Transcript Chapter 17: Dairy Products

Chapter 17: Dairy Products I
Mrs. Karen Swope
Family and Consumer Sciences
Columbian High School
MILK
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What animals produce milk for human consumption?
 Cows: 3.5 % milkfat
 Goats: 8 % milkfat
 Camels: 5.5 % milkfat
 Water buffalo: 7.5 % milkfat
 Reindeer: 22.5 % milkfat
Forms of Fluid Milk
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1. Fresh
 2. Canned: evaporated and condensed
 3. Dried or powdered
Nutrients:
Milk is an excellent source of protein.
 Minerals such as calcium and
phosphorous are in milk.
 Milk contains vitamins A,D, B6, and
B12.
 Milk has varying amounts of fat.
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Processing of Milk:
Pasteurization
Pasteurization: named after the French
microbiologist, Louis Pasteur.
 The milk is heated to 145 * F to kill
harmful bacteria.
 This improves the shelf life of milk.
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Processing of Milk:
Homogenization
Homogenization: a mechanical process
that prevents the milkfat (cream) from
separating from the water and milk
solids.
 This process spreads fat globules
throughout the milk.
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Processing of Milk: Fortified
Fortified: nutrients are added to the
milk in greater amounts than what
would naturally occur.
 Milk is fortified with vitamins A and D.
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Processing of Milk: UHT
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Ultra-high Temperature milk is heated to
275*F for 1-2 seconds.
The milk is sealed in a pre-sterilized
container.
It can be stored for up to 6 months,
unopened, without refrigeration.
Uses?
On airplanes, military bases, natural disasters
with power outages, commonly used in
Europe.
Ultra-high Temperature Milk
UHT Milk
Types of Milk
Whole milk: must contain 3.25% milkfat
 Lowfat: 2% milkfat, 1% milkfat, .5%
milkfat
 Skim: most of the fat is removed, less
that .5% milkfat.
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Types of Milk cont.
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Acidophilus: contains
added bacteria, for
those who have been
on antibiotics for an
extended time.
The added bacteria is a
healthy form, aids
digestion and immune
system.
Types of Milk cont.
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Cultured buttermilk:
specific bacteria is
added to milk to
produce lactic acid.
 This thickens the
milk and gives it a
distinctive, sour
taste.
Types of Milk cont.
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Evaporated milk: it
is sterilized and
homogenized with
some of the water
removed.
 It comes in cans and
is used for making
pies, other desserts,
and cooking.
Types of Milk cont.
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Sweetened
condensed milk:
comes in cans, is
sterilized,
homogenized, some
water removed, and
sweetener added.
 Used in making
desserts and
candies,
Types of Milk cont.
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Powdered or nonfat
dry milk: water and
fat is removed.
 Uses: cooking, can
last a very long time
in an air-tight
container in dry
form.
Other Dairy Products: CREAM
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Cream is defined by the
amt. of fat contained.
Ex: heavy whipping
cream, light cream,
coffee cream, half and
half.
Sour cream: bacteria is
added to light cream
making it thicker and
has a sour taste.
Other Dairy Products: BUTTER
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Butter: produced
from churned,
pasteurized, sweet
cream.
 Salt is added for
flavor and acts as a
preservative;
increasing the shelf
life.
Other dairy Products: YOGURT
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Yogurt: bacterial
induced, fermented
milk product. It was
first produced in
Turkey about 4500
years ago. It is high
in protein, calcium,
and vitamins B6,and
B12.
Cooking with Milk/Cream
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Scum: a solid layer
that forms on the
surface of milk
during heating.
 It is tough and
rubbery and should
be removed.
Cooking with Milk/Cream
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Boil over: scum
formation causes
pressure to build up
under the layer and
the milk boils over
rapidly.
 Use low heat to
prevent boil over.
Cooking with Milk/Cream
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Scorching: burning
that results in a
color change,
caused by the
lactose in milk
caramelizing.
 Use low heat to
prevent scorching.
Cooking with Milk/Cream
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Curdling: the milk
protein coagulates
and clumps form.
 Caused by high
temperatures, acids,
enzymes, and salts
Preparing Milk Based Foods:
WHITE SAUCE
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White sauce is
made from milk,
butter, flour, and
seasoning.
 Roux: a smooth
cooked paste of
butter, flour,
seasoning, added to
milk to thicken it.
Preparing Milk Based Foods:
WHITE SAUCE
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Whites sauces can be
made in 4 different
thicknesses: thin,
medium, thick, very
thick.
A medium white sauce
is used for macaroni
and cheese and for
sauces over
vegetables.
Preparing Milk Based Foods:
BISQUE: thickened cream soup, often
contains shellfish.
 CHOWDER: made from unthickened
milk. Contains vegetables, potatoes,
meat, or fish/seafood.
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Preparing Milk Based Foods:
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PUDDINGS: made from milk, sugar,
cornstarch, and flavoring; cooked on the
stove.
 Tapioca pudding: made similar to the above
but thickened with tapioca and eggs.
 Gelatin creams: similar to the above but
thickened with unflavored gelatin. The gelatin
must be soaked in cold liquid to soften and
hydrate the gelatin granules.
In Summary
Milk comes from many different
animals.
 Milk comes in a variety of forms. The
forms have different uses.
 When cooking with milk there are ways
to prevent 4 different problem situations.
 Many foods can be prepared using milk.
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