Dairy Products

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Dairy Products
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• Dairy Products include milk, yogurt, cheese, ice
  cream, and pudding.
• Cream, butter, sour cream are also dairy products
  but they also have a large amount of fat.

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MilkOne of the most well-liked foods.

• Pasteurization-milk is heat treated to destroy
  harmful bacteria
• Homogenization-mechanical process that prevents
  the cream from rising to the surface of milk.
• Lactose-Intolerant-milk sugar often causes
  problems for some people.

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Types of Milk

• Whole-3.3 fat by weight with 48 of the calories
  from fat.
• Low-Fat-is 1-2 fat by weight with 16-38
  calories from fat.
• Skim-Contains only a trace of fat.

• Imitation milk-not a dairy product

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Other Types of Milk

• Nonfat Dry Milk-a powdered form of skim milk.
• Evaporated milk-canned whole or skim milk that
  contains only half the amount of water.
• Sweetened Condensed Milk-concentrated sweetened
  canned milk. Used for desserts and candy.

• Buttermilk-has a tart, buttery flavor and smooth,
  thick texture. It was originally the fluid left
  after the cream was churned into butter. Now it
  is made from cultured low fat milk.
• Chocolate Milk-has chocolate or cocoa and
  sweetener added.

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Other Types of Milk

• Dairy Products made from milk to which helpful
  bacteria have been added are cultured milk dairy
  products.
• Examples
• Yogurt
• Buttermilk
• Kefir- has been used for centuries in the Middle
  East and Russia.

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Butter

• Churning cream creates butter.

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Storing Dairy Products

• All dairy products are highly perishable. Cover
  and store in the coldest part of the
  refrigerator.
• Keep containers tightly covered to prevent
  contamination and off flavors.
• Keep milk away from light-which destroys the
  riboflavin in the milk.
• Store milk in the original container.

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Cheese

• Cheese is a concentrated form of milk.
• To make cheese, milk is coagulated-the curd
  (solid part) is separated from the whey (liquid
  part)

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Kinds of Cheese

• Unripened Cheese
• Have not been allowed to age or ripen.
• Examples
• Cottage cheese
• Cream cheese
• Farmers Cheese
• Ricotta Cheese

• Ripened Cheese
• Made with controlled amounts of bacteria, mold,
  yeast, or enzymes.
• Has been allowed to ripen. Aging can be from two
  weeks to two years.
• Examples
• Cheddar
• Swiss
• Mozzarella
• Colby

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Process Cheese

• Processed Cheese- products that are made from
  other cheeses, such as Velveeta Cheese.
• Processed cheese blends more easily in cooked
  cheese dishes than natural cheese because of the
  emulsifiers (holds things together) it contains.

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Cooking with Milk and Cream

• Because milk is protein food, special care must
  be taken during cooking to prevent the following
• Scorching-burning that results in a color change.
  To prevent, use low heat.
• Curdling-high temperature, acids, tannins,
  enzymes and salts cause the milk proteins to
  coagulate and cause clumps. Use a low
  temperature and fresh milk to prevent.

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Whipping Properties of Cream

• Sugar decreases the volume and stiffness of
  whipped cream You should add the sugar after the
  cream is thick.

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Preparing Common Milk Based Foods

• White Sauce-starch thickened milk product.
• Classic White Sauce is prepared with a roux- a
  cooked paste of flour and fat. The ratio is one
  part flour to one part fat.
• Melt the fat over low heat. Stir in flour to
  form a roux.
• Stir in milk. Stir constantly as you cook the
  mixture over medium heat until it thickens into a
  smooth sauce.
• You can use a slurry (a liquid mixture of milk
  and flour) to thicken a white sauce.
• http//www.youtube.com/watch?vVlMtbX-0ABA

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Food Science Principles of Cooking Puddings

• All puddings require the use of moderate cooking
  temperatures to prevent scorching and over
  coagulation of the eggs.
• When you use eggs in puddings, you should first
  add a small amount of the hot pudding to the
  beaten eggs. You can add the diluted egg mixture
  to the rest of the hot pudding. Eggs added
  directly to the hot mixture will coagulate into
  lumps. This is called tempering the eggs.
  http//www.foodnetwork.com/videos/how-to-temper-eg
  gs-video/85017.html

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Cooking with Cheese

• Like all high protein foods, heat can adversely
  affect cheese.
• If you cook cheese at too high of a temperature,
  the cheese will become rubbery and tough.
• When the proteins in cheese overcoagulate, the
  cheese becomes tough and rubbery and the fat may
  separate.