Cow's milk contains protein, calcium, phosphorus, vitamins A and D, lactose (milk sugar) and riboflavin.
Milk is available in many varieties:
Whole milk is the milk just as it came from the cow and contains about 3 1/2 percent milk fat.
Lowfat milk comes in several types with most of the fat removed (1-2 percent remaining).
Nonfat or skim milk have hadd almost all fat removed, and usually does not contain more than 1/2 percent milk fat.
Refrigerate milk as soon as you get it from the store. Milk readily absorbs flavors so always close milk cartons or other containers tightly. The storage life of milk is reduced greatly when allowed to sit out at room temperature for 30 minutes or more, as it would if put in a pitcher for serving.Source: The food lover's companion by S.T.Herbst.
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