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Wykorzystanie produktu ubocznego mleka (maślanki) w produkcji sera Chhurpi

Wykorzystanie produktu ubocznego mleka (maślanki) w produkcji sera Chhurpi

Maha Laxmi Pradhananga / Som Raj Shrestha

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208818029
50,00 €
IVA incluido
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Sobre IBD

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 skoncentrowany i suszony. Produkcja chhurpi jest jedną z najstarszych praktykowanych przez ludzi metod konserwowania łatwo psujących się i odżywczych produktów spożywczych, np. mleka, w produkt, który prawdopodobnie nie ulegnie zepsuciu.

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Otros libros del autor

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