"Powdered milk Powdered milk or dried 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 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 dairy products exported conform to standards laid out in Codex Alimentarius. Many"
"blood plasma proteins, and trace amounts of other materials. Plasma circulates dissolved nutrients, such as glucose, amino acids, and fatty acids (dissolved in the blood or bound to plasma proteins), and removes waste products, such as carbon dioxide, urea, and lactic acid. Other important components include: The term serum refers to plasma from which the clotting proteins have been removed. Most of the proteins remaining are albumin and immunoglobulins. Blood pH is regulated to stay within the narrow range of 7.35 to 7.45, making it slightly basic. Blood that has a pH below 7.35 is too acidic, whereas blood pH"
"Blood plasma Blood plasma is a yellowish coloured liquid component of blood that normally holds the blood cells in whole blood in suspension; this makes plasma the extracellular matrix of blood cells. It makes up about 55% of the body's total blood volume. It is the intravascular fluid part of extracellular fluid (all body fluid outside cells). It is mostly water (up to 95% by volume), and contains dissolved proteins (6–8%) (i.e.—serum albumins, globulins, and fibrinogen), glucose, clotting factors, electrolytes (Na, Ca, Mg, HCO, Cl, etc.), hormones, carbon dioxide (plasma being the main medium for excretory product transportation) and oxygen."
"Condensed milk Condensed milk is cow's milk from which water has been removed. It is most often found in the form of """"sweetened condensed milk"""" (""SCM""), with sugar added, and the terms ""condensed milk"" and """"sweetened"" condensed milk"" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a more complex process and which is not sweetened. Evaporated milk is known in some countries"
"and in a stable colloidal suspension in the water-based surrounding fluid. Milk contains dozens of other types of proteins beside caseins and including enzymes. These other proteins are more water-soluble than caseins and do not form larger structures. Because the proteins remain suspended in whey remaining when caseins coagulate into curds, they are collectively known as ""whey proteins"". Whey proteins make up approximately 20% of the protein in milk by weight. Lactoglobulin is the most common whey protein by a large margin. Minerals or milk salts, are traditional names for a variety of cations and anions within bovine milk. Calcium,"
"second stage involves mixing the incorporated air throughout the milk (""mixing, texturing""), which is achieved by having the steam tip immersed more deeply, creating flow or a ""whirlpool"" in the milk. Tools known as milk frothers may be used for this purpose. During the steaming process, the foam phase is both primarily created at the top, and naturally separates from the liquid phase, and rises to the surface. As a result, after the steaming ends, the mixing often continues by swirling the pitcher in a smooth, circular motion until the mixture of foam and warmed milk becomes homogeneous, before being"
"Blood plasma fractionation Blood plasma fractionation refers to the general processes of separating the various components of blood plasma, which in turn is a component of blood obtained through blood fractionation. Blood plasma is the liquid component of whole blood, and makes up approximately 55% of the total blood volume. It is composed primarily of water with small amounts of minerals, salts, ions, nutrients, and proteins in solution. In whole blood, red blood cells, leukocytes, and platelets are suspended within the plasma. Plasma contains a large variety of proteins including albumin, immunoglobulins, and clotting proteins such as fibrinogen. Albumin constitutes"
"These floating protein molecules refract light and contribute (with the suspended fat) to the white appearance of milk. Normally these protein molecules repel each other, allowing them to float about without clumping, but when the pH of their solution changes, they can attract one another and form clumps. This is what happens when milk curdles, as the pH drops and becomes more acidic, the protein (casein and others) molecules attract one another and become ""curdles"" floating in a solution of translucent whey. This clumping reaction happens more swiftly at warmer temperatures than it does at cold temperatures. Milk and soy"
"pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. In Indian English, used only in the Indian subcontinent, ""curd"" (or ""curds)"" is used to refer to the traditional homemade yogurt known as dahi, while ""paneer"" and ""Chhena"" are used to denote curdled milk. There are two methods to make curd, with rennet and with acid. Using acid, like lemon"
"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 due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. However, latte art does ""not"" use scalded milk, as scalding"
