Benders'dictionary of nutrition and food technology

120clabbered milk Unpasteurised milk that has soured naturally,becoming thick and curdy. Clabber cheese is curd or cottagecheese.clams Various marine bivalve molluscs, including scallop,Tridacna gigas, quahog, Mya arenaria and Venus mercenaria.Composition/100 g: water 82 g, 310 kJ (74 kcal), protein 12.8 g,fat 1 g, cholesterol 34 mg, carbohydrate 2.6 g, ash 1.9 g, Ca 46 mg,Fe 14 mg, Mg 9 mg, P 169 mg, K 314 mg, Na 56 mg, Zn 1.4 mg, Cu0.3mg, Mn 0.5mg, Se 24.3µg, vitamin A 90µg retinol, E 0.3 mg,K 0.2 mg, vitamin B 1 0.08 mg, B 2 0.21 mg, niacin 1.8 mg, B 60.06 mg, folate 16 µg, B 12 49.4µg, pantothenate 0.4 mg, C 13 mg.A 60 g serving (3 clams) is a source of Cu, Mn, P, Se, vitamin C,a rich source of Fe, vitamin B 12 .claret Name given in UK to red wines from the Bordeaux regionof France.clarification The process of clearing a liquid of suspended particles.It may be carried out by filtration, centrifugation (see centrifuge),the addition of enzymes to hydrolyse and solubiliseparticulate matter (proteolytic or pectolytic enzymes) or theaddition of flocculating agents.clarifier, centrifugal Centrifuge used to clarify liquids by removingsolids.clarifixation A method of homogenising milk in which the creamis separated, homogenised and remixed with the milk in onemachine, the clarifixator.clarifying Of fats; freeing the fat of water so that it can be usedfor frying, pastry-making, etc. Clarified fats are less susceptibleto rancidity on storage; ghee is clarified butter fat. Also theprocess of filtering juices before making jellies, etc.Clarke degrees A measure of water hardness.Clegg anthrone method For determination of total availablecarbohydrate. The sample is digested with perchloric acid toyield monosaccharides which are determined colorimetricallyusing anthrone in sulphuric acid (maximum absorbance630 nm).clementine A citrus fruit, Citrus nobilis var. deliciosa; regardedby some as a variety of tangerine and by others as a crossbetween the tangerine and a wild N. African orange.climacteric (1) Post-harvesting increase in metabolic rate andproduction of carbon dioxide and ethylene associated withripening in some (but not all) fruits, e.g. apple, apricot, avocado,banana, mango, peach, pear, plum and tomato. Stimulated bythe low concentrations of ethylene (1 ppm). Non-climactericfruits include cherry, cucumber, fig, grapefruit, lemon, pineapple,strawberry and vegetables.