on January 24th, 2010 by admin
When we talk about milk and cream it can become confusing. So I have reviewed the most common terms for our use.
Pasteurized milk is milk that has been heated to 161 degrees F (72 degrees C) and held at the temperature for 15 seconds to kill disease causing organisms and then quickly chilled.
By law, all grade A liquid milk and cream must be pasteurized. Even after pasteurizing, milk and cream are highly perishable and must be kept refrigerated.
Ultra-pasteurized cream products have been heated to a higher temperature (275 degrees F/135 degrees C) for 4 seconds. This kills not only disease killing bacteria but also organisms that cause spoilage. These products must be refrigerated after opening.
Ultra-High Temperature (UHT) Pasteurization involves even higher temperatures. This product is packed into sterile cartons and, if unopened, can keep at room temperature for up to 10 months. After opening, it must be refrigerated. The milk has a cooked taste and is better if used for cooking than for drinking.
Homogenized milk has been processed so the cream does not separate out. Milk, except for nonfat milk, contains fat or cream and because it is lighter than water will float to the top. Homogenizing is a process where the milk is forced through very tiny holes which breaks the fat into particles so small that they stay distributed in the milk.
Whole milk or fresh milk is about 3 ½ percent milk fat or butterfat, 8 ½ percent nonfat milk solids and 88 percent water.
Skim or nonfat milk has had most or all of the fat removed. The fat content is 0.5 percent or less.
Low-fat milk has a fat content of 0.5 to 2 percent. The fat content is usually indicated such as 1 percent or 2 percent.
Fortified nonfat or low-fat milk has had substances added to increase its nutritional value – usually vitamins A and D and extra nonfat milk solids.
Flavored milks such as chocolate milk drink or chocolate flavored drink indicates that the product does not meet the standards for regular milk. One must read the ingredient label.
Buttermilk is liquid milk, usually skim milk which has been cultured or soured commercially by bacteria. Usually it is named cultured buttermilk. (This distinguishes it from the original term of buttermilk which referred to the liquid remaining after making butter.)
Evaporated milk is milk, either whole or skim milk with about 60 percent of the water removed. It is then sterilized and canned.
Condensed milk is whole milk that has had about 60 percent of the water removed and is sweetened with sugar. It is canned.
Dried whole milk is whole milk that has been dried to a powder.
Nonfat dry milk is skim milk that has been dried to a powder.
Whipping cream has a fat content of 30 to 40 percent. This includes light whipping cream with a fat content of 30-35 percent and heavy whipping cream which is 36-40 percent fat.
Light cream contains 18-30 fat – usually about 18%. It may be referred to as table cream or coffee cream.
Half-and-half has a fat content of 10-18 percent. This is too low to be called cream.
Tags:
beverage,
buttermilk,
cream,
food,
homogenized milk,
milk,
pasteurized milk,
skim milk,
whole milk | Posted in
Food Business,
Food Preparation/cooking,
Nutrition
