MILKThe Wholesome, Nutritious Beverage
California milk is a perennial favorite for people of all ages. The growing popularity oforganic, whole and flavored milk such as chocolate, continue to attract new buyers. In
the front-of-the-house, customers order milk in the conventional way, as a beverage,
but the expansion of breakfast to all day-parts, has increased milk’s usage in coffee,
cereals, etc. – all of which add to the operator’s bottom line.

FLUID MILK FACTS
The Golden State became America’s leading milkproducing state in 1993 and has led the nationin milk production ever since. In California,production reached 39.8 billion pounds in 2017,accounting for 18.5% of the nation’s total.
Whole milk mentions on menus grew 1.7% between
the first quarter of 2016 and 2017; they grew 7.1%
on children’s menus and 7.7% on dessert menus
during the same periods.
In a survey of milk-drinking school children,
70% prefer a flavored milk with chocolate theoverwhelming no.1 choice.
Fluid milk produced and sold in California adheresto higher nutritional standards for protein, calcium
and other nutrients than milk under federal
standards. This is accomplished by fortifying themilk with nonfat milk solids, which improves tasteand adds nutritional benefits.
Nothing packs a protein and nutrition punch likean 8-ounce glass of California milk. A 1-cup servingof two-percent, low-fat milk provides eight gramsof protein. In addition, restaurant customers
benefit from eight other essential nutrients in themilk, including vitamin D, calcium and potassium.

STORAGE & HANDLINGlStore fresh fluid milk in a refrigerator
set at 38°-40°F. Keep the container
closed to prevent the absorption ofrefrigerator flavors.

lThe “sell by” date stamped on fluid
milk tells you how long a retail store
can keep the product for sale on theshelf. Regardless of the date, discard
fluid milk with an off odor or taste.

lFreezing fluid milk is notrecommended, as it causes
undesirable changes to its texture andappearance.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICEAPPLICATIONS

Front-of-the-HouseMany operators are taking advantage ofconsumers’ rekindled appreciation formilk. Restaurants, schools and other noncommercial operations serve up morechocolate, whole and organic milk. For
example, consumption of flavored whole
milk grew by 13.6% in the past year. Organic
whole milk is following this upward trend.
In 2017, consumption of this dairy beverageincreased by 1.4%.
The booming demand for specialty coffee
also drives increased use of milk andcreamers. Cereal – in a bowl full of freshmilk – is also appearing on more menus asrestaurant operators see the classic favorite
as a kid-friendly draw and a nostalgic choicefor older customers

WHAT’S TRENDINGCoffee Enjoyed All Day Long
Americans have a love affair with coffee, another beverage
made better with California milk. Coffee drinkers indulged
even more in 2017, in a recent survey, the percentage ofconsumers who reported having a coffee drink within thepast day jumped five points over 2016, to 62%.

Hot or Cold, Day or Night – Breakfast Rules
Breakfast and brunch menus continue to expand in scopeand creativity. “All-day breakfast” is available at many
restaurants – a move that appeals to 54% of consumers
who want to eat breakfast foods at non-traditional times,according to Technomic. Milk enjoys a special place in
breakfast meals.

Milk-Based Beverages
Creative restaurateurs seek inspiration from manysources, including pastry and cakes, to prepare speciallyflavored beverages with Real California milk. One
perennial favorite is easy-to-prepare hot cocoa drinks,
which delight both children and adults. Creamy Mexican
Horchata drinks with Real California Milk are also
appearing on more menus.

The Smoothie Sensation
Smoothies and protein shakes come in a variety of flavors
with milk providing the creamy, thick smoothness. Thedrinks have taken off as on-the-go meal replacements
available at not only smoothie shops, but also fast foodrestaurants and fast casual establishments.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

MILKA Resourceful, Healthy Ingredient
Chefs are drawn to Real California Milk as a cooking ingredient because of its versatility
and nutrition. They use it as a creative solution to a variety of menu applications toattract today’s demanding diners keen on healthy, clean label foods and beverages.
Chefs know that cooking with multi-purpose California milk adds volume, creaminess,flavor and texture to custards, sauces, soups, potatoes, entrees, casseroles, baked goods
and more.

FLUID MILKFACTS
The Golden State became America’s leading
milk-producing state in 1993 and has led
the nation in milk production ever since. InCalifornia, production reached 39.8 billion
pounds in 2017, accounting for 18.5% of thenation’s total.

Fluid milk produced and sold in California
adheres to higher nutritional standards
for protein, calcium and other nutrients
than milk under federal standards. This isaccomplished by fortifying the milk with
nonfat milk solids, which improves taste andadds nutritional benefits.

Nothing packs a protein and nutrition punch
like an 8-ounce glass of Real California milk.
A 1-cup serving of two-percent, low-fat milk
provides eight grams of protein. In addition,restaurant customers would benefit fromeight other essential nutrients in the milk,including vitamin D, calcium and potassium.

STORAGE & HANDLINGlStore fresh fluid milk in a refrigerator set
at 38°-40°F. Keep the container closed
to prevent the absorption of refrigerator
flavors.

l

The “sell by” date stamped on fluid milk
tells you how long a retail store can keep theproduct for sale on the shelf. Regardless ofthe date, discard fluid milk with an off odoror taste.

lFreezing fluid milk is not recommended, as
it causes undesirable changes to its texture
and appearance.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS

Back-of-the-House
Real California milk is used in many baking recipes, including
custards, cookies, cakes and breads. When brushed on edges
before baking, milk encourages the browning reactions
characteristic of baked goods like pastry crusts, cookies andbiscuits. Most varieties of drinking milk (nonfat, low-fat orwhole) may be used interchangeably in baking.
Milk is a key ingredient of classic comfort foods Mac and Cheeseand used in center-of-the-plate entrees, such as poached fish inmilk. Adding milk to soups is a useful ingredient because it adds
a creamy mouthfeel and rich flavor. It softens some of the boldflavors in soup and improves flavor balance.
In cooking with milk, here are a few tips:

Don’t let milk boil: To avoid curdling, heat milk gently overmedium- low heat. Stirring while heating milk gently will
prevent burning. If a “skin” forms during heating, simply skim
it from the top.

Stabilize with starch: Flour or cornstarch help stabilize milkemulsions to prevent from separating. A common technique isto thicken sauce or soup with roux before adding milk.

Avoid strong acids: If the sauce or soup contains an acidic

ingredient like wine, tomatoes or lemon juice, the milk ismore likely to curdle. To counteract the effect of the acid, use astarch.

Temper the milk: Don’t add cold milk directly into a hot liquid.
Instead, simply heat the milk gently in a saucepan before
adding it.

WHAT’S TRENDING
Milk Used in a Variety of Breakfast Dishes
Chefs have found new ways to expand
their breakfast menus for adults andchildren. Creative breakfast menus
with Real California milk as a key
ingredient include meals such as pancake
sandwiches, chicken and waffles, and egg
casseroles.

Milkshakes Enjoying Resurgencein Popularity
Real California milk is also a mainstay
in a long-time consumer favorite –milkshakes, which provide foodservice
operators with a significant opportunity
to drive business and increase customer
satisfaction.

Milk Foam Decorates Desserts
Pastry chefs are adding an artistic touch
to desserts with dehydrated milk foam.
The foam dresses up the presentation ofcoffee drinks and dishes such as banana
cream pie.

Braising Meats in Milk
What’s old is new again as chefs areusing Real California milk to braisemeats producing buttery, rich sauces.
The milk proteins help to tenderize themeat and create mouthwatering meals.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice