Transcript Welcome to Culinary Arts I - Waukee Community School District Blogs

Culinary Arts I
Day #19
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Dairy products!
• Chapter 34 – page 477
• What are some main nutrients in dairy products?
• Protein, vitamins A, B’s, and D
• Pasteurized – heat treated to kill enzymes and any
harmful bacteria
• Keeps improving the quality of milk but doesn’t change
the flavor or nutritional value
• It is isn’t pasteurized it is called raw milk
• Homogenized – Process that breaks down fat and
distributes it in milk, evenly and permanently.
Kinds of milk
• 1. Whole milk-4%
• 2. Reduced fat milk – 2%
• 3. Low-fat milk – 1%
• 4. Nonfat – Contains less than ½% of fat (skim)
• 5. Buttermilk – Tangy flavor and smooth, thick texture
• 6. Kefir – Fermented milk with a slightly sour favor, similar
to yogurt
• 7. Chocolate
• 8. Nonfat dry milk – Powder form, cheaper than regular
milk
Kinds of milk
• 9. Evaporated – canned, whole or nonfat milk, used a
cream substitute in beverages
• 10. Sweetened condensed milk – concentrated with
sweetener added, more for candy and desserts
• 11. Lactose free/reduced lactose – treated to break
down lactose for those who cannot digest it
• 12. Acidophilus – bacteria added to help aid digestion
• 13. Calcium enriched – contains 500mg in one serving,
where regular milk has 300mg
Other forms
• Cream – Fatty part of whole milk
• Many beverages, cereals, casseroles, soups, sauces, and
ice cream contain cream
• Federal standards set minimum milk fat for each of these
creams:
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1. Half and half – 10.5 to 18% fat
2. Light, coffee, or table cream – 18 to 30% fat
3. Light whipping cream – 30 to 36% fat
4. Heavy whipping cream – over 36% fat
5. Sour cream – 18% fat
• Butter – Unsalted or Salted
• Yogurt – Adding special harmless bacteria
Say “Cheese!” 
• Cheese is a concentrated form
• When an enzyme is added to milk, the milk thickens
and separates into solid clusters called curds, and thin,
bluish liquid called whey.
• Fresh cheese – has not ripened or aged
• 1. Cottage cheese
• 2. Farmer’s cheese – like cottage cheese, but drier and
shaped in a loaf
• 3. Cream cheese – smooth, creamy, and spreadable
cheese
• 4. Ricotta – small curd, like cottage cheese, sweet flavor
Say “Cheese!” 
• Ripened cheese – also called “aged” and is made by adding
ripening agents, such as bacteria, mold, yeast, or a
combination to the curds.
• Cheese is then aged
• Mild cheeses – 2 weeks
• Parmesan – 2 years
• Ripened can be store much longer than fresh cheese
• There are several ripened cheeses…we will do a sensory
evaluation with them tomorrow!
• They are grouped into the following textures:
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1. Firm
2. Semisoft
3. Soft
4. Blue-veined
Cheese making
• Step 1: Receive and process milk.
• Step 2: Add starter, color, and rennin. Referred to as
the “ripening” period.
• Step 3: Cutting and cooking the curd.
• Step 4: Draining the whey.
• Step 5: Salting the curd.
• Step 6: Pressing and curing the cheese.
Cooking with milk
• Scorching – if milk overheats
• Curdling – when you add milk to hot foods, such as
gravy or acidic foods, such as tomato soup
• Tempering – to prevent curdling, brings one food to
the right temperature or consistency before mixing it
completely with another
• Scalded milk – heat milk to just below boiling point
(like simmering)
For tomorrow
• Create a chart that looks like the following:
• Cheese #1: __________________________
• Appearance
• Texture (which of the 4 categories do they fall into?)
• Flavor/Taste
• Aroma/Smell
• Your preference (like or not like)
• What kind of cheese am I?
You will have the opportunity to explore 8 different kinds of
cheese! 
• Homework: Page 488 1-17