milk solids
What butter leaves
Milk solids are the components of milk that remain after water is removed—proteins, fats, lactose, and minerals.
The term appears on ingredient lists and in cooking contexts: Add milk solids to enrich the sauce.
Nonfat milk solids or dry milk solids specifically exclude the fat content.
Clarified butter is made by removing milk solids from regular butter.
- butterfatLipids from dairy
- lactoseDisaccharide in dairy
- caseinDairy phosphoprotein for industry
- yogurtFermented milk product
- cheeseFermented milk solid
proteins · riboflavin · calcium · ghee · fat content · cheese making · pasteurization · emulsification · food grade · butter production · vitamin D · evaporated · shelf stable · infant formula · coffee creamer · dairy · phosphorus · rennet
- dairybutter, cream, cheese, yogurt, sour cream
- buttermakingbutter churn, churn, churning, dasher, butter mold
- dairy derivativesbuttermilk, whey, curds, casein, lactose
- dried dairybuttermilk powder, whey powder, cheese powder, powdered cheese
- Milkbutterfat, casein, lactose, whey, pasteurization
- yogurt makingcultures, starter cultures, fermentation, incubation, straining