About dairy products
Dairy products are widely used foods all over the world for a long time. Among them, milk consumes a lot, and in Japan it is stipulated in detail by the Food Sanitation Law, in particular “Ministerial Ordinance on Component Standards of Milk and Dairy Products”. Milks contain a lot of protein and calcium and are important foods indispensable during the growth period.
About eggs
Most of the edible eggs are distributed as eggs, and there are other quail eggs and duck eggs. There are a lot of cooking laws and it is one of the foods that you do not get tired of eating every day. About 400 eggs per capita are consumed per year. Due to the development of breeding technology, stable supply for a full year, less price fluctuation, easy to use.
Dairy products and eggs
| Silky Fowl Egg | A type of chick which is said to have come from China. There are two kinds in Japan with white or black color. Skin and meat are black in color. The number of laying eggs is as low as about 1 per week, and it is a very expensive chicken egg. |
| Quail egg | It is 1/4 the size of chicken eggs. As it is raw, drop it to soba or yam, eat it, or eat it as boiled eggs. |
| Egg | Supplied quantity is stable throughout the four seasons, it is a food that becomes a source of high-quality protein at low cost. Egg yolk solidifies at 65 to 70 ° C and egg white at 70 to 80 ° C. |
| milk | Sterilized raw milk and packed in a container. There are things where ingredients are adjusted and things where ingredients are not adjusted. |
| cream | The raw milk is subjected to a centrifugal separator, and refers to the fat content when divided into fat and other parts. Those having a milk fat content of 18% or more can be indicated as cream. |
| Yogurt | 2 to 3% lactic acid bacteria are added to milk and skimmed milk and fermented at around 40 ℃ for 4 to 6 hours. It features a refreshing flavor. |
| cheese | It is made by adding lactic acid bacteria and milk enzyme (rennet) to milk, solidifying it like tofu, squeezing it to reduce moisture, immature or fermented ripening. It has a unique taste and appearance due to materials, aging, manufacturing methods, etc. |
| butter | Mixed fat from cream separated from milk and made into a mass. Milk fat is defined as at least 80% (salted), at least 82% (unsalted) or more |