Liquid part of coagulated milk. … Cream soup made from unthickened milk that often contains potatoes to add thickness.
Gelatin Cream
. A milk-based dessert thickened with unflavored gelatin.
What is made by thickening the milk protein?
The casein (protein) clusters in milk thicken
yogurt
by unraveling and forming a three-dimensional mesh when exposed to the lactic acid created by culturing.
What is a liquid mixture of milk and flour blended together?
slurry
. A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in sauces and gravies.
When milk solids are burned what is it called?
Scalded milk
is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. … During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.
What is a solid layer that often forms on the surface of milk during heating?
Scum or Skin Formation
-a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan.
What does it mean if milk curdles?
Now, milk is composed of several compounds, primarily fat, protein, and sugar. … This is what happens when milk curdles. When pH levels drop in milk,
it turns acidic and milk protein
(casein and others) molecules attract one another to form “curdles” or lumps. These lumps then float on the surface of the solution.
What milk meets government standards?
The 2015-2020 Dietary Guidelines for Americans (Dietary Guidelines) recommend that persons over two years of age consume
low-fat (1%) or fat-free (skim) fluid milk
.
Which type of cream has the most milk fat?
At the top of the charts is
heavy cream, sometimes also called heavy whipping cream
, which contains about 38 percent fat. It's pretty much indistinguishable from whipping cream — both can be whipped, churned into ice cream, and added to soups and sauces without the risk of curdling.
What are purposes of homogenizing milk?
Homogenization is a process
that gives milk its rich, white color and smooth texture
. Milk that has not been homogenized contains a layer of cream that rises to the top of a glass. Before the homogenization process was used, milk was shaken or mixed to achieve consistency in its look and taste.
What temp should Dairy be kept at?
For optimal quality and safety, dairy products should be stored at refrigerated temperatures
between 34°F and 38°F
, meats between 33°F and 36°F, and eggs 33°F to 37°F. Fresh vegetables and ripe fresh fruits should be stored between 35°F and 40°F.
Which vitamins are added to milk when it is fortified?
Most cow's milk sold in stores in the U.S. is fortified with
vitamin D
. Cow's milk and fortified soy beverages are good sources of both vitamin D and calcium. Choose ones that are unflavored or plain. Flavored cow's milk and fortified soy beverages can have added sugars.
What are two examples of dairy foods in the milk group high in nutrients and two that are not high in nutrients?
The Dairy Group includes milk,
yogurt
, cheese, lactose-free milk and fortified soy milk and yogurt. It does not include foods made from milk that have little calcium and a high fat content, such as cream cheese, sour cream, cream, and butter.
What is the process of heating milk to destroy harmful bacteria?
Pasteurization
is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing germs. Pasteurized milk is milk that has gone through this process.
Is it safe to drink curdled milk?
It can cause food poisoning that may result in uncomfortable digestive symptoms, such as stomach pain, nausea, vomiting, and diarrhea. You don't need to worry if you accidentally ingest a small sip of spoiled milk, but
avoid drinking it in large
— or even moderate — quantities.
Why does heated milk get lumpy?
One factor that can change the charge of the casein proteins is
acidity
. … Eventually, the milk becomes acidic and develops a sour smell, and the casein proteins clump together in large curds. The effect of acidity on the milk proteins is accentuated by heat, which is often why your milk curdles when heated.
Is curdled milk safe to eat?
Many sauce and soup recipes need to be reduced and thickened, which means gently simmering to achieve the desired consistency. With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle. While
curdled milk is safe to eat, it is not particularly appetizing
.
