Milk solids in the context of "Butter"

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⭐ Core Definition: Milk solids

Powdered milk, also called milk powder, dried milk, dry milk, or (in food ingredient labeling) milk solids, is a manufactured dairy product made by evaporating milk to a state of dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in Codex Alimentarius.

Powdered milk is used for food as an additive, for health (nutrition), and also in biotechnology (saturating).

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👉 Milk solids in the context of Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring for color. Rendering butter, removing the water and milk solids, produces clarified butter (including ghee), which is almost entirely butterfat.

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In this Dossier

Milk solids in the context of Clarified butter

Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning.

Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter.

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Milk solids in the context of Milk chocolate

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America.

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Milk solids in the context of White chocolate

White chocolate is chocolate made from cocoa butter, sugar and milk solids. It is ivory in color and lacks the dark appearance of most other types of chocolate because it does not contain the non-fat components of cocoa (cocoa solids). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers do not consider white chocolate to be real chocolate.

Of the three traditional types of chocolate (the others being milk and dark), white chocolate is the least popular. Its taste and texture are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland. White chocolate is sold in a variety of forms, including bars, chips and coatings for nuts. It is common for manufacturers to pair white chocolate with other flavors, such as matcha or berries. White chocolate has a shorter shelf life than milk and dark chocolate, and easily picks up odors from the environment.

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LINKED FROM (PARENTS)
← Clarified butter ← Butter ← Milk chocolate ← White chocolate
LINKS TO (CHILDREN)
Dairy product → Drying (food) → Shelf life → Refrigeration → Whole milk → Skimmed milk → Buttermilk → Whey → Codex Alimentarius → Food additive → Biotechnology → Saturation mutagenesis →