INSPECTION

1. PROTEINSMILK AND CHEESE INSPECTION

2. Sources of Milk • Cow • Goat • -Different proteins = better choice for people with cow’s milk allergies • Other Sources: Typically higher in fat • -Ewe (Sheep) • -Camel • -Water Buffalo • -Yak • -Llama • -Reindeer INSPECTION

3. Sources of Milk • Whole milk is 87% water. • What macronutrient do you think makes up the next highest percentage? -Carbohydrates 4.9% -Proteins 3.5% -Fats 3.5% INSPECTION

4. Nutritional Value of Milk • Carbohydrates -Lactose (milk sugar) • -Lactase: enzyme needed to break down lactose • -Lactose intolerant people lack lactase • Fats -Low in polyunsaturated fatty acids -Fat can be separated to make cream INSPECTION

5. Nutritional Value • In one cup of non-fat milk: -Vitamins • A: 10% DV • C: 4% DV • D: 35% DV -Sugar: 12 g • Also contains high amounts of riboflavin, thiamin, phosphorus INSPECTION

6. Proteins • Complete protein: contains all 9 essential amino acids • Casein • -Main protein in milk • -Remains in cheese • Whey • -Water soluble • -Liquid removed during cheese making • -Often used in protein powder supplements INSPECTION

7. Keeping Milk Safe • Methods to prevent the development or contamination of Food-Bourne illness • Ensure her and handlers are in good health • Maintain high sanitation standards -Facility, housing, machinery, etc. • Pasteurization of milk -Heat treatment that kills disease producing microorganisms -High Temperature Short Time Method -Heated to 161o F for 15 seconds -Cooled to 50oF or below -Ultra High Temperature Method (New) -Rapid heating to 280oF for 2 seconds -Milk to be stored at room temp for 6 months, unopened (Cream) INSPECTION

8. Storage of Milk • Fresh Milk: Covered in refrigerator for 3-5 days • Unopened Canned Milk: Room temperature for 6 months • Opened Canned Milk: Covered in refrigerator for 3-5 days • Whole Dry Milk: Covered in refrigerator for a few weeks • Non-Fat Milk: Room temperature for a few months • Whipped Cream (Can): Refrigerator for a few weeks INSPECTION

9. Homogenization • Process which prevents cream from separating and floating to the top • Fat globules broken up into small droplets and remain suspended (think Chapter 7) • Heating denatures some of the milk proteins (i.e. casein), making it more digestible INSPECTION

10. Fortification • Addition of Vitamin D to milk • -Promotes absorption of calcium • Originally to prevent rickets in children • Most common method is adding vitamin D concentrate to milk • Fat-soluble vitamins and minerals added • -In reduced fat or fat free milk, vitamins are lost in the cream and must be re-added (think enriched breads) INSPECTION

11. Milk Products • Fluid Milk • Canned Milk • Dry Milk • Cream • Butter • Frozen Milk Products • Imitation Milk & Whitener INSPECTION

12. Fluid Milk • Whole Milk -Homogenized/Pasteurized -3.25% Fat and 8.25% Non Fat Milk Solids -Fortified with 400 IU of Vitamin D -Pleasing flavor and adds fat to some products • Reduced Fat Milk -Homogenized/Pasteurized -25% of the cream removed from whole milk -2% Fat and 8.25% Non Fat Milk Solids -Vitamin A is lost when fat is removed -Fortified with 2000 IU of Vitamin A & D -Pleasing flavor for those reducing caloric intake • Low Fat or Light Milk -Same process as reduced fat milk -More fat is removed placing fat content at 1% INSPECTION

13. Fluid Milk • Non Fat or Fat Free Milk -Homogenized/Pasteurized -0.1% fat content and 8.25% Non Fat Milk Solids -2000 IU of Vitamin A & 400 IU of Vitamin D -Reduction of fat = reduction of calories/flavor • Flavored Milks -Milk flavored with a syrup or powder -5-7% Sugar is added • Lactose Reduced Milk -Lactase added for those who lack lactase enzyme -Lactase helps digest lactose in milk • Milk Alternatives -Good for allergies to casein or other milk proteins -Soy, Rice, or Almond Milk INSPECTION

14. Fluid Milk • Cultured Milks • Acidophilus Milk -Bacterium Lactobacillus Acidophilus added -Comparable to non fat milk, more expensive -Good for lactose intolerant individuals • Cultured Buttermilk -Addition of lactic acid producing bacteria -Flecks of butter added to increase palatability -Has as much as 1% fat content • Yogurt Products -Not a fluid milk product but cultured -Custard like consistency, high sugar content -Fruits and flavoring added to enhance flavor -Dressings for fruits salads, desserts, snacks INSPECTION

