little education in science, or have forgotten what they learned in high school, they u...
    Disponible

    26,58 €

  • Statics+++
    James W Dally / Robert J Bonenberger
    This textbook has been prepared to support a course offering for Statics at the University of Nevada at Reno.  Statics provides the first exposure of engineering students to the study of mechanics.  While Statics is a relatively simple subject, many students find it difficult, and they often perform far below our expectations.  In an effort to improve the curriculum, several me...
    Disponible

    101,22 €

  • Technical Writing, Presentational Skills, and Online Communication
    Raymond Greenlaw
    This book addresses four main topics: professional ethics, technical writing, presentation skills, and online writing. These topics are woven throughout the book and some of them are the main subjects of one or more chapters. The overarching theme of this book is to provide well-tested, best-practice techniques and strategies for main topic areas while focusing on information t...
  • Project Management Techniques and Innovations in Information Technology
    John Wang
    Managing cost, time, and quality of a project can be a challenging task for any project manager, but especially in times of an ever-changing and burgeoning field of IT. Project Management Techniques and Innovations in Information Technology offers a vital compendium of the latest research, case studies, best practices, and methodologies within the field of IT project management...
  • Phenomenology, Organizational Politics, and IT Design
    Information systems are researched, published on, and utilized as an extremely broad and vital sector of current technology development, usually studied from the scientific or technological viewpoints therein. Phenomenology, Organizational Politics, and IT Design: The Social Study of Information Systems offers a new look at the latest research and critical issues within the fie...
  • Geotechnical Applications for Earthquake Engineering
    Disaster preparedness and response management is a burgeoning field of technological research, and staying abreast of the latest developments within the field is a difficult task. Geotechnical Applications for Earthquake Engineering: Research Advancements has collected chapters from experts from around the world in a variety of applications, frameworks, and methodologies, and p...

Otros libros del autor

  • Utilisation d’un sous-produit du lait (babeurre) dans la fabrication du chhurpi
    Maha Laxmi Pradhananga / Som Raj Shrestha
    Le chhurpi est une variété de fromage à pâte dure, produit indigène du Népal. La fabrication du chhurpi est un moyen pratique de transformer la matière grasse et les protéines du lait en un produit nutritif de bonne conservation. Les méthodes de conservation des aliments les plus anciennes connues de l’humanité sont la concentration, le séchage, la fermentation et le salage, et...
    Disponible

    50,07 €

  • Verwendung von Milchnebenprodukten (Buttermilch) bei der Herstellung von Chhurpi
    Maha Laxmi Pradhananga / Som Raj Shrestha
    Chhurpi ist eine Hartkäsesorte und ein einheimisches Produkt Nepals. Die Herstellung von Chhurpi ist eine praktische Möglichkeit, das Fett und Protein der Milch in ein nahrhaftes Produkt mit guten Haltbarkeitseigenschaften umzuwandeln. Die ältesten der Menschheit bekannten Methoden zur Konservierung von Lebensmitteln sind Konzentration, Trocknung, Fermentation und Salzen. Chhur...
    Disponible

    50,07 €

  • Wykorzystanie produktu ubocznego mleka (maślanki) w produkcji sera Chhurpi
    Maha Laxmi Pradhananga / Som Raj Shrestha
    Chhurpi to twarda odmiana sera, rdzenny produkt Nepalu. Produkcja Chhurpi to wygodny sposób na przekształcenie tłuszczu i białka mleka w pożywny produkt o dobrych właściwościach konserwujących. Najstarszymi znanymi ludzkości metodami konserwowania żywności są koncentracja, suszenie, fermentacja i solenie, a chhurpi to sfermentowany produkt mleczny, który jest szczególnie skonce...
    Disponible

    50,00 €

  • Utilização de um subproduto do leite (leitelho) no fabrico de Chhurpi
    Maha Laxmi Pradhananga / Som Raj Shrestha
    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...
    Disponible

    50,00 €