No - buttermilk was originally the liquid left over after churning butter. Now it's usually made by culturing milk (adding a microorganism to change the flavor and consistency of the milk). No fat is added in this process.
no, definitely not. buttermilk contains less fat than whole milk.
Whether fat free milk is healthier than whole milk depends on your age and the state of your health.
If you are a young, growing person, fat free milk will not give your body the fat and protein it needs to support your healthy growth. However, if you are older and have conditions such as high cholesterol, you may need to reduce your fat intake; then fat free milk can be healthier for you than whole milk.
Skimmed milk has the least fat content of all. Organic whole milk has less fat content than regular whole milk.
ye.
No.
No. Whipping cream is more denser and has more fat than full-fat or full-cream milk.
Milk is more dense than heavy cream, it has a higher percentage of water versus fat, water is more dense than fat.
Yes. WHOLE milk has more fat that 2% milk. SKIM milk has the least fat of the three types.
Fat content. Whole milk is 4% fat. Cream is usually about 6-8%.
Milk spoils when bacteria breaks down the lactose sugars, producing lactic acid. In whole milk, the fat content inhibits this process. In skim milk, there is not only less fat to inhibit this process, but there is also a higher lactose content.
The primary fat in ice cream is milk fat, a saturated fat derived from milk.
Full cream milk has more fat powdered milk is full cream milk but with out water and some and u get normal full cream milk and skim milk is less fating ( i choose semi skim still got good taste and not a lot of fat)
"Half and half" is half milk and half cream. All the cream is taken from the milk and then a 1:1 ratio of fatless milk and cream are mixed. half and half has more fat than whole milk, so they are not interchangeable.
Heavy whipping cream contains a very high percentage of fat, 36% or more. Homogenized "whole" milk has about 3% fat.
Yes. The more milk fat in the recipe, the richer and "creamier" the ice cream. Most people find the taste and mouth-feel of ice cream with high fat content to be more luscious.
Cream is lighter than milk Fat is lighter than water and floats. The cream raises to the top.
It can be argued yes because whole milk is an emulsion of milk and cream. Tiny fat globules are suspended (but not SOLUBLE) in the water solution of the milk solids, etc that make up milk. The fat will separate on standing - the "cream rises". Making low-fat and skim milk is separating out more of the fat globules, which were not dissolved in the milk.