Dairy Dictionary

acidophilus milk
Fresh, pasteurized milk that contains bifidobacteria and lactobacillus acidophilus bacteria. These bacteria are added to the milk without affecting its look or flavor because they do not grow at refrigerator temperatures. Therefore there is no change in the acidity of the milk. These bacteria may help reduce the amount of harmful bacteria in the digestive tract.

buttermilk
A fermented milk. Bacterial cultures are added to the milk and then heated to promoted fermentation. As a result, part of the milk sugar (lactose) is converted to lactic acid, which gives buttermilk its sour flavor. Despite its name, buttermilk is actually low in fat having been made from low-fat milk.

clarified butter
Unsalted butter that has had most of the water evaporated from it and the milk solids separated from the fat. This butter is not as quick to burn or smoke as regular butter, and can therefore be used to cook at higher temperatures. Its flavor is not as rich as regular butter's. Ghee is the East Indian form of highly clarified butter.

cream
Cream is separated from milk then used for making butter, ice cream and other cream products. Available forms include: cereal cream/half and half not less than 10%BF table cream not less than 18% BF whipping cream not less than 32% BF

crème fraîche
A thickened cream that has a slightly tangy, nutty flavor with a velvety rich texture. Most popular in France, the thickness can range from sour cream-like to almost as solid as room-temperature margarine. Crème fraîche is delicious served over fresh fruit and other desserts, warm or cold. Its also great to add to sauces or soups because it can be boiled without curdling.

cultured butter
An unsalted butter made by adding a harmless bacterial culture to cream prior to churning. It has a delicate, tangy taste commonly referred to as an "old-country flavor".

evaporated milk
Canned milk that has over half (60%) of the water removed. When reconstituted, it can be used in the same way as fresh milk. Due to the canning process it has a slightly caramelized taste. After opening, store and treat like fresh milk. To reconstitute evaporated milk, add an equal amount of water.

homogenization
A process where milk is forced through small openings to break the fat into small globules so they remain dispersed throughout the milk. Without this process, the cream would rise to the top.

kefir
A slightly carbonated, fermented milk. A small amount of alcohol (about 2.5%) is produced when the milk is fermented. Its taste and texture are similar to liquid yogurt.

pasteurization
Milk is heated to a very high temperature for a short time to destroy harmful bacteria. This process does not affect the nutritional quality of the milk.

processed cheese products
1) Processed Cheese - made from cheese that has been ground, emulsified, melted and formed into slices. 2)Process Cheese Food - contains at least 51% cheese plus other dairy ingredients such as skim milk powder or whey powder. 3) Processed Cheese Spread - contains at least 51% cheese plus other dairy ingredients and has a higher moisture content to allow easy spreading.

skim milk powder
Pasteurized skim milk is first partly evaporated then spray-dried into small particles. "Instant" skim milk powder has an additional step - it is blown into a steam chamber, then re-dried; the larger particles formed dissolve easily in water. Both vitamin A and D are added. When reconstituted, the nutrient value is equivalent to fluid skim milk.

sweet butter
Another term for unsalted butter.

sweetened condensed milk
Is very thick, sweet and has a creamy color. It has been condensed to one-third of its original volume and then has sugar added. It is not exchangeable with evaporated milk.

UHT milk
UHT stands for ultra high temperature and is a method of pasteurization which destroys all bacteria present. The milk is packaged airtight, in sterile boxes and can be stored without refrigeration. UHT milk does not contain preservatives. Once opened, it must be refrigerated and treated like fresh milk.

whipped butter
Butter that has had air beaten into it, making it softer and easier to spread when it is cold. It comes in both salted and unsalted forms.

Source: Alberta Milk, 1988; Food Lover's Companion