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2% milk
- Thread starter d3m0n68
- Start date
Ashleigh S
New member
On Tue, 8 Feb 2011 18:57:21 +0000 (UTC), [email protected] (Steve
Pope) wrote:
Okay, I remember when the milkman delivered milk with the cream at the
top... do you know what percentage of fat the milk at the bottom had?
--
Today's mighty oak is just yesterday's nut that held its ground.
Pope) wrote:
Okay, I remember when the milkman delivered milk with the cream at the
top... do you know what percentage of fat the milk at the bottom had?
--
Today's mighty oak is just yesterday's nut that held its ground.
hollypolly15
New member
Kay wrote:
That's fraction arithmetic if you want to get accurate. Your target is
4%. Heavy cream is 36% in the US. Your base is 2%.
36/100 + 16 * 2/100 = (36 + 32) / 1700 = 4%
Sixteen parts low fat to one part part heavy cream. So just add a
tablespoon per cup.
That's fraction arithmetic if you want to get accurate. Your target is
4%. Heavy cream is 36% in the US. Your base is 2%.
36/100 + 16 * 2/100 = (36 + 32) / 1700 = 4%
Sixteen parts low fat to one part part heavy cream. So just add a
tablespoon per cup.
Come back <3
New member
"Cheri" wrote:
I like breast milk.
I like breast milk.
rebel yell x)
New member
On Feb 7, 8:01?am, Kay wrote:
I use canned milk for baking all the time.
I use canned milk for baking all the time.
clemsonbasketball12_2004
New member
On Feb 7, 11:01?am, Kay wrote:
I bake with nothing but skim. Works for me. What are you baking
which requires whole milk?
I bake with nothing but skim. Works for me. What are you baking
which requires whole milk?
lovelygirl
New member
>> I don't miss the crappy food from back when I was poor.
Then... the food was natural. Today's food: engineered, highly processed,
high salt, high fat, chemical preservatives, artificial coloring,
artificial sweeteners, pesticides...
Real fish is gone, just farm raised fish in polluted Chinese fish farms,
the only seafood from oceans are bug foods like crab, lobster and shrimp,
yea I miss real fish. Beef, pork and chickens raised in shoulder to
shoulder mass produced factories that never see the light of day, filled
with hormones, antibiotics and fed with engineered grains which are not
natural to them..... And oh yes... Real milk!
I miss the the good food from back when I was poor.
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
Then... the food was natural. Today's food: engineered, highly processed,
high salt, high fat, chemical preservatives, artificial coloring,
artificial sweeteners, pesticides...
Real fish is gone, just farm raised fish in polluted Chinese fish farms,
the only seafood from oceans are bug foods like crab, lobster and shrimp,
yea I miss real fish. Beef, pork and chickens raised in shoulder to
shoulder mass produced factories that never see the light of day, filled
with hormones, antibiotics and fed with engineered grains which are not
natural to them..... And oh yes... Real milk!
I miss the the good food from back when I was poor.
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
nuyoricanone
New member
On Feb 7, 10:32?am, Brooklyn1 wrote:
Who would keep powdered milk in the house? That's 3rd world country
foreign aid shit.
--Bryan
Who would keep powdered milk in the house? That's 3rd world country
foreign aid shit.
--Bryan
DorsetsFinest
New member
In article ,
Nad R wrote:
Did you even read what he wrote? TV dinners?
Sounds like TV dinners to me.
Sounds like maybe you didn't eat like Bryan did back when he was poor,
then.
--
Dan Abel
Petaluma, California USA
[email protected]
Nad R wrote:
Did you even read what he wrote? TV dinners?
Sounds like TV dinners to me.
Sounds like maybe you didn't eat like Bryan did back when he was poor,
then.
