Transcript Dairy Foods And Eggs

Dairy
MILK
• Popular beverage
• Provides texture,
flavor, color, and
nutritional value to
cooked or baked items
• Provides proteins,
vitamins, and minerals
(especially calcium)
• Highly perishable
• TCS food
SOME BAD THINGS ABOUT
MILK
Remember, milk is from an animal source,
therefore it is :
• High in fat
• High in cholesterol
HOW TO IMPROVE MILK
The fat can be removed!!!
• Reduced-fat (2%)
• Low-fat (1%)
• Nonfat/ skim (less than 0.5%)
These products have less cholesterol and fewer
calories
PROCESSING
• RAW MILK has not been processed
• Raw milk cannot be sold!
PROCESSING
• PASTEURIZED means
Heat Treated
• Government mandates that milk be
pasteurized
• Pasteurization or heating kills enzymes and
bacteria
PROCESSING
HOMOGENIZATION
• When milk is homogenized, the milkfat is
broken down and evenly distributed.
• If milk were not homogenized, it would separate
into layers, much like salad dressing!
SERVINGS PER DAY
• Recommend 3-4
servings per day
• One serving is
One cup of milk
One cup of yogurt
One ounce of cheese
TYPES OF MILK
• MILK
Whole Milk
3.3 fat by weight
48% of calories from
fat
• Low Fat Milk
1 – 2 % fat by weight
16-38% calories from
fat
• Skim milk has only a
trace of fat
OTHER TYPES OF MILK
• CULTURED MILK
This means a harmless
bacteria is added after
milk is pasteurized
May result in yogurt or
buttermilk – has an
tangy taste
• Cultured milk
products
MORE TYPES OF MILK
• CHOCOLATE MILK
Has cocoa added
• NONFAT DRY MILK
Is powdered form of
skim milk
MORE TYPES OF MILK
• Kefir
Beverage similar in
flavor to yogurt.
Middle eastern drink
made from fermented
camel’s milk
US version made from
fermented cow’s milk
• Kefir products:
MORE TYPES OF MILK!
EVAPORATED MILK
• Comes in cans
• Whole or skim
• half the water of
regular milk
SWEETENED
CONDENSED MILK
• Also comes in cans
• Highly concentrated,
sweet milk
• Used to make candy
and desserts
YOGURT
• Yogurt is made by adding a
harmless bacteria to milk
• May be purchased plain or with flavorings
• Plain yogurt can be substituted for sour
cream
• Has good health benefits for digestive
system
Sour Cream & Crème Fraiche
Sour Cream
• Produced by adding bacterial culture to light
cream
• White, tangy gel used as a condiment or in baking
Crème Fraiche
• Thinner and richer than sour cream
• Popular in French cuisine
• Used in soups and sauces
CREAM
• Cream is a rich, liquid milk product
• Contains at least 18% fat
• Gives flavor and body to sauces, soups, and
desserts
• Examples: Heavy cream, half and half
BUTTER
• Is made from agitating or churning cream
• High in fat, at least 80% milkfat
• Important for flavor in sauces, breads, and
pastries
• Salted butter, whipped butter, clarified
butter
Margarine
• IS NOT A DAIRY PRODUCT
• Made from animal or vegetable fats
• Used as a butter substitute
FROZEN DAIRY DESSERTS
Several varieties available
• Ice Cream has milk, cream, sweeteners and
has high fat content
• Sherbet Less fat, more sugar, water, and
flavorings
BUYING AND STORING
• Look for the “sell by” date
• Most products good for several days past
the sell by date
• Highly perishable – be sure to refrigerate
• High fat content is prone to
rancidity. Develops a harsh bitter
taste.
OTHER TIPS FOR DAIRY
• Close containers – they will pick up tastes and
odors from other food
• Store milk away from light – it will destroy some
vitamins
• Discard milk that has been at room temp. more
than two hours
• Milk can be frozen!
THE END!