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DAIRY FOODS

DAIRY FOODS. MILK AND MILK PRODUCTS. PRODUCTS 6 CATEGORIES. MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE. HEALTH BENEFITS & NUTRIENTS. CALCIUM BONE STRENGTH, NERVES PHOSPHOROUS CELL STRENGTH VITAMIN A, B1, B2, D GROWTH, EYES, SKIN, DIGESTION

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DAIRY FOODS

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  1. DAIRY FOODS MILK AND MILK PRODUCTS

  2. PRODUCTS6 CATEGORIES • MILK • CREAM • BUTTER • YOGURT • FROZEN DESSERTS • ICE CREAM, SHERBERT, YOGURT, ETC. • CHEESE

  3. HEALTH BENEFITS & NUTRIENTS • CALCIUM • BONE STRENGTH, NERVES • PHOSPHOROUS • CELL STRENGTH • VITAMIN A, B1, B2, D • GROWTH, EYES, SKIN, DIGESTION • CARBS, FATS, PROTEINS • ENERGY, MUSCLE REPAIR

  4. REQUIREMENTS & SERVINGS • 3 CUPS • SERVINGS

  5. MAKING CHOICES • USDA SUGGESTS LOW-FAT CHOICES • THINK OF A DAIRY PRODUCT YOU EAT REGULARLY….

  6. DAIRY CHOICES WHAT CAN YOU SUBSTITUTE FOR A LOWER FAT ALTERNATIVE?

  7. MILK COMPOSITION

  8. WHOLE -3-4.5% REDUCED FAT-2% LOW-FAT-1-2% NON-FAT (SKIM)<.5% BUTTERMILK KEFIR-FERMENTED CHOCOLATE -2% EGG NOG -CREAM, SUGAR,EGGS DRY MILK-POWDEREDNONFAT EVAPORATED-CANNEDWHOLE 60% WATER REMOVED CONDENSED-CONCENTRATEDWITH SWEETENER LACTOSE-FREE ACIDOPHILUS ENRICHED>200MG Ca. MILKCURDS & WHEY **“RAW” MILK IS STRAIGHT FROM A COW AND UNPASTEURIZED

  9. MILK CONSUMPTION

  10. CREAM • HALF AND HALF • COFFEE CREAMER • LIGHT WHIPPING-30-36% FAT • HEAVY->36% FAT • SOUR-18% FAT WITH LACTIC ACID

  11. BUTTER= MILK FAT • SALTED • UNSALTED • WHIPPED • 88 CAL/PAT

  12. YOGURT • MILK WITH BACTERIA ADDED , AIDS WITH DIGESTIVE FUNCTION. • A GREAT SOURCE OF CALCIUM

  13. FROZEN DESSERTS • ICE CREAM • YOGURT • SHERBERT

  14. FRESH COTTAGE FARMER’S CHEESE CREAM CHEESE RICOTTA AGED (RIPENED) FIRM SEMI-SOFT SOFT BLUE CHEESES

  15. SUBSTITUTES • MARGARINE • SOY MILK • SOY CHEESE • NON-DAIRY CREAMER • WHIPPED TOPPINGS (FROZEN)

  16. PURCHASING DAIRY FOODS • CONSIDER FAT CONTENT • PRICE • QUANTITY/VALUE • ADDED INGREDIENTS OR SWEETENERS • CHECK SEALS • CHECK “SELL BY” DATES

  17. REFRIGERATE IN ORIGINAL CONTAINERS TIGHTLY SEALED-AVOID ABSORPTION OF AROMAS ROOM TEMP < 2 HOURS AWAY FROM LIGHT-MAINTAINS NUTRIENTS WRAP CHEESES AIRTIGHT CHEESE CAN BE FROZEN BUTTER CAN BE FROZEN FOR UP TO 9 MONTHS MILK IS SAFE FOR CONSUMPTION UP TO 7 DAYS AFTER DATE (UNOPENED), (5 DAYS OPENED) STORING DAIRY FOODS STORE 34-38 DEGREES!!!

  18. COOKING DAIRY FOODS • SENSITIVE TO HEAT • COOK ON LOW TEMPERATURE FOR SHORTER PERIODS OF TIME • TEMPERING IS A TECHNIQUE USED • GRADUALLY INCORPORATE LIQUID TO BRING TO HIGHER TEMPERATURE BEFORE MIXING COMPLETELY • AVOID SCORCHING • SUGAR CARMELIZES AND BURNS, SOLIDS SETTLE ON THE SIDES, OFF FLAVOR RESULTS • SCALDED MILK IS USED IN SOME RECIPES • MEAT IS HEATED TO JUST BELOW THE BOILING POINT.

  19. CREAM/MILK SAUCES • USE PROPER PROPORTION OF FLOUR TO FAT MEASURE ACCURATELY PROPER BLENDING • THIN-VEGETABLES • MEDIUM-SOUPS • THICK-BINDER EX: BECHAMEL

  20. KEY TERMS • CURDS-SOLIDMILK CLUSTERS • WHEY-THINBLUE LIQUID • PASTEURIZATION-HEATTREATMENT TO KILL ENZYMES • HOMOGENATION-PROCESSOFBREAKING DOWN FAT TO DISTRIBUTE IT EVENLY THROUGHOUT. • PERISHABLE-PRONE TO SPOILAGE • ROUX-CREAM SAUCE BASE MILK PROCESSING

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