Transcript Dairy Products

Dairy Products
Chapter 16
Dairy Products
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Milk, yogurt, cheese, cream, sour cream, ice
cream, butter, and sherbet are all dairy
products
Essential for good health
Teens should get 3 servings a day
Major source of calcium and contain high
quality protein, phosphorous, riboflavin, and
vitamins A & D
Selecting & Storing Dairy
Products
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Milk
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Processing
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Pasteurization – heated to destroy harmful bacteria
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Ultra-high temperature (UHT) – uses higher temperatures
than pasteurization to increase shelf life
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Does not change nutrition or flavor
After heating milk is packaged in pre-sterilized boxes and can be
stored unopened at room temperature for many months
Homogenization – mechanical process that prevents cream
from rising to the surface of milk
Fortified
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Milk is often fortified with Vitamins A & D and sometimes
calcium
Types of Milk
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Whole milk – 8 g of fat per serving
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Reduced-fat milk (2%) – 5 g fat per serving
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Low-fat milk (1%) – 2.5 g fat per serving
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Fat-free milk (skim) – only traces of fat
Side Effects
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Lactose Intolerance
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The body cannot produce enough lactase
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Lactase – the enzyme need to break down lactose
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Lactose – the natural sugar found in milk
Gas, cramps, bloating, and diarrhea resulting from
eating or drinking milk products
Lactose-reduced milk
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Treated with lactase to break down sugars
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Ex. Lactaid
Cream
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Cream – a liquid separated from milk
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Heavy Whipping Cream – high in fat, whips easily
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Light Whipping Cream – lower in fat, whips easily
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Light Cream – not as high in fat, often used in coffee
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Half-and-half – half milk, half cream
Cultured Dairy Products
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Cultured – fermented by a harmless bacteria added
after pasteurization
Yogurt – a thick, creamy, custard-like product with a
tangy flavor
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Buttermilk – tart, buttery flavor with a smooth thick
texture
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Sour cream – a thick, tart, creamy product with a
smooth tangy flavor
Concentrated Milk Products
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Evaporated milk – canned whole or fat-free
milk containing half the water of regular milk
Sweetened condensed milk – a concentrated,
sweetened form of milk
Fat-free dry milk – a powdered form of skim
milk. When reconstituted, it should be handled
like regular milk
Frozen Dairy Products
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Ice Cream – whipped frozen mixture of milk,
cream, sweeteners, and flavorings
Frozen Yogurt – similar to ice cream but uses
yogurt cultures
Sherbet – made from milk fat, sugar, water,
and flavorings
Frozen Dairy Products
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Reduced fat products – must show at least a
25% reduction in fat
Low fat products – must not contain more than
3 grams of fat per serving
Nonfat products – must contain less than .5
grams of fat per serving
Butter
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Butter – made from milk, cream, or a combination of
both
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FDA graded for quality
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Sweet Butter – made without salt
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Grade A
Grade B
Salt is a preservative so, it is more perishable than regular
butter
Whipped Butter – butter that has air whipped into it
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More perishable than regular butter
Nondairy Products
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Coffee Whiteners
Whipped toppings
Imitation sour cream
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Mimic dairy products but do not contain cream
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Made from soy protein, emulsifiers, and vegetable fats
and gums
Margarine
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Contains vegetable oil, animal fat, or both
Cost of Dairy Products
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National brands tend to cost more than local
brands
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Price differs in cost depending on fat content
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Whole milk costs more than skim
Fluid milk costs more than dry milk
Ounce for ounce milk sold in smaller
containers costs more than larger containers
Cost of Dairy Products
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Home delivered milk costs more than store
bought
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Frozen dessert costs depend on fat content
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Kind, amount, flavorings, extra ingredients, and size
also affect cost
Cost of butter depends on the form
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Sweet and whipped cost more
Margarine is cheaper than butter
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Prices vary depending on oils used and packaging
Storing Dairy Products
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Highly perishable
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Cover and store in the coldest part of the
refrigerator
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Cover containers tightly
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UHT products should be refrigerated after
opening
Storing Dairy Products
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Store ice cream & frozen desserts tightly covered
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If frozen desserts become soft and refreeze large
crystals form damaging texture
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Store dried and canned milk in a cool, dry place
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Reseal dried milk carefully
