Skim milk butter

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

The butter fat is a coarse dispersion readily removable on standing or by a centrifuging operation. The casein will be present in the skimmed milk as colloidally dispersed micelles of diameter of the order of 10 cm, and is associated with calcium and phosphate ions. 

Originally, full cream milk solids were used but now where possible skim milk solids are substituted. A few products are still made from full cream milk solids but this is now rare. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk. In other cases the fat content of the milk is replaced with vegetable fat. It might appear curious that whole milk is effectively reconstituted from skim milk and butter but there are good reasons. Skim milk powder keeps better than full cream milk powder. Using skim milk and butter can under certain conditions be economically advantageous. 

In terms of performance in the product it is much easier to replace milk fat with vegetable fat, possibly adding a butter flavour, than to replace skim milk solids. Since milk fat has been the more expensive component for some years, financial pressures have encouraged the replacement of milk fat. 

In a study by Fincke and Sherman (JL3), the calcium of spinach was not utilized as well as that from milk however, the calcium of kale, which is low in oxalic acid (3,4), was about as available as that from milk. The calcium utilization factor was determined by dividing the weight of calcium stored by the weight of calcium ingestion. Rats 4 weeks old were fed for 60 days a diet in which most of the calcium was supplied by skim milk, or in which half of the skim milk was replaced by dried spinach or dried kale in amounts to provide the same amount of calcium. The diets contained about 0.3% calcium and 10% butter fat. It was concluded that the poor utilization of the calcium of spinach was due to the oxalic acid in spinach. 

No mention was made of the alcohol v. ether extraction of foods but in their paper reporting the results of feeding fat-free diets Osborne and Mendel stated clearly that none of the foods had been extracted with hot alcohol. Furthermore, they found it difficult to believe (this was in mid-1912) that skimmed milk could contain an important lipoid (fat-like substances such as lecithin, e.g.) in any adequate amount, "while... butter, which must contain some compounds of this type [is] inadequate." (32)... 

The key experiments leading to the identification of vitamin D were those of Mellanby (1918-1919) using puppies. When they were fed on bread, skimmed milk, linseed oil, yeast (to give B vitamins), and orange juice (vitamin C) the puppies developed rickets. When cod-liver oil and/or butter were added, rickets was prevented. The distinction between the effects of vitamin A and the anti-rachitic factor was aided by the sensitivity of vitamin A to oxidation. Aerated (oxidized) cod-liver oil no longer cured xerophthalmia but its anti-rachitic properties were unaffected (McCollum, 1922). 

Cultured buttermilk is manufactured by fermenting whole milk, reconstituted nonfat dry milk, partly skimmed milk, or skim milk with lactic acid bacteria. Most commercial cultured buttermilk is made from skim milk. Mixed strains of lactic streptococci are used to produce lactic acid and leuconostocs for development of the characteristic diacetyl flavor and aroma. Buttermilk is similar to skim milk in composition, except that it contains about 0.9% total acid expressed as lactic acid. The percentage of lactose normally found in skim milk is reduced in proportion to the percentage of lactic acid in the buttermilk. According to White (1978), the fat content of buttermilk usually varies from 1 to 1.8%, sometimes in the form of small flakes or granules to simulate churned buttermilk, the by-product of butter churning. Usually 0.1% salt is added. 

The phospholipid content of milk and milk products is given in Table 4.5 (Kurtz 1974). Total phospholipid is usually determined by measuring the lipid phosphorus content of the product and multiplying by 26 (AOCS 1975). As the total milk lipid increases in a milk product, so does the phospholipid concentration. However, the ratio of phospholipid to total lipid varies greatly. Referring to Table 4.5 skim milk contains the smallest concentration of phospholipid but the highest ratio of phospholipid to total lipid. The opposite relationship is seen in cream and butter. 

Bachman and Wilcox (1976) found an average cholesterol content of 15.2 mg/100 ml in 356 samples (fat content 3.69%). After separation, 16.9% of the cholesterol was found in the skim milk phase. Patton et al. (1980) did not find any increase in the cholesterol content of skim milk obtained by 24-hr aging of milk at 2-4°C. Cholesterol was determined by nonspecific colorimetric methods in both investigations, which is acceptable since almost all of the sterols are cholesterol. Gen-tner and Haasemen (1979) have analyzed cholesterol in milk enzymatically with a commercially available kit, finding 13 mg/100 ml. The method is very sensitive and is more specific than colorimetric determination, but is not as good as by GLC. Determination of /3-sitosterol by GLC is used to detect adulteration of butter with vegetable oils. 

