Carbonated Milk

Carbonated milk is a new product that has been called the “soft drink that is not junk food”. It is simply milk that has had carbonated bubbles added to make it fizz like a soda. Regardless of whether milk is carbonated or not, it has a higher nutrient density than any soft drink. Read more »

Eggnog

Packaged, commercially produced eggnog is manufactured to replicate a traditional rich holiday beverage made with eggs, cream or milk, nutmeg, and often added spirits. It is sold predominantly during Thanksgiving and Christmas holidays, and is defined as a pasteurized and homogenized mixture of milk, cream, milk solids, eggs, stabilizers, and spice. Read more »

Chocolate Milk
Pasteurized milk containing 1.5 percent liquid chocolate or 1 percent cocoa and 5 percent sugar, can be called chocolate milk. Chocolate milk is actually a suspension in which the continuous phase consists of milk fat and cocoa butter, while the dispersed phase includes the cocoa particles, fat-free (nonfat) milk solids, and sugar. Read more »

Unopened, aseptically sealed packages of UHT milk can be stored on shelves without refrigeration for up to three months. UHT milk has a “cooked” flavor at first, which tends to disappears with storage time. After one year, UHT milk develops off-flavors described as sweet, flat, musty, rancid and chalky. Chilling UHT milk before serving improves its taste. Once opened, UHT milk must be refrigerated and handled with the same care used for fresh milk. Although it is slightly more expensive than fresh milk and not widely distributed, UHT milk is ideal for boating, camping, hiking, and other situations where refrigeration is not always available.

About Fat-Free or Nonfat Milk
Removing as much fat as technologically possible results in fat-free (nonfat) milk. The term “fat-free” replaced the “skim” milk designation. “Nonfat” is synonymous with “fat-free” where the milk should contain no more than 0.5 percent milk fat and a minimum of 8.25 percent MSFN (milk solids-not-fat). Vitamin A fortification is required, while vitamin D is optional. Consumption of fat-free (nonfat) milk is less than that of reduced fat (2 percent) milk. In fact, sales of reduced fat (2 percent) milk has increased more compared to the sales of fat-free (nonfat).

The Different Types of Milk

About half the milk produced in the United States is sold as fluid milk and cream. Much of the rest comes to the market as butter, cheese, and ice cream. The available market forms of milk include fluid milk - whole, reduced fat (2 percent), low fat (1 percent), fat-free (non fat), UHT, chocolate, and many others like dry milk, cream, and cultured milk products such as yogurt and buttermilk. Read more »