Top 10 Best Milkshake Recipes

Is there any drink more fun and refreshing than an ice cold milkshake? I don’t think so. Milkshakes are a part of American food culture and have spread all over the world. Here’s my list of the best milkshake recipe you can find anywhere.
Classic Vanilla Milkshake – Made with vanilla ice cream and vanilla extract. The original “plain” milkshake is still a crowd pleasing favorite. Adding a maraschino cherry on top makes it a little more special.
Old Fashioned Chocolate Milkshake – Made with chocolate or vanilla ice cream (depends on how intense you want the chocolate flavor), milk and chocolate syrup. This is always the second most favorite milkshake flavor. It’s so easy to make and delicious to drink!

I Love Strawberries Milkshake – Made with strawberry ice cream, milk, fresh strawberries and whipped cream. Yum! Makes me ravenous for one just thinking about it.
Purple Cow Milkshake – Made with grape juice, banana and milk. Purple cows are cool (and very rare). This milkshake is a real treat for kids and kids at heart.
Chunky Monkey Milkshake – Made with vanilla ice cream, chocolate chips, banana and instant coffee. This milkshake may cause you to spontaneously get up and do the chunky monkey dance.
Cherry Vanilla Milkshake – Made with vanilla ice cream, maraschino cherries, milk and chocolate syrup. A chocolate covered cherry in your glass.

Shamrock Milkshake – Made with vanilla ice cream, low fat milk, mint extract and green food coloring. Pretty simple milkshake that you can enjoy at home, even though a certain well-known burger place doesn’t make them any more.
Chocolate Peanut Butter Milkshake – Made with creamy peanut butter, milk and chocolate syrup. A nice alternative to a peanut butter sandwich.
Caramel Latte Milkshake – Made with coffee ice cream, milk and caramel syrup. Just as good or better than any drink at your local coffee or donut shop, plus, you can make this at home anytime you’re in the mood to treat yourself with something extra special.
Whoppers Malt Milkshake – Made with vanilla ice cream, chocolate malt syrup and whipped topping. This is the easiest way to make a milkshake that has that old fashioned malt taste.

Free Tips to Maintain Quality Goat Milk

The importance of goat rearing in providing nutritional and financial sustenance to the economically weaker sections of the society is well recognized in developing countries. Goats have the ability to thrive under diverse climatic conditions and withstand extreme vagaries of nature. India possesses the largest number of goats, which contribute three million metric ton of milk.

Adequate processing of raw milk of goat followed by value addition will result in doubling of return from goat milk apart from increased shelf life and reduced volume of the product resulting in lower transportation cost than that is obtained as of now.
However, certain peculiar characteristics of goat milk like relatively smaller size of the fat globules, lower heat stability, soft curd and the typical "goaty odour" have to be taken care of while dealing with goat milk especially in processing and marketing.
Physico-chemical properties of Goat Milk
The specific gravity of goat and cow milk is almost similar in nature (the specific gravity ranges between 1.028 and 1.030). The viscosity is 13.4 mP at 27°C, which is marginally lower than cow milk, but the value of refractive index lies in between that of cow and buffalo milk. The electrical conductivity ranges between 0.0101 and 0.0188 ohm-1 cm-1. The titratable acidity expressed as percentage of lactic acid ranges between 0.11 and 0.18, which is again within the range encountered in cow milk.
The mean pH value of goat milk varies from 6.5 to 6.9 whereas it is 6.6 to 6.8 in case of cow milk. The value of curd tension test (which measures the resistance in g which a special multi bladed curd knife encounters in its passage through the coagulated milk) is well below than that of cow milk. The average value with pepsin calcium chloride is 36. This is responsible for better digestibility in goat milk as compared to cow milk.
Lipids of Goat Milk
The peculiar character of the fat globules of goat milk is that they are smaller in size when compared to that of cow milk. The size of fat globules range from 2 to 20 micron in buffalo milk and 1 to 10 micron in cow and goat milk. But the number of fat globules less than 5 micron is 62% in cow milk whereas it is approximately 83% in goat milk, which really matters; i.e. from nutritional point of view, the number of fat globules less than 5 micron is very important. But this creates problem in butter making. Further, due to lack of agglutinins in goat milk, the fat globules do not clump together when it is chilled.
The fatty acid composition reveals the presence of higher concentration of short and medium chain fatty acids, which are thought to be responsible for the characteristic "goaty odour" in goat milk. But, the silver lining is that they are amenable to heat treatment and hence pasteurization of milk removes this defect.
Another group of scientists refute this claim and state that the presence of buck during milking of does is responsible for the absorption of the odor produced from the glands of buck. But however, this hypothesis is not yet proved.
Proteins of Goat Milk
The cow milk and goat milk do not differ significantly as for as the protein percentage is concerned. One group of scientists is of the view that goat milk lacks a-S1 casein whereas it is countered by their opponents.
However, there is significant difference between cow and goat milk, with regard to the size of the casein micelle. The casein micelle in cow milk is small (60-80nm) when compared to goat milk casein micelle, which range between 100-200nm.
Minerals and Vitamins
The mineral content varies from 0.70 to 0.85 %. When compared to human and cow milk, goat milk contains more calcium, phosphorous and potassium. The vitamin content is similar to that of cow and human milk.

