Transcript Dairy

Dairy
Chapter 34
Nutrients
 Milk has been called an ALMOST perfect food. The following
nutrients are found in milk:
1. Calcium
2. Phosphorous
3. Vitamin A
4. Riboflavin
5. Fat
6. Protein
7. Niacin
8. Carbohydrates
9. Vitamin D
Milk lacks vitamin C!!!
Recommended Daily Amount
 3 cups a day
 A serving of dairy equals:
 1 cup milk or yogurt
 1 ½ ounces of natural
cheese
 2 ounces of processed
cheese
Milk Processing Terms
 Pasteurization:
 Required by Federal law
 Heat treated to kill harmful bacteria
 UHT:
 Ultra High Temperature
 Shelf stable, refrigerate after opening
 Packaged in sterile containers
 Homogenization:
 Breaks down fat (butterfat)
 Distributes evenly and permanently in milk
Types of Milk
 Whole Milk: 3.25% or more fat
 Reduced Fat Milk: 2% fat
 Low-fat milk:1-2% fat
 Nonfat Milk: Less than ½% fat, also called fat free or skim
 Buttermilk: uses special bacteria to pasteurize nonfat milk
to produce flavor and texture
 Chocolate Milk: chocolate or cocoa and sweetener added
 Lactose-free milk: milk treated to break down lactose
 Calcium enriched: contains 500 mg of calcium in one cup
(300 mg in regular milk)
Types of Milk
 Evaporated Milk: whole milk with half
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the water
Nonfat evaporated milk: skim milk with half
the water
Sweetened condensed milk: evaporated
milk with sweetener (40% sugar added)
Nonfat Dry Milk: water and fat removed
Half and Half: homogenized mixture of milk and cream (10-18%
milk fat)
Light Cream: 18% to 30% milk fat
Heavy whipping cream: over 36% milk fat
Sour Cream: 18% milk fat– soured by adding lactic acid bacteria to
light cream
Types of Milk
 Butter: Federal law required 80% milk fat, salt
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and color may be added
Yogurt: made by adding special harmless bacteria to milk
Ice Cream: whipped mixture of cream, milk, sugar,
flavorings, and stabilizers, must contain at least 10% milk fat
Frozen Yogurt: varies in fat content, freezing destroys most
of the beneficial bacteria
Sherbet: made from fruit or juice, sugar, water, flavorings,
and milk fat
Cheese
 How is cheese made?
 Cheese is made from milk by thickening (or coagulation) of the
milk protein when rennin (enzyme) is added. This produces the
curd (solid) which is separated from the whey (Liquid)
True Cheeses
 Fresh or Unripened cheeses
 Made from pasteurized milk
 Mild flavor
 Highly perishable
 Examples: Cottage cheese, Cream Cheese, Ricotta, Farmer’s cheese
Cheese
 Aged or Ripened Cheese
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Ripened by bacteria, mold, yeast, or a combination of these
Aged 2 weeks to 2 years
Can be stored longer than fresh cheese
Hundreds of types available
 Milk from different animals, country of origin, or texture
 Texture
 Very hard: turns to powder when grated
 Hard: shredded or grated
 Semi-hard: slices
 Semi-soft: crumbles
 Soft: soft and creamy
Cheese
 Processed cheeses are a blend of cheeses that are shredded
and mixed together. An emulsifier is added and the mixture is
usually heated and stirred until cheese becomes soft and well
blended.
 Examples: American cheese, cheese spread, and cheese food
Dairy Substitutes
 Margarine: made from hydrogenated vegetable oil
 Soy milk: liquid pressed out of soybeans
 Soy cheese: made from soy milk
 Nondairy creamer: Made with partially hydrogenated
vegetable oil and corn syrup
 Whipped Toppings: made from hydrogenated vegetable
oils, sweeteners, and nonfat milk solids
 Frozen Desserts: nondairy ice cream made
from rice or tofu
Buying Dairy Foods
 Check Labels: nutrition
and ingredient information
 Container should NOT be
opened
 Check the “sell by” date
 Item will be taken off
shelves after that date BUT
it does not mean it is not
good
Cooking with Dairy Products
 Forming a skin (film)
 film toughens as heat is increased
 Prevent by covering container, stirring during heating, beating mixture
 Scorching
 When heated sugar and protein settle out (coagulate) on the sides and
bottom of pan and can scorch (sugar caramelizes)
 Prevent by using low temperatures, stirring, heat over water
 Curdling
 Milk is cooked at too high of a temperature and separates into curds and
whey
 Prevent by tempering: bringing one food to the right temperature or
consistency before mixing it with another
 Scalded milk: Milk heated to just below boiling point, when bubbles
appear around the sides of the pan
Cooking with Dairy Products
 Yogurt is a low fat substitute for sour cream, cream cheese,
and mayonnaise
 Cooking cheese at too high of a temperature will cause it to
separate
 Cook cheese until it is melted