Susu pekat

Susu pekat (Jawi: ‏سوسو ڤکت‎code: ms is deprecated ‎) atau Susu Kental ialah susu lembu atau susu sapi dari air telah dikeluarkan atau disejatkan. Ia merupakan susu yang sering ditemui dalam bentuk "susu pekat manis" ("SCM"), dengan tambahan gula, dan - "susu pekat" dan "susu pekat manis" sering digunakan silih berganti hari ini.^[1] Susu pekat manis adalah produk yang sangat tebal, manis, yang apabila ditinkan boleh bertahan selama bertahun-tahun tanpa penyejukan jika tidak dibuka. Susu pekat digunakan dalam pelbagai hidangan pencuci mulut di banyak negara.^[2]

Produk yang berkaitan adalah susu sejat, yang telah mengalami proses yang lebih kompleks dan yang tidak manis. Susu berair dikenali di beberapa negara sebagai susu pekat tanpa gula.^[3]

Lihat juga

Susu tepung

Rujukan

^ "Manufacture of sweetened condensed milk" (PDF). silverson.com. Dicapai pada 2015-03-26. Sweetened condensed milk (SCM) is concentrated milk to which sugar has been added to act as a preservative. It differs from unsweetened evaporated milk, which is preserved by sterilization at high temperature after packaging.Typically, SCM contains around 8% fat, 45% sugar, and 20% solids-non-fat. The finished product is mainly used in the manufacture of confectionery and chocolate.
^ Pearlman, Ann; Bayer, Mary Beth (2010). The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club. Simon and Schuster. m/s. 197–. ISBN 978-1-4391-7693-1.
^ "CARNATION FAQs". Diarkibkan daripada yang asal pada 9 February 2013. Dicapai pada 20 January 2016. Unknown parameter |dead-url= ignored (bantuan)

[1] "Manufacture of sweetened condensed milk" (PDF). silverson.com. Dicapai pada 2015-03-26. Sweetened condensed milk (SCM) is concentrated milk to which sugar has been added to act as a preservative. It differs from unsweetened evaporated milk, which is preserved by sterilization at high temperature after packaging.Typically, SCM contains around 8% fat, 45% sugar, and 20% solids-non-fat. The finished product is mainly used in the manufacture of confectionery and chocolate.

[2] Pearlman, Ann; Bayer, Mary Beth (2010). The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club. Simon and Schuster. m/s. 197–. ISBN 978-1-4391-7693-1.

[faq-3] "CARNATION FAQs". Diarkibkan daripada yang asal pada 9 February 2013. Dicapai pada 20 January 2016. Unknown parameter |dead-url= ignored (bantuan)

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