PASTEURIZED: milk that is heat treated to kill any bacteria

HOMOGENIZED: milkfat has been broken into tiny globules and mixed permanently with the milk. Milk and cream will not separate

RAW MILK: milk that is not pasteurized. It may contain harmful bacteria

*SKIM/LOWFAT: 0.5-2.5% milkfat

*NONFAT DRY MILK: powdered form, removes most of

fat and water from milk

*EVAPORATED: milk with half the water removed. Sealed in cans

Use in place of cream, or add water to use as milk

*CONDENSED: concentrated milk with sugar added. It is very thick and sweet, used for candy and desserts.

*GOAT’S MILK: used by people with allergies to cow’s milk

*YOGURT: custard-like product made by fermenting milk with a special bacteria culture.

PROTEIN

CALCIUM

VITAMINS A AND D

FAT ( amt. varies with milk)

*Low temperatures/short cooking time

Scorching: milk solids settle on the bottom of pan, milk turns brown, develops off flavor

Scalded: heat milk just below boiling

Curdling: to separate milk into liquid and small lumps (too high heat, or add acid)

Scum: milk solids and fats form a film on top of milk as it cooks (stir to prevent)