what's the difference between fresh milk and full cream milk?

Answer 1

Contenwise, both got no difference. The homogenization makes them different.
The fresh milk is non-homogenised and has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer.The fat globules rise to the top of a container of milk because fat is lighter than water. The separation of the cream from the milk can be prevented by the process of homogenization.
Full cream milk is homogenized-techniques involve first removing all of the butterfat, and then adding back the appropriate amount. It has the full milk fat content which is generally seen as less healthy and tastes blander but feels creamier in the mouth than unhomogenized; it is whiter and more resistant to developing off flavors.

Answer 2

Full Cream Milk

Answer 3

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what's the difference between fresh milk and full cream milk?

Answer 4

full cream is just that, only the cream of the milk and none of the liquid. Whole milk is the same fat content as when it came out of the cow, but has been pasteurized to kill bacteria and homogenized to keep the cream and liquid from separating. Fresh milk, also called raw milk, is straight from the cow. I LOVE it, but it is hard to get because it can have bacteria in it if the cows are penned or milked in an unsanitary setting.

Answer 5

fresh milk means just that, but the butterfat content could range anywhere from 0% to 5%, but usually no more than 3.5%. When a cow is milked, the butterfat content is higher that the 3.5% because the milk hasn't been through the cream separator. Milk processed at this stage is "full cream" milk (and hopefully, still fresh.)

Answer 6

I suppose fresh M is recently milked from cow, could be unpasteurized therefore not safe if so, it could be of any % creme but not nonfat since the cow would have some fat in its milk naturally.Full creme m could be fresh as well as full creme or just full creme meaning about 4%milkfat. in the USA I dont know about elsewhere. 4& milk is know as whole milk here as well. The amt of creme naturally in each cow will vary according to it's breed and diet etc.But the dairy evens it out to whatever % they want and packages/labels it that way. OK Im not an expert buthats off the top of my head TRY the WICK wickepedia that is

Answer 7

Fresh milk has a cream layer on top of the milk. Full cream milk has the cream distributed evenly throughout the milk.

Answer 8

Cream is the high-fat component of milk. All creams in the United States are at least 18 percent milk fat. Some creams have higher fats than others. One cup of whipping cream equals 2 cups of whipped cream. Here's a quick guide to cream and dairy products.

Lowest on the scale of fat content is half-and-half, a milk-and-cream blend with between 10.5 percent and 18 percent fat. This cannot be whipped, and it breaks (divides into curds and whey) when heated. Next is light cream, also called coffee cream or table cream, which has between 18 percent and 30 percent milk fat. Light cream cannot be whipped and it breaks when heated. Light whipping cream has more fat (between 30 percent and 36 percent) and it can be whipped into a semi-stable foam (it will droop after too long), and it will reduce, becoming thicker, when heated and left to boil. Heavy whipping cream has more than 36 percent fat, and it creates a stable foam and reduces to a creamy thickness when heated.

Answer 9

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all are fattening. full cream i think is much more fattening than whole milk. fresh milk... tastes horrible

Answer 10

nothing, except pasturisation, fresh i imagine u mean straight from the cow, and the other will be pasturised but in the uk all milk that is sold to the public has to be pasturised by law, so really there is no difference,