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Cultured Butter Milk |
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The final product resulting from
treating pasteurized skimmed or partially
skimmed milk with a culture of lactic acid
bacteria. |
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Fresh Milk |
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Fluid, whole milk containing
approximately 4% butterfat. |
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Pasteurized Milk |
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Whole milk heated to temperature
not lower than 145°F for 30
minutes, or 161°F for not less than 15 seconds,
then cooled immediately to 50°F. |
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Homogenized Milk |
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Pasteurized milk treated
mechanically to reduce size and breakup the fat
globules and to disperse them permanently
through the milk. |
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Skim Milk |
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Fresh fluid milk which contains
not more than 0.1% butterfat. |
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Soured Milk |
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Artificially soured; to 1
tablespoon vinegar or lemon juice in a measuring
cup, add milk to one cup line. |
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Yoghurt |
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Made by fermenting concentrated
whole milk with a special culture; has
custard-like consistency. |
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Evaporated Milk |
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Is pasteurized whole milk from
which about 50% of water has been removed; then
it is homogenized and vitamin D added before it
is sealed and sterilized. It is not sweetened. |
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Sweetened Condensed Milk |
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Milk from which on-half of the
water has been removed and sugar has been added. |
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Dry Whole Milk |
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Made by removing water from whole
milk; contains not more than 4% moisture and 26%
butter-fat. |
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Nonfat Dry Milk |
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product resulting from removal of
fat and water from milk; contains lactose milk
proteins and minerals in same relative
proportions as fresh milk from which made. It
contains not over 5% by weight of moisture. The
fat content is not over 1½%
by weight unless otherwise indicated. |
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Half and Half |
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A mixture of milk and cream;
usually 10-12% butterfat. |
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Light Cream |
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Sometimes referred to as table or
coffee; 18% to 20% butterfat. |
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Whipping Cream |
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A cream which contains between
30% to 36% butterfat. |
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Dairy Sour Cream |
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Commercial pasteurized and
homogenized cream to which selected cultures
have been added; about 18% butterfat. |
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