On Food and Cooking

Dry milk,   full    fat 262738

Dry milk,   nonfat 36152

Fresh   milk3.43.74.8

Kind    of  MilkMineralsWater

Evaporated  milk1.4 73

Evaporated  skim    milk1.5 79

Sweetened   condensed   milk 227

Dry milk,   full    fat 6 2.5

Dry milk,   nonfat 83

Fresh   milk 187

Cooking with Milk Much of the milk that we
use in the kitchen disappears into a mixture —
a batter or dough, a custard mix or a pudding
— whose behavior is largely determined by
the other ingredients. The milk serves
primarily as a source of moisture, but also
contributes flavor, body, sugar that
encourages browning, and salts that encourage