poultry and dairy products prex

Poultry and Dairy Products

Acuña, Casera, Faustino, Parana, Pinat, Rodolfo

Poultry

• domestic fowls, such as chickens, turkeys, ducks, or geese, raised for meat or eggs.

Dairy• of or relating to the production of milk and

milk products

In our report:

• Chickens• Ducks• Turkeys• Eggs• Dairy products• Rabbit

CHICKEN

•Chicken is the fowl derived from chickens

•It is the most common type of poultry in the world

•Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat

•Chicken generally includes low fat in the meat itself, however, it is highly concentrated on its skin, which should be avoided when low intake of fat is necessary.

CHICKEN QUALITY

•bones that are pinker in color indicate a fresher cut

•the pinker the flesh, the fresher it is

•stay away from chicken where the skin looks transparent or patchy colored

•the chicken skin should feel soft and have some fat, it should be wet but not slimy

•fresh chicken, whether whole or pieces, should have a fresh smell

CHICKEN CUTS

Whole Chickens

Whole Chickens are marketed either fresh or frozen.

Halves

The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight

Breast Quarters

Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat

Split Breast

A breast quarter with the wing removed.

Split Breast without Back

A breast quarter with wing and back portion removed.

Boneless, Skinless Breast

Split breast that has been skinned and deboned.

8-Piece Cut

The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labeled as whole cut-up chicken. These are usually sold without giblets .

Whole Chicken Wing

The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.

Wing Drummettes

The first section between the shoulder and the elbow.

Wing Mid Section with Tip

The flat centre section and the flipper (wing tip).

Wing Mid Section

The section between the elbow and the tip, sometimes called the wing flat or mid-joint.

Whole Chicken Leg

The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.

Boneless, Skinless Leg

Whole chicken leg with skin and bone removed.

Thigh

The thigh is the portion of the leg above the knee joint.

Boneless, Skinless Thigh

Thigh with skin and bone removed.

Drumsticks

Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).

Giblets

Includes heart, liver and neck.

COLOR DIFFERENCES

DARK MEAT

• Drumstick and thighs

• Contain more fat and connective tissues

• Takes longer to cook

LIGHT MEAT

• Breast and wings

• Has less fat and connective tissues

• Cooks faster

STORING RAW CHICKEN

Refrigerated Storage

•1-3 days•Vapor-proof•Bottom rack

Frozen Storage

•12 months for uncooked whole chicken•9 months for uncooked chicken parts•3 to 4 months for uncooked chicken giblets

•freezer temperature should be below -15oC

PREPARATION AND COOKING

•Thaw frozen chicken meat completely prior to cooking by placing in refrigerator or defrosting in a microwave oven. Do not thaw at room temperature as this will allow bacteria to multiply to potentially hazardous levels.

As raw meat juices may contain bacteria, prevent it spreading by using different utensils for preparing raw meat than those used for preparing other foods.

Marinating meat should be kept in the refrigerator.

•Cook thoroughly. The high temperatures reached in roasting, baking, frying and boiling kill most food poisoning bacteria.

•You can use a food thermometer to check the temperature at the centre of the thickest part of the meat. When it reaches 75 ºC, it is thoroughly cooked.

DRY HEAT COOKERY

• For young, tender poultry

• Leaving the skin on to enhance tenderness and flavor

MOIST HEAT COOKERY

• Applicable to all classes and cuts of meat, especially dark cuts and mature classes

STORAGE OF COOKED CHICKEN

Place leftovers in the refrigerator after steam has evaporated.

To cool large quantities quickly, divide into smaller portions and refrigerate.

Re-heat leftovers to at least 70ºC for a minimum of 2 minutes.

DUCK

• Several species of the anatidae family• Both fresh and salt water• Considered white meat despite its darker

color• Heart, kidneys and liver may be eaten• thick layer of healthy fats under its skin – 35.7% saturated fats– 50.5% monounsaturated fats (high in linoleic

acid)– 13.7% polyunsaturated fats (contains Omega-6

and Omega-3)

• Pekin duck (Anas Domesticus)– large body, orange feet and beak, creamy white

feathers– preferred breed for commercial meat production

due to its rapid growth – high level of egg production– good layers– ducklings are ready for market at 2 to 3 months

old

Types

• Muscovy duck “pato”(Cairina moschata)– not true ducks and are actually genetically more

similar to geese than ducks– bare face and the red caruncles positioned around

the eyes and beak– 10-11 weeks to achieve market weight

• Native Pateros Duck “itik”– Black and gray, or brown, or white with

black/green feathers– most popular– smaller than imported breeds– good layers and non-sitters– large eggs

Types (age)• Broiler Duckling or Fryer Duckling - usually under 8 weeks of

age– tender meated and has a soft bill– weigh from 3 to 6½ pounds.

