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A liquid produced by the mammary glands of female mammals. Cow's milk is the most widely used, but sheep, goat, donkey, mare, camel and buffalo milk may also be consumed. The word "milk" without any mention of the animal species refers to cow's milk.


The consumption of cow's milk and dairy products is common in the United States, Canada, western and northern Europe, Australia and New Zealand. 


The ability to digest lactose (the sugar contained in mammals' milk) after early infancy is a genetic adaptation in populations that consume milk. The inability to digest lactose, known as lactose intolerance, is caused by a deficiency in lactase, an enzyme that turns lactose into a substance that can be absorbed in the intestine. Individuals who are lactose intolerant can suffer from abdominal pain, diarrhea, gas, bloating, nausea and cramps. Some show no symptoms when they consume small quantities of milk. These problems rarely result from eating yogurt and mature cheese. Cottage cheeses, cream cheeses and processed cheeses, however, contain a certain quantity of lactose that can cause symptoms. Whole milk is tolerated better than skim milk. Milk whose lactose content has been reduced by 50% should not cause symptoms in most adults who are unable to digest milk. Milk with a lactose content reduced by 90% is available on the market.


Pasteurized milk is heated to below boiling point to destroy the majority of disease-causing bacteria (99.4%), which extends its storage life. It is then cooled quickly. Pasteurization results in a small loss (less than 10%) of certain water-soluble vitamins.


Homogenized milk contains fat that is forced under pressure through very small openings. This breaks up the fat globules into very small particles that remain suspended in the liquid and don't clump together on the surface of the milk.


Microfiltered milk, or "ultrapasteurized milk," has undergone a filtration process before a minimal amount of pasteurization, which enables 99.9% of the bacteria to be eliminated. Microfiltration increases the storage life of the milk without diminishing its nutritional value.


Raw milk is untreated milk. Its sale is illegal in several American states, Canada and numerous European countries. Its consumption can lead to tuberculosis 
or salmonellosis.


Whole milk generally contains at least 3.25% milkfat and 8.25% milk solids. Approximately 50% of its calories are fat. Whole milk is generally recommended for infants and young children. 


Low- and reduced-fat milk contains 1% or 2% fat. It has almost the same nutritional value as whole milk, with the exception of its reduced fat content, which lowers the calories. Its taste is not as rich as whole milk.


Skim milk contains a maximum of 0.3% milkfat and has half the calories of whole milk.


UHT milk undergoes pasteurization at a very high temperature or ultra-high temperature (UHT). Only the vitamin C content is reduced. It is packaged in sterile sealed containers and can be stored in its container at room temperature (3 months). Once opened, it should be consumed within 24-36 hr.


Evaporated milk is whole, skim or reduced-fat milk, from which about 60% of the water has been vacuum evaporated. It contains at least 7.5% milkfat and no less than 25.5% milk solids. It has a slightly darker color than ordinary milk and a caramelized flavor. It is nutritious and high in energy. Do not buy a can that bulges. Evaporated milk doesn't curdle much when cooked, making it suitable for preparing thick sauces and puddings. Whole, very cold evaporated milk can be whipped, but only just before serving, or it will quickly collapse. Because it has a sweeter taste, slightly reduce the suggested amount of sugar in recipes.


Condensed milk is essentially whole evaporated milk with added sugar and 60% of the water content removed. It contains 40%-45% sugar and has no less than 8% fat and 28% milk solids. With the exception of iron and vitamin C, which almost disappear, all the nutrients are concentrated. This milk is particularly high in calories and rich in fat. It is used to make desserts, sweets and cake fillings. Reduce the amount of sugar suggested in a recipe in order to reduce the energy content of the dish. To thicken and caramelize condensed milk, boil it in its sealed can (2-3 hr), in deep pot and covered with 1 in. water, and open when it has cooled.


Flavored milk is milk to which an ingredient (for example, chocolate) has been added to give it flavor. There are also malted milk, fruit-flavored milk and milk drinks containing fruit juice. Their nutritional value depends mainly on the milk used for its fat content, and the amount of sugar added. Malted milk, which contains milled barley and wheat, can be sold plain, flavored or dehydrated. Most flavored milk is manufactured using the UHT process.


Powdered milk is dehydrated milk that contains a maximum of 2.5% moisture, for whole milk, and 4%, for skim milk. Powdered skim milk keeps more easily than powdered whole milk. An unopened package can be stored at room temperature (1 year). An opened container will keep for longer if it is placed in a glass jar in the fridge (1 month).


Whole powdered milk contains a minimum of 26% fat; reduced-fat, 9.5%; and skim milk powder, 0.8%. Prepare the milk by following the instructions on the label. 
10 quarts (10 l) of reconstituted milk is obtained from 2 lb (1 kg) of powdered milk.


Powdered milk can be contaminated with bacteria that often cause intestinal 
problems. 


Non-instant powdered milk can be used in recipes to enhance their nutritional value or for thickening a liquid (sauces, puddings). In this case, 3 tablespoons (45 ml) of skim milk powder is equivalent to 1 cup (250 ml) of milk. Instant milk powder is easily mixed with water, cereals and drinks, but doesn't dissolve when it is added to dry ingredients. 


