concentrated milk

As he demonstrated, the Armenian man asked if they had concentrated milk.

Ingredients include concentrated milk powder, food oil (sometimes grease), and dextrin vitamin complexes.

Sacks of sugar, bags of rice and canned goods - Carnation concentrated milk was particularly prized - disappeared into the crowd.

The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.

I found the lightly cooked, pure white sweet called kalakand most pleasing, followed closely by burfi, concentrated milk mixed with almonds, walnuts or cashews.

This is also known in Russia as boiled concentrated milk (the Russian equivalent of sweetened concentrated milk).

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40-90% milk protein.

Development/standardization of processes and techniques for the manufacture of concentrated milk product such as sweetened condensed and evaporated milks from buffalo milk.

The main products available in the market are sweet concentrate milk, unsweetened concentrated milk, milk powder (in bulk or packaged in bottle or small bags).

Concentrated milk fats, a common ingredient of processed foods and confectionery, trigger blooms of otherwise rare gut bacteria in mice that may contribute to inflammatory gut diseases.

Modern commercial processors use dried or concentrated milk or vegetable gums and gelatins such as pectin, carrageenan, or agar ("vegetable gelatin") to prevent whey separation in yogurt.

The department of Colonia, some of which was settled by the Swiss, was famous for the production of milk, butter, cheese, and dulce de leche (a dessert made from concentrated milk and sugar).

The hydrolysis of lactose is desirable to overcome the problem of its moderate solubility in concentrated milk products and to ensure its easy digestion for both cases of lactose intolerant infants/ and adults.

Other than milk, allowed milk products include concentrated milk, evaporated milk, dried milk, and a mixture of butter with skim, concentrated skim, evaporated skim, or nonfat dry milk, in any combination, with the limitation on the amount of milk solids relative to amount of milk fat.