• Roaster Duckling - usually under 16 weeks of age– tender-meated and has a bill that is not completely hardened– weigh from 4 to 7½ pounds.

• Mature Duck or Old Duck - usually over 6 months of age– toughened flesh and a hardened bill– these ducks are usually too old to lay eggs– meat is used in processed products.

Cuts

Retail Cuts

• Whole duckling including giblets and neck• Bone-in parts [whole leg, breast quarter and

breast]• Boneless breast, skin-on or skinless.• Giblets (liver, heart and gizzard) • Tongues and Feet• Processed products [smoked cooked breast,

sausage, and hot dogs]

Liver

Fresh or Vacuum Packed

Whole

Cut Up

StorageStorage Times for Duck and Goose

ProductRefrigerator

40 °FFreezer

0 °F

Fresh Duck or Goose 1 to 2 days 6 months

Fresh Giblets (liver, etc.) 1 to 2 days 6 months

Cooked Duck or Goose; gumbo, stews or casseroles

3 to 4 days 2 to 3 months

Leftover takeout or restaurant food 3 to 4 days 2 to 3 months

Smoked duck breast or franks: Vacuum sealed

2 weeks (or 1 week after "use-by date") 1 to 2 months

Smoked duck breast or franks: After opening

7 days 1 to 2 months

Frozen commercial dinners or entrees Keep frozen before cooking 3 to 4 months

Canned duck or goose products in pantry (paté, soup, etc.)

2 to 5 years in pantry; 3 to 4 days after opening

After opening, 2 to 3 months

Signs of Freshness

• odor-free• clean skin with no pinfeathers• Frozen duck should have a plump breast and

wrapped in an airtight package

Duck Eggs

• Larger than chicken eggs• Larger egg yolk• Less watery• contains about 130 calories (extra large

chicken egg contains about 80)• about 86 are from fat, mostly

monounsaturated• One duck egg contains 205 percent of the

daily value for cholesterol

Fresh

Cooked

Balut Vs. Penoy

Bottled

How to Cook

Cooking Ducks

Remember:• allow about 1 to 1½ pounds of raw weight per

person• Raw boneless meat yields about 3 servings per

pound after cooking• Estimate 3 to 4-ounces per person for fully

cooked products

1. Pierce the skin and thick fat layer of the duck with a knife or skewer at one-inch (2.5 cm) intervals

2. Use a roasting rack3. Place it breast side up4. Pour 2-to-3 cups of boiling water over the

duck and allow the water to collect in the bottom of the pan

5. Do not cover when cooking inside the oven

6. To test for doneness make sure a fork can be easily inserted, and that when the meat is pricked, juices run clear (not pink)

Peking Duck

Foie Gras

• French for “fat liver”• foie gras entier (whole foie gras)– made of one or two whole liver lobes; either cooked (cuit),

semi-cooked (mi-cuit), or fresh (frais);• foie gras, made of pieces of livers reassembled

together;• bloc de foie gras– fully-cooked, molded block composed of 98% or more foie

gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.

Salted Duck EggsPateros Method• mix clay (from ant hills or termite mounds), table salt and

water in the ratio of 1:1:2 until the texture of the admixture becomes smooth and forms a thick texture

• dip in the admixture• pack in 150-egg batches in newspaper-lined 10x12x18 inch

wooden boxes• lightly wrap in newspapers to slow down the dehydration

process• store indoors at room temperature over the next 12 to 14

days• hand-clean with water and a brush• boil in low heat for 30 minutes• Make sure that there is at least 2 in. of water covering the

eggs

TURKEY

Turkey• Scientific name: Meleagris gallapavo• one of the most famous birds in North

America• Domesticated turkeys weighs twice as much

as the wild turkey

Turkey

• Poult – a baby turkey• Hen – female• Tom/Stag – male • Wattle – bare skin on the throat

Turkey

• Heritage – standard breed, specific set of genetic traits, raised in pasture;

• Domesticated – breeds that are caged and eat feeds• Organic - the bird has met the standards for USDA Organic

certification• Anti-biotic free – similar to organic turkey• Free range – not confined in a cage, allowed to roam• Kosher – raised according to rabbinical standards for the Jews

Domesticated turkeys

Heritage turkeys

Turkey cuts

Points to consider

• Wholesomeness• Quality assurance• Graded Turkey• Look and Feel• Class

Wholesomeness

• Inspected – processing plants’ premises, facilities, equipment and procedure

• Properly labeled – inspection stamp must be on label• USDA's Food Safety and Inspection Service

Quality Assurance

• Read the label• Quality standards reflect factors that affect

the inherent properties of poultry, factors that determine its relative degree of excellence or value

Graded Turkey

• Grade A – the only grade seen in store• Grade B and C – maybe sold in retail

Look and Feel

• Inspecting and feeling fresh turkey can provide information not found on the label.

