Dairy Products From the Milk Group

Dairy ProductsFrom 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

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

Dairy Products From the Milk Group