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Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking chocolate. It is caused by the denaturation of proteins such as beta-lactoglobulin (whey protein). The thickness of the skin varies dependent on a number of factors, including the temperature of the milk, the shape of the container, and the amount of milk in the container.
When milk is boiled, soluble milk proteins are denatured and then coagulate with milk's fat and form a sticky film across the top of the liquid, which then dries by evaporation. The layer does not need to be discarded and can be consumed, as protein's nutritional value is unaffected by the denaturation process. Milk film is often considered to be desirable and is used in several recipes for various foods. However, this is dependent on culture. For example, Bulgarian Psychoanalyist Julia Kristeva's influential account of the abject, uses the skin on milk as an important example of Horror.
In Albanian milk skin is called "mazë". It is used in various traditional dishes, the most famous of which is Flija. Flija is found all around the regions traditionally inhabited by Albanians including Kosovo, regions of North Macedonia, Serbia and Montenegro.
Milk skin is typically known as "śōr" (Bengali : সর) in Bangladesh. It is used to make tea and milk dishes rich in taste and consistency.
Milk skin is called "nǎi pí”(奶皮) in Chinese. Considered to be of high nutritional value, Milk skin is often made into various desserts and delicacies. Milk skin is also favoured in regions such as Inner Mongolia and Tibet, as milk products are of more importance in regular diet. Double skin milk (雙皮奶) is a Cantonese dessert developed in Shunde that has milk skin on the surface.
In Cyprus, milk skin in called tsippa and is used as a filling for a pastry called tsippopitta (literally "milk-skin pie").
In France, a type of rice pudding called teurgoule employs an extreme version of lactoderm where the milk-containing dish is left to cook for many hours.
In West Bengal the upper part of milk is called Sor(দুধের সর), a Bengali word. Sarpuria and Sarbhaja are the two sweets of Krishnanagar, West Bengal. [1] It is also referred to as "kene" (ಕೆನೆ) in Kannada, Karnataka, "Aadai"(ஆடை) in Tamil, Tamil Nadu. There are various other regional references to milk skin too, like “saay” (साय) in Marathi, "malai"(मलाई) in Hindi, "paada"(പാൽപ്പാട) in Malayalam, "thari" in Ahirani, "meegada" in Telugu, "Baave" (pron: Baa-way) in Tulu (Coastal Karnataka), "chhali" in Bihar, Eastern UP & Jharkhand.In West Bengal, it is known as "Sor" and often spread on slices of bread as a substitute for butter. However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools.
In Iran it is called sarshir (Persian : سرشیر) literally meaning "top of the milk". It is used as a breakfast dish, usually mixed with honey or jam and spread on flat bread.
In Japan, a dairy product called "so" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make "daigo". The dairy usage in Japan dwindled during the Heian era, and the technique was later adopted to produce yuba from soy milk.
In Kenya, milk skin in called Maamalteet among the Kalenjin and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).
In Nepal this skin is referred to as tar[t̪ʌr] or chhali[t͡sʰali] and many people enjoy consuming the skin along with the milk. Some people prefer to use in making curd for it produces higher amount of "nauni" [nʌu̯ni] (butter) while stirred with the help of "madani".
In Pakistan, milk skin is called "ملائی" ("malai.") However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools.
The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in some haute cuisine dishes like Guriev porridge. The skin that forms on baked milk is higher regarded and is preferred for those dishes.
In Saudi Arabia, milk skin is called "جلالة”
In Turkey, milk skin is called kaymak and is consumed traditionally at breakfasts or in Turkish desserts. Bal-kaymak (literally "honey-milk skin") on top of a slice of bread is also popular.
In many countries with Portuguese or Spanish ancestry, "milk skin" is translated as "nata", and lends itself to many baked goods and foodstuffs.
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, or other health reasons or beliefs.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea.
Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.
Malai, is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.
Kaymak, sarshir, or qashta/ashta, is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name kajmak refers to a confection similar to dulce de leche instead.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian, Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Ekmek kadayıfı is a specialty dessert of Turkish cuisine but it is also known in many regions that was historically part of the Ottoman Empire. The Turkish name of the dessert literally translates as "Kadayıf made of ekmek " giving clues on its preparation. The dessert is usually served with kaymak, a kind of clotted cream. Historically being a regional specialty of Afyonkarahisar, the dessert is served in special events within its region of origin. The dessert may optionally be flavored or topped with cherries of which Afyonkarahisar produces a significant amount.
Pashtun cuisine refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products, various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandhar and Mardan are centers of Pashtun cuisine.
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Double skin milk is a Chinese dessert made of milk, egg whites, and sugar. It originated from Shunde, Guangdong. It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally, buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. The usage of milk from the swamp buffalo in China is unusual because of the low yield of milk as compared with that of cows and river buffalo used in the rest of the world. This dessert is particularly popular in Shunde, Guangzhou, Shenzhen, Macau, and Hong Kong.
Qishta, also known as kishta, kashta , ghishta, or ashta, is a dairy coagulated milk product prepared from heated fresh milk and consumed as a dessert. It is sometimes scented with orange flower water.