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CH 27 Milk
| 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 |
Created by:
sueroberts
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