Milk containing fat globules with a natural fat globule membrane can be activated, deactivated, and reactivated by proper changes in temperature. However, some loss of activity will occur upon repeated activation (Wang and Randolph 1978). The phenomenon of temperature activation is found only when the fat globules have their natural layer of adsorbed materials. Neither homogenized milk, nor emulsions of tributyrin, nor butter oil emulsified in skim milk can be activated in this manner. 

Josephson (1943) reported that butterfat prepared from butter heated to 149°, 177°, and 204.5°C was extremely stable to oxidation, while that heated to 121 °C oxidized readily when stored at 60°C. When butter oil itself was heated from 121 to 204.5 °C, it also oxidized rapidly. However, the addition of 1% skim milk powder to butter oil prior to heating at 204.5°C for 10 min also resulted in a significant antioxidative effect, which Josephson concluded was the result of a protein-lactose reaction (carmelization). Wyatt and Day (1965) reported that the addition of 0.5% nonfat milk solids to butter oil followed by heating at 200 °C and 15 mm Hg for 15 min caused the formation of antioxidants which protected the butter oil against oxidative deterioration for 1 year, surpassing the effectiveness of many synthetic antioxidants tested. 

Skim milk and whole milk do not differ appreciably from Newtonian behavior, but cream, concentrated milks, butter, and cheese exhibit varying degrees of non-Newtonian behavior. The literature on these products is summarized and reviewed in the monograph edited by Scott-Blair (1953). 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

In addition to cream butter, a poorer product, skim milk butler, is made from the cream, separated either spontaneously or mechanically, of the residual whey from the manufacture of cheese. It is recognised mainly by its low percentage of dry solids not fat which scarcely amounts to 0 5. 

Artificial butter is commonly obtained by emulsifying oleomargarine with skim milk, usually with the addition of varying proportion of vegetable oils (sesamd, arachis, cottonseed), animal fats (beef fat, neutral hog s fat), aromatic substances (ethyl butyrate, coumarin), and sometimes also casein, lactose and egg-yolk in some cases it is artificially coloured (annatto, coal-tar colours). 

Ice cream is made front skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries vegetable fat is used to replace dairy fat. Usually, monoglycerides or mono-diglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behaviour of the ice cream mix. 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

This is the liquid product remaining after whole milk is churned and the butter removed. It usually contains more fat than skim milk. Buttermilk is more acidic than skim milk and can have more of a laxative action. It is an excellent source of supplemental protein. 

Product Whole milk Skim milk Cream (40% fat) Butter milk... 

Whole milk Cream Skim milk Butter Buttermilk... 

Hussi, E., Miettinen, T.A., Ollus, A., Kostiainen, E., Ehnholm, C., Haglund, B., Huttunen, J.K., Manninen, V. 1981. Lack of serum cholesterol-lowering effect of skimmed milk and butter milk under controlled conditions. Atherosclerosis. 39, 267-272. 

Creamy flavors in butter have been associated with 4-cis heptenal produced for autoxidation of isolinoleic acid (Begeman and Koster, 1964). Drier flavor in foam spray-dried milk has been associated with 6-rra x-nonenal, which has a flavor threshold in fresh milk of 0.07 pg/kg (Parks et al., 1969). Bassette and Keeney (1960) implicated a homologous series of autoxidation-derived saturated aldehydes, together with products of Maillard browning, in cereal-type off-flavors in powdered skim milk. Staleness in dry whole milk may be associated with saturated and unsaturated aldehydes (Parks and Patton, 1961). 2,4-Decadienal has been reported to be the principal compound responsible for the off-flavor associated with spontaneously oxidized milk (Parks et al., 1963). Oxidized flavors in sunlight-exposed milk are commonly related to C6 to Cn alk-2-enals... 

There is accumulating evidence that consumption of whole milk compared to skim milk and the consumption of butter compared to margarine is associated with a lower incidence of asthma and other allergic disorders. 

Evaluate a recipe based on skimmed milk powder but replacing all the milk fat with butter, whilst also allowing for the moisture content of the butter. Make up this recipe and compare it with a control recipe made from condensed milk. Do you now know why toffee is normally made from condensed milk ... 

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