Dairy Products

1. Dairy Products

2. Dairy Products • Essential as beverages as well as key ingredients in many dishes • Cheese is an important food served by itself or as a component

3. Storing Dairy Products • Should be stored in a refrigerator at 41°F(5°C) or lower in a tightly sealed container • Check the expiration date!

4. Nutrition • Naturally high in vitamins, minerals, and protein • Calcium, Phosphorus, Vitamin A • Naturally contains cholesterol • MyPyramidrecommends 3 cups of dairy per day http://www.whymilk.com/beverage_breakdown.php

5. Milk Products • Milk can be purchased: • Whole liquid • Dry • Evaporated • Condensed • All of these forms are pasteurized • Pasteurized: heated to destroy harmful bacteria • May also be homogenized • Homogenized: treated so that milkfat appears uniformly throughout the product

6. Milk Products • Milk is classified according to its percentage of fat and milk solids • Cream is the fatty component of milk • Two kinds: • Heavy or whipping • Light

7. Butter and Margarine • Butter is made by mixing cream that contains between 30% and 45% milkfat at a high speed • Sweet butter is made only from sweet cream • Butter is often clarified • Clarified: heated to remove milk solids and water • Better for many cooking processes because the milk solids burn easily and the water can thin a food’s consistency

8. Butter and Margarine • Margarine may look and taste like butter, but it contains no milk products • Made of various vegetable and animal fats and oils with added flavors, emulsifiers, colors, preservatives and added vitamins • Not much lower in fat than butter

9. Cheese • Cheese is one of the most varied kinds of foods available today • Each type of cheese has its own distinct color, flavor and texture • Cheeses may be made from many different types of milk, such as cow’s milk, goat’s milk and sheep’s milk • Cheese is also nutritious, containing protein and calcium

10. Cheese • Can be unripened or fresh • Examples include cream cheese, cottage cheese, and mozzarella • Others are ripened by external molds (Brie, bleu) and internal bacteria (Swiss, Harvarti)

11. Ripening • Ripening: process by which healthful bacteria and mold change the texture and flavor of cheese • As cheeses are ripened, they are stored in a temperature- and humidity-controlled environment • Ripening can occur from the surface of the cheese to the inside or from the inside of the cheese outward

12. Cheese • Processed cheese is pasteurized to prevent it from aging • Processed cheese is a combination of ripened and unripened cheese. • The type of milk used determines the cheese’s flavor and texture

13. Cheese • Fresh (unripened) cheese • Not ripened, or aged, after it is formed into a final shape • Cottage, ricotta, cream, mozzarella, feta • Semi-soft cheese • Smooth and easy to slice • Edam, fontina, muenster, brick

14. Cheese • Soft cheese • Thin skin and creamy center • High in butterfat • Rich flavors • Surrounded by a rind that bulges out when the cheese is ready to be cut • Brie, Limburger, Savarin, Brillat

15. Hard Cheese • Some of these cheeses are made by a process called cheddaring, in which slabs of cheese are stacked and turned • This process squeezes out the whey and gives the hard cheeses their special texture • Whey: liquid portion of coagulated milk; pressed out during the cheddaring process • Examples: Cheddar, Colby, Monterey Jack, Swiss, gouda, provolone

16. Cheese • Blue-veined cheese • Veins of mold run through these cheeses • The mold is put into the cheese during ripening • The mold is not harmful, but rather gives the cheese its unique flavor • Roquefort, Gorgonzola, bleu, Stilton

17. Cheese • Grating cheese • Popular hard cheeses • Carefully ripened for an extended time • Extra aging enhances their flavor • Parmesan, Romano • Goat cheese • Also can have a variety of textures, aromas and tastes • Pyrmide, chevre