Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
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closeWednesday, Jun. 18, 2008
Udderly confused about milk?
By Loretto J. Hulse, Herald staff writer
Whole milk or 2 percent milk? Or maybe fat-free milk? Unflavored, just as the cow created it?
Or perhaps chocolate, even strawberry flavored milk?
And what in the world is acidophilus milk?
Confused by all the choices?
You're not alone. Connie Shadwick, a grocery shopper in Kennewick, is too.
When asked what the difference is between whole milk and buttermilk, she got it half right.
"Whole milk is as it came from the cow, buttermilk has butter in it," she said.
True, whole milk hasn't been adulterated. But it has been pasteurized, or heated to kill potentially harmful microorganisms and bacteria. Plus, it's also been homogenized, which means the fat (cream) particles have been reduced in size and dispersed throughout the milk.
As for buttermilk, yes, it used to have bits of butter floating in it, but not anymore.
As for acidophilus milk?
"I'm not even going to guess," Shadwick said.
So you don't have to guess -- especially during June, National Dairy Month -- here are some definitions from the Dairy Farmers of Washington.
Whole milk
Whole milk is raw milk that's been pasteurized and homogenized.
It's a good choice for young children, 1-2 years, whose growing bodies need the extra fat calories. One 8-fluid-ounce glass contains 150 calories and 8 grams of fat.
Reduced fat milk
Reduced fat -- also called 2 percent -- milk is whole milk that has had its fat content reduced from 3.25 percent to 2 percent. An 8-fluid-ounce serving has 120 calories and 5 grams of fat.
Low-fat milk
Low-fat milk has even less fat per 8-fluid-ounce serving, at 1 percent. Each serving has 100 calories and contains 2.5 grams of fat.
Fat-free milk
Fat-free milk is essentially just that, and it's often called skim milk. Each 8-fluid-ounce serving has 80 calories and zero grams of fat.
Flavored milk
Flavored milks are whole fat, reduced fat, low fat or fat-free milk plus a flavoring -- usually chocolate, strawberry or vanilla -- and a sweetener. Adding the sweetener also adds calories. For example, an 8-fluid-ounce serving of chocolate milk has about 60 more calories than the same type of unflavored milk.
Buttermilk
Buttermilk was once a byproduct of butter making and took its name from the bits of butter floating in the liquid. Now buttermilk is created by combining pasteurized fat-free or low fat milk with a friendly bacteria culture, the same way yogurt and sour cream are made. The fat content remains the same as the milk used to make it.
Buttermilk is especially prized for baking because it adds moisture, richness and a bit of a tang.
Cooking Light magazine explains how it works: When buttermilk, which has acidic qualities, is combined with baking soda, an alkali, in a flour-based batter, bubbles of carbon dioxide gas begin to form. As the batter bakes, steam is created; the bubbles expand, causing the batter to lightly rise while creating a fine texture. The heat of the oven sets the batter and prevents it from collapsing. The result is a delicate but stable crumb.
Reduced lactose milks
Reduced lactose milks are for people coping with severe symptoms of lactose maldigestion. It comes in reduced fat, low fat and fat-free varieties. These milks are treated with the enzyme lactase which reduces their lactose content -- the natural sugar in milk -- by about 70 percent.
Acidophilus milk
Acidophilus milk is a great digestive aid for those who can't drink cow's milk without experiencing mild effects of lactose maldigestion: bloating, gas and other unpleasant symptoms.
According to the National Dairy Council, there are two types of acidophilus milk -- fermented and sweet. Both typically begin as low-fat or nonfat milk to which an active bacteria culture, Lactobacillus acidophilus, is added.
To make the fermented version, the mixture is heated until a curd forms and the acid level climbs. Then the milk is refrigerated to stop the action of the bacteria. It has a tart taste similar to buttermilk.
For sweet, the bacteria is added to cold milk and the mixture is refrigerated immediately.
Low-sodium milk
Low-sodium milk is for people on salt-restricted diets. It's had 95 percent or more of milk's natural sodium removed.
UHT milk
UHT milk (ultra-high temperature milk) or sterilized milk has been heat treated for one to two seconds at or above 275 degrees, the temperature required to kill spores in milk. Unopened it will remain fresh for up to three months. Opened, treat it like fresh milk.
* Loretto J. Hulse: 582-1513; lhulse@tricityherald.com.
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