Benders'dictionary of nutrition and food technology

312partial evaporation; fat and total solids for each type defined bylaw.milk fat test See gerber test.milk, feed flavours Tainting of milk by volatile compounds in theanimals’ feedstuff; in severe cases the milk may need to bevacuum processed before it can be used.milk, fermented In various countries, milk is fermented with amixture of bacteria (and sometimes yeasts) when the lactose isconverted to lactic acid and in some cases to alcohol. The acidity(and alcohol) prevent the growth of potentially hazardous microorganisms,and the fermentation thus acts to preserve the milkfor a time.Include busa (Turkestan), cieddu (Italy), dadhi (India), kefir(Balkans), kumiss (Steppes), laban zabadi (Egypt), mazun(Armenia), taette (N. Europe), skyr (Iceland), masl (Iran),crowdies (Scotland), kuban and yogurt.See also probiotic.milk, filled Milk from which the natural fat has been removed andreplaced with fat from another source. The reason may be economic,if the butter-fat can be replaced by a cheaper one, or morerecently, to replace a fat rich in saturated fatty acids with a moreunsaturated vegetable oil.milk, freezing-point test A test for the adulteration of milk withwater by measuring the freezing point; milk normally freezesbetween −0.53 and −0.55 °C; if diluted with water it will freezeabove −0.53 °C. Also known as Hortvet test.milk, homogenised Mechanical treatment breaks up and redistributesthe fat globules throughout the milk to prevent thecream rising to the surface.milk, humanised Cow’s milk that has had its compositionmodified to resemble human milk, for infant feeding. Themain change is a reduction in protein content, often achievedby dilution with carbohydrate and restoration of the fatcontent.milk, irradiated Milk that has been subjected to UV light, whenthe 7-dehydrocholesterol naturally present is partly convertedinto vitamin d.milk, lactose-hydrolysed Milk in which the lactose has beenhydrolysed to glucose and galactose by treatment with theenzyme lactase; intended for infants who are lactose intolerant.Lactose-free milk may also be prepared by physical removal oflactose by ultrafiltration.See also disaccharide intolerance.milk, long (ropy) A Scandinavian soured milk which is viscousbecause of ‘ropiness’ caused by bacteria. See rope.