![]() This resulted in a dairy being able to sell butter at a higher price than mozzarella. For example, years ago there was strong government price support for butter. To accurately compare two brands of mozzarÂella, get the specification sheet for the product and don’t go by the brand or what’s written on the label.Įven within a given brand, the percent of milkfat might vary over time as the economics of cheese-making change. So instead of focusing on whether the label says “part-skim†or “whole milk,†it’s better to be concerned with the percent of milkfat in the cheese. The reason is, a cheese-maker might start with milk containing 2 percent milkfat and then skim it down to 1-1/2 percent during the cheese-making process, or might even add milkfat for purposes of reducing product cost. Examples would be “1-1/2 percent part-skim mozÂzarella†and “2 percent part-skim mozzaÂrella.†Logically, a buyer would assume that the product labeled “2 percent†would have more fat than that labeled “1-1/2 percent,†since 2 percent skim milk has more fat than 1-1/2 percent skim. To confuse matters, the label on part-skim mozzaÂrella often indicates the type of milk used in making the cheese. For example, the amount of fat in low-moisture, part-skim can range from 30 to 45 percent milkfat-in-solids. ![]() Mozzarella varies widely in milkfat content. I don’t know of any better, more concise, but essentially complete resource. ![]() What homogenisation does, through a special treatment, is distribute the cream (milk-fat globules) evenly throughout the milk so this separation does not occur.This is an excellent informational page about all of the cheeses related to pizza. Homogenised milk: When you leave pasteurised or other milk to stand, the small amount of cream present settles at the top. Pasteurised milk: This is simply milk that has undergone heat treatment: a mere five seconds at 72 C purifies it but, at the same time, leaves all the important vitamins, minerals and proteins virtually unchanged. Needless to say, though, it is also wonderful for making creamy sauces and milk puddings. Really, you could describe this as luxury milk and, as the name suggests, it’s best of all for pouring on cereals or porridge. It is the richest, creamiest milk of all and has the highest fat content at around 5 per cent. It can be used in all recipes requiring milk, but obviously won’t give the same degree of creaminess.Ĭhannel Island milk: This comes from Guernsey and Jersey cows. Even so, skimmed milk is still highly nutritious and is an excellent source of calcium, and contains everything that whole and semi-skimmed milk has but without the fat. Skimmed milk: This is the one for people who are following a low-fat diet, as only a trace (0.3 per cent) remains. Because of this, it is actually better in tea and coffee and, I think, works better in batters for pancakes or Yorkshire puddings.įor anyone wishing to cut some of the fat content in their diet, semi-skimmed milk is an excellent choice, as it still retains some creaminess. Semi-skimmed milk: This has all the virtues of whole milk, except that some of the fat has been removed, leaving between 1.5 and 1.8 per cent. It’s for these reasons that anyone living on a budget should choose milk first and foremost – in fact, milk is the cheapest nourishment on offer.In cooking, whole milk should be used to make white sauces and milk puddings, and substituting half the amount of stock needed with milk when making vegetable soups gives a lovely creamy texture and flavour. In addition to all that, it’s packed with vitamins and minerals. It has a natural fat content of 3.5 per cent, contains protein and carbohydrates, and is a good source of calcium, an important mineral for growing children’s bones and teeth. Whole milk: The reason whole milk is so good for growing children is that it has many nutrients needed for good health.
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