1 / 18

Dairy

Dairy. Can you name some dairy products?. Nutrients in milk. Milk is a good source of protein, vitamin A, Vitamin B12 Riboflavin Calcium Vitamin D (fortified milk). magnesium. What is pasteurization? And homogenization?. Milk that is heat treated to kill enzymes. Pasteurization

len-higgins
Download Presentation

Dairy

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Dairy Can you name some dairy products?

  2. Nutrients in milk • Milk is a good source of • protein, • vitamin A, • Vitamin B12 • Riboflavin • Calcium • Vitamin D (fortified milk). • magnesium

  3. What is pasteurization? And homogenization? • Milk that is heat treated to kill enzymes. Pasteurization • Homogenized: the process that breaks down fat and distribute in milk evenly and permanently. • Raw milk: milk that isn’t pasteurized. Raw Milk

  4. Kinds of milk • Whole milk highest % of fat 3.2 or more. • Reduced fat 2% • Low fat ether 2% or 1%. • Non fat milk less than ½ % • Kefir: fermented milk with slightly tangy flavor Similar to yogurt, made from camel’s milk. • Acidophilus: bacteria added to help aid in digestion. Flavor is similar to regular milk. • Calcium enriched : 500mg of Ca in one cup.

  5. cream • Fatty part of whole milk. • Federal standards for each of the following creams. • Half and half:10.5-18% fat • Coffee cream/Table cream:18-30% • Light whipping cream 30-36% • Heavy whipping cream over 36% fat. • Sour cream over 18% milk fat.

  6. Butter • Graded for quality by USDA • Federal law requires butter to be 80% milk fat. • Grade AA is superior quality. Spreads well, delicate sweet flavor. • Grade A is good quality , pleasing flavor with smooth texture. • Grade B made from cream that has gone sour, also has pleasing flavor. • Whipped butter is generally unsalted and in tubs, is soft and spreadable. It isn’t recommended for baking, because added air from whipping changes the density.

  7. yogurt • Made by adding special harmless bacteria. • It helps keep digestive system healthy. • Yogurt has more nutrients than similar amount of milk. • 1cup nonfat yogurt=452 mgs calcium • Regular milk=300mgs Calcium

  8. cheese • Cheese is concentrated form of milk. • When an enzyme rennin is added to milk, the milk thickens and separates into solid clusters called the curds and a thin bluish liquid the whey. • Most cheese originated in European countries.

  9. Fresh cheese and Ripened cheese. • Cheese can be divided into 2 categories. • Fresh or not aged • Ripened or aged.

  10. Fresh cheese • It is highly perish able, must be refrigerated and used in few days. • Examples: • Cream cheese , • Cottage cheese • Ricotta cheese and • Farmers cheese.

  11. Ripened cheese. • Also called aged, is made by adding ripening agents such as bacteria, mold, yeast or combination of these to the curds. • Flavors vary from from mild to very sharp or strong. • Textures range from firm to soft. • Examples refer to page 507 table 32.1. • Cheddar, mozzarella, brie, blue cheese.

  12. Cooking with cheese. • Cheese is high in protein and fat so you have to cook with care. • High temperatures or cooking for too long; makes cheese tough and rubbery. • When other foods are combined with cheese they should either be precooked or need only short cooking time. • Eg macaroni and cheese recipe. Macaroni was precooked. • processed cheese blend easily that’s is why we used cheddar in the recipe. • Mini cheese cake tarts. • Fat in the cheese attracts microwaves, so the cheese may be hotter than rest of the food in the dish.

  13. Cooking with milk and cream • Scorching: when you heat milk solids settle to the sides and fall to the bottom of the pan, sugar lactose caramelizes and burns or scorches. • Curdling: high cooking temp causes curdling That is curds and whey separate out. • Tempering : in this technique bring one food to the right temperature before mixing it completely with another. • Scalding: milk that is heated just below boiling point.

  14. Buying dairy products. • Consider fat amounts, container size and product type. • Rich foods generally cost more than low-fat varieties. • Large containers are a better buy than small ones. • Foods with added flavorings, fruit and sugar cost more than their plain counterparts. • Look for “sell by” date.

  15. Storing dairy products • Dairy foods are highly perishable . • Refrigerate immediately • Make sure containers are tightly closed . As they can pick up odors. • If milk is left for more than 2 hrs discard it. • If it has been at room temp for less than 2 hrs refrigerate in separate containers.

  16. Store milk away from light as light destroys riboflavin. • Ripened cheese should be wrapped so it doesn’t dry out. • Firm and semisoft cheeses can be frozen into ½ lb portions. • You can refrigerate butter for several weeks and freeze it for Up to nine months.

  17. Good mold • Molds are carefully selected and added to particular cheeses, including blue cheese. • This gives them their characteristic appearance and flavor. • Because the process is carefully controlled, these cheeses are safe to eat.

  18. Bad mold • All cheeses may become moldy if stored improperly or for too long. • This mold is not safe to eat.

More Related