difference between whole milk and 2 percent

#Difference between whole milk and 2 percent plus#

Rennet and/or other suitable enzymes may be used to assist curd formation. The latter process is called direct acidification. The cheese curd is formed by the addition of either lactic acid producing bacteria or acidifiers. Sour cream may also be called 'cultured sour cream.'ĭry Curd Cottage Cheese - is a soft, unripened cheese made from skim milk and/or reconstituted nonfat dry milk. Sour Cream - is the product resulting from the addition of lactic acid-producing bacteria to pasteurized cream containing not less than 18 percent milkfat. Heavy cream may also be called 'heavy whipping cream.' Heavy Cream - contains not less than 36 percent milkfat. Light whipping cream may also be called 'whipping cream.' Light Whipping Cream - contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light cream may also be called 'coffee cream' or 'table cream.'

Light Cream - contains not less than 18 percent milkfat, but less than 30 percent.

Half-and-Half - Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat. The addition of certain characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be labeled 'kefir cultured milk,' 'acidophilus cultured milk,' or 'cultured buttermilk.' It is produced by culturing any of the following milk products alone or in combination: cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. Characterizing flavoring ingredients may also be added.Ĭultured Milk - Contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solids-non-fat. Addition of vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000 International Units (I.U.) Per quart vitamin D is optional, but must be present at a level of 400 I.U., if added. Milk - Contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat. Federal definitions and standards of identity specify the minimum levels of milkfat and solids-not-fat for the various milks shipped in interstate commerce. Milk also contains significant amounts of riboflavin and other water soluble vitamins. The solids-not-fat portion consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus). Milkfat carries the fat soluble vitamins A, D, E, and K. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. It is easier to digest for some people.Milk is approximately 87 percent water and 13 percent solids. The chocolate doesn’t add any fat, just calories (about 60) and a little caffeine (about 5 mg per cup, the same amount in a cup of decaf coffee).Īcidophilus Milk is made by adding a live bacterial culture to milk after pasteurization. It is usually made from lowfat or nonfat milk.

#Difference between whole milk and 2 percent plus#

How about some buttermilk biscuits or buttermilk pancakes or…Ĭhocolate Milk is milk plus cocoa and sweeteners. It is a cultured sour milk made by adding certain organisms to sweet milk. Yet skim milk still supplies all of the nutrients of whole milk.īuttermilk, despite its name, is typically made from nonfat or lowfat milk. It has as much fat as possible removed, less than ½ gram per serving, and 45% less calories than whole milk. Skim Milk, also called nonfat milk, is one of the most nutrient-dense foods of all. One percent milk is great for people on diets and women and girls who want a concentrated source of calcium in a delicious drink. Like two percent milk, it is fortified with skim milk, making it vitamin and mineral rich. Two percent milk is almost as popular as whole milk.ġ% Lowfat Milk is made by reducing the milkfat content even more. It is fortified with skim milk and has 10 grams of protein per cup. The fatty acids in whole milk are important to the development of the brain and the nervous system.Ģ% Lowfat Milk has the benefits of less milkfat, but still tastes great. After babies stop drinking mother’s milk, they usually drink whole milk until they are at least two years old. Whole Milk is 3.5% milkfat, which is why it tastes so delicious and has a rich, creamy texture.