1. Milk What types of milk do we cook with?

2. Fluid Milks Raw milk-3.5- 4 % milk fat- no processing done to it Two percent- 2 % milk fat One percent- 1% milk fat Skim- Less than 0.5 % milk fat Half and half- 10 to 15% milk fat Cream-30 to 36% milk fat Buttermilk-3.5 to 4 % milk fat, fermented with lactic acid

3. Processes done to milk Pasteurization- milk heated to destroy harmful bacteria Homogenized-large fat broken down and dispersed through out milk Fortified milk- milk that nutrients are added to that do not occur in original milk Evaporated milk-milk with 60 % water removed, sterilized, placed in a can Condensed milk-milk with 60% water removed, sterilized, 40% sugar added, placed in a can Nonfat dry milk- skim milk with most of the water removed, long shelf life

4. Other milk products Yogurt –milk that is fermented changing consistency to that of a pudding like food Ice milk-frozen product made from whole milk Ice cream- frozen product made from cream Sour cream- cream that has been fermented forming a thicken product