All About Milk

Milk is a complex fluid consisting of seven main components: water, fat, protein, sugar (lactose), minerals, vitamins and enzymes. It could also be described as a true aqueous solution of lactose, salts and a few other minor compounds, which is emulsified with fat and supports a colloidal dispersion of proteins. The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals. The color varies from white to yellow according to the coloration (carotene content) of the fat. Skimmed milk is more
transparent with a slightly bluish tinge. Milk of a good flavor has a pleasant, slightly sweet taste, and no odor. It is an excellent source of calcium, phosphates and riboflavin. Vitamin A and D are currently added to whole milk, partly skimmed and skimmed milk.


The major components of milk, i.e. water, fat, proteins and lactose are probably of greatest importance since most of the functional properties reside with these individual components. Its proteins (as do eggs and flour) that set or coagulate from the oven's heat and form the structure of the cake. Proteins bind/entrap water, form a stable film and proteins set when baked. Proteins stabilize fat emulsions and the lactose undergoes caramelization reaction or helps with browning.


Depending upon the butterfat content, milk will contribute fat and milk proteins to a recipe. In order of the highest fat content to the lowest, there is whole milk, reduced-fat (2 %) milk, lowfat (1%) milk, and nonfat (skim) milk. I recommend going no lower than 2 percent milk in your recipes, even if baking low-fat ones. The higher the fat content in the milk, the more it will enhance the baked good's flavor, so be aware when you substitute a higher one for a lower-in-fat one. Technically, you could make skim milk by adding enough water to whole milk, this is not permitted in US dairy plants.

1 CUP MILK ----CALORIES ------FAT (g)---- ---CHOLESTEROL (mg) -----CALCIUM (mg)


Skim ------------- 86 ------------ -----0 ----------------------- 5 --------------------302  
Low-Fat(1%) ---- 100 ----------- -----2.5 ---------------------10 -------------------300  
Low-Fat (2%) --- 120 ---------------- 5 -----------------------20 -------------------297  
Whole ----------- 150 ---------------- 8 -----------------------35 -------------------291 
Soy Milk (light) -- 100 ---------------- 2 -----------------------0 ------------------ --80  
Soy Milk -------- 140 ---------------- 4 -----------------------0 -------------------- 80  



CANNED MILKS:
These are commonly called UHT milks (Ultra High Temperature) for the packaging technique used to put them up. Both evaporated and sweetened condensed milks are made by removing about half the water from fresh milk, but sweetened condensed milk has sugar added while evaporated milk does not. They cannot be substituted for one another. Unopened cans of evaporated milk can be stored on a cool, dry shelf for up to six months. Canned milk (UHT) should be stored till the stamped date code on the package (3 - 6 months). Check the date on sweetened, condensed milk for maximum storage.


EVAPORATED:
This is made from fresh, unpasteurized whole milk, but also comes as Evaporated Skimmed Milk, a reduced-fat version. Evaporated milk has approximately 60% of the water removed; the concentrate is heated, homogenized, and in the States, vitamin D is added. It is then canned and heated again to sterilize the contents. It may also have other nutrients and chemical stabilizers added. A mixture of one part water and one part evaporated milk will give you milk and will have about the same nutritional value. Because it is thicker in its unconstituted state, it can be used to simulate cream in doughs and batters. It can also be heated, mixed with sugar and gelatin, chilled, and beaten into a more-than-acceptable substitute for whipped cream (see New Whipped Cream Recipe). Store canned milk in a dark, cool place, where it will keep for up to 2 years. Health and nutrition food stores often carry canned, evaporated goat's milk, in a similar concentration.

SWEETENED CONDENSED:
This type too is available in whole and skim varieties. It is much thicker than evaporated skimmed milk and very sweet. Condensed milk not only has half the water removed from whole milk but also has approximately 44% refined or corn sugar added. The milk is canned after heating and cooling. This milk goes through much less processing than evaporated milk. It starts with pasteurized milk combined with a sugar solution. The water is then extracted until the mixture is less than half its original weight. It is not heated because the high sugar content prevents spoilage. It's very high in calories, too: 8 oz has 980 calories. Obviously with a greatly reduced water content and a high sugar level it won't taste like fresh milk but it condensed milk has many uses in cooking. In its regular, high-fat version, this canned milk is a traditional ingredient in Key Lime recipes and in other pie recipes, candies and other desserts. Sweetened, condensed milk may thicken and darken as it ages, but it is still edible.

