After studying this unit

2. After studying this unit • You will be able to: • Identify, store and use a variety of milk-based products • Identify, store and serve a variety of fine cheeses

3. Pasteurization • Kills bad bacteria • Used for most commercial dairy products • 141 degrees minimum • UHTP

4. Homogenization • Fat globules broken up • Fat dispersed evenly through the product

5. Fermentation • Healthy bacteria/cultures added • Gives tang to flavor • Examples: yogurt, sour cream, butter

6. Fortification • Vitamins added to milk • A & D

7. Milk • Cow, goat, sheep • Whole milk: 3 – 8% butterfat • Lowfat/part skim • Skim • Evaporated • Powdered • Condensed

8. Cream • Milk centrifuged to remove cream • Clotted cream: 55% • Double cream: 48% • Heavy cream: 36-40% • Light whipping cream: 30-35% • Light cream: 18-30% • Half and half: 10-12%

9. Butter • 80% - 87% fat, 9-16% water • Cream is pastuerized, churned; buttermilk drained • Melts at 93, smokes at 260 • AA, A, B, C • Cow’s and goat’s cream • Salted or not • Colored or not

10. Butter • Sweet butter • Cultured butter • Clarified butter, ghee, smen • Seasonal color changes

11. Yogurt • Whole, skim, nonfat • Lactobacillus/streptococcus • Strained (Greek style) yogurt • Will curdle if overheated

12. Sour cream • Cream cultured with lactic acid • 18-20 % fat • Light is made from half and half • Nonfat is made with stabilizers/gelatin • Cannot be whipped • Will curdle if overheated

13. Crème fraiche • 35-40% fat • Unpasteurized in Europe • Cream soured with buttermilk or sour cream • Can be boiled without curdling • Can be whipped

14. Buttermilk • Byproduct of buttermaking • Skim milk + lactic acid or streptococcus

15. Eggs • Pasteurization • AA, A, B • Hen, quail, duck, goose, guinea hen • Sizing • Freshness • Powdered, frozen, liquid, whole • Yolks: 149-158 • Whites: 144-149

16. Milk • Whole milk: 3 – 8% butterfat • Lowfat/part skim • Skim • Evaporated • Powdered • Condensed

17. SAFETY ALERT - Milk Storage • Canned milk, aseptically-packaged milk and dry milk powder are shelf-stable. They need no refrigeration • After opening or reconstituting, they become PHT/TTS foods. • Refrigerate at or below 41F

18. Margarine • A nondairy product • Manufactured from animal or vegetable fats • Flavorings, colorings, emulsifiers, preservatives and vitamins are added • Like butter, contains 80% fat and 16% water • Frequently used as a substitute for butter in baking and cooking • Does not equal butter’s flavor

19. Product Identification Cheese

20. Imported Cheese in the U.S. • Steven Jenkins - Dean and Deluca

21. The Rungis Wholesale Market

23. Imported Cheese in the U.S. • Steven Jenkins - Dean and Deluca • First European cheeses brought here in 1970’s • Gained popularity, leading to un-inspired imports

24. Commercial Cheesemaking • Velveeta, Cheese whiz, cardboard-tube parmesan • Where does the milk come from?

27. The future? • Mass-produced, pasteurized, imitation dairy products • Great cheeses disappearing • In our lifetimes, will everything taste the same?

28. Cheese Basics • Cheese is a living, breathing substance • Find a passionate cheesemonger • You can judge a cheese by its cover • The younger the cheese, the less flavor • Cheese should be cut fresh for you • The harder the cheese, the longer it keeps • Cheese should be served at room temperature • A great cheese will bring up an average wine;an average cheese will drag down a great wine

29. How is cheese made? • A series of controlled spoilages

31. How is cheese made? • Best are raw (unpasteurized) • Pasteurized are easier, cheaper • 144 degrees for 30 mins • 160 degrees for 15 seconds

32. Stage 1- Production of Curds • Bacteria added to change lactose to lactic acid • Enables the proteins to coagulate when rennet is added • Add rennet; casein proteins coagulate • Rest 30 mins to 2 hours to allow curds to form; low temp for soft; high for firm

33. Stage 2 – Concentration of Curds • Curds are cut to expel the whey • Fine cut curds lead to a hard cheese • Coarse cut curds lead to a soft cheese • The larger the curd, the softer the cheese • Chevre and camembert are not cut at all

34. Stage 2 – Concentration of Curds • Curds are reheated and “cooked” • Heating and shaking causes proteins to further clump, making for a firmer texture • Blue cheeses are not cooked

35. Stage 2 – Concentration of Curds • Curds are then salted • Slows the ripening rates; allows the cheese to be aged longer for flavor/texture • Without salting, cheese would ripen too quickly and spoil • Methods of salting

36. Stage 2 – Concentration of Curds • Some cheeses are molded at this point • Some are weighted • The harder a cheese is pressed, the firmer the final product

37. Stage 3 – Ripening (curing, aging) • A continuation of the controlled spoilage • Soft cheese ripen quickly, like Brie • Hard cheeses take longer, ripening from the inside out • Blue cheeses “needled” to start veining • Soft cheeses ripen from outside in, usually washed, and in large flat discs • Tall shapes ripen unevenly, leading to runny cheeses

38. Classifying Cheeses • By the process used to make it • By the milk used • By texture • By appearance of its rind

39. Fresh Cheeses • Uncooked, unripened • Little whey drained • Moist, mild, tart • Molded or scooped • Cottage cheese, mascarpone, ricotta

40. Washed-Rind Cheeses • Creates exterior mold • Fairly strong flavored • “Stinky” • Taleggio • Pont-l’Evêque

41. Natural Rind Cheeses • Self-formed rinds • No washing • Denser • Aged Longer • English Stilton

42. Blue-Veined Cheeses • Marbled with bluish-green mold • Maytag Blue • Roquefort • Gorgonzola • Cabrales

43. Cooked, Pressed Cheeses • Cooked curd • Gouda • Gruyère • Parmigian-Reggiano • Emmental

44. Processed Cheese is Just as Gross

45. Processed Cheese • Natural Cheese • Vegetable based gums • Dyes • Emulsifiers • Stabilizers

46. Seasons of Cheeses • What’s the vegetation like? • Eat fresh cheeses… • Eat 6-month aged cheeses… • Alpine cheeses • France – First goat cheese festival • American cheddars – well……

47. Buying Cheeses • Animals • Cheese should look fresh. Exception: rustic cheeses • Taste if you can • Don’t buy more than you can use • Room temperature • Plastic wrap, except goat’s cheeses

48. Eating Cheese • French • Italians • App before meal • Main course • Breakfast

49. Serving Cheese • Room temp • Keep wrapped while slacking • Marble, slate, stone • Separate knife/plate for each • Balanced spectrum • Texture • Flavor intensity • Milk

50. Accompaniments • Bread/crackers • Wine • Meats • Fruit • Olives