Dairy Products

1. Dairy Products 2.05

2. Dairy Products • Milk and milk products • Cream • Yogurt and cultured products • Concentrated milk products • Butter • Cheese

3. Dairy Products • Always check the sell-by date when determining the freshness of milk • The quality of milk produced from different breeds of cows is the same.

4. Processes • A mechanical process that prevents cream from rising to the surface of milk is homogenization. • During pasteurization, milk is heated to destroy harmful bacteria. • Ultra-high temperature processing is a preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk.

5. Cooking with Dairy • In order in cook with milk, cheese, and other dairy products, use low heat. • Using too high cooking temperatures will cause milk to curdle and scorch. • When the proteins in cheese over coagulate, the cheese becomes tough and rubbery and the fat may separate.

6. Cooking with Dairy • White sauce is a starch-thickened milk product. • Roux is a classic white sauce thickened with fat and flour.

7. Cultured Milk Products • Dairy products made from milk to which helpful bacteria have been added are cultured milk dairy products. • Examples are yogurt, buttermilk, and kefir.

8. Cheese • Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed is unripened. • Controlled amounts of bacteria, mold, yeast, or enzymes are used to make ripened cheese. • Products that are made from other cheeses, such as Velveeta cheese are called processed cheese. • Processed cheese blends are more easily cooked in cheese dishes than natural cheese because of the emulsifiers it contains.