15. Canned Milk • Evaporated Milk -Whole Milk, Low fat and Non fat fluid milks -No more than 0.5% fat content • -At least 20% milk fat solids -Addition of Vitamin A and D is required -Can be used undiluted or reconstituted -Undiluted whipped for topping -Reconstituted w/addition of water • Sweetened Condensed Milk -Higher % of sucrose and/or glucose (4%) -Retards bacterial growth -Increases storage at room temperature -Adds to viscosity and browning INSPECTION

16. Dry Milks -Non fat dry milk solids are the most common of powdered milk products -Evaporating % of water using a vacuum -Can be stored at room temperature -Reconstituted with fluid milk as a beverage -Low calorie whipped alternative -Whole Milk & Low Fat Milk Products -Contribute to rancidity INSPECTION

17. Creams • Half and Half -Lowest fat content -Used in cereals, coffee, or other beverages -Can be used in baking recipes or for creamy sauces • Whipping Cream • -Can be beaten into a foam -Light and heavy whipping creams -Products vary in fat content -At least 30% fat content to be whipped to a foam • Sour Cream -Cultured lactic acid added , gives tang/firmness -18% fat content, less than butter -A good topping alternative -In dips, salad dressings or in baked products INSPECTION

18. Milk Products • Butter -Useful in food preparation due to color and flavor -80 % fat content -Sweet or unsalted, differs in addition of salt -Sweet or sour cream churned to make butter -Whipped butter used as table spread • Frozen Milk Products -Contains a minimum of 10% fat -Variations include ice cream, ice milk, Sherbet • Imitation Milk & Whiteners -Substitute for milk with excellent storage life -Vegetable oil replaces milk fat -Corn oil replaces lactose -No standards established due to low desirability -Whiteners vary in ingredients INSPECTION

19. Inspection and Grading • Grade AA -Highest butter and cheese grade • Grade A -Highest milk grade • Grade B - Lowest butter grade; is usually made from sour cream, making it slightly acidic • U.S. Extra Grade -Highest for instant non-fat dry milk • USDA “Quality Approved” -Lowest grade of instant non-fat dry milk, also used for cottage cheese and pasteurized process cheese INSPECTION

20. Problems in Milk Cookery • Scum -Skin on top of heated milk that traps steam -Causes milk to boil over -Prevented by constantly skimming off skin, or covering pan; whipped cream on hot chocolate (prevents air from making contact with surface) • Scorching -Overheating of serum proteins -Precipitate, interact w/lactose (sugar) -Maillard reaction -browning, cooked milk flavor -Prevented by keeping heating time to a minimum, stirring frequently to prevent proteins from sticking to the bottom of the pan INSPECTION

21. Problems in Milk Cookery • Curdling -Milk mixed with acidic foods or high salt content • -Prevented by: -Using fresh milk (less acidic) • -Minimizing cooking times -proteins more stable -Adding fruit to milk -Avoid isoelectric point (pH at which milk curdles) • Clotting -Desirable result to produce rennin puddings and yogurt INSPECTION

22. Clotted Milk Products • Rennin Puddings -Addition of rennin (also known as rennet) to milk • -Protein-digesting enzyme from the lining of calves stomachs; also available artificially - Rennin forms soft gel that traps water • -Tender, easily digestible dessert • Yogurt -Bacteria digests lactose & creates lactic acid • -Increasing pH eventually reaches isoelectric point of casein, which then forms the soft gel end result • Cottage cheese -Uses rennin or acid coagulation • -Whey must be drained from the curd INSPECTION

23. Dairy Foams • Protein containing food capable of producing a foam • Stability and ease of formation are desirable qualities • Whipping Cream -Highest fat content (30%) -Most stable when chilled -Stabilizing agents added to maintain stability -The cream is an oil and water emulsion -If beating isn’t stopped at the right moment, the emulsion will break down and clump • Evaporated Milk Foam -Least expensive, mild stability, 7.5% fat -Stability ^ by freezing until ice crystals form -Stabilized by concentration of protein dispersion INSPECTION

24. Dairy Foams • Non Fat Dried Milk Solids -Low calorie due to lack of fat content -Lack of rich flavor -1.5 to 1.0 dry milk to water ratio -Stability is limited -Maintained in refrigerator for a few hours -Adding lemon juice contributes to stability • How to Create a Milk Foam INSPECTION

25. Ice Cream & Frozen Desserts • Sugar -Lowers freezing point -Crystal size can be better controlled during freezing, improving texture -The more sugar added, the faster the ice cream will melt • Dairy -Cream is often used - Creates smoother texture & rich flavor -Fat free, skim, or whole milk can be used INSPECTION

26. Ice Cream & Frozen Desserts • Juice -i.e. sherbets and ices • -Usually require more sugar due to acidity, leading to melting issues • -If added to cream mixture, curdling can be an issue • VIDEO INSPECTION

