Tag: Baking with dairy

According to the FDA, half-and-half must contain between 10.5% and 18% milk fat, making it significantly fattier than whole milk, which is standardized at 3.25% milk fat. This crucial difference in fat percentage fundamentally separates the two dairy products in terms of richness, texture, and best use.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, about 68% of the global population has lactose malabsorption, but a common myth persists that baking eliminates milk sugar. Does baking dairy remove lactose? The truth is that high temperatures do not significantly alter or destroy the lactose molecule, so baked goods containing dairy can still cause symptoms for intolerant individuals.

Did you know that many children with a milk allergy can tolerate baked dairy products, but not uncooked ones? This is because the extensive heat from baking alters the protein structure, which is a key component in understanding what is considered baked dairy for a nutrition diet.