Transcript 100% of the fat content (cream) has been removed from whole milk

If you removed all the water
from milk, only 13% of the
product remains…these are
the milk solids.
27% Protein: casein
30% Fat: combined with
water is called “cream”
37% lactose: milk sugar
6% vitamins/minerals:
vitamins and minerals
including calcium and
phosphorus
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.
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 it’s freshness is
the appearance of streaks of fat in the liquid, or a layer of fat floating
on the top.
Milk kept refrigerated will
stay at maximum freshness
for 3 days.
That doesn’t mean you have to throw it
out after 3 days…it isn’t 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.
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.
Definition: straight from the
cow; no changes have been
made to the composition
(although it has probably been
pasteurized &/or homogenized).
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.
Definition: the fat portion of whole milk;
flavorful, but high in calories and cholesterol
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!
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 today’s baby
formulas.
Definition: evaporated milk
with sugar added; commonly
used in fudge and other candy
recipes; used in coffee as a
cream
and
sweetener
combined.
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!
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.
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;
can be
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 sour…it just spoils.
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.
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.
Breaking these rules can result in a skin forming on
the surface of the milk, scorching, and/or curdling.
• Preparing individuals for life and work
• Strengthening families
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Created by Barbara L. Swarthout, Family & Consumer
Sciences teacher at Elkhorn High School