Milk Unit
Terms
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- buttermilk
- a soured milk product which is made by adding a culture of lactic acid bacteria
- lactose
- thenatural sugar found in milk
- light cream
- cream which contains less than 30% fat- does not whip satisfactorily
- yogurt
- a thickened milk product which is made by fermenting milk with a special culture
- scum
- is the layer that often forms on the surface of milk during heating
- raw
- untreated milk as it comes from the cow
- half and half
- a mixture and cream- often used in coffee
- chocolate milk
- whole milk to which sugar and chocolate have been added
- fortified
- milk to which vitamin A and D have been added
- homogenized
- milk which has been mechanically treated to disperse the fat- keeps the cream from separating
- imitation
- milk that does not contain milkfat or solids (non-dairy creamer,cool whip)
- UHT
- milk that is heated to an "ultra high temperature" - can be stored at room temperature
- ultapasteurized
- heated more than pasteurization, good up to 3 months (half and half)
- milk solids
- contain most of the vitamins, minerals, protein, and sugar found in milk
- scorching
- burning of milk that results in brown color of milk
- sour cream
- cream to which lactic acid culture has been added
- skim milk
- milk which has had most of the fat removed
- evaporated
- whole milk which has approximately 60% of water removed.
- lactose intolerance
- the body cannot produce lactase to digest the lactose (sugar) found in milk
- pasteurized
- raw milk which has been heated to kill harmful bacteria
- chocolate drink
- made from skim milk and flavored with chocolate
- sweet condensed
- evaporated milk to which sugar or corn syrup is added It is canned and may be stored unopened at room temperature
- non-fat dry
- milk which has had all liquid and fat removed
- heavy cream
- used for whipping cream- contains 36 to 40% fat
- milkfat
- is the fat protion of milk