Dairy

1. Dairy

2. Milk Processing • Pasteurization: Milk is heated to destroy harmful bacteria. • Improves the keeping quality of milk without changing the nutrition value or the flavor. • UHT Processed Milk: Milk that is heated to a higher temperature than regular pasteurized milk to further increase its shelf life.

3. Homogenization: A mechanical process that prevents cream from rising to the surface of milk. • This process breaks globules of milkfat into tiny particles and spreads them throughout the milk

4. Fortified: Nutrients have been added in amounts greater than what would naturally occur. • Milk is commonly fortified with vitamins A and D, along with calcium.

5. Milk fat: The fat portion of milk. • Milk solids: Contain most of the vitamins, minerals, protein, and sugar found in milk.

6. Types of Milk • Whole milk: Must contain 3.25% milkfat and 8.25% milk solids. • Lowfat milk has some of the fat removed. • Skim/nonfat milk has more fat removed.

7. Lactose Intolerance • People experience gas, cramps, bloating, and diarrhea after drinking and eating dairy products. • Their bodies cannot produce enough lactase, which is the enzyme needed to digest lactose (the sugar found in milk).

8. Cream • Heavy whipping cream: most fat • Light whipping cream: 2nd most fat • Light cream: (coffee cream) less fat • Half-and-half: half milk/half cream-has the least about of fat and lowest in calories.

9. Sour cream: Made from light cream • Sour half-and-half: like sour cream w/ less fat. • Nondairy coffee creamers, whipped toppings, and imitation sour cream products do not contain real cream.

10. Concentrated Milk Products • Evaporated milk: Sterilized, homogenized whole or skimmed milk that has had some of the water removed. • By adding an equal amount of water you match natural milk nutritionally. • More expensive than fresh milk.

11. Sweetened condensed milk: Whole or skimmed milk with some of the water removed and a sweetener added. • Used for cooking and baking • You can not dilute this with water to use as fresh milk.

12. Removing most of the water from whole milk produces dried whole milk. • Commonly used in baby formulas • You can reconstitute it and use it like fluid milk. • Much cheaper than fresh milk

13. Frozen Dairy Desserts • Ice cream: a pasteurized mixture of milk, cream, sugar, and stabilizers, flavorings, and sometimes eggs. • Frozen yogurt: active yogurt cultures, sugar, stabilizer, nonfat solids, and flavorings. • Sherbet: a pasteurized mixture of sugar, milk solids, stabilizer, fruit juice, and water.

14. Butter • Churning pasteurized sweet or sour cream produces butter. • Salt and artificial coloring is added • Sweet butter is made without salt • May cost more and more perishable • Whipped butter is butter than has air whipped into it. • May cost more and more perishable

15. Margarine is NOT a dairy product • Less expensive • Lower in cholesterol • Contains the same amount of fat and calories as butter.

16. Cost of Dairy Products • Milk and milk products differ in cost depending on fat content, form, and size of container. • Whole milk usually costs more than skim milk.

17. Storing Dairy Products • Cover and store in the coldest part of the refrigerator • Make sure ice cream is sealed and stored in the coldest part of the freezer. • If it becomes soft, large ice crystals will form when refrozen. • Butter should be kept refrigerated. • Freezing will extend it’s shelf life.

18. Cheese • Contains protein, calcium, phosphorous, thiamin, niacin, and vitamin A. • The milk used to make cheese can come from: • Cows, goats, sheep, reindeer • The milk is coagulated, and the curd (solid part) is separated from the whey (liquid part).

19. Kinds of Cheese • Unripened cheese: are ready for marketing as soon as the whey has been removed. • They are not allowed to ripen or age. • Examples: cottage cheese, cream cheese, farmer’s cheese, and ricotta cheese • They are mild in flavor, highly perishable, and therefore must be refrigerated.

20. Ripened cheese: controlled amounts of bacteria, mold, yeast, or enzymes are used to make these cheeses. • During ripening the cheese is stored at a specific temperature to develop texture and flavor. • Over 400 varieties of ripened cheeses, each have a distinctive flavoring, ranging from mild to strong.

