Milk is 87% water. The other 13% are the milk solids. 27% Protein: casein 30% Fat: combined with water is called “cream” 37% lactose: milk sugar 6% ash/minerals: vitamins and minerals including calcium and phosphorus

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

Ultra-pasteurized Cream and half & half Heated to a higher temperature For even longer shelf life or shelf- stable (UHTP)

The fat particles in raw milk are large. As the raw milk sits, the fat particles group together and rise to the top because fat and water separate. Homogenization breaks up the fat particles so they are small and then stay dispensed in the milk.

Milk is perishable so must be stored in the refrigerator It is best to use milk within 3 days of sell by date as the nutrients start to deteriorate Can be used after that time but flavor will suffer

Light destroys vitamins and turns rancid (off flavor) Freezing changes texture, appearance and flavor but is an option

Straight from the cow Not homogenized or pasteurized Purchased from licensed farmers in PA

Raw milk adjusted to achieve 3.25% fat content Vitamin D added Homogenized and pasteurized

2% MILK – The fat content of the milk is 2% of the milk’s total weight. 98% of the milk is fat free. 1% MILK – The fat content of the milk is 1% of the milk’s total weight. 99% of the milk is fat free. SKIM MILK – almost 100% of the fat content 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. Additional powdered, dry, skim milk is added to make it thicker.

Flavored milks Chocolate milk Whole, 2%, 1%, fat-free Corn syrup added Adds 60 EMPTY calories per cup (no vitamins or minerals)

Beaten with sweetener, “whipped cream” is a sweet and fluffy delight! The product Cool Whip is a NON-DAIRY whipped topping made from vegetable oil WHIPPING Cream is a LIQUID WHIPPED Cream is thick an more like a solid If beaten too long, will turn to butter as fat particles clump together More than 36% fat NOT homogenized

Light Cream 18-30% fat Will not whip Used in coffee Half and Half Mixture of half milk and half cream 10-18% fat Used in coffee

½ of the water has been removed common ingredient in baking… nearly always used to make pumpkin pie; slightly yellow in color due to more concentrated fat content.

Definition: evaporated milk with sugar added; commonly used in fudge and other candy recipes

Milk with all of the water removed could be whole milk, or any low- or non-fat milk must reconstitute the dry product with water according to package directions flavor change occurs in the drying process very long shelf life; make the amount needed.

Buttermilk has two definitions… 1. It is the liquid that remains after cream is churned into butter 2. A bacteria culture is added to skim milk, producing a tangy flavor and thicker consistency (drink or use it in cooking) Yogurt: a bacteria culture is added to milk and it is allowed to thicken; often flavored with fruit Sour cream: a bacteria culture is added to cream to thicken and artificially sour it (shown here on a baked potato)

Churned from cream

80% milk fat, water, cream, and salt Whipped butter –Air or nitrogen gas whipped in to increase volume –Not to be used in recipes Reduced-fat butter –Nonfat milk with water and / or gelatin –Not to be used in baking or frying

Butter Salted and Unsalted varieties Unopened, wrapped salted can be refrigerated up to 2 months. Salted butter can be frozen in wrapper for 6-9 months. Exposure to oxygen results in off-taste and off- smell, but does not make butter unsafe to eat.

Ice Cream Frozen mixture of milk, cream, flavoring and sweetener (usually sugar) Made by agitating fluid milk/cream mixture while freezing; incorporated air which make it scoop able

Frozen Yogurt and Sherbet a frozen dessert made with fruit juice added to milk or cream a frozen dessert made with yogurt and sometimes other dairy products.