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Some flavored milk products. Flavored milk is a sweetened dairy drink made with milk, sugar, flavorings, and sometimes food colorings. It may be sold as a pasteurized, refrigerated product, or as an ultra-high-temperature (UHT) treated product not requiring refrigeration. It may also be made in restaurants or homes by mixing flavorings into milk.
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common.
It contains raw milk, cream or yogurt which is blended manually in a pot with an instrument called madhani (whipper). Chal: A Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. [10]
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
Nutrition (Per Serving): Calories: 110 Fat: 5 g (Saturated Fat: 0.5 g) Sodium: 140 mg Carbs: 8 g (Fiber: 2 g, Sugar: 5 g) Protein: 8 g. Good Karma's oat milk is designed to boost protein in kids ...
Lucuma – a popular Peruvian ice cream flavor with an orange color and a sweet nutty taste [7] Mamey; Mango [8] Moon mist – a blend of grape, banana, and blue raspberry (or sometimes bubblegum) flavors, popular in Atlantic Canada. The flavors are generally blended together to give a mist-like texture. [9] [10] Passion fruit; Pumpkin [6] [11]
Both candy bar-inspired flavors are made with real low-fat dairy milk and pack in 14 grams of protein and 270 calories per 14-fluid ounce bottle. (To compare, 14 fluid ounces of 1% milk packs ...
American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to put a limit on replacing ingredients with air), and to contain less than 1.4% egg yolk solids.