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Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products. Whole milk, butter, and cream have high levels of saturated fat.
In fact, a gallon of 2% has more than half the fat as a gallon of whole milk. The FDA requires whole milk to have at least 3.25$ fat by weight. But the amount of fat can range from 3.25$ to 5 ...
A class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Sergem Tibet: A Tibetan food made from milk once the butter from the milk is extracted. It is then put in a ...
Coconut sorbets are shaved ice and a combination of coconut water, coconut milk, coconut cream, coconut flakes and muscovado. [16] Givré (French for "frosted") is the term for a sorbet served in a frozen coconut shell or hollowed-out fruit, such as a lemon. [17]
Mayfield is known for a history of innovation. The company boasts that founder T.B. Mayfield had the first milk plant in the area capable of pasteurizing milk. [4]In 1970 Mayfield's Athens plant was the first in the industry to successfully implement in-plant blow-molding for production of plastic milk jugs. [5]
In 1993, an application was made for the name Cornish clotted cream to have a Protected Designation of Origin (PDO) in the European Union for cream produced by the traditional recipe in Cornwall. This was accepted in 1998. [22] Cornish clotted cream must be made from milk produced in Cornwall and have a minimum butterfat content of 55 percent. [23]
[1] [2] Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". [3] In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many ...
Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta and other products. Goat cheese is known as fromage de chèvre (' goat cheese ') in France. Some varieties include Rocamadour and Montrachet. [4] Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A ...