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Reconstituted dried milk should be stored in the
refrigerator like normal milk
Storing Dairy Products
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Cover unused portions of canned milk
products and store in the refrigerator
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Use within a few days
Refrigerate butter and margarine
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Don’t let either stand at room temperature longer
than necessary
Freezing will extend the life of both
Cheese
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Cheese is very versatile
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Flavors, textures, and nutrients make suitable
snack or meal
Cheese is a concentrated form of milk
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Excellent source of protein
Important sources of calcium and phosphorous
Fair sources of thiamin and niacin
Kinds of Cheese
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Cheese – made from milk curds with the whey
drained off
Ripened Cheese (Aged Cheese)
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Made from curds to which ripening agents have
been added (mold, yeast, bacteria)
Unripened Cheese
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Made from curds that have not been aged
Process Cheese
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Natural cheeses can be made into process
cheeses
Pasteurized process cheese – made from a
blend of ripened and unripened cheeses
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Cheeses are heated and emulsifiers added then end
product is smooth and creamy
Process Cheese
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Pasteurized process cheese food
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Pasteurized Process Cheese Spread
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Similar to pasteurized process cheese, but it contains more
moisture and less fat
Has a stabilizer added, contains less milkfat and more
moisture than cheese food
Coldpack Cheese (club cheese)
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Made from a mixture of unripened and aged cheeses
blended without heat
Process Cheese
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Coldpack Cheese Food
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Similar to coldpack cheese but contains additional
dairy products like cream, milk, fat free milk, or
nonfat dry milk
Imitation Cheese
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Has a large portion of the milkfat replaced by
vegetable oils
Cheese may differ in texture and melting
characteristics from real cheese
Cost of Cheeses
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Save money by buying cheese in large pieces instead
of sliced, cubed, shredded, or grated
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Fully ripened cheeses cost more than unripened
cheeses
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Pasteurized cheeses cost less than ripened
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Plain cheese costs less than cheese with ingredients
like nuts and herbs
Storing Cheese
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Cover or tightly wrap all cheese and refrigerate it
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This prevents cheeses from drying out
Prevents the spread of odors and flavors
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Cheese can become moldy if stored improperly
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Small amounts of mold on hard cheeses is not
harmful
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Cut off the mold within ½ inch of the mold
Make the Lowfat Choice
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Dairy products contain a significant amount of fat
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Choose reduced fat or fat free milk products
Portion
Whole Milk/
Lowfat/
Cream Product Nonfat Product
Grams of fat
saved
1 cup
Whole milk
Fat free milk
8
½ cup
Ice cream
Nonfat ice cream
6 or more
1 Tbsp
Sour cream
Plain, nonfat yogurt
3
1 oz
Cheddar cheese
Mozzarella
4
Cooking with Milk and Cream
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White sauce, cream soups, puddings, and frozen
desserts are popular milk-based foods
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Some of these foods may use cream instead of milk
Fresh milk, sour milk, evaporated milk, dried milk,
and condensed milk are used in cooking and baking
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Evaporated and dried milk may be used in place of fluid,
fresh milk when you mix them with water
Cannot substitute condensed milk for other milk products
Cooking with Milk
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Forming a skin – protein
solids clump together,
forming a skin on the
surface. The skin can trap
steam causing the milk to
bubble up and boil over
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To prevent stir the mixture
regularly
Boiling Over – when scum
forms pressure builds up
beneath the scum. The scum
prevents the pressure from
being released causing the
milk to rise and boil over
Cooking with Milk
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Scorching – when milk
solids fall to the bottom of
the pan, they stick and burn.
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To prevent stir the mixture
constantly
Curdling – when milk
separates into curds and
whey. May occur when milk
is heated with acidic foods,
salt, or high heat.
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To prevent use low
temperatures, stir the mixture,
and combine milk with acidic
foods gradually
Cooking with Milk
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Microwaving Milk –
use lower settings,
watch milk carefully,
don’t fill container
more than 2/3 full
Scalded Milk – milk
that is heated to just
below the boiling point
Whipping Properties of Cream
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Cream must contain at least 25% milkfat to whip successfully
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30% is needed for a stable product
Two changes happen while whipping cream
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Air bubbles are incorporated and foam forms
Fat particles clump together
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If cream is overbeaten it will break
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Sugar decreases the volume and stiffness of whipped cream
and increases whipping time
Preparing Whipping Cream
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For best results, chill bowl, beaters, and cream
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Bowl should be big enough to hold cream after
whipping
Pour cream into bowl
beat on medium until thickening begins
Gradually add sugar and beat until cream is
stiff
Serve immediately