"milk, so many companies that once distributed milk in transparent or highly translucent containers are now using thicker materials that block the UV light. Milk comes in a variety of containers with local variants: Practically everywhere, condensed milk and evaporated milk are distributed in metal cans, 250 and 125 mL paper containers and 100 and 200 mL squeeze tubes, and powdered milk (skim and whole) is distributed in boxes or bags. When raw milk is left standing for a while, it turns ""sour"". This is the result of fermentation, where lactic acid bacteria ferment the lactose in the milk into"
"territories; fluid milk and industrialized milk such as yogurt, cheeses, and ice cream. Whey protein makes up about 20% of milk’s protein composition and is separated for the casein (80% of milk’s protein make up) during the process of curdling cheese. This protein is commonly used in protein bars, beverages and concentrated powder, due to its high quality amino acid profile. It contains levels of both essential amino acids as well as branched that are above those of soy, meat, and wheat. ""Diafiltered"" milk is a process of ultrafiltration of the fluid milk to separate lactose and water from the"
"destroys the microfoam texture; milk for latte art is heated to ""below"" the scalding point. 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 due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and"
"and below the break-even point for many cattle farmers. Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. Because it is produced as a food source for the young, all of its contents provide benefits for growth. The principal requirements are energy (lipids, lactose, and protein), biosynthesis of non-essential amino acids supplied by proteins (essential amino acids and amino groups), essential fatty acids, vitamins and inorganic elements, and water. The pH of milk ranges from 6.4 to 6.8 and it changes over time. Milk from other bovines"
"few days after delivery, the mother produces colostrum. This is a thin yellowish fluid that is the same fluid that sometimes leaks from the breasts during pregnancy. It is rich in protein and antibodies that provide passive immunity to the baby (the baby's immune system is not fully developed at birth). Colostrum also helps the newborn's digestive system to grow and function properly. Colostrum will gradually change to become mature milk. In the first 3–4 days it will appear thin and watery and will taste very sweet; later, the milk will be thicker and creamier. Human milk quenches the baby's"
"Curdling In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar. The protein in milk is normally suspended in a colloidal solution, which means that the small protein molecules float around freely and independently."
"the ""matared"" is washed and dried in a hot oven for two hours. The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. The milk is kept at 20-25 °C (68-77 °F) while the curd forms. The milk is not disturbed while its natural microflora ferment it. The fat is scooped out and used to make butter. The remaining curd is the ""laban rayab"". It smells similar to buttermilk, and has a slightly acid taste. ""Laban khad"" is a variant that is fermented in a"
"Most milk is pasteurized by heating briefly and then refrigerated to allow transport from factory farms to local markets. The spoilage of milk can be forestalled by using ultra-high temperature (UHT) treatment. Milk so treated can be stored unrefrigerated for several months until opened but has a characteristic ""cooked"" taste. Condensed milk, made by removing most of the water, can be stored in cans for many years, unrefrigerated, as can evaporated milk. The most durable form of milk is powdered milk, which is produced from milk by removing almost all water. The moisture content is usually less than 5% in"
"Buttermilk Buttermilk is a dairy drink. Originally, buttermilk was the liquid left behind after churning butter out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk and the fermented dairy product is known as cultured buttermilk. Cultured buttermilk is common in warm climates (e.g., Afghanistan, the Balkans, India, the Middle East, Nepal, Nicaragua, Pakistan, Sri Lanka, Turkey, and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Ireland, the Netherlands, Germany, Poland, Slovakia, Slovenia, Croatia, and the Czech Republic. This fermented dairy product, known"
"sugar is completely dissolved, then cooling. It can also be made by simmering regular milk and sugar, until it is reduced by 60%. Condensed milk Condensed milk is cow's milk from which water has been removed. It is most often found in the form of """"sweetened condensed milk"""" (""SCM""), with sugar added, and the terms ""condensed milk"" and """"sweetened"" condensed milk"" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. Condensed milk is used in numerous dessert dishes in many countries. A related"
"with the rising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, whereby the lactic acid helps to tenderize, retain moisture, and allows added flavors to permeate throughout the meat. Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the Advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This"
"Blood Blood is a body fluid in humans and other animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells. In vertebrates, it is composed of blood cells suspended in blood plasma. Plasma, which constitutes 55% of blood fluid, is mostly water (92% by volume), and contains proteins, glucose, mineral ions, hormones, carbon dioxide (plasma being the main medium for excretory product transportation), and blood cells themselves. Albumin is the main protein in plasma, and it functions to regulate the colloidal osmotic pressure of blood. The blood"
