Unless otherwise specified, the word "milk" refers to cow's milk. Milk is usually sold pasteurized and homogenized. It is a key ingredient in the foods of many Western countries but is consumed less widely in Asia and Africa. Milk is added to a vast array of foods, including soups, sauces, pancakes, cakes, pastries, desserts, custards, ice cream, and a variety of cooked dishes. Milk burns very easily. It is best to heat milk over low heat, preferably in a double boiler, because it boils over very quickly once it reaches the boiling point and readily sticks to the bottom of the pan, forming a precipitate that tends to turn brown. Milk is an excellent source of protein, and few foods provide as much calcium, milk is also rich in phosphorus and potassium, and it contains an essential fatty acid, linoleic acid.
Homogenized Milk
Homogenized milk containing fat that has been forced through very small openings, breaking the fat globules into tiny particles that remain suspended in the liquid and cannot accumulate on the surface of the milk.
Whole Milk
Whole milk that generally contains 3.5% fat and is fortified with vitamin D. If it is not homogenized, the fat rises to the surface, forming a layer of cream.
Evaporated Milk
Evaporated milk from which approximately 60% of the water has been evaporated. Evaporated milk contains at least 7.5% fat and 25.5% milk solids. It is slightly darker than regular milk and has a faint caramel flavour. Nourishing and high in calories, evaporated milk is enriched with vitamins D and C, low fat and skim evaporated milk are also enriched with vitamin A.
Nonfat Milk
Nonfat milk containing no more than 0.3% fat. Vitamin A is added to compensate for the nutrients lost when the fat is removed. It is also usually fortified with vitamin D.
Low Fat Milk
Low-fat milk containing 1% to 2% fat. It has almost the same nutritional value as whole milk but less fat. It is fortified with vitamins A and D.
Raw Milk
Untreated milk, it is illegal to sell raw milk in Canada, many American states, and numerous European countries. Raw milk is an ideal medium for bacterial growth and is therefore regarded as a major health risk.
Pasteurized Milk
Pasteurized milk heated to just below the boiling point to destroy most of the pathogenic bacteria. Depending on the process, pasteurized milk can retain most of its flavour and colour, as well as most of its nutrients such as thiamine, vitamin B12, and lysine.
Goat's Milk
Goat's milk is whiter than cow's milk and has a stronger taste, it contains slightly less cholesterol than cow's milk and is easier to digest.
Condensed Milk
Evaporated whole milk with sugar added. Condensed milk contains 40% to 45% sugar, as well as at least 8% fat and 28% milk solids, and this is particularly high in calories. Regulations require that it be fortified with vitamin A but vitamin D is an optional ingredient. Condensed milk is used to make numerous desserts and candies.
Flavoured Milk
Flavoured milk to which a flavouring has been added. The most popular kind is chocolate milk, but there are also malted milk, fruit or vanilla flavoured milk, and mixtures of milk and fruit juice.
Ice Milk
Ice milk contains less fat than ice cream (between 2% and 7% fat), but as much sugar, if not more. It is slightly less creamy. Soft vanilla ice milk is an excellent source of vitamin B12.
Ultra-Filtered Milk
Ultrafiltered milk that is filtered by a process that removes 99.9% of its bacteria. Ultrafiltration prolongs the shelf life of milk without diminishing its nutritional value.
UHT Milk
UHT (Ultra heat treated) milk is packaged in sealed, aseptic containers, it can be stored at room temperature for up to 3 months. Once the container is opened, the milk should be consumed within a few days, because it is more perishable than other milk.
Powdered Milk
Powdered milk enriched with vitamins A and D. An unopened package of powdered milk can be stored for up to 1 year at room temperature, but once opened it should be used within 1 month. Powdered whole milk contains a minimum of 26% fat, while powdered low fat milk contains 9.5% and powdered skim milk 0.8% fat.
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