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Dairy Products

Dairy Products. Chapters 17 Page 292. Dairy Products. Include calcium rich foods such as yogurt, cheese, and milk based desserts. Cream cheese, cream and butter are made from milk but contain little calcium All people age 9 and older need 3 cups from the milk group each day.

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Dairy Products

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  1. Dairy Products Chapters 17 Page 292

  2. Dairy Products • Include calcium rich foods such as yogurt, cheese, and milk based desserts. • Cream cheese, cream and butter are made from milk but contain little calcium • All people age 9 and older need 3 cups from the milk group each day.

  3. Selection and Storage or Dairy Products • Milk • Pasteurization –heated to high temperatures to destroy bacteria • Ultra-high temperature processing – make milk non perishable and able to be stored at room temp. • Homogenization – prevents cream from rising to the surface of milk. • Most milk if fortified with Vit. D.

  4. Milk Facts • Milk Fat – whole milk has 3.5% milk fat. • Milk solids - contain the vitamins, minerals, proteins and sugar. • Reduced fat milk comes in many varieties, skim, ½%, 1% and 2% • Lactose intolerance means the body doesn’t produce enough lactase, an enzyme needed to digest milk.

  5. Types of Milk Products • Cream – heavy whipping cream, light cream and half and half • Yogurt – bacteria are cultured to produce specific flavors. Buttermilk, sour cream and light sour cream are also cultured. • Concentrated Milk – evaporated milk, sweetened condensed milk and nonfat dry milk.

  6. Types Continued • Frozen Dairy Desserts – ice cream, frozen yogurt and sherbet. • Butter – cultured cream produces butter. • Non dairy Products – coffee creamers, whipped toppings, imitation sour cream and margarine.

  7. Cost and Storage • National brands tend to cost more. • Smaller containers usually cost more • Frozen desserts cost more depending on the fat and added ingredients. • Margarines typically cost less than butter • Should be stored in coolest part of fridge for short periods of time. • UHT milk can be unrefrigerated for 6 months • Cover ice creams tightly • Freezing will extend life of dairy • products.

  8. Cheese • Curd – solid part of coagulated milk. • Whey – liquid • Unripened cheeses are ready for sale as soon as the whey is removed • Ripened cheeses contain bacteria, mold, yeast and enzymes that must be stored to ripen.

  9. Cooking with Milk and Cream • Heat affects proteins in milk and must be prepared carefully to avoid scorching, curdling and scum. • Scum is a solid layer that forms on the surface of milk during heating • Curdling – high temps cause acids, tannins, enzymes and salts to clump. • Scorching – burnt milk that turns brown

  10. Milk Based Foods • White sauce is a starch thicken base for many sauces. Thickened with a roux. • Slurry – a mixture of milk and flour, used as a thickener. • Cream Soups include Thickened Cream Soups, Bisques and Chowders • Puddings • Gelatin Creams • Ice Creams and Sherbets

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