MILK
Real California Milk is a versatile and essential foodservice ingredient, that offers rich flavor and nutritional value in every serving. It enhances dishes and provides vital nutrients like calcium and protein, making it an invaluable ingredient for chefs and bakers.
The Wholesome Nutritious Ingredient CUSTOMERS LOVE
Milk attributes
Facts
- Fluid milk produced and sold in California adheres to higher nutritional standards for protein, calcium and other nutrients than milk under federal standards.
- Nothing packs a protein and nutrition punch like an 8-ounce glass of Real California milk. A 1-cup serving of two-percent, low-fat milk provides eight grams of protein.
- Your restaurant customers benefit from twelve other essential nutrients in milk, including vitamin D, calcium and potassium.
Storage & Handling
- Store fresh fluid milk in a refrigerator set at 38°-40°F. Keep the container closed to prevent the absorption of refrigerator flavors.
- The “sell by” date stamped on fluid milk tells you how long a retail store can keep the product for sale on the shelf. Regardless of the date, discard fluid milk with an off odor or taste.
- Freezing fluid milk is not recommended, as it causes undesirable changes to its texture and appearance.
Back-of-house
- Fluid milk adds moisture, flavor and texture to custards, sauces, soups, potatoes, baked goods and more.
- Fluid milk can replace cream in baking to reduce fat.
- To heighten the color of a piecrust or bread loaf, brush with fluid milk before baking.
- To heat fluid milk, place in a pan over gentle heat, stirring to prevent scorching. If a skin forms, simply skim it from the surface.
- In hot fluid milk drinks and espresso, reduced-fat and skim milk usually foams more easily. Whatever type, the milk should be as fresh as possible, as any souring can allow the milk to curdle when heated.
Front-of-house
- Many operators are taking advantage of consumers’ rekindled appreciation for milk.
- Restaurants, schools and other noncommercial operations serve up more chocolate, whole and organic milk.
- The booming demand for specialty coffee also drives increased use of milk and creamers.
- Cereal – in a bowl full of fresh milk – is also appearing on more menus as restaurant operators see the classic favorite as a kid-friendly draw and a nostalgic choice for older customers
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