Term | Definition |
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 |