21. Some ripened cheeses require further storage to develop the flavor, which is called aging. • Cheese is aged anywhere from 2 weeks to 2 years.

22. Processed Cheese • Pasteurized process cheese: is made from a blend of unripened and ripened cheeses. • Pasteurized process cheese food: contains more moisture and less fat then ppc. • Pasteurized process cheese spread: has an added stabilizer but less milkfat

23. Coldpack cheese: (club cheese) made from a mixture of unripened and aged ripened cheeses blended without heat. • Coldpack cheese food: contains additional dairy products like cream, milk, skim milk, or nonfat dry milk. • Imitation cheese: has a large portion of the milkfat replaced by vegetable oils.

24. Cost of Cheese • Fully-ripened cheeses often cost more than unripened cheeses or those that ripen for only a short time. • Pasteurized process cheese costs less than ripened cheese. • Plain cheese costs less than cheese with added ingredients like nuts and herbs.

25. Storing Cheese • Cover or tightly wrap all cheese and refrigerate it to prevent it from drying out and spreading odors and flavors. • Transfer of flavors • Moldy cheese

26. Food Science Principles • Scum: Solid layer that often forms on the surface of milk during heating. • It is rubbery and tough, and should be removed. • If you stir the scum into the milk, it will float in small particles throughout the milk. • Stirring the milk during heating or covering the pan will help prevent scum formation.

27. Boiling over: Caused by scum formation. • Pressure builds up beneath the layer of scum, and the scum prevents the steam from releasing causing it to boil over. • Boiling over can be prevented by using low heat.

28. Scorching: Burning that results in a color change. • Milk is brown colored and has an off taste. • This occurs because of the milk sugar (lactose). • Caramelize: Change to a brown, bitter substance • This occurs when the lactose is burned in milk • This can be prevented by using low heat or using a double boiler

29. Curdling: Caused by high temps., acids, tannins, enzymes, and salts. • This causes proteins in milk to coagulate and form clumps called curds. • Foods that contain acids and salt may cause curdling • Curdling can be prevented by using low temps. and fresh milk.

30. White sauce • White sauce: A thickened milk product made from fat, flour, milk, and seasonings. • Used for making sauces and gravies

31. 4 different thicknesses of white sauce: • Thin: forms the base of cream soups • Medium: to cream vegetables and meat • Thick: in soufflés • Very thick: binds the ingredients in croquettes

32. How to Prepare a White Sauce • Melt the fat over low heat. • Remove the pan from the heat and quickly stir in the flour and seasonings. • The mixture should form a smooth paste called a roux. • Slowly add the cold milk, stirring constantly but gently until the sauce is smooth. • Cook the sauce over moderate heat, stirring gently, until it reaches a boil. • Cook for one minute longer to thoroughly cook the starch.

33. Cream Soups • Thickened cream soups: contain vegetables, meat, poultry, or fish that is pureed (mashed to a fine pulp) or cut into very small pieces. • Use a thin white sauce to make. • Cream of mushroom and cream of tomato soups are popular thickened cream soups.

34. Bisques: Rich, thickened cream soups. • Usually contain shellfish that is shredded or cut into small pieces. • Chowders: Made from unthickened milk. • May contain potatoes, vegetables, meat, poultry, or fish

35. Puddings • Cornstarch: contains milk, cornstarch, sugar, salt, and flavoring. Served chilled. • Tapioca: contains milk, tapioca, sugar, salt, eggs, and flavoring. Served chilled. • Bread/Rice: contains milk, sugar, salt, eggs, and flavoring. Serve warm or chilled. • Indian: contains milk, cornmeal, eggs, salt, and molasses. • Some pudding recipes require scalded milk, which means heating to just below the boiling point.

36. Gelatin Creams • Gelatin: A gummy substance made from bones and some connective tissues of animals. • Colorless and tasteless • Gelatin creams: Milk-based desserts thickened with unflavored gelatin • Spanish creams, Bavarian creams, and charlottes