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CH 27 Milk

TermDefinition
Nutrients in milk protein, calcium,phosphorus, vitamin D, Vitamin A, B Vitamins
whole milk 8 grams of fat per serving
reduced-fat milk 5 grams of fat per serving
low-fat milk 2.5 grams of fat per serving
fat-free milk skim milk, no fat
pasteurized milk that has been heat-treated to kill harmful bacteria
homogenized fat has been broken into many tiny drops and mixed permanently with the milk.
storing fresh milk refrigerate in original container
UHT Milk processed at ultra-high temperature to kill all bacteria, store at room temperature for up to 3 months
Evaporated milk milk with half the water removed
Sweetened condensed milk concentrated milk with at least 40% sugar added.
Nonfat dry milk a powder made by removing most of the fat and water from milk.
How to cook milk slowly at low temperatures
How to prevent skin from forming cover pan or stir constantly
curdle separate into many small lumps and a watery liquid.
How to microwave milk stir first to break up thin layer on surface, use a large container to prevent overflow, stir after heating to distribute heat.
Reconstitute replace water that has been removed from a food.
Gail Borden Inventor of sweetened condensed milk
6 times a day Given a choice, cows want to be milked this often
strawberry, blueberry, vanilla America's favorite flavors or yogurt
Created by: sueroberts
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