Milk & Milk Products. Next to water, milk is the most important liquid ingredient in the bakeshop. Categories and Definitions. Raw Milk : directly from cow, possibly containing disease causing bacteria. Milk is almost always pasteurized before being sold or processed into other products.
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Next to water, milk is the most important liquid ingredient in the bakeshop.
By law, all grade A milk must be pasteurized. Grades B and C are used in industrial food processes and are rarely seen in foodservice or in the retail market.
Ultra-pasteurization or UHT
Ultra-pasteurized cream does not whip as well as pasteurized cream. Gums are added to accomplish the whipping. Although ultra-pasteurized keeps longer. **Manufacturer’s cream is 38-40% and available only as wholesale.
Mascarpone is a type of Italian specialty cheese that is tangier than American cream cheese. Its used in tiramisu.
Ricottaan Italian cheese that was originally made from whey that is left over from cheese making.