Translations:Coconut milk/17/en: Difference between revisions

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Message definition (Coconut milk)
[[File:തേങ്ങാപ്പാൽ പിഴിയൽ.JPG|thumb|Coconut milk preparation]]
Traditionally prepared coconut milk is utilized immediately after being freshly extracted because it spoils easily when exposed to air. It becomes rancid after a few hours at room temperatures {{convert|28|to|30|°C|°F|abbr=on}} due to [[lipid oxidation]] and [[lipolysis]]. Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.
Coconut milk preparation

Traditionally prepared coconut milk is utilized immediately after being freshly extracted because it spoils easily when exposed to air. It becomes rancid after a few hours at room temperatures 28 to 30 °C (82 to 86 °F) due to lipid oxidation and lipolysis. Rancid coconut milk gives off a strong unpleasant smell and has a distinctive soapy taste.

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