Malted milk
Malted Milk
Malted milk (/ˈmɔːltɪd mɪlk/) is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk.
Etymology
The term "malted milk" is derived from the process of "malting" barley by soaking it in water, allowing it to sprout, and then drying it, which creates malt. This malt is then mixed with wheat and milk to create the final product.
History
Malted milk was developed by William Horlick, a food manufacturer from Raccoon, Wisconsin, in the late 19th century. Horlick originally intended it as an easily digestible infant food, but it quickly found popularity as a dietary supplement and general food product.
Uses
Malted milk is often used as a flavoring in milkshakes, ice cream, and baked goods. It is also used in the production of confectionery such as Whoppers and Malted Milk Balls.
Related Terms
- Malt: A germinated cereal grain that has been dried in a process known as "malting".
- Milk: A nutrient-rich liquid food produced by the mammary glands of mammals.
- Milkshake: A sweet, cold beverage that is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup.
- Ice Cream: A sweetened frozen food typically eaten as a snack or dessert.
External links
- Medical encyclopedia article on Malted milk
- Wikipedia's article - Malted milk
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