Mindblown: a blog about philosophy.
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Transitional milk
The first breast milk produced as colostrum production fades. It has more triglyceride and medium chain fatty acid content than colostrum. Its other components include lactose, water-soluble vitamins, and immunoglobulins.
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Soy milk
Milk product derived from soybeans. It can take the place of cow’s milk in people who have lactose intolerance and those who are allergic to milk proteins.
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Sour milk
Milk with lactic acid caused either by lactic acid- producing bacteria or by the addition of vinegar. It is most commonly used in baked goods. The subject of this article is milk that has been subjected to an acidic substance, resulting in fermentation and thickening. As the souring process progresses, the milk ultimately divides into…
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Skim milk
Cow’s milk from which the fat has been removed. Milk that has been separated from its cream content. Informally, referred to as blue john.
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Ropy milk
Milk that has become viscid as a result of the presence of exopolysaccharides produced by bacterial contamination.
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Red milk
Milk contaminated by blood, chromogenic bacteria, or plant pigments.
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Protein milk
Milk modified to be high in protein and low in carbohydrate and fat content.
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Pasteurized milk
Milk heated to a specified temperature for a precise length of time and then cooled rapidly. This process kills pathogenic bacteria without appreciably altering the taste of the milk. Pasteurized milk refers to milk that has been partially sterilized by heating to eliminate bacteria and other harmful microorganisms, making it safe for consumption. This process…
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Modified milk
Milk altered so that its composition more closely approximates that of human milk.
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Mature milk
Milk released once lactation has become fully established.
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