July 19, 2014
Milk is an incredibly complex and nutritious suspension of tiny butterfat globules in the aqueous portion that contains water-soluble proteins, sugars, vitamins, and minerals. Milk may be further processed into a number of other beverages and foodstuffs as well as those that are consumable by persons otherwise unable to enjoy “milk” proper.
“Milk” refers to a great number of products too. “Raw milk” refers to milk that has not been pasteurized nor homogenize; milk that is packaged like the above illustration is usually after both processes have been performed. From raw milk, milk can be heated to kill microbes, soured to produce crème fraîche or sour cream, or turned into yogurt, cheese, or kefir. The butterfat portion can be separated and recombined to produce butter, cream, or various fat fractions: whole, 2%, 1%, and skim.
(“Milk” also refers to a bunch of non-animal beverage that bear resemblance to dairy milk e.g., soy milk, almond milk, rice milk, coconut milk.)
This illustration contributed to the production of the video “Gluten in the Baking Process” found here. The video was featured by the good people at Better Engineers, a now-defunct online magazine for engineers and scientists.
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