Total New Zealand dairy exports fell 0.2% in June, hurt mainly by declines in butter and anhydrous milkfat - pure milkfat produced only from fresh cream.
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The three cottage cheese products included in the recall are Breakstone's 2% Milkfat Lowfat Large Curd Cottage Cheese, as well as their small and large curd 4% Milkfat Cottage Cheese.
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Three of the company's cottage cheese products are included in the recall -- Breakstone's 2% Milkfat Lowfat Large Curd Cottage Cheese, as well as their small and large curd 4% Milkfat Cottage Cheese.
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Milk drink No. 3 was a 1% milkfat, organic dairy milk, which did fairly well with tasters.
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Cottage cheese typically has 28 grams of protein in a single cup — even the low 1% milkfat variety.
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Instead, the association says regular yogurt should simply be required to have more than 3 grams of fat — whether it's from milkfat, coconut, chocolate or other ingredients.
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In addition to finalizing a yogurt standard, the International Dairy Foods Association is renewing its push to get rid of the requirement that regular yogurt have at least 3.25 percent milkfat.
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MyFoodData has a handy list of 20 cheeses that are high in protein, but cottage cheese might be the clear winner, with a whopping 28 grams of protein in a single cup of the 1% milkfat variety, according to Healthline.
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Milk produced by elephant seals is remarkably high in milkfat compared to other mammals. After an initially lower state, it rises to over 50% milkfat (human breast milk is about 4% milkfat, and cow milk is about 3.5% milkfat).
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Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
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They are noted for the high milkfat level of their milk. Angeln cows produce an average 7570 kg (16,700 lb) of 4.81% fat milk.
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The finished cheese has 45% milkfat. The cheese is made in cylinders, which have a gray skin from the ash. Olivet cendré has an earthy scent, and is considered to have a delicate taste.
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Crème fraîche consists of heavy cream and a starter culture. In most places in Europe, strict regulation is placed on the production of crème fraîche, prohibiting addition of any stabilizers, bulking agents, or emulsifiers. Standard crème fraîche contains around 30–45% milkfat while low-fat crème fraîche contains closer to 15% milkfat. During processing, the acidification of the casein micelle begins at around a pH of 6.7, however the pH of the cream must drop to below 4.6, the isoelectric point of milk, for the casein micelles to fully precipitate out of solution.
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Skimmed milk being poured into a cereal bowl. Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk.CFR - Code of Federal Regulations Title 21 It tends to contain around 0.1% fat.
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Annual Czech production is over 8,000 tons. Major producers are Madeta and Choceňská mlékárna. European Union regulation has forbidden the pomazánkové máslo label because it contains the word "máslo" (butter). According to European regulations, only products containing more than 39% of milkfat can be called butter.
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Fudge being cooled and shaped on a marble slab In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with sucrose molecules.
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Compared to cow's milk, rice milk contains more carbohydrates (9% vs. 5%), but does not contain significant amounts of calcium or protein, and no cholesterol or lactose."Beverages, rice milk, unsweetened", United States Department of Agriculture, Agricultural Research Service."Milk, whole, 3.25% milkfat, with added vitamin D", United States Department of Agriculture, Agricultural Research Service.
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Pasteurized process cheese spread is a pasteurized processed cheese product prepared using one or more cheeses, additional ingredients and sometimes food additives such as emulsifiers (e.g. potassium phosphate and tartrate) and food stabilizers to limit product separation (e.g. carrageenan and xanthan gum). Cream, milkfat, sweeteners, water, salt, various seasonings and artificial color are sometimes used as ingredients.
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It is somewhat close to a crème fraîche (28%), but is much heavier and thicker, with usually 36% to 42% milkfat or even higher, and is more sour in taste. Smetana is ideal to be used in dishes requiring a long cooking time in the oven, since it will not curdle when cooked or added to hot dishes.
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The early (1939) ingredients list includes white sugar, sweet milk chocolate, corn syrup, peanuts, milk condensed with sugar, coconut oil, malted milk, whites of eggs and salt. By 2019 the ingredients for the original bar had been refined to milk chocolate (sugar, cocoa butter, chocolate, skim milk, lactose, milkfat, soy lecithin, artificial flavor), peanuts, corn syrup, sugar, palm oil, skim milk, lactose, salt, egg whites, artificial flavor.
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Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat.
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Giant elands give large quantities of tender meat and high-quality hides even if fed a low-quality diet. These are game animals and are also hunted for trophies. Their milk is comparatively richer in proteins and milkfat than dairy cows, which may be an explanation for the quick growth of eland calves. Eland's milk has about triple the fat content and twice the protein of a dairy cow's milk.
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Margaric acid, or heptadecanoic acid, is a saturated fatty acid. Its molecular formula is CH3(CH2)15CO2H. Classified as an odd-chain fatty acid, it occurs as a trace component of the fat and milkfat of ruminants, but it does not occur in any natural animal or vegetable fat at high concentrations. For example, it comprises only 2.2% of the fats from the fruit of the durian species Durio graveolens.
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Commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milkfat in the finished product. Additionally, it must have a total acidity of no less than 0.5%. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one per cent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin, or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent, monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and sodium phosphate dibasic in an amount not exceeding 0.05 per cent.
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Owing to its highly mechanized (i.e., assembly line) methods of production, and additive ingredients (e.g., oils, salts, or colors), some softer varieties of processed cheese cannot legally be labeled as actual "cheese" in many countries, even those in which slightly harder varieties can be. Such products tend to be classified as "cheese food", "cheese spread", or "cheese product" (depending primarily on the amount of cheese, moisture, and milkfat present in the final product).
