Lesson 11: Milk and Eggs

Objective 2

• Define terms often found on labels of milk and milk products.

When you purchase dairy products, you may read words on the labels that need some clarification. The following is a list of helpful definitions of terms involving milk, its production, etc.

Pasteurization: The process of heating raw milk to a high enough temperature for a long enough period of time to destroy harmful bacteria. This process is required by federal law for all Grade A fluid milk and milk products that are sold in retail establishments.

Fortification: The process of adding nutrients to make milk even more nutritious. Vitamins A and D are often added to milk. Vitamin A is found in fat, and since fat is removed from skim milk and its products, the addition of vitamin A to these products is required.

Homogenization: The process of pumping milk or cream under pressure through tiny holes in a machine called a homogenizer. Homogenization prevents the fat globules in milk from forming a cream and rising because the fat globules are divided into such small particles that they remain dispersed in the milk.

Whole Milk: Milk that contains from 3.0-3.8 percent milk fats.

Reduced-fat Milk: Milk that has lower fat content, but must have the same amount of other nutrients as whole milk. The fat contents are usually 1 percent and 2 percent.

Skim Milk (also referred to as nonfat milk): Milk from which as much fat as possible has been removed; contains less than 0.5 percent milk fat.

Evaporated Milk: Milk from which about 60 percent of water has been removed. Sold in cans and is often used in recipes for baking. This product can be reconstituted with water and substituted for milk.

Sweetened Condensed Milk: Milk to which about 15 percent sugar is added. It is then concentrated to about one-third its original volume. This product is often used in baking, and, because of its sweetness, is not a good substitute for milk. Though sweetened condensed milk is sold in a can as is evaporated milk, they are not interchangeable.

Dry Milk: Usually made from fresh pasteurized skim milk by removing all liquid. If dry milk is made from milk other than skim, it will have a shorter shelf life because of the fat content. Regular nonfat dry milk reconstitutes in warm water; instant nonfat dry milk dissolves in cold water.

Cultured or Fermented Milk Products: Milk products to which harmless bacteria has been added to produce a sour taste. Yogurt, sour cream, and buttermilk are examples.

Cream: The fatty part of milk. It may be light, medium, or heavy, depending on the fat content, and types are usually interchangeable. It whips best when cream, bowl, and beaters are all cold. Be careful to not over-beat cream (see page 198 in Betty Crocker’s Cookbook).

Half-and-Half: The lightest form of cream; often substituted for light cream. It is made of a mixture of cream and milk with a range of fat between 10.5 and 18 percent.

Butter: Milk product made from cream to which sugar and salt are often added. High quality butter smells fresh, is smooth, and spreads evenly. Margarine: Inexpensive butter substitute usually made by mixing milk with vegetable oils.