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Purchasing

Types of Milk

There’s a type of milk for every lifestyle. All of these milks contain the same 16 essential nutrients.

  • Whole milk (homogenized): Contains at least 3.25% milk fat (M.F.)
  • 2% milk: A portion of the milk’s fat is removed and it becomes partly skimmed milk with 2% M.F.
  • 1% milk: A portion of the milk’s fat is removed and it becomes partly skimmed milk with 1% M.F.
  • Skim milk: Is virtually fat-free, with only about 0.1% fat.
  • Chocolate milk (and flavoured milk): Chocolate milk is flavoured fresh 1% or 2% milk and provides all the good nutrition of white milk and the same 16 nutrients.

Other Types of Milk

  • Half-and-Half (10% milk fat [M.F.]): An equal blend of whole cream and milk.
  • Table Cream (15% or 18% M.F.): A blend of cream and milk in a higher proportion of cream than Half-and-Half.
  • Whipping Cream (32% or 36% M.F.): Whipping Cream is a thick and pourable cream that can be used in cooking and for whipping.
  • Buttermilk (0% M.F.): Buttermilk is skim milk that has been fermented in a process similar to making yogurt. As a result, part of the lactose (natural sugar in milk) is converted to lactic acid, which gives buttermilk its sour flavour.
  • Evaporated Milk: About 60% of the water is evaporated from fresh skim, 2% or whole milk. Evaporated milk is available in cans and is usually sold with other shelf stable (UHT) milk.
  • UHT Milk: Milk that has been heat-treated at an ultra-high temperature (138 to 158°C). UHT milk is usually sold in a Tetra Pak type box. Unopened UHT milk keeps for several months at room temperature. Once opened, it will stay fresh as long as regular milk and should be refrigerated. To know precisely, check the dates printed on the package.
  • Sweetened Condensed Milk: Made commercially by condensing milk to one-third of its original volume and then adding sugar. Sweetened condensed milk is available in cans in the baking section of the grocery store.
  • Powdered Milk (Skim or Whole milk powder): Partly evaporated milk is heated and dried instantly. Powdered milk is made from whole or skim milk and is available in bags and in bulk. There are instant and regular formulas.
  • Lactose-Free Milk: Regular milk that has been processed to break down lactose (natural sugar) in milk to help people with lactose intolerance to easily digest milk.

Storing, Preserving and Food Safety

Can I Freeze Milk & Cream?

  • Milk: can be frozen for up to 3 weeks, however, upon thawing it can separate and lose its smooth texture. Partly skimmed and skim milk freeze better than whole milk. If it separates upon thawing, beat it with an electric mixer or an immersion blender with the whip attachment.
  • Cream: does not freeze well. Upon thawing it can separate and lose its creamy texture. It is not recommended to freeze cream or baked goods made with whipping cream. If freezing foods such as soups or stews, add the cream after you reheat the thawed food.
  • Evaporated milk: Once a can of evaporated milk has been opened, unused milk can be frozen in an airtight container with no adverse effects.

For information on freezing other dairy products visit: www.dairygoodness.ca

How to Store Milk

When it comes to milk, there are a number of things that you can do to keep it fresh. Here are some handy tips and tricks to get the most from your milk:

Milk & Cream:

  • Refrigerate at 4°C or colder as soon as possible after purchase.
  • Use the freshest milk possible and use by the “best before date.”
  • Return milk to the fridge as soon as possible. Do not let it sit at room temperature for any length of time.
  • Remember to open new milk containers in the same order in which you bought them. First in the fridge, first out.
  • Keep milk containers closed and store away from strong-smelling food items in the fridge – the milk can pick up those odours.
  • Store milk on refrigerator shelves where it is cooler, rather than in the refrigerator doors.
  • Whenever possible, leave milk in its original container to safeguard its flavour and food value.
  • To avoid spoilage, do not return unused milk or cream from a serving pitcher to the original container.

Evaporated & UHT Milk:

  • All non-refrigerated, opened milk products are perishable. Opened containers of canned milk must be refrigerated. Opened canned milk should be immediately transferred to a clean glass container and should be covered. Use it within three weeks of opening.
  • Unopened, UHT milk keeps for several months at room temperature. Once opened, it will stay fresh as long as regular milk and should be refrigerated. To know precisely, check the dates printed on the package.

Powdered Milk:

  • Powdered milk may be stored for up to one year in a cool and dry place. Be sure it is in an air-tight container or resealable bag.
  • Reconstituted milk (powdered milk mixed with water) can be stored in the refrigerator for up to 7 days. Label your milk with a “best-before” date.

Pasteurization

Milk in Manitoba is pasteurized to ensure consumers are offered a safe, high quality product. The pasteurization process involves heating milk to a specific temperature for a specific time in order to destroy potentially harmful bacteria. This process is mandatory for all the milk sold in Canada. The sale of raw milk or unpasteurized milk is illegal.

Pasteurization does not alter the taste or nutritional qualities of milk. Pasteurized milk is fortified with vitamin D, an essential vitamin that plays a role in the absorption of calcium

Cooking Tips and Techniques

Give your recipes and family an instant flavour and nutrition boost using milk & cream.

