Evaporated milk was invented in the early 19th century. Gail Borden, an American inventor and entrepreneur, is credited with its invention in 1853. Gail Borden’s main motivation for inventing evaporated milk stemmed from a concern about the spoilage of fresh
Powdered milk, alternatively termed dried milk or milk powder, undergoes a processing method where the liquid component is extracted, resulting in a finely textured powder. In the United States, it must not exceed 5% moisture by weight. This powder can
Powdered milk, alternatively referred to as dry milk or milk powder, is a dairy product obtained from liquid milk using a dehydration method. The liquid milk undergoes evaporation to eliminate a substantial portion of its water content. Subsequently, the concentrated
Ultra-High Temperature (UHT) milk refers to a type of milk that has undergone an intense thermal treatment process to achieve an extended shelf life without the need for refrigeration. Ultra-High Temperature (UHT) milk refers to a type of milk that has undergone an intense thermal treatment process to achieve an extended shelf life without the need for refrigeration. This preservation method involves subjecting the milk to extreme heat of 284°F (140°C) for 4 seconds
Raw milk is defined as milk that has not been homogenized or pasteurized in any way. It is milk that has been freshly taken from a cow, sheep, goat, or other mammal and is consumed without being heated up or
Pasteurization is a process that involves heating milk to a specific temperature for a certain amount of time to kill any harmful bacteria that may be present. This significantly reduces the risk of bacterial infections and diseases. During Pasteur’s time, contaminated milk was a significant contributor to disease outbreaks, especially in urban areas.
The primary purpose of homogenization is to prevent creaming, or the rising of fat to the top of a milk container. To do this, the size of the fat globules is decreased while increasing their number to make them evenly distributed throughout the milk.
Fortified milk is milk with added micronutrients (vitamins A and D) not commonly found in significant amounts.
Raw milk is rich in nutrients—the primary reason why is it one of the highly perishable food items. To give you an idea, raw milk in the refrigerator may only last for only several days (7 to 10 days). Without