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- Q17306849 subject Q4410.
- Q17306849 subject Q4544.
- Q17306849 subject Q6900565.
- Q17306849 subject Q7029731.
- Q17306849 subject Q7319122.
- Q17306849 subject Q8856191.
- Q17306849 subject Q8931243.
- Q17306849 abstract "Baked milk ( Ukrainian: пряжене молоко, Belarusian: адтопленае малако, Russian: топлёное молоко) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.In rural areas baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional Russian loghouse (izba) sustains "varying cooking temperatures based on the placement of the food inside the oven".Today, baked milk is produced on an industrial scale, as are soured or fermented baked milk products, known as ryazhenka and varenets. Like scalded milk, it is free of bacteria and enzymes and can be stored safely at room temperature for up to forty hours. Home-made baked milk is used for preparing a range of cakes, pies, and cookies.Caramelized sweetened condensed milk, or Dulce de leche, is a similar preparation used in home-made pastries, often prepared by prolonged heating of unopened cans of condensed milk.".
- Q17306849 thumbnail Baked_milk..jpg?width=300.
- Q17306849 wikiPageWikiLink Q10876.
- Q17306849 wikiPageWikiLink Q1229049.
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- Q17306849 wikiPageWikiLink Q159.
- Q17306849 wikiPageWikiLink Q184.
- Q17306849 wikiPageWikiLink Q212.
- Q17306849 wikiPageWikiLink Q240164.
- Q17306849 wikiPageWikiLink Q2830455.
- Q17306849 wikiPageWikiLink Q2991875.
- Q17306849 wikiPageWikiLink Q3708082.
- Q17306849 wikiPageWikiLink Q41716.
- Q17306849 wikiPageWikiLink Q4410.
- Q17306849 wikiPageWikiLink Q44432.
- Q17306849 wikiPageWikiLink Q4544.
- Q17306849 wikiPageWikiLink Q6900565.
- Q17306849 wikiPageWikiLink Q7029731.
- Q17306849 wikiPageWikiLink Q7319122.
- Q17306849 wikiPageWikiLink Q7429704.
- Q17306849 wikiPageWikiLink Q779198.
- Q17306849 wikiPageWikiLink Q8047.
- Q17306849 wikiPageWikiLink Q8066.
- Q17306849 wikiPageWikiLink Q8495.
- Q17306849 wikiPageWikiLink Q8856191.
- Q17306849 wikiPageWikiLink Q8931243.
- Q17306849 wikiPageWikiLink Q917761.
- Q17306849 comment "Baked milk ( Ukrainian: пряжене молоко, Belarusian: адтопленае малако, Russian: топлёное молоко) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.In rural areas baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust.".
- Q17306849 label "Baked milk".
- Q17306849 depiction Baked_milk..jpg.