Transcript Dairy Products

Dairy Products
• 1. The mechanical process that
prevents cream from rising to the
surface of milk is homogenization
• 2. During pasteurization, milk is heated to
destroy harmful bacteria.
• 3. Most of the vitamins, minerals, protein, and
sugar in milk are found in the milk solids. This
milk sugar often causes problems for people
who are lactose-intolerant.
• 4. Dairy products made from milk to which
helpful bacteria have been added are
cultured milk dairy products.
• 5. An example of cultured milk
products is yogurt or buttermilk
• 6. Another example of a cultured milk
product that has been used for centuries in
the Middle East and Russia, with ties to
Mohammed, is kefir
• 7. Cheese that is prepared for marketing
as soon as the whey (liquid part) has been
removed is unripened [This is important to know
because of its ability to spoil rapidly]
• 8. Controlled amounts of bacteria, mold,
yeast, or enzymes are used to make
ripened cheese
• 9. Products that are made from other cheeses, such
as Velveeta® cheese, are called processed cheeses
• 10. For dietary health, avoid saturated fat and
cholesterol from dairy products by choosing low or
reduced fat and non-fat products most often.
• 11. High temperatures, acids, tannins,
enzymes, and salts can
curdle milk.
• 12. Heating can cause the lactose (milk sugar)
in milk to scorch or change to a brown,
bitter substance called caramel.
• 13. Sugar decreases the volume and stiffness of
whipped cream
• 14. A cooked paste of flour and fat used to
thicken classic white sauce is called a roux. The
ratio of flour to fat used in this is 1 part flour to
1 part fat
• 15. When the proteins in cheese
overcoagulates, the cheese becomes tough and
rubbery and the fat may separate
• 16. Processed cheese blends more easily in
cooked cheese dished than natural cheese
because of the emulsifiers it contains.
• 17. Use Low to Moderate heat when
preparing recipes with milk or cheese
products to keep them from
overcoagulating
• 18. Ice cream & pudding = Calcium rich
• 19. cream cheese & butter = high in fat
• 20. roux is the foundation for Gravy & white
sauces
• 21.low fat dairy products are lower in
cholesterol & helps control your weight
• 22. Listeriosis = Food-borne illness linked to
soft un-ripened cheeses
• 23. Cut the mold off of ripened cheese
• 24. Order of healthiest: sherbet(has fruit
juice), low-fat , high fat then premiums
(Ben & Jerry’s)
HOMEMADE BUTTER
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Heavy cream in a jar - (add pinch of salt)
Close lid
Shake, shake, shake, shake….
Becomes thick – keep shaking.
Curds & whey separate.
Pour off liquid(buttermilk)
BUTTER is left.