odmastním

Odmastním is a Czech verb meaning to remove fat from something, i.e., to render something lean or defatted. It is used in everyday cooking as well as in professional contexts such as food processing and laboratory work. The form odmastím represents the first-person singular in certain tenses of the verb.

Etymology and usage context

The word is built from the prefix od- (indicating removal) and the root related to fat or grease. In Czech, odmastnit can describe removing visible fat from meat, skimming fat from soups or sauces, trimming fat from pieces of meat, or producing lighter products by defatting. It can also describe processes in dairy or meat industries when fat is separated to achieve specific fat contents. In scientific contexts, odmaštění denotes the removal of fats from tissue or samples to enable analysis or imaging.

Methods

In the kitchen, defatting is often achieved by chilling a stock and skimming the surface, trimming fat from meat, or using defatted milk and sauces. In industrial settings, defatting may involve centrifugation, decanting after fat separation, or solvent-based extraction. In histology and biochemistry, odmaštění refers to lipid removal from samples using organic solvents to improve staining or analytical clarity.

Implications

Defatting can reduce caloric content and fat-related flavors, affecting texture and taste. It is used to tailor products to dietary needs or analytical requirements, but may also alter sensory qualities. Safety and methodological considerations vary by context, with appropriate procedures and handling for food processing or laboratory work.

See also: degreasing, defatting, skimmed products, lipids in histology.