1. Due to the protein in milk, it has to be cooked VERY carefully!
Cooking with Milk
Due to the protein in milk, it has to be cooked VERY carefully!

2. SCUM
SCUM- solid layer that often forms on the surface of milk during heating.
Remove it as it forms!
Don’t stir it in!
Stirring or covering pan will help prevent this

3. SCORCHING Scorching- Burning that results in a color change.
Is brown in color
Has an off taste
Milk can scorch due to the lactose (sugar) in it, which causes it to CARAMELIZE.
Scorching is caused by OVERHEATING
Use a double boiler or low heat to prevent this!

4. CURDLING Curdling: the clumps that form in milk
Caused by high temperatures, acids, tannins, enzymes, and salts that cause the milk protein (casein) to form clumps.
Acidic foods like oranges, tomatoes, meats with salt, and brown sugar and foods that can cause milk to curdle.
Can be prevented by using low temperatures and fresh milk

5. RIBOFLAVIN WHAT IS RIBOFLAVIN? One of the B vitamins (vitamin B2)
Helps us to use lots of other nutrients- carbs, fats, proteins, other B vitamins
MILK is one of the best natural sources of riboflavin BUT…

6. It’s sensitive to light!
Riboflavin easily breaks down when exposed to LIGHT. Why is this a problem?
How was milk sold before? How is milk sold now?

7. YOGURT…
Because yogurt is commonly made by adding active cultures to low-fat milk, it is typically low in calories
Good source of calcium, protein, potassium, and riboflavin
Use plain low fat yogurt as a substitute for sour cream; you'll save 280 calories per cup!
Yogurt can also be used as a partial substitute for mayonnaise (use 50-percent yogurt, 50-percent mayonnaise)