Transcript Milk and cheese - cloudfront.net

MILK AND CHEESE
NUTRITIVE VALUE OF MILK
 HBV protein: casein, lactalbumin and
lactoglobulin, help to growth, repair,
energy and to elaborate hormones,
antibodies, enzymes etc.
 Fat: energy, warmth and to make an
emulsion, source of fat soluble vitamins:
ADEK
 Vitamin A/retinol: help to mucous
membranes, skin, visual purple, night
vision.
NUTRITIVE VALUE OF MILK
 Vitamin D/ cholecalciferol:
absorption of calcium in the bones
and teeth.
 Calcium: formation of teeth and/or
bones, blood clotting, function of
nerves and function of muscles.
 Phosphorus: works with calcium in
the formation of bones and teeth.
Also in the formation of protoplasm
as a component of protein.
NUTRITIVE VALUE OF MILK
 Thiamin/vitamin B1:Helps to release the
energy from carbohydrates. Required
for the normal growth and for general
health. Maintenance of the nerves.
 Riboflavin/Vitamin B2: from B group of
vitamins. Helps to release the energy
from carbohydrates.
 Little niacin (nicotinic acid)
 Lactose is a catbohydrate formed from
one unit of glucose and one unit of
galactose.
NUTRITIVE VALUE OF MILK
 No NSP
 No vitamin C
 High proportion of water
DAIRY PRODUCTS
 Butter: cream separated from milk,
pasteurized, held at 4 °C to develop
acidity. Cooled to 7 °C, churned, fat
globules stick together.
 Buttermilk drained off, fat chilled,
washed, hardened.
 Salt added for flavour and to preserve,
worked until smooth.
DAIRY PRODUCTS
 Cream milk: left to stand for 24
hours. Cream forms a layer on
surface.
 Skimmed off, cooled, pasteurized,
single/double/whipping can be
acted upon by lactic acid bacteria
to sour the cream.
DAIRY PRODUCTS
 Cheese many varieties, pasteurised milk
used (usually).
 Bacteria culture was added to convert
lactose to lactic acid. Acid helps to
preserve cheese, heated at 30 °C.
 Rennet added, milk clots and
caseinogen coagulates with acid. Left
for 45 minutes, curds and whey formed.
 Curd cut, whey drained off.
DAIRY PRODUCTS
 Curd scalded to 30 °C during 45
minutes. Stirred, cut into blocks, piled
up, drained, cut into chips.
 Salt added, packed into moulds, pressed
for 24 hours.
 Sprayed with hot water to form rind.
 Ripens at 110 °C for 4 months:
develops flavor, smell, texture.
 Mature cheeses ripened longer: blue-
veined.
DAIRY PRODUCTS
 Yoghurt made from all types of milk,
homogenized, pasteurised at 85-95 °C
then cooled.
 Bacteria is added (lactobacillus bulgaricus,
streptococcus thermophillus) incubated
4 – 6 hours
 Becomes acidic and flavours develop.
 Proteins coagulate. Cooled, flavours
added.
METHODS OF TREATING TO PREVENT SOURING
 Pasteurised 72 °C (162 °F)
during 15 seconds
 Or 63 °C (145 °F) during 30
minutes
 Cooled rapidly: to not more than 10
°C
 Destroys harmful (pathogenic)
bacteria
METHODS OF TREATING TO PREVENT SOURING
 Sterilised homogenized:
113 °C (235 °F) during 15
to 40 minutes
 UHT 132 °C (270 °F)
during 1 second and
cooled rapidly. Sealed
METHODS OF TREATING TO PREVENT SOURING
 Dried
 Homogenised. May be skimmed. Water
removed by spray
 Drying by fine jet into chamber of hot air
provoques water evaporates and powder falls
to bottom
 Or roller drying: spread onto heated rollers.
Water evaporates and a film of dry milk can
scraped off
METHODS OF TREATING TO PREVENT SOURING
 Condensed
 Homogenised and heated to 80 °C (176 °F)
during 15 minutes. Sugar added.
 Heated in vacuum. Some water removed.
Cooled and sealed in cans.
METHODS OF TREATING TO PREVENT SOURING
 Evaporated
 As condensed milk but no addition of sugar
 Sealed cans.
 Sterilised: 20 minutes – 115.5 °C (240 °F)
METHODS OF TREATING TO PREVENT SOURING
 Frozen
 Pasteurised and homogenised milk in
polythene bags. Up to 1 year.
 Pasteurised milk not suitable,
separates on thawing
SAUCES
REASONS FOR SERVING SAUCES:
 Add moisture: gravy, custard etc.
 Add interest/variety; curry sauce etc.
 Add nutrients: custard, chocolate sauce, cheese  Add contrasting texture: bread sauce with roast
sauce etc.
poultry, parsley sauce with fried fish etc.
 Add colour; jam sauce, chocolate sauce, parsley  Aids digestión: tartare sauce
sauce etc.
 Add flavour; cheese sauce, mint sauce, apple
sauce etc.
 Counteract richness: apple sauce with roast
pork, orange sauce with duck etc.
CHEESE SAUCE.
HOW TO MAKE CHEESE SAUCE BY THE ROUX METHOD.
 Then return to heat, bring to boil, stir
 Melt fat, add flour and stir with wooden spoon.
 Broader base/does not conduct heat, fits corners
of pan over gentle heat until sandy/crumbly. Do
not allow to brown.
 Prevent burning of fat/flour: spoiling colour and
flavour
 Remove from heat and add milk gradually to
prevent lumps. Flour does not gelatinize, stir all
time, smooth liquid.
all the time, boil for 3 minutes to cook
starch, to prevent floury/raw flavor.
 Starch gelatinizes, should coat the
back of wooden spoon, add cheese.
DISHES WHICH INCLUDE CHEESE SAUCE
 Macaroni cheese
 Lasagna
 Cauliflower cheese
 Pasta bake
 Eggs/fish au gratin
WAYS TO REDUCE FAT IN CHEESE SAUCE
 Reduce margarine
 Use low fat spread
 Use semi-skimmed / skimmed milk
 Use less cheese
 Choose cheese with a stronger
flavour and use less
 Use low fat cheese etc.
REASONS FOR LUMPS IN SAUCE
 Milk added too quickly
 Too much milk added at a time
 Not stirred when milk added
 Not stirred when boiling