ice cream terminologies- Modified milk ingredients

ice cream terminologies- Modified milk ingredients

What are modified milk ingredients? Any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk.

Milk is quite a complex mixture of substances. It is mostly water in which the milk sugar lactose is dissolved, and goblets of fat and proteins, the so-called caseins, are suspended. Milk has a rather limited shelf life, but its components, if separated, can last longer and can be used in a variety of ways. This has given rise to a range of milk-processing industries. If the water is evaporated, we end up with dried whole milk. Then there is skim milk, partially skim milk, whey proteins, caseins, butter-oil, anhydrous butter-oil, skim milk powder. Some of these can be modified to produce cultured milk products or milk protein concentrates. By using specific modified milk ingredients, manufacturers can make cheese or ice cream products more cheaply and with longer shelf life. But taste usually suffers.

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