About This Food
Whole Milk is defined as milk from which no fat has been removed.
Whole milk is considered a complete food. The milk fat found in whole milk contains glycosphingolipids , which are fats that encourage cell metabolism, growth and fight gastrointestinal infections.
Milk is rich in Calcium and Vitamins A & D.
Information
Other names: Leche, Milk
Translations: Pilnpiena, Nenugriebto pieno, Lapte, Punomasno mlijeko, Pełne mleko, Volle melk, सारा दूध, Leite Integral, Цельного молока, Πλήρες γάλα, حليب صافي, 전유, Plnotučné mléko, Пуномасно млеко, Buong Milk, 全脂牛奶, Llet sencera, Polnomastno mleko, Plnotučné mlieko, Latte intero, שלם חלב, Helmjölk, Seluruh Susu, 全乳, Lait entier, Vollmilch, Sødmælk, Hele Milk, Leche entera, Незбираного молока, Täysmaito, Пълномаслено мляко
Physical Description
Opaque white liquid, unprocessed and from which no constituent like fat, has been removed
Colors: white
Tasting Notes
Flavors: sweet
Mouthfeel: Smooth, Thick, Wet
Food complements: Cereals, Chocolates, Fruits, Pudding, Ice cream shakes
Beverage complements: Fruit shakes, Chocolate milk
Substitutes: 1 cup nonfat milk plus 1 tbsp meler butter, 1/2 cup evaporated milk plus 1/2 cup water
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Always check the expiration date when purchasing whole milk.
Buying: Any grocery or convenience store
Procuring: Milk is produced by mammary glands of mammals. . Milk consumed by humans are usually from cattle, goats and sheep.
Preparation and Use
Milk and milk products are processed in dairy facilities. Examples of milk products are cream, butter and cheese.
Cleaning: Milk undergoes pasteurisation to kill harmful microorganisms by heating the milk for a short time and then cooled.
Conserving and Storing
Pasteurisation is used to kill harmful microorganisms by heating the milk for a short time and then cooling it for storage and transportation. Pasteurised milk is still perishable and must be stored col by both suppliers and consumers. Dairies print expiration dates on each container after which stored will remove any unsold milk from their shelves.