The milk your body needs, by nutritionist: CONTD “Evaporated milk on the other hand is a whole homogenised milk heated under vacuum to remove about 60 per cent water, fortified and canned. Required no refrigeration unil the can is opened. It contains not less 7.5 per cent milk fat and 25 per cent milk solids not fat. Will stay fresh for extended periods. The low sodium milk has 95 per cent or more of the sodium that occours naturally in milk removed. It allows people on salt restricted diets to include milk, which is a protein rich food in their diet. Low fat dry milk is similar to whole dry milk except that it contains between five per cent and 20 per cent milk fat on a dry weight basis. It is recommended for individuals on low fat fat diet and where refrigeration facilities are limited. “Whole dry milk is pasteurised whole fluid milk from which the water has been removed. It contains between 26 per cent and 40 per cent milk fat and greater than five per cent moisture on a milk solid not fat basis. Cold be fortified with vitamins and minerals. Slight loss of vitamin C and B-complex vitamins during drying. Allows milk to be enjoyed when refrigeration is not available,” she stated. In the same vein, she said: “Fat free dry milk, also called non-fat dry milk is good for individuals on restricted fat diet where refrigeration is not available. It contains 1.5 per cent milk fat and not more than five percent moisture. Butter milk is freshly Pasteurised or low-fat milk with added fat free-free dry milk solids. And is a value recipe ingredient.”
Posted on: Tue, 25 Jun 2013 07:40:07 +0000
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