Blood sausage: a type of food made
by cooking blood or dried blood until
it is thick enough to congeal when cooled.
Used in Asia, Europe, Africa, and the
Americas from Pig, cattle, sheep, duck,
and goat etc.
• (3) Casein: (found in milk and cheese)
These proteins are commonly found in mammalian milk,
making up 80% of the proteins in cow milk and between
20% and 45% of the proteins in human milk
• (4) Dairy products: (e.g., milk, cheese, yogurt, etc.)
A dairy product is food produced from the milk of
mammals. Dairy products are usually high energy-yielding
food products.
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(5) Eggs: (Laid by different animals hen, reptiles etc.)
•
Egg yolks and whole eggs store significant amounts of protein and
choline, and are widely used in cookery. Due to their protein
content,
(6) Gelatin:
gelatin, animal protein s
№ gel-forming properties,
used primarily in food ад
jftpe cookery, also having
various industrial uses.
(7) Honey:
Honey is a sweet food made by bees using nectar fr^o^owers.
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Isinglass is a substance obtained from the Wrietl swim
bladders of fish. It is a form of collagen|^^ V a in ly for
the clarification of wine and beer.
(8) Isinglass:
• (9) L-cvsteine: (from human hair and pig bristles)
It is used in the production of biscuits and bread)
Lard is pig fat in both its rendered and unrendered forms, it was
commonly used in many cuisines as a cooking fat or as a spread
similar to butter.
• (10) Lard:
(11) M eat: (including fish, poultry)
Meat is animal flesh that is eaten as food, the animals such as
chickens, sheep, pigs and cattle, are domesticated due to their use
in meat production on an industrial scale.
• (12) Rennet: (commonly used in the production of chef se)
It is a complex of enzymes produced in any mammalian
stomach, and is often used in the production of cheese.
• (13) Shellac:
—
Shellac is a resin secreted by the female lac bug, on trees
in the forests of India and Thailand. It is processed and
sold as dry flakes which are dissolved in ethanol to make
liquid shellac, & then used as a brush-on colorant.
Whey or milk serum is the liquid remaining after milk has
been curdled and strained. It is a by-product of the
manufacture of cheese or casein and has several
f 15) W h ev:
(15) Whev:
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