Acidophilus Milk

Acidophilus milk is a sour milk product that has been allowed to ferment under conditions that favour the growth and development of a large number of Lactobacillus acidophilus organisms. This acidophilus milk is considered as a probiotic since it aids in the well being of the consumer. Acidophilus milk differs from Indian dahi or curd in that the milk used in the preparation and the types of microorganisms involved are different. The final products differ from curd in body, texture, consistency, flavour, chemical composition and in antibacterial activities.

Utility of acidophilus milk
Products of mixed fermentation such as acidophilus yeast milk, being rich in alcohol and carbon dioxide, excite the respiratory and central nervous system. This improves the process of oxidation and reduction in the organism and hence there is an increase in the oxygen flow to the lungs. In the erstwhile Soviet Union, acidophilus yeast milk is widely used in treating tuberculosis.
The recent emphasis on feeding Lactobacilli is attributed to the side effects of antibiotics. Antibiotics damage all the viable intestinal microorganisms (desirable or pathogenic) and cause intestinal discomforts manifested by flatulence and diarrhoea. Colonization of L. acidophilus in the intestines accelerates the return to normalcy of intestinal microflora. A Romanian strain of L. acidophilus is claimed to have been developed for the treatment of gastrointestinal disorders but it also helps in the improvement of general vigour and health.
It is reported that acidophilus milk product combined with chemotherapeutic preparations can also be used effectively for several diseases such as typhoid, paratyphoid, osteomyelitis, pneumonia, migraine and urological infections. Experiments have revealed that the body weight of a child or animal increases when fed with milk containing acidophilus organisms.
METHOD OF MANUFACTURE OF ACIDOPHILUS MILK
The acidophilus milk containing Lactobacillus acidophilus differ in the type of starter culture and milk used for their preparation. Acidophilus sour milk, as the name indicates, is a sour milk beverage made out of standardized milk by acidifying it with pure culture of acidophilus rods. Milk cultures of L. acidophilus have the therapeutic value but do not possess the buttery acetaldehyde flavour of the regular fermented milk such as curd and yoghurt.
· The milk meant for preparation of acidophilus milk is standardized to 3.5% fat and 8.5% SNF content.
· The standardized milk is sterilized and cooled to 40°C.
· The milk is then inoculated with 24 hours old pure culture of L. acidophilus at the rate of 2-3%.
· It is filled into clean glass or plastic containers (200 ml volume) and incubated at 40°C for 8 hours.
· The acidophilus milk is then cooled and stored at 5°C till it is consumed.
The acidophilus milk thus obtained is sour with 1 to 1.25% lactic acid and pH 3.7 - 4.0. The product should contain more than 2000-3000 million viable L. acidophilus organisms per ml, which possess satisfactory antibiotic effect against E. coli as well as other pathogenic and non-pathogenic undesirable bacteria present in the intestinal tract. The viability of the organism is of primary importance in the use of the acidophilus milk. The acidophilus milk can be preserved up to a week, below 5°C.