Topic: 请教一下CHEESE，　CREAM以及CONDENSED　MILK与MILK都有什么区别？ @佛州华人论坛:佛州枫下论坛 The Rolia Forum of Florida

枫下家园 / 美食天地 / 请教一下CHEESE，　CREAM以及CONDENSED　MILK与MILK都有什么区别？ -ahappybird(happybird); 2004-12-20 (#2038309@0)

俺的理解，cheese是固体的，可以切成一块块直接吃的，如cheese &wine, cream 比较稀，可以作蛋糕和兑咖啡，condensed milk 就是炼乳，可以跟红茶兑一块作奶茶。:) -lazycat(living); 2004-12-20 (#2038347@0)

这个CHEESE和CREAM都是奶制品，可是成份不一样，我是想知道怎么个不一样，好象MILK搅到一定程度就出CREAM，CHEESE是怎么做的我不是很清楚，好象成份都与奶不太一样了 -ahappybird(happybird); 2004-12-20 (#2038366@0)

只有专门的milk才能打发成cream，大概是含奶油35％的牛奶，一般的牛奶是不行的。 -lazycat(living); 2004-12-20 (#2038378@0)
cheese 和酸奶一样由牛奶发酵而成. 只是发酵用的菌种不同. -ilovechopin(看不见海的城市); 2004-12-20 (#2038477@0)

哦？　CREAM是搅出来的吧？还有BUTTER是奶里提练出来的吗？ -ahappybird(happybird); 2004-12-21 (#2038850@0)

butter是从牛奶里的提取的脂肪. 为什么脱脂牛奶多一道加工工序,价钱反而比全脂牛奶便宜,就因为提出来那部分做成白脱卖钱了. -ilovechopin(看不见海的城市); 2004-12-21 (#2039090@0)

感觉是普通饮用牛奶脱水到不同程度用于不同用途，比如喝咖啡用的CREAM，做饭用的CHEESE，最高的可能是用来做那些名牌ICECREAM的，大概超过40%了 -forroomrent(roomforrent); 2004-12-21 (#2038896@0)

老外过去经常用一种木桶，有一个揣子加一个活动的盖，记得说是用来揣BUTTER的，是不是奶分离之后一部分是BUTTER，上面一部分应该是CREAM了吧。CHEESE应该是发酵后的 -ahappybird(happybird); 2004-12-21 (#2039078@0)

Correct me if I'm wrong.Cheese needs a certain strain of bacteria to let the milk into the fermentation process. Cream usually made via the churning process with the top portion(usually with higher milk fat) becomes the cream. Condensed milk refers to milk with less water content(water activity) and usually sugar added. Milk is the main ingredent to make the above product. Other pdts may include evaporated milk, milk powder, milk beverage, youghurt etc. -goldpho(gogo); 2004-12-21 {434} (#2039514@0)

you r right,but yoghourt is one kind of the milk fermented by lactobacillus -ilovechopin(看不见海的城市); 2004-12-21 (#2039661@0)

搅完了上面的是CREAM，下面的部分是什么？应该不是BUTTER，是什么呢？ -ahappybird(happybird); 2004-12-23 (#2042962@0)

In a typical cream separation process, the cream is separated from the raw milk and diverted to a cream holding tank.The skim milk (raw milk less cream) is either stored for later processing or a set percentage of the separated cream is recombined with the skim to bring the cream content to a standardized value (such as 1% or 2%). -goldpho(gogo); 2004-12-24 {215} (#2044136@0)

@Florida