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Rather they refer to what percentage of the total weight is milk fat. For example, one cup of milk weighs about 225 grams. Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams.
Milk equivalent is a measure of the quantity of fluid milk used in a processed dairy product. Measured on a milkfat basis, it takes about 21.8 pounds of farm milk to make a pound of butter, and about 9.2 pounds to make a pound of American cheese .
1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
Sherbet contains 1–2% fat; Lowfat ice cream, also called ice milk, contains no more than 2.6% fat; Ice cream contains at least 10% fat; Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids; Creams. Half and half contains 10.5–18% fat; Light cream and sour cream contain 18–30% fat
Nutrient value per 250 mL cup Human milk [1] Cow milk (whole) [2] Soy milk (unsweetened) [3] Almond milk (unsweetened) [4] Oat milk (unsweetened) [5] Energy, kJ (kcal) : 720 (172) 620 (149)
Milk is now available in a variety of sizes in paperboard milk cartons (250 mL, 375 mL, 600 mL, 1 liter and 1.5 liters) and plastic bottles (1, 2 and 3 liters). A significant addition to the marketplace has been "long-life" milk , generally available in 1 and 2 liter rectangular cardboard cartons. In urban and suburban areas where there is ...
Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.