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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 milksolids-not-fat. It is also termed whole milk.

Also See Scalded MilkEvaporated MilkBaked MilkClotted Cream

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mick.oneillduff.72014-10-14 00:40 (3 years ago.)

We have 1% fat milk