Milk And Milk Products
There are several varieties of milk and milk products used for culinary purposes: Buttermilk is low fat and has a bacterial culture that gives it a tangy flavor. Evaporated milk is canned whole milk that has had half of its moisure removed. Half-and-half is a mixture of milk and cream. Nonfat dry milk powder is dehydrated milk that can be reconstituted with water. Sour cream is light cream with added bacterial culture. Yogurt is whole milk with added bacterial culture. Sweetened condensed milk is whole milk with half the moisture removed and sugar added. Whipping cream has a large amount of fat, at least 30 percent, and can be whipped to aerate and create whipped cream. Whole, low fat, reduced fat, and skim milk are milks with differing amounts of fat.
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