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
ESL & UHT Milk Provide Versatility to Foodservice Operators
Extended Shelf Life (ESL) and Ultra High Temperature (UHT) Milk offer longer freshness than regular milk, reducing waste, which is ideal for non-commercial kitchens such as hospitals and care facilities as well as for schools. ESL milk provides a taste closer to fresh milk but requires refrigeration, while the advantage of UHT milk is it can be kept at room-temperature storage. Both retain key nutrients like calcium and protein, making them convenient and sustainable option.
Extended Shelf Life (ESL) Milk
Extended shelf-life processing of dairy products ensures freshness for a longer time. The milk is processed with ultra-pasteurization followed by packaging under hygienic conditions. To maintain its freshness, ESL milk should be kept refrigerated, even before opening, for up to 30 days. Once opened, it should be consumed within 7–10 days.
Ultra High Temperature (UHT) Milk
UHT dairy products are processed with very high temperature pasteurization, followed by packaging in sterile containers under aseptic conditions. The unique steam infusion ultra-high-temperature treatment significantly improves product taste and limits chemical degradation, while achieving the desired shelf-life. The UHT milk can be stored at room temperature for up to three months, and once opened, should be refrigerated and consumed within 7-10 days.
ESL and UHT dairy products available from California processors include: Conventional milk, heavy cream, whipping cream, and half & half.
Lactose-Free Milk is Growing in Popularity
Lactose-free milk is 100% natural cow’s milk that doesn’t contain lactose, a type of sugar found in regular milk. Lactose-free milk is easier to digest for individuals that are sensitive to lactose or have lactose intolerance.
Lactose-free milk is an ideal addition to coffee and tea drinks and a delicious alternative to other creamers. It also provides the same foaming and frothing as regular milk in coffee drinks. Due to its sweeter taste profile, lactose-free dairy milk helps balance coffee’s natural acidity. Consumer taste tests revealed that it is preferred over other lactose-free milks due to added benefits, such as superior aroma, flavor, texture and all the nutrition, including quality protein!
Learn more about lactose-free milk:
Cooking with California Milk
Chefs are drawn to Real California Milk as a cooking ingredient because of its versatility and nutrition. They use it as a creative solution for a variety of menu applications to attract today’s demanding diners keen on healthy, clean label foods and beverages.
Conventional white milk is an ideal source of nutrients, as it meets Federal nutritional guidelines for Vitamin D. In addition, the reduced fat and non-fat milks are fortified with Vitamin A. Chefs embrace milk as an ingredient as it adds volume, creaminess, texture and flavor to a wide variety of menu applications, such as casseroles, soups, potatoes and baked goods.
Most milk types – whole, low-fat and non-fat – may be used interchangeably in dishes with mac and cheese and pancakes as the most popular uses. In the front-of-the house, restaurants offer milk in numerous beverages to include milkshakes and coffee.
The booming demand for specialty coffee also drives increased use of milk and creamers. Cereal – in a bowl full of fresh milk – is appearing on more menus as restaurant operators see the classic favorite as a kid-friendly draw and a nostalgic choice for older customers.
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