--
Dan Abel
Petaluma, California USA
[email protected]
On 08/02/2011 7:43 PM, sf wrote:
I think it was non fat ..... skim, and I believe that the term skim is
derived from skimming off the fat that risen to the top. We used to
have milk bottles with flared tops like the one pictured in the link
below. When it arrived the cream was sitting in the top. The dairy
provided customers with a round bottomed spoons with vertical hooked
handles as pictured on the bottle on the left. That would fit in the
top part of the bottle and hold back the cream while you poured off the
cream.
http://dairyantiques.com/Cream_Separating_Bottles.html
I think it was non fat ..... skim, and I believe that the term skim is
derived from skimming off the fat that risen to the top. We used to
have milk bottles with flared tops like the one pictured in the link
below. When it arrived the cream was sitting in the top. The dairy
provided customers with a round bottomed spoons with vertical hooked
handles as pictured on the bottle on the left. That would fit in the
top part of the bottle and hold back the cream while you poured off the
cream.
http://dairyantiques.com/Cream_Separating_Bottles.html
Bwrrrryan wrote:
You're an infantile spoiled brat FAGGOT who never experienced any
hardship in life where one had to improvise when they ran out of milk
due to natural disasters. And you know nothing about cooking
(absolutely nothing), powdered milk is ALWAYS better for cooking. ALL
major food purveyers choose powdered milk every time, gives absolute
control over consistancy of milk solids. Bwrrryan is the typical
ignorANUS FAGGOT... a penis munching fruit.
You're an infantile spoiled brat FAGGOT who never experienced any
hardship in life where one had to improvise when they ran out of milk
due to natural disasters. And you know nothing about cooking
(absolutely nothing), powdered milk is ALWAYS better for cooking. ALL
major food purveyers choose powdered milk every time, gives absolute
control over consistancy of milk solids. Bwrrryan is the typical
ignorANUS FAGGOT... a penis munching fruit.
On Tue, 08 Feb 2011 21:05:10 -0500, Dave Smith
wrote:
Thanks. I remember people talking about spoons but I don't remember
them and out bottles didn't have the shape shown for spoons. My
mother didn't drink coffee, so she shook the milk bottle and combined
the contents.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Thanks. I remember people talking about spoons but I don't remember
them and out bottles didn't have the shape shown for spoons. My
mother didn't drink coffee, so she shook the milk bottle and combined
the contents.
--
Today's mighty oak is just yesterday's nut that held its ground.
tibberon00250
New member
In article ,
[email protected] says...
Can you provide a source for the molecular composition of the two that
shows that the goats milk molecules are smaller?
There seems to be much confusion over fat globule size and molecule
size.
[email protected] says...
Can you provide a source for the molecular composition of the two that
shows that the goats milk molecules are smaller?
There seems to be much confusion over fat globule size and molecule
size.
In article
,
Bryan wrote:
I guess I grew up in a third world country (the US). We drank nothing
but powdered milk. My parents made it in Tupperware containers (1/2
gallon?). They would buy whole milk by the quart, and add a cup to each
Tupperware container. Between that and refrigerating it at least a day
after it was made, it wasn't bad. Nothing like making up a warm glass
of powdered milk!
We also never bought bread. We lived in one of the premier winter wheat
areas of the US, and my dad bought flour by the 100 pound bag, right
from the mill.
--
Dan Abel
Petaluma, California USA
[email protected]
,
Bryan wrote:
I guess I grew up in a third world country (the US). We drank nothing
but powdered milk. My parents made it in Tupperware containers (1/2
gallon?). They would buy whole milk by the quart, and add a cup to each
Tupperware container. Between that and refrigerating it at least a day
after it was made, it wasn't bad. Nothing like making up a warm glass
of powdered milk!
We also never bought bread. We lived in one of the premier winter wheat
areas of the US, and my dad bought flour by the 100 pound bag, right
from the mill.
--
Dan Abel
Petaluma, California USA
[email protected]
shachicagobulls
New member
On Feb 8, 4:49?pm, Nad R wrote:
Sweetheart, that article is bullshit. The author of the article is
trained
as a secretary. The hypothesis about homogenized milk is the
brain child of Kurt A Oster, MD.
I looked all over for a peer-reviewed medical journal article by
Kurt A Oster, MD, to no avail. It would appear that his
publications are vanity press stuff. True, he was a cardiologist,
but he retired in 1974.
I did find a respectable source that debunked his alleged findings.
Here's the abstract from that article:
During the processing of marketed milk, homogenization reduces fat
droplet size and alters interface composition by adsorption of casein
micelles mainly, and whey proteins. The structural consequences depend
on the sequence of the homogenization and heat treatments. Regarding
human health, homogenized milk seems more digestible than untreated
milk. Homogenization favors milk allergy and intolerance in animals
but no difference appears between homogenized and untreated milk in
allergic children and lactose-intolerant or milk-hypersensitive
adults. Controversies appear regarding the atherogenic or beneficial
bioactivity of some casein peptides and milk fat globule membrane
proteins, which might be enhanced by homogenization. In children prone
to type I diabetes, early cow's milk consumption would be a risk but
no link was observed in the general population and the effect of
homogenization has not been studied. In the current context of obesity
and allergy outbreaks, the impact of homogenization and other
technological processes on the health properties of milk remains to be
clarified.