"Whey protein Whey protein is a mixture of soft proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it. Whey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process. It is a 5% solution of lactose in water, with some minerals and lactalbumin. The fat is removed and then processed for human foods. Processing can"
"by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days. Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ""curds"". Milk that has been left to sour (raw milk alone or pasteurized milk"
"to the Volstead Act. Several clinical studies from that time period suggested that babies fed evaporated milk formula thrived as well as breastfed babies. Modern guidelines from the World Health Organization consider breastfeeding, in most cases, to be healthier for the infant because of the colostrum in early milk production, as well as the specific nutritional content of human breast milk. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized. It is commercially sterilized at 240-245 °F (115-118 °C)"
"proteins that are normally dissolved in the plasma fluid become insoluble, forming large clumps, called precipitate. The insoluble protein can be collected by centrifugation. One of the very effective ways for carrying out this process is the addition of alcohol to the plasma membrane pool while simultaneously cooling the pool. This process is sometimes called cold alcohol fractionation or ethanol fractionation. It was described by and bears the eponym of Dr Edwin J. Cohn. This procedure is carried out in a series of steps so that a single pool of plasma yields several different protein products, such as albumin and"
"of excess calcium ions. Casein micelles are not heat sensitive particles, they are pH sensitive. The colloidal particles are stable at the normal pH of milk which is 6.5-6.7, the micelles will precipitate at the isoelectric point of milk which is a pH of 4.6. The proteins that make up the remaining 20% of the fraction of proteins in cream are known as whey proteins. Whey proteins are also widely referred to as serum proteins, which is used when the casein proteins have been precipitated out of solution. The two main components of whey proteins in milk are β-lactoglobulin and"
"later stage these packages are broken down into home-consumption sized packs. The product left after the cream is removed is called skim, or skimmed, milk. To make a consumable liquid a portion of cream is returned to the skim milk to make ""low fat milk"" (semi-skimmed) for human consumption. By varying the amount of cream returned, producers can make a variety of low-fat milks to suit their local market. Whole milk is also made by adding cream back to the skim to form a standardized product. Other products, such as calcium, vitamin D, and flavouring, are also added to appeal"
"or soft in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry, and this is commonly used for carcasses that will be frozen so that their appearance is white and attractive. Scalded milk is 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. In cooking, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins."
"water, with less than 20% of suspended solids or dissolved proteins. Proteins make up only 3.6% of milk in total, and only 26% of the components that are not water. These proteins are all responsible for fouling that occurs during pasteurization. As milk is heated during pasteurization many of the proteins in the milk are denatured. Pasteurization temperatures can reach 161 °F (71.7 °C). This temperature is high enough to denature the proteins below, lowering the nutritional value of the milk and causing fouling. Milk is heated to these high temperatures for a short time (15–20 seconds) to reduce the"
"made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure. Another process is freeze drying, which preserves many nutrients in milk, compared to drum drying. The drying method and the heat treatment of the milk as it is processed alters the properties of the milk powder, such as its solubility in cold water, its flavour, and its bulk density. Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin."
"Evaporated milk Evaporated milk, known in some countries as ""unsweetened condensed milk"", is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth. The product takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk. This makes evaporated milk attractive for purposes as it can have a shelf life"
"Plasma also serves as the protein reserve of the human body. It plays a vital role in an intravascular osmotic effect that keeps electrolyte concentration balanced and protects the body from infection and other blood disorders. Blood plasma is separated from the blood by spinning a tube of fresh blood containing an anticoagulant in a centrifuge until the blood cells fall to the bottom of the tube. The blood plasma is then poured or drawn off. Blood plasma has a density of approximately 1025 kg/m, or 1.025 g/ml. Blood serum is blood plasma without clotting factors. Plasmapheresis is a medical"