On Food and Cooking

pasteurization to catch on in the dairy. Nowadays, in industrial-scale production, it’s a practical necess ...

short-time (HTST) method, in which milk is pumped continuously through a heat exchanger and held at a mini ...

slightly brown color to milk; cream contains less lactose and protein, so its color and flavor are less ...

causes a proportional increase in their surface area, which the original globule membranes are insu ...

and it’s whiter, because the carotenoid pigments in the fat are scattered into smaller and more numerous parti ...

acidophilus, a bacterium that metabolizes lactose to lactic acid and that can take up residence in the i ...

porridge is produced, upon which they make their dinner. — Marco Polo, Travels Storage Milk is a hi ...

with Nestlé around the turn of the century. Dried milk didn’t appear until around the turn of the 2 ...

first concentrated by evaporation, and then table sugar is added to give a total sugar concentration o ...

Some milk is also freeze-dried. With most of its water removed, powdered milk is safe from micr ...

Dry milk, full fat 262738 Dry milk, nonfat 36152 Fresh milk3.43.74.8 Kind of MilkMineralsWater Evaporated milk1.4 ...

protein coagulation. When milk itself is a prominent ingredient — in cream soups, sauces, and scalloped potato ...

a moderate flame help minimize scorching, and a double boiler will prevent it (though it’s more trouble) ...

boiling point of water. This has made cans of sweetened condensed milk a favorite shortcut to a cre ...

century, the French writer Pierre de Lune described a reduced milk “marbled” by the addition of currant ...

Milk owes its foaming power to its proteins, which collect in a thin layer around the pockets of air, i ...

Milks and Their Foams Some milks are better suited to foaming than others. Because the whey proteins ...

lactose, 20% protein and 20% butterfat. Even without added sugar, khoa is almost a candy, so it ...

the help of the steam nozzle on an espresso coffee machine. Steaming milk accomplishes two essential things ...

Cream Cream is a special portion of milk that is greatly enriched with fat. This enrichment occurs natu ...