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Dairy Products

Dairy Products. Dairy Products include milk, yogurt, cheese, ice cream, and pudding. Cream, butter, sour cream are also dairy products but they also have a large amount of fat. Pasteurization -milk is heat treated to destroy harmful bacteria

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Dairy Products

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  1. Dairy Products

  2. Dairy Products include milk, yogurt, cheese, ice cream, and pudding. • Cream, butter, sour cream are also dairy products but they also have a large amount of fat.

  3. Pasteurization-milk is heat treated to destroy harmful bacteria Homogenization-mechanical process that prevents the cream from rising to the surface of milk. Lactose-Intolerant-milk sugar often causes problems for some people. MilkOne of the most well-liked foods.

  4. Whole-3.3% fat by weight with 48% of the calories from fat. Low-Fat-is 1-2 % fat by weight with 16-38% calories from fat. Skim-Contains only a trace of fat. Acidophilus Milk-contains an added bacteria culture that helps restore a proper intestinal environment. Imitation milk-not a dairy product Types of Milk

  5. Buttermilk-has a tart, buttery flavor and smooth, thick texture. It was originally the fluid left after the cream was churned into butter. Now it is made from cultured low fat milk. Chocolate Milk-has chocolate or cocoa and sweetener added. Nonfat Dry Milk-a powdered form of skim milk. Evaporated milk-canned whole or skim milk that contains only half the amount of water. Sweetened CondensedMilk-concentrated sweetened canned milk. Used for desserts and candy. Other Types of Milk

  6. Other Types of Milk • Dairy Products made from milk to which helpful bacteria have been added are cultured milk dairy products. • Examples: • Yogurt • Buttermilk • Kefir- has been used for centuries in the Middle East and Russia.

  7. Butter • Churning cream creates butter.

  8. Storing Dairy Products • All dairy products are highly perishable. Cover and store in the coldest part of the refrigerator. • Keep containers tightly covered to prevent contamination and off flavors. • Keep milk away from light-which destroys the riboflavin in the milk. • Store milk in the original container.

  9. Cheese • Cheese is a concentrated form of milk. • To make cheese, milk is coagulated-the curd (solid part) is separated from the whey(liquid part)

  10. Unripened Cheese Have not been allowed to age or ripen. Examples Cottage cheese Cream cheese Farmer’s Cheese Ricotta Cheese Ripened Cheese Made with controlled amounts of bacteria, mold, yeast, or enzymes. Has been allowed to ripen. Aging can be from two weeks to two years. Examples Cheddar Swiss Mozzarella Colby Kinds of Cheese

  11. Process Cheese • Processed Cheese- products that are made from other cheeses, such as Velveeta Cheese. • Processed cheese blends more easily in cooked cheese dishes than natural cheese because of the emulsifiersit contains.

  12. Cooking with Milk and Cream • Because milk is protein food, special care must be taken during cooking to prevent the following: • Scorching-burning that results in a color change. To prevent, use low heat. • Curdling-high temperature, acids, tannins, enzymes and salts cause the milk proteins to coagulate and cause clumps. Use a low temperature and fresh milk to prevent.

  13. Whipping Properties of Cream • Sugardecreases the volume and stiffness of whipped cream You should add the sugar after the cream is thick.

  14. White Sauce-starch thickened milk product. Classic White Sauce is prepared with a roux- a cooked paste of flour and fat. The ratio is one part flour to one part fat. Melt the fat over low heat. Stir in flour to form a roux. Stir in milk. Stir constantly as you cook the mixture over medium heat until it thickens into a smooth sauce. You can use a slurry (a liquid mixture of milk and flour) to thicken a white sauce. http://www.youtube.com/watch?v=VlMtbX-0ABA Preparing Common Milk Based Foods

  15. Food Science Principles of Cooking Puddings • All puddings require the use of moderate cooking temperatures to prevent scorching and over coagulation of the eggs. • When you use eggs in puddings, you should first add a small amount of the hot pudding to the beaten eggs. You can add the diluted egg mixture to the rest of the hot pudding. Eggs added directly to the hot mixture will coagulate into lumps. This is called tempering the eggs. http://www.foodnetwork.com/videos/how-to-temper-eggs-video/85017.html

  16. Cooking with Cheese • Like all high protein foods, heat can adversely affect cheese. • If you cook cheese at too high of a temperature, the cheese will become rubbery and tough. • When the proteins in cheese overcoagulate, the cheese becomes tough and rubbery and the fat may separate.

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