11-15-2004, 06:44 PM
|
#18 (permalink)
|
|
Mjollnir Incarnate
Location: Lost in thought
|
Everything you ever wanted to know about types of milk. Source
Quote:
WHOLE MILK. With 150 calories and 8 grams of milk fat in an 8-ounce glass.
TWO PERCENT MILK Soon to be called Reduced Fat, 2 percent milk has 120 calories and 5 grams of fat in an 8-ounce glass. Two percent of the weight is milk fat.
ONE PERCENT MILK Soon to be called Light or Lite, 1 percent milk has 100 calories and 2.5 grams of fat in an 8-ounce glass. One percent of the weight is milk fat.
SKIM OR FAT-FREE MILK This milk has 80 calories in an 8-ounce glass and is less than 0.5 percent milk fat by weight.
FORTIFIED MILK All milk has been fortified with vitamins A and D since the 1920s. You can now find milk enriched with vitamin E, extra calcium and nonfat milk solids.
Skim milks fortified with vegetable-based fibers supply the mouth-feel of milk, but not the calories, of fat were introduced this year under the names Skim Delux and Replace.
CULTURED BUTTERMILK Almost always made from skim milk, cultured buttermilk gets its acidity, body and aroma from a bacterial culture. The calories and fat are the same as in skim milk, but the amount of sodium may be higher since salt is often added for flavor.
It has 99 calories and 2 grams of fat in an 8-ounce glass. (Dried buttermilk can be found in health-food stores.)
CHOCOLATE MILK Prepackaged chocolate milk is milk to which chocolate flavoring or sweetened cocoa has been added, often along with vanilla extract and stabilizers. One percent chocolate milk has roughly 160 calories and 2.5 grams of fat in an 8-ounce glass.
FLAVORED MILK Besides blueberry, strawberry and banana there are now chocolate peanut butter, chocolate marshmallow and root beer in all the varieties from whole to skim. There are shakes and flavored sport drinks are flavored milks for teenagers and lattes for adults.
EGGNOG Milk flavored with cream, eggs, sugar and, often, rum extract, vanilla and nutmeg is sold at holiday time. Eggnog sold in the supermarket contains no alcohol, but homemade often contains rum or brandy.
LACTOSE-FREE MILK This cow's milk is treated with the enzyme lactase that controls the milk sugar lactose, which some people find hard to digest. Reduced-lactose milk contains only 30 percent of the usual lactose concentration.
SWEET ACIDOPHILUS MILK This is milk with lactobacillus acidophilus bacteria added, which reportedly aid digestion.
LOW-SODIUM MILK Eighty percent of the sodium has been removed, leaving less than 25 milligrams per glass.
NONDAIRY MILK These substitutes include rice, soy and almond milk. These do not contain calcium unless fortified with it.
SHEEP'S AND GOAT'S MILK These milks contain the same nutrients as cow's milk but are higher in fat and slightly higher in calcium.
ORGANIC MILK Organic milk comes from cows that have not been treated with antibiotics or hormones and have been given feed that's free from chemicals or pesticides.
KEFIR This is lightly fermented cow's milk. The alcohol from the fermentation-- about 2 1/2 percent-- gives it a slightly sour taste.
SHELF-STABLE MILK You won't find it in the dairy case, and that's the point. Shelf-stable or UHT (ultra-high temperature) milk can be found on supermarket shelves. Once opened, it must be refrigerated.
EVAPORATED MILK Evaporate the water from whole milk under vacuum pressure until the volume is reduced by half, homogenize it, fortify it with vitamin D, can it and heat-sterilize it. You now have evaporated milk. A 4-ounce glass has 169 calories and 10 grams of fat.
EVAPORATED SKIM MILK Is made in the same way, but starts with skim milk. A 4-ounce glass has 99 calories and less than .5 grams of fat.
SWEETENED CONDENSED MILK This sweetened, canned whole-milk concentrate is made the same way as evaporated milk. Sweetened condensed milk contains 491 calories and 13 grams of fat in a 4-ounce glass and is used mainly in baked goods and desserts.
POWDERED OR DRY MILK These dried milk granules which can be reconstituted with water or used dry to fortify doughs and meat mixtures.
|
|
|
|