Transcript Cheese
DAIRY PRODUCTS Dairy Products Essential as beverages as well as key ingredients in many dishes Cheese is an important food served by itself or as a component Storing Dairy Products Should be stored in a refrigerator at 41°F(5°C) or lower in a tightly sealed container Check the expiration date! Nutrition Naturally high in vitamins, minerals, and protein Calcium, Phosphorus, Vitamin A Naturally contains cholesterol MyPyramid recommends 3 cups of dairy per day http://www.whymilk.com/beverage_breakdown.php Milk Products Milk can be purchased: Whole liquid Dry Evaporated Condensed All of these forms are pasteurized Pasteurized: heated to destroy harmful bacteria May also be homogenized Homogenized: treated so that milkfat appears uniformly throughout the product Milk Products Milk is classified according to its percentage of fat and milk solids Cream is the fatty component of milk Two kinds: Heavy or whipping Light Butter and Margarine Butter is made by mixing cream that contains between 30% and 45% milkfat at a high speed Sweet butter is made only from sweet cream Butter is often clarified Clarified: heated to remove milk solids and water Better for many cooking processes because the milk solids burn easily and the water can thin a food’s consistency Butter and Margarine Margarine may look and taste like butter, but it contains no milk products Made of various vegetable and animal fats and oils with added flavors, emulsifiers, colors, preservatives and added vitamins Not much lower in fat than butter Cheese Cheese is one of the most varied kinds of foods available today Each type of cheese has its own distinct color, flavor and texture Cheeses may be made from many different types of milk, such as cow’s milk, goat’s milk and sheep’s milk Cheese is also nutritious, containing protein and calcium Cheese Can be unripened or fresh Examples include cream cheese, cottage cheese, and mozzarella Others are ripened by external molds (Brie, bleu) and internal bacteria (Swiss, Harvarti) Ripening Ripening: process by which healthful bacteria and mold change the texture and flavor of cheese As cheeses are ripened, they are stored in a temperature- and humidity-controlled environment Ripening can occur from the surface of the cheese to the inside or from the inside of the cheese outward Cheese Processed cheese is pasteurized to prevent it from aging Processed cheese is a combination of ripened and unripened cheese. The type of milk used determines the cheese’s flavor and texture Cheese Fresh (unripened) cheese Not ripened, or aged, after it is formed into a final shape Cottage, ricotta, cream, mozzarella, feta Semi-soft cheese Smooth Edam, and easy to slice fontina, muenster, brick Cheese Soft cheese Thin skin and creamy center High Rich in butterfat flavors Surrounded by a rind that bulges out when the cheese is ready to be cut Brie, Limburger, Savarin, Brillat Hard Cheese Some of these cheeses are made by a process called cheddaring, in which slabs of cheese are stacked and turned This process squeezes out the whey and gives the hard cheeses their special texture Whey: liquid portion of coagulated milk; pressed out during the cheddaring process Examples: Cheddar, Colby, Monterey Jack, Swiss, gouda, provolone Cheese Blue-veined cheese Veins of mold run through these cheeses The mold is put into the cheese during ripening The mold is not harmful, but rather gives the cheese its unique flavor Roquefort, Gorgonzola, bleu, Stilton Cheese Grating cheese Popular hard cheeses Carefully ripened for an extended time Extra aging enhances their flavor Parmesan, Romano Goat cheese Also can have a variety of textures, aromas and tastes Pyrmide, chevre