"Does homogenization affect the human health properties of cow's
milk?"
Marie-Caroline Michalski and Caroline Januel
Trends in Food Science & Technology
Volume 17, Issue 8, August 2006, Pages 423-437
Sweetheart, that article is bullshit. The author of the article is
trained
as a secretary. The hypothesis about homogenized milk is the
brain child of Kurt A Oster, MD.
I looked all over for a peer-reviewed medical journal article by
Kurt A Oster, MD, to no avail. It would appear that his
publications are vanity press stuff. True, he was a cardiologist,
but he retired in 1974.
I did find a respectable source that debunked his alleged findings.
Here's the abstract from that article:
During the processing of marketed milk, homogenization reduces fat
droplet size and alters interface composition by adsorption of casein
micelles mainly, and whey proteins. The structural consequences depend
on the sequence of the homogenization and heat treatments. Regarding
human health, homogenized milk seems more digestible than untreated
milk. Homogenization favors milk allergy and intolerance in animals
but no difference appears between homogenized and untreated milk in
allergic children and lactose-intolerant or milk-hypersensitive
adults. Controversies appear regarding the atherogenic or beneficial
bioactivity of some casein peptides and milk fat globule membrane
proteins, which might be enhanced by homogenization. In children prone
to type I diabetes, early cow's milk consumption would be a risk but
no link was observed in the general population and the effect of
homogenization has not been studied. In the current context of obesity
and allergy outbreaks, the impact of homogenization and other
technological processes on the health properties of milk remains to be
clarified.
"Does homogenization affect the human health properties of cow's
milk?"
Marie-Caroline Michalski and Caroline Januel
Trends in Food Science & Technology
Volume 17, Issue 8, August 2006, Pages 423-437
'Cindy Hamilton[_2_ Wrote:
I sure don't drink much milk, but I love it from the bulk tank at my
neighbor's farm. Shen the cream separates, my kids like to make whipped
cream by putting the cream into a small plastic bottle with a marble in
it they can shake and whip their own whipped cream.
I just find it odd that, though the majority of farmers in my area drink
raw milk, and so do their kids, I have never once heard of anyone
getting sick from it.
--
Gorio
I sure don't drink much milk, but I love it from the bulk tank at my
neighbor's farm. Shen the cream separates, my kids like to make whipped
cream by putting the cream into a small plastic bottle with a marble in
it they can shake and whip their own whipped cream.
I just find it odd that, though the majority of farmers in my area drink
raw milk, and so do their kids, I have never once heard of anyone
getting sick from it.
--
Gorio
On 2/7/2011 10:25 PM, Dan Abel wrote:
My ex-husband grew up only knowing powdered milk, too. He was oldest of
12 children.
I grew up only knowing skim milk. I hated it. When I was on my own
after marriage ended, I tried to keep only whole milk but even though I
hated skim and powdered, I couldn't drink whole milk. My happy medium
is 1% fat milk.
My ex-husband grew up only knowing powdered milk, too. He was oldest of
12 children.
I grew up only knowing skim milk. I hated it. When I was on my own
after marriage ended, I tried to keep only whole milk but even though I
hated skim and powdered, I couldn't drink whole milk. My happy medium
is 1% fat milk.
Cheryl wrote:
I buy a big box of powdered milk for baking every other month. I grew up on
whole milk that was ultra high heat pasteurized and homogenized. Today my
happy medium is raw milk or low heat pasteurized by my self.
Homogenized.... Yuk!
I get milk now from my back yard. Soon to start making my own cheeses.
http://www.nadrhel.com/Summer.html
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
I buy a big box of powdered milk for baking every other month. I grew up on
whole milk that was ultra high heat pasteurized and homogenized. Today my
happy medium is raw milk or low heat pasteurized by my self.
Homogenized.... Yuk!
I get milk now from my back yard. Soon to start making my own cheeses.
http://www.nadrhel.com/Summer.html
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)