(milk solids non-fat)

См. также в других словарях:

• Fat — This article is about the type of nutrient in food. For fat in humans and animals, see Adipose tissue. For other uses, see Fat (disambiguation). Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat …   Wikipedia

• Trans fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid …   Wikipedia

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• Ice cream — For other uses, see Ice cream (disambiguation). Ice cream or gelato in Rome, Italy …   Wikipedia

• nonfat — /non fat /, adj. without fat or fat solids; having the fat solids removed, as skim milk: nonfat milk. [1965 70; NON + FAT] * * * …   Universalium

• nonfat — non·fat nän fat adj lacking fat solids: having fat solids removed <nonfat milk> …   Medical dictionary

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• Types of chocolate — Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. Chocolate is a range of products derived from cocoa (cacao), mixed with fat (i.e. cocoa butter and/or plant oils) and finely …   Wikipedia

• Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …   Wikipedia

• Gerber method — The Gerber Method is a primary and historic means of testing the fat content of milk and other substances. [cite web |url=http://www.coopersnuthouse.com/maclib/OilAssayDeterminationInMacadamia.html |title=An Analytical Assay for the Determination …   Wikipedia

• Cream — For other uses, see Cream (disambiguation). A milk bottle showing cream risen to the top Cream is a dairy product that is composed of the higher butterfat layer skimmed from the top of milk before homogenization. In un homogenized milk, over time …   Wikipedia