Benders'dictionary of nutrition and food technology

311drate 6.9g (6.9g sugars) ash 0.2g, Ca 32mg, Mg 3mg, P 14mg, K51 mg, Na 17 mg, Zn 0.2 mg, Cu 0.1 mg, Se 1.8 µg, vitamin A 61µgRE (60 µg retinol, 7 µg carotenoids), E 0.1 mg, K 0.3 mg, B 10.01 mg, B 2 0.04 mg, niacin 0.2 mg, B 6 0.01 mg, folate 5 µg, B 120.1µg, pantothenate 0.2 mg, C 5 mg.milk, accredited Term not used after October 1954; milkuntreated by heat, from cows examined at specified intervals forfreedom from disease.milk, acidophilus Heat-treated milk inoculated with 1–2% Lactobacillusacidophilus or Bifidobacterium bifidum (Lactobacillusbifidus) which ferment milk slowly at 39 °C and form lactic andacetic acids, with small amounts of propionic and butyric acids,with final pH 3.9–4.4%; more than 10 6 live bacterial cells/mL.Claimed to enhance the growth of beneficial bacteria in theintestine.Sweet acidophilus milk is made with a heavy inoculation ofstarter added to cold pasteurised milk to preserve the bacteriain the product.See also probiotics.milk, alcohol stability test For sourness of milk; milk that containsan acceptable level of lactic acid will not flocculate when shakenwith double its volume of alcohol.milk alkali syndrome Weakness and lethargy caused by prolongedadherence to a diet rich in milk, more than about 1 Ldaily, and alkalis.milk baby Infant with iron deficiency anaemia caused by excessiveingestion of milk and delayed or inadequate addition ofiron-rich foods to the diet.milk, citrated Milk to which sodium citrate has been addedto combine with the calcium and inhibit the curdling of caseinogenwhich would normally occur in the stomach. Claimed,with little evidence, to be of value in feeding infants andinvalids.milk, clot on boiling test For sourness of milk, since milk that containsmore than about 0.1% lactic acid will not form a clot onboiling.milk crumb In chocolate manufacture, a mix prepared fromcocoa beans, milk and sugar. More expensive than using milkpowder, but the product has a better texture, and a caramelisedflavour from Maillard reaction products.milk, dye-reduction test See methylene blue dye-reductiontest.milk, evaporated, condensed Full fat, skimmed or partly skimmedmilk, sweetened or unsweetened, that has been concentrated by