I'm in the Mooooood for Milk!
Milk is a beverage/liquid product that comes from a lactating female animal. Some of the most widely drunk forms of milk around the globe come from the following animals-cow, goat, sheep, water buffalo and camel.
Milk Contains three products water, butter fat and milk solids (comprised of sugars called lactose and proteins called casein).
All milk products sold here in Canada must be pasteurized. Pasteurization is a method of heating raw milk to 72 degrees celcius (161'F) for approximately 16 seconds. This process kills any bacteria that is present in the raw milk.
It is illegal in our country to sell unpasteurized milk.
Other Milk Products Available Sour Cream- available in a variety of butterfat options from 1-18%. This cream has been cultured or fermented by adding lactic acid bacteria which makes it slightly thick and tangy.
Buttermilk is fresh liquid milk, usually skim milk which has been cultured or soured by bacteria.
Yogurt is milk cultured using a special type of bacteria. It has a custard like consistency. Most yogurts have additional milk solids added, and some of it is flavoured and sweetened.
Evaporated milk-is milk either whole or skim with about 60% of the water removed. It is then sterilized and canned. Evaporated milk has a somewhat “cooked” flavour.
Condensed milk- made of whole milk, this has about 60% of the water removed and is heavily sweetened with sugar and canned.
Powdered milk- This milk has been dried until all water is removed and it becomes a powder. It dissolves easily in water.
Butter- Fresh butter consists of approximately 80% milk fat. The remainder is milk solids and water. Butter can be purchased as salted or unsalted (sweet butter).
Cheeses- a wide variety of cheeses are available.
Milk is sold and classified according to the amount of butter fat that is left in the product.
Double Cream/Crème Fraiche- This is the richest form of cream available at over 45% butterfat. Crème fraiche is used for various recipes and is common in French cuisine.
Whipping cream-35-40% butterfat- This thick, heavy cream is whipped with sugar to form a topping for desserts. It is also used to make rich sauces, custards and mousses.
Table Cream- 16-22% butterfat- This cream is used for the production of cream soups, sauces and desserts. It is also used as an addition to coffee in choice establishments (Tim Horton’s as an example).
Half and Half Cream-10-12% butterfat- Technically speaking, this is part cream/part milk. This is the most commonly used form of coffee cream. It can also be used as a lighter option for soups and sauces.
Light Cream-5% butterfat- This is a relatively new option available to consumers. It is slightly richer than homogenized milk, yet is slightly richer in taste.
Homogenized-3.5% butterfat remaining in the product. This is the richest form of drinkable milk.
2%-2% of the butter fat remains in the product. This is the most commonly purchased milk product
1%- 1% butterfat remains in the product- This is a relatively new option given to consumers. It was introduced as part of a healthy living campaign in the early 1990’s. Many people wanted a creamier taste than offered with skim milk yet did not want the fat of 2%.
Skim milk- All but a trace of butterfat has been removed.
Milk Contains three products water, butter fat and milk solids (comprised of sugars called lactose and proteins called casein).
All milk products sold here in Canada must be pasteurized. Pasteurization is a method of heating raw milk to 72 degrees celcius (161'F) for approximately 16 seconds. This process kills any bacteria that is present in the raw milk.
It is illegal in our country to sell unpasteurized milk.
Other Milk Products Available Sour Cream- available in a variety of butterfat options from 1-18%. This cream has been cultured or fermented by adding lactic acid bacteria which makes it slightly thick and tangy.
Buttermilk is fresh liquid milk, usually skim milk which has been cultured or soured by bacteria.
Yogurt is milk cultured using a special type of bacteria. It has a custard like consistency. Most yogurts have additional milk solids added, and some of it is flavoured and sweetened.
Evaporated milk-is milk either whole or skim with about 60% of the water removed. It is then sterilized and canned. Evaporated milk has a somewhat “cooked” flavour.
Condensed milk- made of whole milk, this has about 60% of the water removed and is heavily sweetened with sugar and canned.
Powdered milk- This milk has been dried until all water is removed and it becomes a powder. It dissolves easily in water.
Butter- Fresh butter consists of approximately 80% milk fat. The remainder is milk solids and water. Butter can be purchased as salted or unsalted (sweet butter).
Cheeses- a wide variety of cheeses are available.
Milk is sold and classified according to the amount of butter fat that is left in the product.
Double Cream/Crème Fraiche- This is the richest form of cream available at over 45% butterfat. Crème fraiche is used for various recipes and is common in French cuisine.
Whipping cream-35-40% butterfat- This thick, heavy cream is whipped with sugar to form a topping for desserts. It is also used to make rich sauces, custards and mousses.
Table Cream- 16-22% butterfat- This cream is used for the production of cream soups, sauces and desserts. It is also used as an addition to coffee in choice establishments (Tim Horton’s as an example).
Half and Half Cream-10-12% butterfat- Technically speaking, this is part cream/part milk. This is the most commonly used form of coffee cream. It can also be used as a lighter option for soups and sauces.
Light Cream-5% butterfat- This is a relatively new option available to consumers. It is slightly richer than homogenized milk, yet is slightly richer in taste.
Homogenized-3.5% butterfat remaining in the product. This is the richest form of drinkable milk.
2%-2% of the butter fat remains in the product. This is the most commonly purchased milk product
1%- 1% butterfat remains in the product- This is a relatively new option given to consumers. It was introduced as part of a healthy living campaign in the early 1990’s. Many people wanted a creamier taste than offered with skim milk yet did not want the fat of 2%.
Skim milk- All but a trace of butterfat has been removed.
Dairy Terminology
Scald- To heat just to the boiling point
Clarified Butter-melted butter with the milk solids removed.
Pasteurization-the process of heating milk to remove harmful bacteria.
Curdling- A process where milk proteins coagulate and separate from the whey. In cooking this process is undesirable.
Scorching- Proteins and sugars stick and burn to the bottom of the pan when milk is heated to high a temperature.
Ghee- An Indian term for clarified butter.