3. If you removed all the water from milk, only 13% of the product remains…these are the milk solids. 27% Protein: casein 30% Fat: combined with water is called “cream” 37% lactose: milk sugar 6% vitamins/minerals: vitamins and minerals including calcium and phosphorus

4. The great French scientist, Louie Pasteur, discovered this procedure. Pasteurization is when milk is heated to a temperature that kills all disease-causing bacteria. Virtually all milk sold in grocery stores in the United States today has been pasteurized.

5. Normally, the “fat” particles in the milk like to cling together. They are lighter and float to the top. When milk is homogenized, however, the fat particles are separated, broken up into very small pieces, and are distributed throughout the liquid. The pieces are so small, in fact, that they cannot go back together and float to the top… as long as the milk is fresh. One visible sign that milk has lost it’s freshness is the appearance of streaks of fat in the liquid, or a layer of fat floating on the top.

6. Milk kept refrigerated will stay at maximum freshness for 3 days. That doesn’t mean you have to throw it out after 3 days…it isn’t spoiled. The nutrients may be starting to deteriorate after the 3 day period, however. Maximum freshness means maximum nutritional value and flavor. The expiration date on the carton indicates when the milk may have lost both nutritive value and flavor and may begin to spoil. When this happens, homogenized milk begins to separate.

7. Calcium and phosphorus are both minerals found in milk and milk products. They build and maintain strong bones and teeth. Although Vitamin D is not normally present in milk, it is commonly added as an “enrichment”. This is a logical addition as calcium, phosphorus, and Vitamin D must all be present in the body in order for any one of them to function properly.

8. Definition: straight from the cow; no changes have been made to the composition (although it has probably been pasteurized &/or homogenized).

9. Definitions: 2% MILK – 98% of the fat content (cream) has been removed from whole milk 1% MILK – 99% of the fat content (cream) has been removed from whole milk SKIM MILK – 100% of the fat content (cream) has been removed from whole milk When the yellow fat content is removed, the remaining skim milk almost appears to be blue in color comparison.

10. Definition: the fat portion of whole milk; flavorful, but high in calories and cholesterol Beaten with sugar, “whipped cream” is a sweet and fluffy delight! The product Cool Whip is a NON-DAIRY whipped topping. If you beat unsweetened cream over a long period of time, it eventually becomes butter! This is a saturated, solid animal fat, and should not be confused with margarine (oleo) which is a vegetable fat often made from corn oil. Using an electric mixer to make butter is a lot faster than the antique churn!

11. Definition: at least ½ of the water has been removed; a common ingredient in baking… nearly always used to make pumpkin pie; slightly yellow in color due to more concentrated fat content. When the water is removed, the nutrients become more concentrated. For that reason it was commonly used to feed babies prior to the development of today’s baby formulas.

12. Definition: evaporated milk with sugar added; commonly used in fudge and other candy recipes; used in coffee as a cream and sweetener combined. Pierce the top of a can of sweetened condensed milk with a can opener in several places. Place the entire can in a pan of boiling water nearly lid high. Boil for 3 hours. Cool; open and serve. YUMMY!

13. Definition: milk with all of the water removed; this could be whole milk, or any low- or non-fat milk; to use you must reconstitute the dry product with water according to package directions; the greatest disadvantage of this product is the flavor change that occurs in the drying process; the greatest advantage is the very long shelf life and the fact that you only make the amount needed.

14. Buttermilk has two definitions… 1. It is the liquid that remains after cream is churned into butter 2. A bacteria culture can be added to skim milk, producing a tangy flavor and thicker consistency (you can drink this as is or use it in cooking Yogurt: a bacteria culture is added to milk and it is allowed to grow into a soft, curd stage; can be flavored with fruit Sour cream: a bacteria culture is added to whole milk or cream to thicken and artificially sour it (you cannot naturally allow cream or milk that has been pasteurized to sour…it just spoils.

15. To make clarified butter, melt the butter over low heat or in a microwave oven. Allow the butter to sit, and the cloudy light-colored milk solids will settle to the bottom. This leaves a “clear”, very yellow-colored butter as the top layer. This layer is the drawn butter. The drawn butter can be served in a warmer or a side dish. It serves as a flavorful dipping sauce for foods such as seafood or artichokes.

16. Definition: milk that has been heated to “just below boiling point”. As the milk heats and water evaporates, the milk protein clumps together, causing a skin or film to form on the surface of the milk. If you remove this, you remove many nutrients. Adding cocoa and sugar to scalded milk makes a hot cup of cocoa (using water instead of milk is called hot chocolate). Top with marshmallows or a dollop of whipped cream.

17. Breaking these rules can result in a skin forming on the surface of the milk, scorching, and/or curdling.

19. Preparing individuals for life and work Strengthening families Empowering communities Created by Barbara L. Swarthout, Family & Consumer Sciences teacher at Elkhorn High School