• Check signs of freshness, and how it is stored in the freezer

Quantity

• 1 pound – whole fresh/frozen turkey• Allow 1¼ to 1½ pounds – prestuffed turkey.• Allow ½ pound – bone-in turkey breast

Class

• class of poultry indicates the age of the bird• Age affects the tenderness of poultry meat • Poultry meat from young birds is more tender

than poultry meat from older birds.

Signs of Freshness

• Grade A poultry – Meat, bones, fat, skin carcass

• Grade A boneless poultry products – free of bone, cartilage, tendons, bruises, and

blood clots.

• Grade A poultry products that are frozen – must be free of freezing defects such as

dehydration or excess moisture.

Roasted Turkey

EggsEggs

Eggs are laid by females of many different species, including birds,

reptiles, amphibians, and fish.

The egg is one of the few foods to naturally contain vitamin D.

Popular choices for egg consumption are chicken, duck, roe, and caviar, but by a wide margin the egg most often

humanly consumed is the chicken egg.

Varieties

Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches.

grading by quality and size (USDA)

• Grade AA- whites are thick and firm; yolks are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.

• Grade A- have characteristics of Grade AA eggs except the whites are "reasonably" firm. This is the quality most often sold in stores.

• Grade B- whites may be thinner and yolks may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.

Egg Sizes

Eggs come in the following sizes based on their minimum weight per dozen: jumbo, extra large, large, medium, small and peewee.

Size Ave. Price (pc)

Medium 5.25

Large 5.50

XL 5.75

Jumbo 6

Salted 10

Quail 1.5

Native 6

OSTRICH CHICKEN

QUAIL

Quail Eggs

Quail eggs are considered a delicacy in many countries, including Western Europe and North America. In some other countries, quail eggs are considered less exotic. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.

A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor.

Quality

• The factors determining exterior quality include the soundness, cleanliness, shape and texture of the shell.

• Interior quality is judged by "candling”. –size of the air cell (smaller in high-quality eggs), proportion and density of the white, and whether or not the yolk is firm and free of defects.

• In high-quality eggs, both the white and yolk stand higher, and the white spreads less than in lower-grade eggs.

1. Fill a deep bowl or pan with enough cold tap water to cover an egg. 2. Place the egg in the water. 3. If the egg lies on its side on the bottom, the air cell within is small and it's very fresh. 4. If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh. 5. If the egg floats on the surface, it should be discarded

Storing Eggs

Eggs must always be refrigerated. When stored at room temperature, they lose more quality in one day than in a week in the refrigerator. Eggs should be stored in the carton in which they came; transferring them to the egg container in the refrigerator door exposes them to odors and damage. They should always be stored large-end-up and should never be placed near odoriferous foods (such as onions) because they easily absorb odors. The best flavor and cooking quality will be realized in eggs used within a week.

Hard boiled

soft boiled

balut, kwek-kwek

century egg, quail egg

deviled eggs, embutido

sushi quail eggs, salted egg

egg omelette, poached egg

sunny side up, pickled egg

baked goods

Sources

• http://en.wikipedia.org/wiki/Egg_%28food%29• http://www.foodterms.com/encyclopedia/eggs/

index.html• http://medlibrary.org/medwiki/Balut_%28egg

%29• http://southernfood.about.com/library/howto/

hteggsfresh.htm• http://www.ehow.com/how_3444_determine-

egg-fresh.html

DAIRY PRODUCTS

Milk• the lacteal secretion obtained by the

complete milking of one or more mammalian animals

• Contains protein, fat, fatty acids (saturated, polyunsaturated, monounsaturated), calcium, sodium, magnesium, potassium, Phosphorus, lactose, Vitamin A, B complex, D, Folate, and water

• Raw Milk- milk that is not pasteurized or homogenized

• Pasteurized milk- milk which has been heat-treated to kill pathogens which cause disease

*pasteurization-process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately*homogenization-intensive blending of mutually related substances or groups of mutually related substances to form a constant of different insoluble phases (sometimes with addition of surfactants) to obtain a suspension or emulsion.

Varieties of Milk

• Whole milk- contains not less than 3.25% milkfat

and 8.25% milk solids (protein, carbohydrate, water-soluble vitamins and minerals)

-contains 150 calories and 8 grams (g) of fat per 8-fluid oz. serving

Natural whole milk is milk with nothing added or removed.Whole standardized milk is whole milk standardized to a minimum fat content of 3.5%.Whole homogenized milk is identical in fat and nutrient content to whole standardized milk, however it has undergone a specific process known as “homogenization” which breaks up the fat globules in the milk. This spreads the fat evenly throughout the milk and prevents a creamy layer forming at the top.

• Low-fat milk-whole milk in which the milkfat level has been

reduced from 3.25% to 1% (hence its popular name, "1% milk")

-contains 100 calories and 2.5 g of fat per 8-fluid oz. serving.

