Dairy product/ja: Difference between revisions

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~~<div lang~~=~~"en" dir~~=~~"ltr" class~~=~~"mw-content-ltr">~~

===牛乳===

~~=== Milk~~ ===

[[File:Milk glass.jpg|thumb|upright|すべての乳製品は牛乳に由来する]]

[[File:Milk glass.jpg|thumb|upright|~~All dairy products derive from milk~~]]

[[File:Tin of condensed milk.jpg|thumb|upright|練乳]]

[[File:Tin of condensed milk.jpg|thumb|upright|~~Condensed milk~~]]

[[Milk]] ~~is produced after optional~~ [[Homogenization (chemistry)|~~homogenization~~]] or [[pasteurization]]~~, in several grades after [[standardization]] of the fat level, and possible addition of the bacteria ''~~[[Streptococcus lactis]]~~'' and ''~~[[Leuconostoc citrovorum]]~~''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.~~

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@@ Line 13: / Line 13: @@
 {{main/ja|List of dairy products/ja}}
-<div lang="en" dir="ltr" class="mw-content-ltr">
+===牛乳===
-=== Milk ===
+[[File:Milk glass.jpg|thumb|upright|すべての乳製品は牛乳に由来する]]
-[[File:Milk glass.jpg|thumb|upright|All dairy products derive from milk]]
+[[File:Tin of condensed milk.jpg|thumb|upright|練乳]]
-[[File:Tin of condensed milk.jpg|thumb|upright|Condensed milk]]
+[[Milk/ja|牛乳]]は、脂肪分の[[standardization/ja|標準化]]、そしてオプションで[[Homogenization (chemistry)/ja|均質化]]や[[pasteurization/ja|パスチャライゼーション]]、さらに[[Streptococcus lactis/ja|乳酸球菌]]と[[Leuconostoc citrovorum/ja|クエン酸菌]]の添加を経て、いくつかの等級で生産される。牛乳は、クリーム、バター、チーズ、育児用調製粉乳、ヨーグルトなど、生産される製品の種類に基づいていくつかの異なるカテゴリに分類できる。
-[[Milk]] is produced after optional [[Homogenization (chemistry)|homogenization]] or [[pasteurization]], in several grades after [[standardization]] of the fat level, and possible addition of the bacteria ''[[Streptococcus lactis]]'' and ''[[Leuconostoc citrovorum]]''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.
-</div>
 <div lang="en" dir="ltr" class="mw-content-ltr">