Dairy

1. Dairy Chapter 32

2. Nutrients • Protein • Vitamin A • B Vitamins • Calcium, Phosphorus, and Magnesium • Vitamin D • 87% water, 13% solids

3. Dairy Terms • Pasteurized – treated to kill enzymes and any harmful bacteria • Improves keeping quality, does not change flavor or nutrition • Raw milk – non pasteurized (may contain high levels of bacteria) • Homogenized – processed to make the fat break into small particles and distribute evenly • Fortified – Vitamin D added (not naturally present) • Grade A – highest quality, meets FDA standards

4. Types • Whole milk – full fat • Reduced fat – 2% • Low-fat – 1% • Non-fat – skim • Buttermilk – special bacteria added to skim to produce tangy flavor • Nonfat dry milk – dehydrated skim to powdered form • Evaporated – canned with only half the water as regular (cream substitute) • Sweetened condensed – canned form with sweetener added • Lactose free – treated to break down lactose • Acidophilus – bacteria added to help aid in digestion • Calcium enriched – more calcium added

5. Cream • Fat portion of milk • Types: • Half and half – half milk/half cream – 10 ½ - 18% fat • Light, coffee, or table – 19-30% fat • Light whipping – 30-36% fat • Heavy whipping – more than 36% fat • Sour cream – lactic acid bacteria added – 18%fat

6. Butter • Federal law – butter must be at least 80% fat • Salt and coloring can be added • Graded by USDA • AA is superior, A is good, B is made from cream that has gone sour

7. Yogurt • Made by adding harmless bacteria to milk • Assist with digestion • More nutrients than milk • Plain to many flavors • Be careful with sweeteners

8. Frozen Dairy • Ice cream – cream, milk, sugar, and flavorings, 10% milk fat • French add egg yolk • Frozen yogurt – freezing does destroy most of the bacteria • Sherbet – fruit or juice, sugar, water, flavorings, milk fat • Sorbet – French word for sherbet, NO MILK

9. Cheese • Rennin added to milk creates thickening and separation • Curds – solid clusters • Whey – bluish liquid • Separated and curds become the cheese

10. Cheese Categories • Fresh – un-ripened • Highly perishable, must be refrigerated • Cottage, Farmer’s, Cream, Ricotta • Aged – ripened • Firm, semisoft, soft, blue-veined • Chart page 507

11. Dairy Substitutes • Margarine – beware of trans fats • Soy Milk – soybean based, no cholesterol • Nondairy creamy – veggie oil and corn syrup, powdered or liquid • Whipped topping – veggie oil and sweetener, beware of trans fat (dry, aerosol, or frozen tubs) • Frozen desserts – often made with rice or tofu • Beware of saturated fat, coconut/palm oil, and trans fat

12. Buying/Storing • Can be very expensive • Flavored usually more expensive than plain • Always check labels for nutrition and ingredients • Tightly sealed and never opened • Sell by date • Always refrigerate immediately

13. Cooking with Milk • VERY sensitive to heat • Scorching – milk sugars caramelize and burn • Curdling – separate into curds and whey (use tempering instead) • Can sometimes whip and make smooth • Scalded – heated to just below boiling • Could use a double boiler to prevent problems • Most issues can not be fixed

14. Cooking with Yogurt • Can be substituted for sour cream, cream cheese, or mayo • Will curdle when overcooked

15. Cooking with Cheese • Too long or too hot – become tough and rubbery • Double boiler is a good option for a cheese sauce • Cook until melted – low fat or fat free cheese does not melt well • Be careful with microwaving (waves attracted to cheese, may be hotter than the rest of the dish)