Newspaper article The Northern Star (Lismore, Australia)

Milk by Any Other Name

Newspaper article The Northern Star (Lismore, Australia)

Milk by Any Other Name

Article excerpt

Byline: Helen Hawkes

Regular milk: On average, contains 3.8% milk fat and no less than 3.2% milk fat. It's pasteurised and homogenised. Also known as full cream or whole milk.

Reduced fat: Has about 2% milk fat and it may have extra protein and calcium added.

Low fat: Has less than 1.5% milk fat and the same nutritional benefits with a boosted calcium content.

Skim: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.

Modified milk: May be protein enriched, high in calcium, iron fortified or low in lactose, to cater for a range of dietary requirements.

Ultrafiltration (UF) milk: This style of milk is also enriched with protein and calcium.

Lactose teduced or lactose free milk: Has some or all of the lactose (sugar found naturally in milk) removed, making it more easily digested for those that have lactose intolerance.

Buttermilk or cultured milk: Has a tangy flavour similar to natural yogurt and is excellent for baking. A special starter culture is added to the pasteurised milk to develop the flavour and acidity.

Fortified milk: May be whole or lower fat milk which has nutrients added such as calcium, vitamin D and omega-3 fatty acids.

Longlife milk ultra heat treatment (UHT): A heat treatment ensures all micro organisms and heat resistant enzymes are inactivated. Longlife milk can be stored unopened out of the refrigerator for extended periods, but must be refrigerated once opened. Available as regular, reduced-fat, low-fat, modified and skim milk.

Evaporated or unsweetened condensed milk: To create evaporated or condensed milk, the total milk solids are increased to 28% by the gentle evaporation of water. Skim evaporated milk has total milk solids of about 20%. After concentration, the milk is canned and sterilised to destroy bacteria and enzymes to ensure a long shelf life. It also causes a slight caramelisation of the milk sugar (lactose) giving the evaporated milk its typical colour and flavour.

Sweetened condensed milk: Proven popular in homes especially where refrigeration is limited. Sugar is added, to act as a natural preservative.

THESE DAYS many people have become a bit suspicious of milk, linking it with health issues such as cholesterol and excess mucus production. …

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