Storage of Milk Products

Refrigerated

All fluid milk except unopened, aseptic packs of ultrahigh-temperature pasteurized milk and certain canned milk products should be stored in the refrigerator. They need to removed only long enough to take what is to be used and then quickly returned to the refrigerator. Read more »

Whipped Milk Products

Liquid milk products such as cream, evaporated milk, and reconstituted nonfat dried milk can be made into a foam by whipping air into the liquid. During whipping, the protein in these milk products is mechanically stretched into thin layers that trap air bubbles, fat particles, and liquid. Read more »

Enzymes in Milk

Milk also coagulates and forms curds when it combined with certain enzymes originating from animal, plant, or microbial sources. Enzymes used to coagulate milk include pepsin from the stomach of swine, proteases from fungal sources, and certain enzymes from fruits. Read more »

Adding acid to milk causes the casein in the milk to coagulate. Casein precipitates when the normal 6.6 pH of fresh milk drops below 4.6. Whey proteins do not coagulate. Sources of acids include those from foods such as lemon and lime juices, tomato products, and certain fruits; or from bacteria-produced acids in cultured milk products. Read more »

Heating Milk

When milk is heated to near the boiling point, the whey proteins lactalbumin and lactoglobulin become insoluble, mesh with the milk’s calcium phosphate, and precipitate, forming a film on the bottom and sides of the pan. This film can scorch easily. Scorching can be prevented by constant stirring, slow temperature increases, or use of a double boiler. Read more »

The bland, slightly sweet flavor of milk comes from its lactose, salts, sulfur compounds, and short-chain fatty acids. The percentage of fat determines the mouthfeel and body of a particular milk. Read more »