In 1853, a struggling inventor named Gail Borden created condensed milk, which become popular in places where milk was unavailable -- like Key West. Key lime pie (also, see Key Lime Bars) evolved after someone in the area got the idea of making a "custard" with Borden's invention, combining it with key lime juice and putting it all into a pastry crust.

DRY MILKS:
Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available.


Try to buy your dried milk in containers of a size that makes sense for the level of consumption in the household. Once it is opened, powdered milk has to be stored properly to last. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.

DRY MILK POWDER:
Do not confuse it with Instant Nonfat Dry Milk Powder. Dry milk powder (about 4 teaspoons per cup of flour or follow the recipe) is added in with the flour and is used rather than fresh milk in bread machines since it won't spoil when using the timing function. Milk gives bread a more tender crust than water. It also increases nutritional value, and its proteins contribute to browning reactions that create a thin golden crust and cream-colored crumb versus breads such as French bread, made with water, have a heavier, crisper crust and chewier texture.

INSTANT NONFAT (SKIM) DRY MILK POWDER (Not to be confused with Dry Milk Powder):
This is pasteurized skim milk reduced to a powdered concentrate. It adds structure and flavor to recipes without adding fat or moisture. It can be found in two forms, regular and instant. The instant variety has been given further processing to make it more easily soluble in water than regular dry milk. It takes 3.2 oz or about 3 tablespoons of instant nonfat dry milk added to 32 oz of water to make 1 quart of milk you can drink, bake or cook with just like fresh milk. When a just says "Nonfat Dry Milk Powder" WITHOUT instructions to reconstitute it, add it in dry. My Reduced-fat White Cake Recipe uses instant dry milk powder to give it structure and flavor in the absence of fat.

FLAVORED NONFAT:
 This may be found packaged in a variety of forms from a low calorie diet drink (artificially sweetened) to the other end of the scale, as cocoa mix or malted milk. The key ingredient is the dry milk so buy and store these products accordingly.

BUTTERMILK:
 Dry buttermilk is for use in recipes calling for buttermilk. It can be reconstituted into liquid buttermilk, but it's not much like the fresh liquid product and is best used in baked goods. Since it has a slightly higher fat content than nonfat dry milk, it generally does not keep as long.

butter milk substitute For one cup: place 1 tablespoon freshly squeezed lemon juice or distilled white wine vinegar (does not add flavor to baked good) in a glass measuring cup. Add in milk to equal 1 cup. Stir. Let stand for 15 minutes OR use 2/3 cup plain nonfat or low-fat yogurt plus 1/3 cup 1 percent milk to equal 1 cup buttermilk. Use either as directed.

When I have leftover fresh buttermilk, I freeze the rest. I measure it in 1/2 cup portions in individual reseable small plastic bags and freeze. When needed, I thaw in refrigerator. Stir well before using.


WHOLE MILK:
This dry milk has a higher fat content and therefore a shorter shelf life than nonfat. Other than that, it can be used in exactly the same way. Dry whole milk is difficult to find, but can sometimes be found where camping and outback supplies are sold.

Dry Milk Storage:
OPENED dry milk products are especially sensitive to storage conditions. The powder should be stored under cool, dry conditions and should be protected from contact with water or light. Airtight and opaque colored containers are the best place to store it in. With its low moisture content, its nutritive value is not affected, even after years of storage.

If the bulk dry milk purchased was not packaged for long term storage then it should be repackaged right away. It's important to remember the containers should be clean and odor-free.

The method I now use is to pour the powder into clean, dry half-gallon glass canning jars. Glass has the advantage of not holding odors, thus allowing for reuse after suitable cleaning. Once the jars are filled I add a small desiccant pack and seal. They are dated and stored in a cool, dark place. Since they are as transparent the contents must be protected against light. Vacuum sealing and then storing in a dark place may be the best method. Larger jars of 1 gallon size could be used and then re-vacuum sealed after each use.

Clean, sound plastic one and two liter soda bottles can also be used, but probably should be used just once since the plastic is somewhat permeable and will hold odors.

I brought all these information from baking 911.com rights reserved by sarah phillips