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Scalded Milk
Scalded milk is dairy milk that has been heated to . At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins. During scalding, a cooking utensil known as a milk watcher may be used to prevent both boiling over and scorching (burning) of the milk. Uses Béchamel sauce Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour. Bread Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, yaks, sheep, horses or camels. The attributive ''dairy'' describes milk-based products, derivatives, and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. The word ''dairy'' comes from an Old English word for ''female servant'', as milking was historically done by dairymaids. Terminology Terminology differs between countries. In the United States, for ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café Au Lait
''Café au lait'' (; ; French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added. In France, it is typically served as a breakfast drink, often as a large portion in a handleless bowl. Variations Europe In Europe, ''café au lait'' stems from the same continental tradition as '' caffè latte'' in Italy, '' café con leche'' in Spain, ("white coffee") in Poland, ("milk coffee") in Germany, in Hungary, ' ("incorrect coffee") in the Netherlands and Flanders, ' (“coffee with milk") in Catalan Countries and ' (“coffee with milk") in Portugal and Brazil. The Portuguese language has many more terms for slightly different forms and served either in a large cup or in a glass, such as ' or '. In Italy, numerous variations go from a simple ''caffè latte'' to ''latte macchiato'' to ''cappuccino''. In both Italian and Portuguese languages, there is a lot of further elaborate terminology for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warm Milk
Warm milk is milk that has been heated above room temperature. It is commonly used as a Nightcap (drink), nightcap for children and people who abstain from alcohol. Its effectiveness as such is disputed. As a nightcap Warm milk is commonly touted as a sleep aid for those who do not drink alcohol, such as children and those abstaining for religious reasons. Many people do not like the taste compared to cold milk. It is common for these people to add honey or vanilla, though vanilla extract contains about 45% alcohol. The reason for its recommendation is that it contains tryptophan, which the body uses to make melatonin, and calcium. However, tryptophan does not cross the brain-blood barrier without Carbohydrate, carbohydrates, which is recommended not to eat before bed. Some experts say that warm milk does not actually make the drinker sleepy, it only helps them relax. References [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clotted Cream
Clotted cream (, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. Clotted cream is an essential ingredient for cream tea. Although its origin is uncertain, the cream is associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. The largest commercial producer in the United Kingdom is Rodda's at Scorrier, near Redruth, Cornwall, which can produce up to 25 tons of clotted cream a day. In 1998, "Cornish clotted cream" was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%. Following Brexit, the PDO was als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Milk
Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in ''Codex Alimentarius''. Powdered milk is used for food as an additive, for health (nutrition), and also in biotechnology (saturating agent). History and manufacture While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as "a kind of paste", the first modern production process for dried milk was invented by the Russian doctor Osi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporated Milk
Evaporated milk, known in some countries as "unsweetened condensed milk", is a shelf-stable canned cow’s milk product for which approximately 60% of the water has been removed from fresh milk. French inventor, Nicolas Appert, the "father of food science" perfected the process in the 1820s. It differs from sweetened condensed milk, which contains added sugar and requires less processing to preserve, as the added sugar inhibits bacterial growth. The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning and heat sterilization. Evaporated milk consumes half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water (150%), evaporated milk becomes the rough equivalent of fresh milk. This allows the product to have a shelf life of months or even years, depending upon the fat and sugar content, which made evaporated milk very popular before the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eisbock (milk)
Eisbock milk is a condensed milk drink. It is produced using low temperature filtration technology that physically purifies milk by removing part of its water content, the idea which is inspired by a type of strong beer from Germany. History The process for hand-making fresh condensed milk was first attempted by Canadian barista Ben Put during the World Barista Championship in 2017. During the Chinese selection stage of the following year’s competition, barista Pang Hui attempted the same technique, eventually passing on the technique to fellow barista Pan Zhimin, who used it to compete in the world championship. After the competition, hand-making condensed milk was used to prepare milk coffee at coffee shops around China. After discovering it in coffee and tea shops in 2018, a Chinese company named BeFood (Shanghai Biru Foods Co., Ltd.) developed ways to mass-produce this type of fresh condensed milk and started to call it Bingboke (冰博克, "Ice Bock") in Chinese. BeFoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is Milk#Cow, cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when Tin can, canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (katyk), which can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk ( , , ) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer. History Baked milk was relatively popular outside of Russia as well. It was deemed more palatable than boiled milk, and was described in medical literature as potentially more digestible. The most simple recipe suggested by 19th-century cookbooks for baked milk instructed one to leave milk in an oven overnight; however more elaborate recipes could be found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or overnight until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditional R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microfoam
Microfoam is finely textured milk used for making espresso-based coffee drinks, particularly those with latte art. It is typically made with the steam wand of an espresso machine, which pumps steam into a pitcher of milk. The opposite of microfoam is Macrofoam (also called ''dry'' foam, in contrast to the ''wet'' foam of microfoam), which has visibly large bubbles, a style of milk, traditionally used for cappuccinos. Characteristics Microfoam is shiny, slightly thickened, and should have microscopic, uniform bubbles. It is not as viscous or "foamy" as macrofoam – it is better described as "gooey" and resembles melted marshmallows or wet paint. There have been a variety of names used for this ideal standard, such as "microfoam", "velvet milk", "microbubbles", and so forth. Applications The decorative application of microfoam is called latte art, which involves making patterns in espresso-based drinks. Microfoam is essential for this as the microscopic bubbles give def ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latte Art
Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the caffè latte, cappuccino or hot chocolate. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk. This, in turn, is limited by the experience of the barista and quality of the espresso machine. History Latte art developed independently in different countries, following the introduction of espresso and the development of microfoam, the combination of crema (which is an emulsion of coffee oil and brewed coffee) and microfoam allowing the pattern; it was initially developed in Italy. David Schomer describes pitcher-shaking in latte art as "quite standard in the world of Italian espresso preparation", indicating that it established in Italy by this time. In the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryazhenka
''Ryazhenka'', or ''ryazhanka'' (Russian language, Russian: wikt:ряженка, ряженка; Belarusian language, Belarusian: wikt:ражанка, ражанка, ), is a traditional fermented milk product in Belarusian cuisine, Belarus, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. [] It is made from baked milk by lactic acid fermentation.ГОСТ 31455-2012 Ряженка. Технические условия (International State Standard GOST 31455-2012. ''Ryazhenka. Specifications''; in Russian) Origin and etymology Russian and Soviet sources call it "Little Russian ryazhenka", [] Reprinted in This milk product is called (, 'Little Russian ') in this book, with (, Little Russia) being at that time a common geographical term referring to the territory of modern-d ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
