Hub ingrédient
Lait, enrichi, liquide, avec un mélange d'huiles végétales hydrogénées
Filled milk is a fluid dairy product in which the original butterfat has been removed and replaced with a blend of hydrogenated vegetable oils, resulting in a density of 1.031 g/ml -- identical to standard whole milk. One US cup weighs approximately 244 g and one tablespoon about 15.2 g. The product looks and pours like whole milk because the vegetable oil globules are homogenized to the same particle size as natural milkfat, maintaining the familiar opaque white appearance. However, the fat composition is entirely different: hydrogenated vegetable oils contain trans fats and a saturated fatty acid profile distinct from dairy fat. Filled milk was historically produced as a lower-cost alternative to whole milk and is still used in some institutional and industrial food applications.
Qu'est-ce que Lait, enrichi, liquide, avec un mélange d'huiles végétales hydrogénées ?
Filled milk is a fluid dairy product in which the original butterfat has been removed and replaced with a blend of hydrogenated vegetable oils, resulting in a density of 1.031 g/ml -- identical to standard whole milk. One US cup weighs approximately 244 g and one tablespoon about 15.2 g. The product looks and pours like whole milk because the vegetable oil globules are homogenized to the same particle size as natural milkfat, maintaining the familiar opaque white appearance. However, the fat composition is entirely different: hydrogenated vegetable oils contain.
Les mesures en volume varient, car tassement, texture et structure changent la quantité réelle dans la même cuillère ou tasse. Si les grammes paraissent inattendus, c'est souvent un effet physique. Gardez une méthode constante et vérifiez au poids.
Note du chef:La régularité de chef vient d'un repère volume-poids constant.
Quick convert
- Tasse US = 236,588 mL
- 1 c. à soupe = 14,787 mL
- 1 c. à café = 4,929 mL
Tableau de conversion cuisine
Tasses, c. à soupe, c. à café, ml et oz — tout en un poster imprimable pour huiles, liquides, produits laitiers et sauces.
Produits laitiers
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
- La teneur en MG change la densité : choisissez le lait/la crème avec le bon pourcentage.
- Pour les fromages, râpé vs en cubes modifie le volume : privilégiez les grammes.
FAQ
- Why does filled milk have the exact same density as regular whole milk?
- The density of milk is primarily determined by its water content, dissolved lactose, proteins, and minerals -- all of which remain unchanged in filled milk. The fat phase contributes relatively little to overall density, and hydrogenated vegetable oils (~0.91 g/ml) have a density very similar to butterfat (~0.91 g/ml). Since only the fat source changes while the concentration remains equivalent, the final density is indistinguishable at 1.031 g/ml.
- Can filled milk be used as a direct substitute for whole milk in baking?
- By weight and volume, yes -- 244 g per cup applies to both products. However, the flavor differs noticeably because butterfat provides a complexity (diacetyl, lactones, short-chain fatty acids) that vegetable oils lack. In recipes where milk flavor is prominent, such as custards or ice cream bases, the substitution will be detectable. In recipes where milk is a minor ingredient, the difference is negligible.
- Is filled milk still commercially available?
- Yes, though its market has shrunk considerably. It is regulated under specific federal and state laws in the US, and some states restrict its sale. It remains common in institutional food service and in countries where dairy fat is expensive or scarce. The product is also used as a base for some coffee creamers and whipped toppings.