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"Greek yogurt" brands in North America include Chobani, Dannon Oikos, FAGE, Olympus, Stonyfield organic Oikos, Yoplait, Cabot Creamery and Voskos. FAGE began importing its Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008. Chobani, based in New Berlin, New York, began marketing its Greek-style yogurt in 2007. The Voskos brand entered the US market in 2009 with imported Greek yogurt products at 10%, 2%, and 0% milkfat.
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In the U.S., the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream. True frozen custard is a very dense dessert. Soft serve ice creams may have an overrun as large as 100%, meaning half of the final product is composed of air.
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Generic Parmesans may be legally defined in various jurisdictions. In the United States, the Code of Federal Regulations includes a Standard of Identity for "Parmesan and reggiano cheese". This defines both aspects of the production process and of the final result. In particular, parmesan must be made of cow's milk, cured for 10 months or more, contain no more than 32% water, and have no less than 32% milkfat in its solids.
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In the United States, the FDA mandates certain qualifications for something to be called granular cheese. The maximum allowed moisture content is 39 percent, and the minimum allowed milkfat content is 50 percent by weight of the solids. Regular granular cheese must either use pasteurized dairy products or be cured for at least 60 days at a temperature of at least 35 °F. Either cows' milk or cream may be used as the main ingredient.
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Increasing the amount of time between cutting and heating will increase both the final moisture content and the milkfat content of the cheese, thereby increasing the yield. There follows an alternating cycle of draining of the whey and stirring. After most of the whey has been drained, the curd is salted, drained, and pressed into the desired form. The remaining product may be cured if the original dairy products were not pasteurized.
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In the United States, the amount of cheese products used in pasteurized process cheese spread must be at least 51 percent, must contain at least 20 percent milkfat, and the moisture content must be between 44 percent to 60 percent, not exceeding 60 percent. Pasteurized process cheese spread is prepared by heating the ingredients and then pouring the mixture into various molds and containers to cool and become solid. After cooling occurs, the product is then packaged.
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Milk equivalent is a measure of the quantity of fluid milk used in a processed dairy product. Measured on a milkfat basis, it takes about 21.8 pounds of farm milk to make a pound of butter, and about 9.2 pounds to make a pound of American cheese. Measured on a skim solids basis, it takes about 11.6 pounds of farm milk to make a pound of nonfat dry milk. Farm milk weighs about 8.6 pounds per gallon.
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This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids. Some cheeses have additional bacteria or molds intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages.
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Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture. To pasteurize it, the cheese mixture must be heated to a temperature of at least for a minimum of 30 seconds. Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability. Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks.
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Kraft Singles is a processed cheese product manufactured and sold by Kraft Foods, introduced in 1949. Kraft individually wrapped "slices" are not really slices off a block, but formed separately in manufacturing. Kraft singles do however contain ingredients in common with cheddar cheese (pasteurized milk, cheese culture, salt, enzyme(s), annatto vegetable color) as evidenced in the ingredients list below, from the Kraft website. Those ingredients are: milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto and paprika extract (color), enzymes, vitamin d3.
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Common elands have a mild temperament and have been successfully domesticated for meat and milk production in South Africa and Russia. Their need for water is quite low because they produce urine with a high-urea content, but they require a substantial grazing area, along with salt licks and large amounts of supplementary foods like maize, sorghum, melons and beans which can be expensive. A female can produce up to of milk per day that is richer in milkfat than cow milk. The pleasant-tasting milk has a butterfat content of 11-17% and can be stored for up to eight months if properly prepared, versus several days for cow milk.
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Hungarian cooks use it as an ingredient in sauces such as paprikas, and in recipes such as palacsinta (crepes) filled with ham or minced meat (hortobágyi palacsinta). (Similar usages are common in Eastern European Jewish cuisines, save that smetana is not used with meat dishes due to traditional Jewish dietary restrictions on mixing dairy products with meat.) Plates of pierogi with smetana and onion. The current trend toward reduced-fat content is believed to have resulted in an inferior product. To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat).
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Butter sold in the United States is assigned one of three letter grades; AA, A, and B. By a 1923 act of Congress, all butter sold in the United States must be composed of at least 80% milkfat. Butter is graded based on the sweetness of its flavor, the quality of cream the butter was made from, the smoothness of its texture, and the degree of flavor impurities such as acidity, bitterness, feed, malty, musty, weed, and whey. The grade indication of the butter is usually displayed in the most prominent area of the packaging, although it may also be displayed on the side or elsewhere. When grading butter, the inspector begins with a score of 100.
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Friese Nagelkaas (Friesian Clove) is a notable example. The provinces of North Holland, South Holland, Zeeland, and Utrecht and the Gelderlandic area of Betuwe make up the region in which western Dutch cuisine is found. Because of the abundance of water and flat grasslands that are found here, the area is known for its many dairy products, which include prominent cheeses such as Gouda, Leyden (spiced cheese with cumin), and Edam (traditionally in small spheres) as well as Leerdammer and Beemster, while the adjacent Zaanstreek in North Holland has since the 16th century been known for its mayonnaise, typical whole-grain mustards, and chocolate industry. Zeeland and South Holland produce a lot of butter, which contains a larger amount of milkfat than most other European butter varieties.
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Today Vermont has more artisanal cheese makers per capita than any other state, and diversity is such that interest in goat's milk cheeses has become prominent. Crustaceans and mollusks are also an essential ingredient in the regional cookery. Maine and Massachusetts, in more recent years, have taken to harvesting peekytoe crab and Jonah crab and making crab bisques, based on cream with 35% milkfat, and crabcakes out of them: often these were overlooked as bycatch of lobster pots by fisherman of the region, but in the past 30 years their popularity has firmly established them as a staple They even appear on the menu as far south as to be out of region in New York, where they are sold to four star restaurants in the form of cocktail claws. Squid are heavily fished for and eaten as fried calamari, and often are an ingredient in Italian American cooking in this region.
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