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Pasteurization
Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
Homogenization
Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
Fortified Milk
Milk with added nutrients, such as Vitamin D.
UHT
Milk that has been heated to a very high temperature so that it stays fresh longer.
Powdered/Dry Milk
Made from whole or skim milk that has had all water removed.
Skim
Milk that has most of the fat removed.
Buttermilk
Made from fresh milk, that has had a culture of lactic acid bacteria added to it to create a sour taste and thicker consistency.
Evaporated Milk
Whole milk which has approximately half of the water removed.
Lactose-Free
Made by adding enzymes to milk to break down lactose.
Reduced Fat
Milk that has had half to 3/4 of the fat removed (1% and 2% milk fat).
Heavy Cream
Cream that contains the most milk fat, and used for whipping.
Light Cream
Cream that contains 18-30% milk fat, and does not whip well.
Half-and-Half
A mixture of milk and cream that contains 10-12% milk fat. Often used in coffee.
Yogurt
A thickening milk product which is made by fermenting milk with a special bacteria culture.
Curdling
White clumps that develop when an acid is added to milk.
Scorching
When milk is heated on a high heat, some of the milk solids and fat settles out on the sides and bottom of the pan, and burn.
