Dairy products
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Transcript Dairy products
Dairy products
Dairy Products
All milk in US is pasteurized
Heated to destroy bacteria
UHT Processed Milk-heated to higher temperature
for longer shelf life
It is also homogenized (keeps cream from rising
to surface)
Good source of riboflavin (Light destroys it)
It is fortified w/ Vitamin D; also good source
of Vitamin A
Should be used within a week of sell by date
Store in coldest part of refrigerator or freezer
Types of Milk
Whole
Contains at least 3.25% milk fat (fat
portion of milk) and 8.25 % milk solids
(contains the minerals, vitamins, sugar &
protein)
Reduced Fat
1% & 2%
Some of the fat is removed
Fat free/Skim
More fat is removed
Contains the fewest calories per cup
Types of Milk
Acidophilus
Contains added bacteria to product to help
with intestinal environment
Cultured Buttermilk
Has added bacteria to produce lactic acid
Has thick and sour taste
Filled
Contains milk solids and milk fat has been
replaced with other types of fats or oils
Types of Milk
Cream
Heavy whipping cream
Light whipping cream
Less fat than heavy; both hold air
when whipped
Light cream/coffee cream
Has the most fat
Less fat than light whipping; can be
used in cooking
Half-and-half
½ cream & ½ milk
Least fat & lowest in calories
Types of Milk
Yogurt
Contains nonfat solids
Has the lowest fat content
Has bacterial cultures
Sour cream
Made from light cream
Also cultured milk product
(has bacteria added)
Types of Milk
Evaporated Milk
Sweetened condensed milk
Sterilized & homogenized
Can be whole or fat-free
Has some water remove
Can be whole or fat-free
Has some water removed &
sweetener added
Used mainly in baking
Dried Milk
Mainly used for baby formula
Non-fat dried used in baking
Ice Cream
Regular
Reduced fat
Contains no more than 3 grams of
fat
Nonfat
25% reduction in fat content
Low-fat
Has most fat
Contains less than .5 grams of fat
All per serving
Butter
Sweet, salted, unsalted,
whipped
Sweet & unsalted are more
perishable than salted
Whipped-air whipped into butter;
more costly
High in cholesterol
Margarine
Used as a butter substitute
Not really dairy product
Made from vegetable oils, animal
fat, or both
Lower in saturated fats &
cholesterol
Cheese
Made by separating the
curd (solid part) from the
whey (liquid part)
3 main types:
Unripened
Ripened
Processed
Cheese
Unripened
Ready for market as soon
as whey is removed
Examples:
Cottage cheese-shortest shelf
life
Cream cheese
Ricotta
Soft cheeses
Cheese
Ripened
Bacteria, mold, yeast, or
enzymes are added
Must be allowed to “age”
(stored at a specific
temperature)
Over 400 types
Cheese
Processed-Cheese made into other products
Pasteurized Process
Blend
of ripe & unripened
Heated & emulsifier added
End product is smooth & creamy
Pasteurized Process Cheese Food
More
moisture & fat added
Pasteurized Processed Cheese Spread
Less
milk-fat & more moisture
Cheese
Processed-cont.
Cold pack
Ripened & unripened
blended without heat
Imitation
Large part of milk-fat
is replaced by oils