Raw Materials of Western Food: Milk
Milk is extremely versatile in Western food, and almost every meal involves milk. There are many kinds of milk, and the common ones are milk, yogurt, cream, butter, cheese and so on.
1. Milk
Milk is widely used in Western food. In addition to being used as a drink, it can also be used for soup and dishes, and it is most used in breakfast.
2. Yogurt
General yogurt is a semi-fluid food made from milk fermented by lactic acid bacteria under the action of rennet. It has high nutritional value, helps digestion, and is easily absorbed by the body. It is generally used for breakfast in western food.
3. Cream
Cream can be divided into fresh cream and sour cream. They are all processed and separated from milk, and their main compositions are milk fat and water. Fresh cream is milky yellow and in a liquid state. It can be in a semi-liquid state when stored at low temperatures, and can be dissolved into a liquid when heated, with a fresh aroma. Fresh cream is fermented by lactic acid bacteria to become sour cream. Sour cream is thicker than fresh cream, which is milky yellow, and has a strong aroma of yogurt products. Fresh cream and sour cream are widely used as seasonings in various soups, dishes and meals in Western food.
4. Butter
Butter is separated from cream, but it is not pure fat. It is a light yellow solid at room temperatures. Butter is easily absorbed by the human body, and it has rich vitamins A, D, some inorganic salts, a fragrant smell. Butter is widely used in western food. It can be eaten directly, or used as a seasoning in soups, dishes, and desserts. As long as you come to the western kitchen, you can smell the rich aroma of butter. This unique fragrance is a major feature of Western food.
5. Cheese
Cheese is made of concentrated and coagulated milk under the action of protease, and fermented by various microorganisms. It is light yellow and in a solid state. Cheese has rich nutrition and can be sliced and eaten directly, or it can be used for various dishes. Cheese has a nice flavor, and it is not used to those who don’t eat it often. In fact, the more you chew the cheese, the more you like it. It has a unique flavor among dairy products in Western food.
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