Transcript Dairy Foods
Dairy Foods Foods 1 Objective 2.05 Nutrients in Dairy Foods • • • • • • • • Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Some are fortified with VitaminD Pasteurization • Pasteurization is a process of heat-treating milk to kill enzymes and harmful bacteria • It improves the lasting quality but doesn’t change the flavor or nutritional value Milk is Homogenized • Milk is homogenized to prevent fat from separating and rising to the top of the milk as cream Kinds of Milk • • • • • • • Whole milk Low-fat milk Nonfat milk Buttermilk Nonfat dry milk Evaporated milk Sweetened condensed milk Buttermilk • Buttermilk is made by adding special bacteria to pasteurized nonfat milk to produce a tangy flavor and thick texture Types of Cream • Half-and-half – homogenized mixture of milk and cream with 101/2 – 18% milk fat • Light, coffee, or table cream – 18-30% fat • Light whipping cream – 30-36% milk fat • Heavy whipping cream – 36% milk fat • Sour cream – 18% milk fat Flavor of grade AA butter • Grade AA butter has a delicate, sweet flavor and a smooth, creamy texture Whipped Butter is not recommended for baking • The added air changes the density of the butter Yogurt • Yogurt is a thick, creamy, custard-like product with a tangy flavor • Most contains beneficial bacteria (acidophilus) Cheese • Cheese is a concentrated form of milk Fresh Cheese • Fresh cheese has not ripened or aged and is highly perishable • Types are: cottage cheese, cream cheese, ricotta, and farmer’s cheese The process that creates Ripened Cheese • Ripened cheese is made by adding ripening agents, such as bacteria, mold, or yeast, to the curds and then aging the cheese • Groups include firm, semisoft, soft, and blue-veined Dairy Substitutes • Margarine, soy milk, soy cheese, nondairy creamer, whipped topping, and frozen desserts Milk should be stored away from light • Light destroys the riboflavin in milk How do you keep milk from curdling when adding it to a hot liquid? • To prevent milk from curdling, pour some of the hot liquid into the milk first, stirring constantly • Slowly add the milk to the remaining mixture, continuing to stir Scalded Milk • Scalded milk is milk that has been heated to just below the boiling point Problems cooking with Cheese • Cheese can become tough and rubbery or the fat separates if overcooked • To avoid overcooking, cut the cheese in small pieces or grate it • Cook it only until it melts Good Mold and Bad Mold • Carefully selected and controlled molds are added to blue cheeses to give characteristic flavor and appearance • All other molds that form on cheese are not safe to eat