kefir वाक्य
उदाहरण वाक्य
मोबाइल
- Filmj�lk is similar to cultured buttermilk or kefir in consistency and has a mild and slightly acidic taste.
- It won't turn into cheese, but you can get a yogurt or kefir type product.
- Yeasts are also used to produce kefir products, semi-soft ripened cheeses and fermented soy drinks.
- A KEFIR prototype was applied to GTE health care data and received GTE's highest technical award.
- Place the corn, green onions, basil and kefir in blender and process until it is quite smooth.
- This makes kefir different from yogurt and most other sour milk products where only bacteria ferment the lactose into acids.
- You can make any of these soups thicker or thinner by adjusting the amount of kefir or buttermilk that you use.
- In Northern Iran, " M�st Chekide " is a variety of kefir yogurt with a distinct sour taste.
- Examples include cultured kefir, yogurt, buttermilk, sour cream, butter, cottage cheese, kumis, and villi.
- Kefir grains contain kefiran, a water-soluble polysaccharide, which imparts a creamy texture and feeling in the mouth.
- In Russia, the products include yogurt, yogurt drinks and kefir, a drink traditionally popular in Commonwealth of Independent States countries.
- Variations that thrive in various other liquids exist, and they vary markedly from kefir in both appearance and microbial composition . figs.
- However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria.
- Smolyansky's wife suggested the idea of him founding a business making kefir, whilst they were visiting Germany in Winter 1984.
- Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese.
- "' The Greek Gods "'is an American yogurt company based in Greek-style yogurt, kefir and lebni.
- Some kinds of cheese also, kefir, kumis ( mare milk ), shubat ( camel milk ), smetana, skyr, and yogurt
- The kefir grains initiating the fermentation are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars.
- The shelf life, unrefrigerated, is up to thirty days . The grains enlarge in the process of kefir production, and eventually split.
- Sometimes manufactured kefir is used instead of natural sour milk for time saving reasons, though some say it detracts from the original taste of okroshka.
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