Tips and info if you going to avoid milk

Cow’s milk composition differs very much from breast milk. Breast milk contains 3 more proteins, 10 more growth hormones, less lactose and less sugar substances. Breast milk contains, in comparison to cows milk, oligosaccharides that favor the development of the intestinal flora. Milk intolerance appears mainly due to the Cow’s milk proteins. Yogurt and cheese are derived products that are obtained by fermentation or acidification. This procedure changes the milk proteins and can either reinforce or weaken the antigen effect.

Labels behind which cows milk proteins are hidden:

• Lactoglobulin
• Casein
• Lactalbumin
• Milk proteins
• Whole milk
• Dried whole milk
• Foncentrated milk
• Butter
• Buttermilk
• Yoghurt
• Cream
• Sour cream

Cows milk alternatives:

• Goats milk and cheese Oats milk (to avoid in case of oat intolerance)
• Sheeps milk and cheese Pine milk
• Soya milk Almond milk
• Rice milk Coconut milk

MILK PRODUCTS INFO:

Under the term of milk, we usually understand cows milk. It is either hidden or obvious in a large amount of food types: soups, sauces, pancakes, cakes, confectionery products, desserts, aperitifs, purees etc.

 

• HOMOGENIZED MILK - fat milk that is prepared under pressure. Due to this procedure, fat particles do not gather at the surface.
• WHOLE MILK - milk that contains 3,5% fat and is rich in vitamin D.
• PASTEURIZED MILK - milk that is heated up close to its boiling point in order to eliminate all pathogenic bacteria.
• SKIMMED and/or low fat MILK - milk that contains no more than 0.3% fat. It if often enriched with vitamin D.
• SEMI-SKIMMED MILK - milk that contains 1-2% fat and is often enriched with vitamins A and D.
• RAW MILK - untreated milk – (is illegal for sale in many countries).
• CONDENSED MILK - milk has up to 60% of its water evaporated by a vacuum. It contains 7.5% fat and is enriched with vitamins C and D.
• SWEETENED CONDENSED MILK - condensed milk that is sweetened with sugar. It contains 40-45% sugar and 8% fat. It is always enriched with vitamin A and sometimes with vitamin D.
• WHOLE MILK POWDER - dehydrated milk, rich in vitamins A and D. It contains at least 25% fat. The semiskimmed dried milk contains 9.5% fat and the skimmed milk powder 0.8% of fat.
• FLAVOURED MILK - milk that is mixed with other flavor additives (milk with chocolate, fruits or vanilla)
• ICE MILK -milk ice is low in fat (between 2 and 7%) but its sugar level is very high.
• MICROFILTERED MILK - milk that was treated with a filtering procedure that permits the elimination of 99,9% of bacteria.
• UHT MILK (ultra high temperature treated milk) - milk that was packed in sealed, sterile containers. At room temperature, it lasts up to 3 months (unopened).
• BUTTERMILK - fluid with a slightly acidic taste which separates itself from the cream while butter is being produced. Nowadays, buttermilk is obtained by adding a bacteria culture to milk.
• GOATS MILK - Goats milk has an intense taste. It is considered as being more digestible than cows milk.
• SHEEPS MILK - milk from sheep especially bred for this purpose.

Cream

Cream is the milk fat that is formed during the first stage of the butter production and that gathers at the surface of the milk. It is used for many foods: vinaigrette, soups, sauces, fried eggs (according to the preparation method), pies, desserts, confectionery products and aperitifs.

• Coffee cream: 10% fat. It is used for coffee.
• “Light”-cream: cream that contains at most 12-13% fat
• Double cream: Crème fraîche with 40% fat.
• Cream: pasteurized cream which is enriched with fermented milk.
• Sour cream: pasteurized cream that is fermented with a bacteria culture.
• Butter: it is produced from cream. Butter can be produced from cows, buffalo and camels milk.
• Low-fat butter: butter that contains much more water than normal butter. It is used for bread spreads. It contains between 21 and 45% fat.
• Yogurt: milk that was fermented.
• Kefir: milk that is fermented by the effect of bacteria and yeasts. It is a low carbon dioxide and alcohol content and has a spicy flavor. It is consumed ice cold with mint leaves or poured over fruits.

Cheese

Product that is obtained by clotting and draining milk, cream or a mixture of both. Cheese is produced from cows, sheeps, goats or buffalo milk. Cheese is classified according to it firmness that varies based on the moisture content.

• Hard cheese: Parmesan, Pecorino etc.
• Cream cheese: has relatively high water content and therefore should be consumed quickly. Cottage cheese, Ricotta, Mascarpone, etc
• Soft cheese: the water content of this sort is of 50-60% and that of the fat is 20 to 25%. Camembert, Chaumes, etc.
• Soft goats cheese: cheese sort that is 100% made of goats milk or goats milk mixed with cows milk.
• Processed cheese (for bread spreads): cheeses which are produced out of melted cheese types, and to which milk, cream or butter is added. Cheese stabilizers, emulsifying agents, salt, dye, sweetener and spice are also added.
• Blue cheese - cheese types made with good mold: Roquefort, Gorgonzola, Bavaria Blue, etc.