Hi guys,
Not sure if anyone of you tried it before, but when I heat up my milk in the microwave for about 5 min on 350W, this layer of ‘something’ forms at the top. Looks like fat, however the milk itself is low fat. What you guys think it is ?
It sounds like you are burning it. I don’t know if thats the protien coagulating or what.
Why do you do that?
i know what your talking about, same thing happens when u boil it and let it cool…
no idea what it is, try out google maybe?
[quote]mindeffer01 wrote:
It sounds like you are burning it. I don’t know if thats the protien coagulating or what.
Why do you do that?
[/quote]
I discovered it by accident once. I heated the milk because I wanted to drink it warm. I don’t think it’s the protien coagulating, it’s just a thin layer on top. Then again, I’m not sure. I suspect it’s the lactose.
Hmm… I don’t think its the coagulating but I could be wrong. In my physiology class we actually coagulated milk and we had to add enzymes along with heating the milk… It was kind of neat really, because in end we ended up with Curds and Whey… I was tempted to drink the whey shake we made but it had a ton of extra stuff in it (Renin…Buttermilk…Yadda yadda)
why are you warming milk?
[quote]doogie wrote:
why are you warming milk?[/quote]
Good question, but the answer to what it is…cream. It contains about 15-40% butterfat depending on the percentage of fat in the milk. That means that even skim milk is bound to have at least some small amount of fat in it.
It sounds like somebody hasn’t done a whole lot of cooking.
Maybe, if you buy a cookbook, and start cooking, you’ll notice all kinds of odd reactions in the kitchen. 
[quote]Professor X wrote:
doogie wrote:
why are you warming milk?
Good question, but the answer to what it is…cream. It contains about 15-40% butterfat depending on the percentage of fat in the milk. That means that even skim milk is bound to have at least some small amount of fat in it. [/quote]
So that’s a good thing right? I warm up the milk and remove that layer of cream. I just need the protien basically.
[quote]KelvinL wrote:
Professor X wrote:
doogie wrote:
why are you warming milk?
Good question, but the answer to what it is…cream. It contains about 15-40% butterfat depending on the percentage of fat in the milk. That means that even skim milk is bound to have at least some small amount of fat in it.
So that’s a good thing right? I warm up the milk and remove that layer of cream. I just need the protien basically.
[/quote]
All of the real men in the room are asking why you need to warm up your milk. I think mothers do that for babies…but then they also burp them. I personally have no problems burping on my own.
Here comes one now.
How long does milk have to be out of the fridge to go bad?
evaporated milk
[quote]Professor X wrote:
KelvinL wrote:
Professor X wrote:
doogie wrote:
why are you warming milk?
Good question, but the answer to what it is…cream. It contains about 15-40% butterfat depending on the percentage of fat in the milk. That means that even skim milk is bound to have at least some small amount of fat in it.
So that’s a good thing right? I warm up the milk and remove that layer of cream. I just need the protien basically.
All of the real men in the room are asking why you need to warm up your milk. I think mothers do that for babies…but then they also burp them. I personally have no problems burping on my own.
Here comes one now.
[/quote]
I heat up the milk so that I can remove that layer which I long suspected was fat. What’s wrong with that.
[quote]KelvinL wrote:
Professor X wrote:
KelvinL wrote:
Professor X wrote:
doogie wrote:
why are you warming milk?
Good question, but the answer to what it is…cream. It contains about 15-40% butterfat depending on the percentage of fat in the milk. That means that even skim milk is bound to have at least some small amount of fat in it.
So that’s a good thing right? I warm up the milk and remove that layer of cream. I just need the protien basically.
All of the real men in the room are asking why you need to warm up your milk. I think mothers do that for babies…but then they also burp them. I personally have no problems burping on my own.
Here comes one now.
I heat up the milk so that I can remove that layer which I long suspected was fat. What’s wrong with that.
[/quote]
why not just get skim?
[quote]KelvinL wrote:
I heat up the milk so that I can remove that layer which I long suspected was fat. What’s wrong with that.
[/quote]
So, I assume your diet is free of all fat? I am asking because you are “nitpicking”. If you use skim milk to begin with, the amount of total fat in the milk is too low, in my opinion, for you to be this concerned about it…unless you have a completely fat free diet which would be UNHEALTHY to begin with.
[quote]Professor X wrote:
KelvinL wrote:
I heat up the milk so that I can remove that layer which I long suspected was fat. What’s wrong with that.
So, I assume your diet is free of all fat? I am asking because you are “nitpicking”. If you use skim milk to begin with, the amount of total fat in the milk is too low, in my opinion, for you to be this concerned about it…unless you have a completely fat free diet which would be UNHEALTHY to begin with.[/quote]
No, my diet is not free of all fat. But I drink alot of milk in a day so I wanted to limit the amount of fat consumed from milk. The milk I drink is not skim, it’s the low fat one which has pretty decent protien per serving.
[quote]KelvinL wrote:
Professor X wrote:
KelvinL wrote:
I heat up the milk so that I can remove that layer which I long suspected was fat. What’s wrong with that.
So, I assume your diet is free of all fat? I am asking because you are “nitpicking”. If you use skim milk to begin with, the amount of total fat in the milk is too low, in my opinion, for you to be this concerned about it…unless you have a completely fat free diet which would be UNHEALTHY to begin with.
No, my diet is not free of all fat. But I drink alot of milk in a day so I wanted to limit the amount of fat consumed from milk. The milk I drink is not skim, it’s the low fat one which has pretty decent protien per serving.
[/quote]
I still don’t understand the problem. I drink whole milk currently. I also eat WHOLE eggs. You must be one HUGE and muscular individual for the amount of cream in 2% milk to be this much of a concern for you. When is the competition? Clearly, it is only a few weeks away.