MILK

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ILK
MILK
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The composition of milk...
MILK SOLIDS
If you removed all the water from milk, only 13
of the product remainsthese are the milk solids.
27 Protein casein 30 Fat combined with
water is called cream 37 lactose milk
sugar 6 ash/minerals vitamins and minerals
including calcium and phosphorus
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Pasteurization...
The great French scientist, Louie Pasteur,
discovered this procedure.
Pasteurization is when milk is heated to a
temperature that kills all disease-causing
bacteria. Virtually all milk sold in grocery
stores in the United States today has been
pasteurized.
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Homogenization...
Normally, the fat particles in the milk like to
cling together. They are lighter and float to
the top. When milk is homogenized, however, the
fat particles are separated, broken up into very
small pieces, and are distributed throughout the
liquid. The pieces are so small, in fact, that
they cannot go back together and float to the
top as long as the milk is fresh. One visible
sign that milk has lost its freshness is the
appearance of streaks of fat in the liquid, or a
layer of fat floating on the top.
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How long will milk stay fresh?
That doesnt mean you have to throw it out after
3 daysit isnt spoiled. The nutrients may be
starting to deteriorate after the 3 day period,
however. Maximum freshness means maximum
nutritional value and flavor. The expiration date
on the carton indicates when the milk may have
lost both nutritive value and flavor and may
begin to spoil. When this happens, homogenized
milk begins to separate.
Milk kept refrigerated will stay at maximum
freshness for 3 days.
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Nutrients in milk...
Calcium and phosphorus are both minerals found in
milk and milk products. They build and maintain
strong bones and teeth.
Although Vitamin D is not normally present in
milk, it is commonly added as an enrichment.
This is a logical addition as calcium,
phosphorus, and Vitamin D must all be present in
the body in order for any one of them to
function properly.
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Whole milk...
Definition straight from the cow no changes
have been made to the composition (although it
may have been pasteurized or homogenized).
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Definition the fat portion of whole milk
flavorful, but high in calories and cholesterol
Cream...
Beaten with sugar, whipped cream is a sweet and
fluffy delight! The product Cool Whip is a
NON-DAIRY whipped topping.
If you beat unsweetened cream over a long period
of time, it eventually becomes butter! This is a
saturated, solid animal fat, and should not be
confused with margarine (oleo) which is a
vegetable fat often made from corn oil. Using an
electric mixer to make butter is a lot faster
than the antique churn!
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Evaporated milk...
Definition at least ½ of the water has been
removed a common ingredient in baking nearly
always used to make pumpkin pie slightly yellow
in color due to more concentrated fat content.
When the water is removed , the nutrients become
more concentrated. For that reason it was
commonly used to feed babies prior to the
development of todays baby formulas.
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Sweetened condensed milk...
Definition evaporated milk with sugar added
commonly used in fudge and other candy recipes
used in coffee as a cream and sweetener combined.

Caramel Pudding Recipe
Pierce the top of a can of sweetened condensed
milk with a can opener in several places. Place
the entire can in a pan of boiling water nearly
lid high. Boil for 3 hours. Cool open and
serve. YUMMY!
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Low and non-fat milk...
Definitions 2 MILK 98 of the fat
content (cream) has been removed from whole milk
1 MILK 99 of the fat content (cream) has
been removed from whole milk SKIM MILK 100 of
the fat content (cream) has been removed from
whole milk When the yellow
fat content is removed, the remaining skim milk
almost appears to
be blue in color comparison.

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Powdered (Instant dry) milk...
Definition milk with all of the water removed
this could be whole milk, or any low- or non-fat
milk to use you must reconstitute the dry
product with water according to package
directions the greatest disadvantage of this
product is the flavor change that occurs in the
drying process the greatest advantage is the
very long shelf life and the fact that you only
make the amount needed.
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Other milk products...
Buttermilk has two definitions 1. It is the
liquid that remains after cream is churned into
butter 2. A bacteria culture can be added to
skim milk, producing a tangy flavor and thicker
consistency (you can drink this as is or use it
in cooking
Yogurt a bacteria culture is added to milk and
it is allowed to grow into a soft, curd stage
often flavored with fruit
Sour cream a bacteria culture is added to whole
milk or cream to thicken and artificially sour it
(you cannot naturally allow cream or milk that
has been pasteurized to sourit just spoils.
(shown here on a baked potato)
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Clarified (drawn) butter...
To make clarified butter, melt the butter over
low heat or in a microwave oven. Allow the
butter to sit, and the cloudy light-colored milk
solids will settle to the bottom. This leaves a
clear, very yellow-colored butter as the top
layer. This layer is the drawn butter.
The drawn butter can be served in a warmer or a
side dish. It serves as a flavorful dipping sauce
for foods such as seafood or artichokes.
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Scalded milk...
Definition milk that has been heated to just
below boiling point. As the milk heats and
water evaporates, the milk protein clumps
together, causing a skin or film to form on the
surface of the milk. If you remove this, you
remove many nutrients.
Adding cocoa and sugar to scalded milk makes a
hot cup of cocoa (using water instead of milk is
called hot chocolate). Top with marshmallows or a
dollop of whipped cream.
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2 general cooking rules to remember
when cooking milk and milk products...
1. Avoid excessive heat
2. Avoid excessive cooking time
Breaking these rules can result in a skin forming
on the surface of the milk, scorching,
and/or curdling.
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Have you had
your milk today?
THE END
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• Preparing individuals for life and work
• Strengthening families
• Empowering communities
• Created by Barbara L. Swarthout, Family
  Consumer Sciences teacher at Elkhorn High School