Sterilised milk
Milk going through a preservation process to destroy pathogen germs. All kind of germs are destroyed due to a long cooking process at 120°C during 20 minutes.
To avoid the boiled taste in sterilized milk, UHT preservation is used, which heats milk at higher temperatures but in a shorter span.
It can be bought whole, semi-skimmed or skimmed depending on its fat content.
Nutritional information (0.1 l)
Energy
66.0
kcal
Carbohydrates
5.0
g
Proteins
3.3
g
Lipids
3.6
g
Fiber
0.0
g
Saturates
1.95
g
Monounsaturated fatty acids
0.96
g
Polyunsaturated fatty acids
0.09
g
Cholesterol
14.0
mg
Calcium
121.0
mg
Iron
0.1
mg
Zinc
0.3
mg
Vitamin A
35.0
ug
Vitamin C
1.8
g
Folic acid
5.0
ug
Salt (Sodium)
100.0
mg
Sugars
5.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed