Search results
Results from the WOW.Com Content Network
A glass of cow milk Cows in a rotary milking parlor. Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. [1] Milk contains many nutrients, including calcium and protein, as well as lactose and ...
A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk. Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top.
In the USA, skim milk is also known as nonfat milk, due to USDA regulations stating that any food with less than 1 ⁄ 2 gram of fat per serving can be labelled "fat free". [18] In the U.S. and Canada, a blended mixture of milk and cream is called half and half. Half and half is usually sold in smaller packages and used for creaming coffee and ...
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.
A thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'. [13] It forms an essential part of a cream tea. Condensed milk: Milk from which water has been removed.
Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though, that it will add a ...
Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat. Milk is an ingredient in many confectioneries.
[1] [2] [3] Since the products vary considerably in composition, there is also a large variation in their nutritional value, and this has been a source of public concern as they are sometimes used to entirely replace milk or other more recognizable dairy products.