Milk Tips

  • Make soups creamier, sauces smoother, casseroles more moist and desserts more delicious and nutritious by substituting milk for all or part of the water ingredient.
  • When using packages of instant noodle side dishes use milk in the place of water.
  • Make a richer and more nutritious hot chocolate from a powdered mix by replacing the water with milk.
  • Add calcium to your scrambled eggs by preparing them with milk instead of water.
  • When making smoothies or milk shakes boost the protein (and calcium) by adding powdered milk.
  • Use powdered milk instead of coffee whitener in coffee and tea. Skim milk powder is non-perishable, contains no fat, and is a source of calcium!
  • Powdered milk mixed into meatloaf, meat balls or casseroles helps them hold shape their shape better and adds calcium. Add ¼ cup powdered milk per pound of ground meat.
  • Evaporated milk is sealed into cans and is heat tolerant, making it excellent for baked goods and slow-cooker recipes.

Cream Tips

  • For perfect whipped cream every time: Use a bowl just wide enough for the beater. Chill the bowl and the beaters before adding the cream. If you add sugar, do so after whipping the cream – never before.
  • For a little extra stabilizer to make sure whipped cream stays fluffy in the refrigerator or on a cake, for each cup (250 mL) whipping cream sift 1 Tbsp (15 mL) EACH powdered milk and icing sugar, to taste, over the almost-whipped cream, then beat it until stiff.
  • To add velvety texture to gravy, whisk Whipping cream until thickened, but not stiff, and stir into gravy just before serving.
  • Pour table cream or whipping cream into a plastic squeeze bottle and add finely chopped fresh herbs and salt and pepper to taste. Drizzle the herbed cream over soups for a restaurant style presentation.
  • For a quick, easy and terrific tasting sauce, pan-sear chicken, pork chops or veal cutlets, add whipping cream to the pan juices and bring to a boil, then simply season with mustard or fresh herbs.
  • Sweeten lightly whipped cream with maple syrup or liquid honey for an especially delicious topping for pancakes, waffles or French toast.
  • For an even more sublime texture, lightly whip whipping cream until thickened (but not stiff) before adding to pastas, soups and sauces.
  • Stir cream into your favourite curry at the end of cooking for a smoother and more elegant taste.
  • Add warmed cream to mashed potatoes to compliment a 5 star meal.

Substitutions with Milk & Cream

With great variety of milk products, comes great opportunity! Try the substitutions below if you don’t have the following products in your kitchen.

Instead of: Try:
Cream Milk, half and half, or table cream can be used in place of cream for most gently cooked sauces. For every 1 cup (250 mL) of cream, whisk 1 tbsp (15 mL) all-purpose flour or 2 tsp (10 mL) cornstarch into the milk before adding to the pan and cook, stirring, until the sauce is thickened. 
Milk For 1 cup (250 mL) of milk, add ½ cup (125 mL) evaporated milk and ½ cup (125 mL) water.
Buttermilk For 1 cup (250 mL) buttermilk, measure 1 tbsp (15 mL) lemon juice or vinegar into a liquid measuring cup and fill with milk to the 1 cup (250 mL) level; let stand for 5 minutes then stir and use in your recipe.
Sour Cream For cold dips, in place of sour cream, substitute equal parts whipped cream and plain yogurt. 
Coconut milk For 1 cup (250 mL) coconut milk, add 1/4 cup (50 mL) unsweetened shredded coconut to 1 cup (250 mL) whipping cream,table cream or milk and let stand at room temperature for 30 minutes before using.
Eggs For 1 egg, substitute 3 tbsp (45 mL) of any type of cream, 3 tbsp (45 mL) all-purpose flour and 1/2 tsp (2 mL) baking powder. Whisk them together and add to the batter. 

Adapted from Dairy Farmers of Canada

Nutrition

Dairy products like milk, cheese and yogurt are an important part of the diet because they provide up to 16 essential nutrients including calcium, protein and vitamin D.

Calcium

Calcium is crucial to maintain life. Just about every cell in the body, including cells in the heart, nerves and muscles, relies on calcium to function properly. Calcium is also in our teeth, but most is stored in bone which makes our skeleton strong. The body is not able to make calcium so we have to get it from food. To keep our bones at their best, it is important to consume enough calcium to meet the body’s needs.

The best sources:

It is best to consume as much of the calcium you need each day from food sources – they provide many additional nutrients to support good health. Osteoporosis Canada states that dairy products such as milk, cheese and yogurt are excellent sources of calcium. They contain large amounts of calcium that are easily absorbed by the body. Many vegetables, fruits, nuts, and legumes also contain calcium, but in much smaller amounts or in a form that our bodies cannot easily absorb.

Are you getting enough calcium? To find out visit: Calcium Counter

Protein

Protein is a nutrient that is necessary for building and repairing body tissue. In addition to calcium and other minerals, bone is made up of a protein called collagen, which provides the bone with strength and flexibility. Muscles are also made of protein which builds muscle fibres. Dairy products, like milk, cheese, and yogurt, are a good source of protein needed to build and maintain muscle and bone.

Vitamin D

Vitamin D is essential for the absorption of calcium. Vitamin D can be produced by our skin in sunlight, but this is not a reliable way to get enough. There are very few food sources of Vitamin D. Milk is fortified with vitamin D (100 IU/cup [250 mL]). To meet daily recommendations Osteoporosis Canada recommends routine supplementation for all Canadian adults year round.

For more information on Vitamin D and daily recommendations visit Osteoposrisis Canada