In my last post, I talked about the importance of reading labels and making sure you’re actually eating ice cream and not ice Modified Milk Ingredients. Modified Milk Ingredients are mostly raw products that are derived from milk, such as: Butteroil, Casein, Whey and Powdered Milk. In this post, we’re going to take a closer look at these ingredients.
BUTTEROIL
Butteroil is what’s left once all the moisture and non-fat milk solids have been removed from butter. YUM! It is primarily used in liquid form since it makes it easier to mix with food recipes.
That sounds gross. Why do we use it?
Butteroil makes other food taste and smell better. It makes pie shells and pastries fluffier; it doesn’t splatter when sautéing; it melts easily and is therefore easier to mix with other ingredients. Butteroil also gives food a longer shelf life and makes things like chocolate last longer by controlling the fat bloom.
CASEIN
Casein comes from the Latin word “caseus,” meaning cheese.Casein is most commonly found in mammalian milk: about 80% of cow’s milk protein is made up of casein and about 60-65% of human milk.
Can be good for tooth remineralization products to help stabilize amorphous calcium phosphate.
The Good Side
- There would be no cheese without casein. Cheese is produced by coagulating casein
- Works as an effective protein supplement
- Is used in some flouride products to help make your teeth stronger
The Bad Side
- May cause cancer
- Allergic reactions especially if you’re lactose intolerance
WHEY
Whey or milk plasma is the liquid remnants after milk has been strained and curdled. It is a by-product of the processing of casein and cheese.
The Good Side:
- Whey makes yogurt thinner
- Grains and beans that are soaked in whey make them easier to digest and allow the body to utilize more nutrients
- Can be used as an additional condiment for marinating meat
- Drinking whey protein can give a boost of essential nutrients needed by the body
- Can be