Search Results for: Buttermilk containing any sweetening matter
=<2.5kg 51,658.21 040299: sweetened milk and cream (excl. in solid form) 11,289.15 04029900: sweetened milk and cream (excl. in solid form) 11,289.15 0403: buttermilk, curdled milk and cream, yogurt, etc 470,595.26 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 470,595.26 04039000:
eggs not stuffed 5,672.14 : uncooked pasta containing eggs not stuffed 5,672.14 190219: uncooked pasta, not containing eggs, not stuffed 3,961,334.42 : uncooked pasta, not containing eggs, not stuffed 3,961,334.42 190230: other pasta, nes 1,152.87 : other pasta, nes 1,152.87 1904: prepared foods of...
http://epb.portal.gov.bd/sites/default/files/files/epb.portal.gov.bd/epb_export_data/9e4b9d12_43fb_4a18_9bc1_668ad971b545/ad1770a1b5cde528fbaae7e500ef324a.xlsx
several hours until it thickens. the milk's fat content, origin (cow, sheep, goat), and use of additional cultures impart different consistencies, flavors, and potential health effects to the final product, and techniques such as straining further alter its taste, texture, and nutritional value. but no matter
of the liquid part (whey). greek yogurt has up to twice as much protein—about to grams per ounces—as regular (unstrained) yogurt and is lower in lactose, the milk sugar that some people have trouble digesting. but it also has less calcium (about versus milligrams per ounces). plain greek yogurt of any...
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