Milk
The natural secretion of the mammary glands of female mammals for the feeding of their
young. It is commercially considered here as
cows’ milk which consists, on the average, of 3.5%
fat, 5% lactose, 3.5%
protein, and 0.7% ash.
Whole, low-fat or light, reduced-fat, and fat-free milk:
Because these milk types differ only in the amount of fat they contain and in the richness of flavor they lend to foods, they may be used interchangeably in cooking. Recipes in this cookbook were tested using reduced-fat (2 percent) milk.It has a bland, slightly
sweet flavor, a
yellowish white color, and a specific gravity of 1.032.
It functions as a base for
ice cream, yogurt, beverages, and cheese. It isalso the source of
skim milk,
cream, whey, casein, lactose, and milk
solids-not-fat. It is also termed whole milk.
Also See Scalded Milk, Evaporated Milk, Baked Milk, Clotted Cream
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