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Low-fat milk is 1% fat; Reduced-fat milk is 2% fat; Whole milk contains at least 3.25% fat; Cheeses. Dry curd and nonfat cottage cheese contain less than 0.5% fat; Lowfat cottage cheese contains 0.5–2% fat; Cottage cheese contains at least 4% fat; Swiss cheese contains at least 43% fat relative to the total solids
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
A popular Czech confection made with frozen cream cheese Mitha Dahi: A fermented sweet dahi or sweet yogurt. [30] This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh. [31] Mozzarella: Italy: Italian semi-soft, non-aged cheese, made from cow milk (mozzarella) and buffalo milk (mozzarella di bufala ...
Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat. Milk is an ingredient in many confectioneries.
It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. [1] [2] Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". [3]
Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer. The cream often is sold as a separate product with its own uses. Today the separation of the cream from the milk usually is accomplished rapidly in centrifugal cream separators. The fat globules rise to the ...
Milk equivalent is a measure of the quantity of fluid milk used in a processed dairy product. Measured on a milkfat basis, it takes about 21.8 pounds of farm milk to make a pound of butter, and about 9.2 pounds to make a pound of American cheese .
The test is based on the observation that a suitable amount of sulfuric acid added to the milk will dissolve proteins and other components, except the fat. Heating and centrifuging cause the fat to separate and float to the top, in a layer free of bubbles. The amount of fat in the milk can then be estimated from the volume of that layer.