Ingredient

Milk flavour

The Creamy Elixir

Milk flavour is characterized by its smooth and velvety consistency, offering a delicate balance of sweetness and richness. It is often used to impart a creamy essence to desserts, beverages, and savory dishes.

Isolated purified ingredients (including mineral or synthetic)› Major isolated ingredients, additives, flavours, baking and processing aids› Food flavourings› Flavourings

Smooth and subtly sweet, milk flavour adds a comforting and familiar taste to dishes, making it a versatile ingredient in both sweet and savory recipes.

Origins and history

Milk has been a staple ingredient in human diets for centuries, with its origins dating back to the domestication of animals for milk production. It has played a significant role in various cultures and cuisines, providing nourishment and versatility in cooking.

Nutritional information

Milk flavour is a good source of essential nutrients such as calcium, protein, and vitamins D and B12. It also contains carbohydrates and fats, contributing to its creamy texture and taste.

Allergens

Milk is known to be a common allergen, particularly for individuals with lactose intolerance or milk protein allergies.

How to select

When selecting milk flavour, opt for high-quality products that are fresh and free from any off-putting odors or flavors. Check the expiration date and choose organic or locally sourced options for a more sustainable choice.

Storage recommendations

To maintain the freshness and quality of milk flavour, it is best stored in a refrigerator at temperatures below 40°F (4°C). Keep it tightly sealed in its original container to prevent absorption of other odors.

How to produce

Producing milk flavour requires specialized equipment and knowledge in dairy farming and milk processing. It involves raising dairy animals, such as cows or goats, and following strict hygiene and safety protocols during milking and processing.

Preparation tips

Milk flavour can be used in a variety of ways, such as in baking, making creamy sauces, custards, ice creams, and beverages like milkshakes or lattes. It can also be used to tenderize meat or add richness to soups and stews.