Acidophilus + Bifidus milk
Milk to which acidophilus and Bifidus cultures (beneficial bacteria)
have been added. The milk itself is not cultured or thickened
like yogurt but this is the same culture that is used to make
yogurt.
Buttermilk
Buttermilk was originally a by-product of butter making. Now
it is a milk product cultured with lactic acid. It is available
in both skim and low-fat varieties.
Butter
Butter is made from cream that's churned (mixed vigorously)
to separate the buttermilk from the milk fat. The milk fat,
or butter fat, is formed into desired shapes for sale.
Cottage cheese
Non-fat cottage cheese is soft, un-ripened cheese made
from skim milk or reconstituted nonfat dry milk.
Adding either lactic-acid producing bacteria or acidifiers
makes the cheese curd. Rennet and/or other enzymes may be
used to assist curd formation. It contains less than .5%
milk fat and not more than 80% moisture.
Cottage cheese results from adding a creaming mixture
to dry curd cottage cheese.
Cottage cheese has not less than 4% milk fat and not more
than 80% moisture.
Lowfat cottage cheese is cottage cheese with .5%, 1.4%
or 2% milk fat, and not more than 82.5% moisture.
Creams
Half and half is a mixture of milk and cream and contains not less that 10.5% milk fat.
Whipping cream (or light whipping cream) contains not less than 30% milk fat but less than 36%.
Manufacturing Cream contains not less than 40% milk fat. Evaporated
(or condensed) milk
Concentrated milk that has only half milk's natural moisture.
The moisture is removed by evaporation prior to canning.
It will keep in the can at room temperature for up to six
months. Once opened, transfer it to a clean container, refrigerate
and use within 3-5 days.
Goat's milk
Similar to cow's milk but has a little more calcium and considerably
more fat.
Homogenized milk
In the homogenization process, milk fat is broken into tiny
particles that stay suspended in the milk rather than floating
to the surface.
Lactose-reduced milk
Milk with reduced lactose (milk sugar) levels, created by
adding an enzyme called lactase. For people who have trouble
digesting milk, this makes it easier to digest.
Low fat milk (1%)
Contains 1.0 percent milk fat.
Non-fat (or skim, or Fat Free) milk
Contains less than .5% milk fat.
Organic milk
Certified organic dairy products come from animals that are
given no antibiotics or growth hormones and are fed a 100%
certified organic diet produced on lands untreated with
synthetic fertilizers, pesticides, herbicides or fungicides.
The farm on which the herd is pastured must be certified
organic as well.
Pasteurized milk
Pasteurization uses heat to destroy potentially harmful bacteria
in milk.
Powdered milk
Milk solids from which all moisture has been removed. It
is easily reconstituted by adding water.
Raw milk
Milk that has not been pasteurized; drinking it is no longer
recommended. The risk of bacteria, including salmonella,
in raw milk has prompted the U.S. government to require
pasteurization for all milk sold interstate.
Reduced fat milk (2%)
Contains 2.0 percent milk fat.
Sour cream
Sour cream results from the addition of lactic-acid producing
bacteria to pasteurized cream containing not less than 18%
milk fat. It may also be called "cultured sour cream."
Whole milk
Milk that contains not less than 3.5% milk fat.
Yogurt
A combination of milk and beneficial bacteria cultures, which
are fermented to thicken the milk.
