Tvorog
Query URLs
https://term.museum-digital.de/md-de/tag/49670
- Note
- Tvorog (Russian: творог[a]; Polish: twaróg; Ukrainian: сир) is a white cheese. This is a non-liquid white fermented milk product, traditional for Eastern, Northern and (less often) Central Europe, obtained by fermenting milk with subsequent whey removal. It is officially customary to classify Tvorog produced in the traditional way, according to its fat content. According to GOST RF, according to physical and chemical indicators, Tvorog is divided into the following categories: fat-free, low-fat, classic and fatty. Also, according to the method of manufacture, such types of Tvorog are distinguished as simple, soft, and grained Tvorog, which is a type of low-fat Tvorog.
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Túróérlelő / Quarktopf
Zöld, eredetileg kétfülű...
Object information
Image: Óbányai Német nemzetiségi tájház - CC BY-NC-SA -
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KÖZÉRT reklámlap
KÖZÉRT Vállalat által kiadott...
Object information
Image: Magyar Kereskedelmi és Vendéglátóipari Múzeum - CC BY-NC-SA -
Tehéntúró villamosplakát
Tehéntúrót reklámozó...
Object information
Image: Magyar Kereskedelmi és Vendéglátóipari Múzeum - CC BY-NC-SA -
Túrósbödön
A túrósbödön népi elnevezése...
Object information
Image: Kallós Zoltán Alapítvány - CC BY-NC-SA
References
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