Inicio > Tecnología, ingeniería, agricultura > Tecnología: cuestiones generales > Verwendung von Milchnebenprodukten (Buttermilch) bei der Herstellung von Chhurpi
Verwendung von Milchnebenprodukten (Buttermilch) bei der Herstellung von Chhurpi

Verwendung von Milchnebenprodukten (Buttermilch) bei der Herstellung von Chhurpi

Maha Laxmi Pradhananga / Som Raj Shrestha

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208817985
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Sobre IBD

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. Chhurpi ist ein fermentiertes Milchprodukt, das besonders konzentriert und getrocknet ist. Die Herstellung von Chhurpi ist eine der ältesten Methoden, die von Menschen praktiziert wird, um ein leicht verderbliches und nahrhaftes Lebensmittel wie Milch in ein Produkt umzuwandeln, das sich nicht so schnell zersetzt.

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Otros libros del autor

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