Fluid Milk

Fluid milk is classified by its fat content, which is standardized by the processor. Fat content in milk ranges from 3.25% or higher for whole milk to essentially 0% for fat-free (skim) milk. The minimum MSNF for milk is 8.25% in the United States and 8.0% in Canada; the rest is water.

For freshest dairy flavor, fluid milk is the product of choice. Fluid—not dry—milk is best in baked custards, cream pies, vanilla custard sauce, frozen desserts, and pastry cream. When using fluid milk in yeast doughs, scald it first by heating to about 180°F (82°C). This denatures the whey protein, glutathione, that interferes with gluten development.