27. Ice Cream Methods • With Agitation • -Utilizes salt to lower freezing point of ice cream - Commercial ice cream makers • -Allows for greater control over crystal size and texture • -Crank spins mixture, keeping everything mixed evenly • Without Agitation -Often have ingredients that minimize tendency of crystals to congregate (whipping cream/foam) INSPECTION

28. Cheese • Origin and Application -Cheese making has existed since 9000 B.C. -Flourished throughout Europe in the Middle Ages -In the U.S. cheese was typically made in the home -Most consumed today is produced commercially • Characteristics -High in fat and calories -Exception of low fat & skim milk -A good source of complete proteins -Nutrients are fairly concentrated -Calcium, Phosphorus, Vitamin A • Types of Cheese -Natural Cheese and Process Cheese INSPECTION

29. Natural Cheese • Classified Based Upon-Means of Clotting -Lactic Acid VS Rennin -Milk proteins clot to form a curd and liquid -Liquid extracted is referred to as Whey-Amount of Ripening -Can take days to months -Time and temperature affect ripening outcomes -Increased time & temperature accentuate flavors -As cheese ripens, it tends to lose rubbery, tough characteristic-Firmness -Helps differentiate between various types of natural cheese -Textures vary depending on their treatments-Source of Milk -Goat, Cow, Sheep INSPECTION

30. Natural Cheese • Soft Cheese -Cottage Cheese, made from skim milk -Cream Cheese, made from whole milk w/added cream -Camembert, Brie, Neufchatel are also common -Limburger and Liederkranz are common cheese desserts • Semisoft Cheese -Firmer than soft cheese with a distinct flavor -Obtain a blue-green color characteristic -Gorgonzola/Blue (Cow) & Roquefort (Sheep) -Munster (Well-developed), & Brick (Sweet) • Hard Cheese -Parmesan and Swiss -Cheddar Cheese (Mild to Sharp) -Very sharp is $ due to the cost for extended storage for ripening -Cheddaring -Repeating cutting of the curd and draining of the whey -Process to achieve desired moisture before ripening INSPECTION

31. Process Cheese • Made with a mixture of natural cheese and emulsifier • Blended together by controlled heating mechanisms -Enhances shelf life and prevents ripening • Higher moisture content, resulting in a softer product • Flavor is derived from the use of natural cheese • Process Cheese Food (4% more water than Process Cheese) -Prepackaged cheese products (Kraft or Velveeta) • Process Cheese Spread (4% more water than Process Cheese Food) -Cheese Whiz INSPECTION

32. Cheese Cookery • Process Cheese -Preferred in cooking due to their ability to melt and blend easily -Emulsified in them prevent the oil from separating and becoming greasy -Lower fat content enhances their performance in heated foods -Lack of distinct flavor • Natural Cheese -Range of flavors -Ripened cheese will melt & combine well with others, but seperates easily -Unripened cheese is difficult to disperse and lacks full flavor -Can become tough if held at high serving temperatures for extended periods • Cooking with Cheese -Avoid high temperatures for a short period of time -Low temperatures geared to maintain control of the denaturation of proteins -Cheese containing products can be thickened with starch -Fondue, Cheese Soup, Rarebit (cheese sauce served over toast) • Andrew Zimmern – A Cheese Shop INSPECTION

33. Whey Products • Whey is the liquid form that is separated from the cheese curd • Types of Whey -WPC: Whey Protein Concentrate -Contain 35 to 75% protein -Designed to enhance the physical properties & nutritive value -Can be added to commercial foods, cakes, pastries, breads, etc. -WPI: Whey Protein Isolate -Contains 90% protein -Often found in dietary supplements • Can be concentrated to make various whey cheeses -Ricotta Cheese (most common) -Some types of Mozzarella -Goat Cheese INSPECTION

34. Review Questions • What are two desirable qualities of milk foam? • Stability and Ease of Formation • What milk product has the highest fat content? • Butter • What is one example of a milk alternative? • Soy, Rice, or Almond Milk • What is the most common cheese product containing whey? • Ricotta Cheese • What are two variations of cheese? • Natural and Process • What is the name of the sugar found in milk, and its respective enzyme? • Lactose and lactase • What treatment process is done to milk to prevent the cream from rising to the top? • Homogenization • What are the effects of adding sugar to ice cream? • Lower freezing point (quicker melting), Smaller crystals due to more control in processing, increased sweetness • What are the two main proteins in milk? Which one remains in cheese? • Casein and whey. Casein remains in cheese • The problem resulting from pH problems (such as adding milk to fruit) is known as? • Curdling INSPECTION

35. Review Questions INSPECTION