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Dairy Products From the Milk Group. Contents. Dairy Products Nutritional Contribution Choosing Dairy Storage and Handling Preparation Principles. Dairy Product Groups. Fresh Concentrated Frozen Cultured. Fresh Dairy Products. Milk Half and Half Cream Cottage Cheese Farmer’s Cheese.
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Contents • Dairy Products • Nutritional Contribution • Choosing Dairy • Storage and Handling • Preparation Principles
Dairy Product Groups • Fresh • Concentrated • Frozen • Cultured
Fresh Dairy Products • Milk • Half and Half • Cream • Cottage Cheese • Farmer’s Cheese
Concentrated Dairy ProductsSome Water Removed • Evaporated Milk • Condensed Milk • Nonfat Dry Milk • Whipping Cream
Frozen Dairy Products • Ice Cream • Sherbets • Frozen Yogurt
Ice Cream-Sherbet-Sorbet • Ice Cream: Cream, milk, sugar and flavorings • Sherbet: Fruit juice or fruit, sugar, flavorings and milk • Sorbet: Fruit or fruit juices and water
Cultured Dairy Products • Cheeses • Yogurt • Sour Cream • Buttermilk
Dairy Processing • Pasteurized-Heated to kill enzymes and harmful bacteria • UHT Milk-Pasteurized at a higher temperature for a shelf stable product
Dairy Processing • Homogenization • Fortified with Vitamin D
Storing Dairy Products • Highly perishable • Refrigerate milk away from light and in the back of the refrigerator • Wrap cheeses tightly • Frozen products should be away from the light and door
Nutritional Contribution • Calcium • Vitamin A • Protein • Riboflavin • Phosphorus • Vitamin D • Fat
Purchasing Dairy Products • Choose low fat: 3grams of fat or less per serving • Yogurt has the lowest fat and can be substituted for mayonnaise or sour cream • Use within one week of purchase
Principles of Cooking With Dairy Products • Dairy products are sensitive to heat • Cook at low to moderate heat for short periods of time
Scum Formation • Scum-a solid layer of milk solids (proteins) and fats that forms on the top of heated dairy products • Prevention: Stirring and beating while heating
Boiling Over • When a scum forms on the top of heated dairy products, if it is not removed the contents will build up pressure and boil over • Prevention: Use lower heat and stir to prevent scum formation
Scorching • Burning the sugar in milk • Prevention: Use low heat
Curdling • When dairy products are heated at a high temperature acids, tanins, enzymes, and salts coagulate • Prevention: Use low temperatures and fresh milk
Micro waving Dairy Products • Use a low setting
Whipping Cream • Air is incorporated to add volume • Don’t over beat • Sugar and flavorings are added at the end of the whipping process when the cram begins to thicken
Cheeses • Cheese is a concentrated form of milk • 1 oz of cheese =1 cup of milk • Cheese should be cooked with care • Use low temperatures • Cook it to long or too high a temperature TOUGH AND RUBBERY • Processed cheeses are the best cheeses for cooking