![]() Sour Cream - is the product resulting from the addition of lactic acid-producing bacteria to pasteurized cream containing not less than 18 percent milkfat. Heavy cream may also be called "heavy whipping cream." Heavy Cream - contains not less than 36 percent milkfat. Light whipping cream may also be called "whipping cream." Light Whipping Cream - contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light cream may also be called "coffee cream" or "table cream." Light Cream - contains not less than 18 percent milkfat, but less than 30 percent. Half-and-Half - Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat. The addition of certain characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be labeled "kefir cultured milk," "acidophilus cultured milk," or "cultured buttermilk." It is produced by culturing any of the following milk products alone or in combination: cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. Characterizing flavoring ingredients may also be added.Ĭultured Milk - Contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids-non-fat. Addition of vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000 International Units (I.U.) Per quart vitamin D is optional, but must be present at a level of 400 I.U., if added. Milk - Contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat. Federal definitions and standards of identity specify the minimum levels of milkfat and solids-not-fat for the various milks shipped in interstate commerce. Milk also contains significant amounts of riboflavin and other water soluble vitamins. The solids-not-fat portion consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus). Milkfat carries the fat soluble vitamins A, D, E, and K. ![]() As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. Milk is approximately 87 percent water and 13 percent solids. ![]()
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