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