Milk powder can be used in place of whipped cream: 3⁄4 cup (175 ml) of powder beaten with 1⁄2 cup (125 ml) of ice water and 1 tablespoon (15 ml) of lemon juice yields about 1 quart (1 l) of whipped milk. Only beat it when serving, or it will quickly collapse.


Reconstituted powdered milk can be used in the same way as any other milk and the same precautions should be taken with storing it. Skim milk powder is often used in the manufacturing of baked goods, soups, processed meats, sweets and dairy products.

Buying


Cow's milk is usually sold pasteurized, homogenized and, in some cases sterilized, whole, fat-reduced, skimmed, evaporated, flavored or powdered. The sale of raw milk is allowed in rural areas of Europe.

Serving Ideas


Milk occupies an important place in the cuisines of several countries, especially Western countries. It is consumed as a drink or cooked. It is used in the preparation of delicate and hearty soups, sauces such as béchamel sauce, crepes, cakes, pastries, desserts such as flans, custard, cooked creams or sweet dishes, purées and some cooked dishes. It is made into yogurt and cheese. 


Dairy products that are high in fat can be replaced by skimmed products in most recipes.

Storing


Heat, oxygen and light affect the nutritional value of milk. Milk must therefore be refrigerated as quickly as possible, preferably bought in a nontransparent container, which is closed tightly after use. Never return unused milk to the original container, as it may contaminate the rest. 


At room temperature: milk powder, 6 months in a sealed package. The open container, kept cool and away from air and light.


In the fridge: 10 days, but it will not keep as long if it has been previously left at room temperature for long periods.

Cooking


It is better to heat milk over a low heat, in a double boiler, if possible, as it turns quickly once it reaches boiling point and sticks easily to the base of the saucepan. A skin forms on the surface of milk when it is heated without a lid or without being stirred (or after cooking, when it cools). To avoid curdling when an acidic ingredient is added, combine either the acidic ingredient or the milk with some cornstarch, then cook slowly.


Homogenized milk curdles more quickly; its cooking time is longer and the resulting product has a sweeter and creamier texture.

Nutritional Information

3.25% fat2% fat1% fatskimprotein8.5 g8.6 g8.5 g8.8 gfat8.6 g5.0 g2.7 g0.5 gcarbohydrates12.0 g12.4 g12.3 g12.6 gcholesterol35 mg19 mg10 mg5 mgper 1 cup/250 ml

Excellent source: calcium, phosphorus 
and potassium. 


Good source: riboflavin, B-complex vitamins, vitamin B12, magnesium and zinc. 
It contains a moderate amount of sodium. 


In North America and several European countries, vitamin D and vitamin A are added to liquid milk. In Canada, all types of milk must be vitamin D-enriched; reduced-fat and skim milk must also be vitamin A-enriched, while evaporated milk must be vitamin C-enriched. This enrichment is not required when the milk is used to make cheese or yogurt.


Beta-carotene is the pigment responsible for the yellow coloring of milk, more noticeable in butter.


The rich taste of milk comes from its fats, which are among the most easily digested dietary fats. They account for 49% of the calories of whole milk. They are made up of 62% saturated fatty acids, 29% monounsaturated fatty acids and 3.7% polyunsaturated fatty acids. In the case of skim milk, the proportions are 60% saturated fatty acids, 24% monounsaturated fatty acids and 4% polyunsaturated acids. Milk also contains an essential fatty acid, linoleic acid.


Milk proteins are excellent. They represent 38% of the nonfatty solids in milk. Among these, casein represents 82% of the protein in milk. The lactoserum or "whey" (the liquid left over after the fat and casein have been extracted from milk) represents 18%. 


All the essential amino acids are present in milk. It is particularly high in lysine, which makes milk a good complement to cereals and grains, nuts and seeds.


Lactose accounts for 97% of the carbohydrate in milk and 30%-56% of the calories, depending on the type of milk. It is the least sweet-tasting sugar. 


Cow's milk has its supporters and its opponents. The supporters claim that it is an indispensable food, as it is plentiful, inexpensive and very nutritious, being an excellent source of protein, vitamins and minerals. The calcium it provides ensures good teeth development, acts on the functioning of the heart cells, nerves and muscles, encourages bone growth and plays a role in the prevention of osteoporosis, hypertension and, possibly, colorectal cancer and hypercholesterolemia. It is furthermore considered that, for the overall population, there is a greater risk of calcium, riboflavin, vitamin D and vitamin B12 deficiencies if dairy products are not part of the daily diet. The opponents maintain that milk is designed to nourish calves, animals that grow quickly and reach a large size, features that do not apply to human beings. They highlight the fact that milk is meant to nourish newborns and that adult animals in nature do not feed on milk. Another source of concern is the use of a hormone for stimulating an increase in the production of milk in cows of 10%-20%. Known under the scientific name of sometribove 
(rBST), this hormone is commonly called bovine somatotropin (BST). Over 25 countries allow this hormone to be used, including the United States. According to several researchers, this hormone doesn't present any danger to the consumer

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