intolerancia a la lactosa

intolerancia a la lactosa

A physical intolerance and inability to digest milk sugars. Lactose is consumed by bacteria in the production of cheese and converted to lactic acid. Most cheeses over 60 days old do not contain any lactose, or only contain trace amounts. Milk allergy is often confused with lactose intolerance.

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Besedna vrsta: noun
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Industrija/področje: Dairy products
Category: Cheese
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intolerancia

Education; SAT vocabulary

Inability or unwillingness to bear or endure.

agrio

Dairy products; Cheese

Descripción característica del queso con sabor ácido.

azul

Dairy products; Cheese

Queso blanco con vetas azules y a veces de interior grumoso. Este queso normalmente tiene un sabor ácido, fuerte y muy condimentado. Se usa en aderezos de ensaladas con queso ...

bocconccini

Dairy products; Cheese

Mozzarella fresco que viene en distintos tamaños, envasado en agua o salmuera. Otros mozarellas frescos, como el Fiore di Latte Trecce, etc. son Bocconccini en formas distintas.

maduración

Dairy products; Cheese

The process in cheesemaking when the cheese is stored at a certain temperature and humidity for a period of time in order to allow its flavor and texture to develop.

parafina

Dairy products; Cheese

A type of wax used to coat cheeses, providing protection during transport and to discourage surface mold growth.

pasteurización

Dairy products; Cheese

The process of heating milk to destroy pathogenic bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a ...