• Skimmed milk-Whole milk in which the milkfat level has been

reduced from 3.5% to essentially none (the PMO allows milkfat residuals of up to .5%)

-Also known as “Fat-Free milk”

-contains slightly more calcium than whole milk and lower levels of fat soluble vitamins, particularly vitamin A, as this is lost when the fat is removed-Fat-free milk contains 80 calories and 0 g of fat per 8-fluid oz

• Organic Milk-comes from cows that have been grazed

on pasture that has no chemical fertilizers, pesticides or agrochemicals used on it.

-the milk is treated in exactly the same way as regular pasteurized milk

• Flavored milk-milk to which a flavoring "such as cocoa or cocoa

powder, strawberry or vanilla extract" and a sweetener have been added.

-some manufacturers of flavored milk also add stabilizers or thickening agents to improve taste and texture

-most flavored milk products are produced using reduced fat milk varieties and usually have a fat content of around 1%.

• Evaporated Milk-made by heating homogenized whole milk

under vacuum to remove about 60% of its water, fortifying it with Vitamin D, standardizing its nutritive components to required levels, canning and stabilizing

-It is heat-treated (at 115.5-118.5 degrees C for 15 minutes) to sterilize it for prolonged storage-Evaporated milk requires no refrigeration until its can is opened-must contain not less than 7.5% milkfat and 25% milk solids

• Condensed Milk-whole or fat-free milk with about 60% of its

water removed and to which a nutritive sweetener (usually sucrose) has been added

-The sweetener - amounting to 40-45% by volume - acts as a preservative

-must contain not less than 8% milkfat and not less than 28% milk solids

• Powdered Milk-produced by evaporating the water

from the milk using heat-The milk is homogenized, heat

treated and pre-concentrated before drying

Whole milk powder contains all the nutrients of whole milk in a concentrated form with the exception of vitamin C, thiamin and vitamin B12. Skimmed milk powder contains hardly any fat and therefore no fat soluble vitamins. However, the protein, calcium and riboflavin content remain unaffected.-Skimmed milk powder can be mixed easily with water; however whole milk isn’t easily reconstituted due to its higher fat content.

• Cream- composed of the higher-butterfat layer

skimmed from the top of milk before homogenization

Cream varieties:•Half and half (10.5–18% fat) •Light Cream (18–30% fat) •Medium Cream (25% fat) •Whipping Cream (30–36% fat) •Heavy Whipping Cream (36% or more) •Double cream (48–60% fat)

• Sour cream, common in many countries including the U.S. and Australia, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

• Crème fraîche (28% milk fat)- slightly soured with bacterial culture, but not as sour or as thick as sour cream.

• Butter-made by churning fresh or fermented cream or

milk-generally used as a spread and a condiment, as

well as in cooking applications, such as baking, sauce making, and pan frying

-consists of butterfat, water and milk proteins.

-a water-in-oil emulsion resulting from an inversion of the cream-the milk proteins are the emulsifiers-either salted or unsalted-salt acts as preservative-consists mostly of saturated fat and is a significant source of cholesterol-

Clarified Butter- butter with almost all of its water and milk solids removed, leaving almost-pure butterfatGhee-clarified butter which is brought to higher temperatures of around 120 °C (250 °F) once the water has cooked off, allowing the milk solids to brown. Whey butter –made from whey cream (by-product of cheese-making); have a lower fat content and taste more salty, tangy and "cheesy”

• Yogurt-a dairy product produced by bacterial

fermentation of milk-Fermentation of lactose by bacteria produces

lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang

• Ice Cream-frozen dessert usually made from dairy

products, such as milk and cream, and often combined with fruits or other ingredients and flavors

Gelato- Italian ice cream with lower fat content (typically containing 4–8% butterfat versus 14% for ice cream) but with a higher sugar contentIce milk- less than 10% milk fat and lower sweetening content, once marketed as "ice milk" but now sold as low-fat ice creamMellorine- non-dairy, with vegetable fat substituted for milk fat Sherbet- 1–2% milk fat and sweeter than ice cream

Buying and HandlingDairy Products

• A fresh dairy product will not have any hint of a rank, sour odor. Even so-called sour cream smells fresh, and any sign of discoloration or mold is an indication of spoilage

• Since most of the consumed milk products are packed and processed, it is best to buy the most recent stock.

• Pasteurizing milk does not ensure that it is free from microorganism. Some of the remaining harmless bacteria can grow and multiply, although very slowly, at refrigerator temperatures, eventually causing the products to spoil.

• For optimum quality and food safety, milk and cream should be used by the best before date.

• Optimally, milk should be kept at 45 degrees or below from the time it leaves the processing plant until it is put into the dairy case

• Anywhere from ‘a few days to a couple of weeks' leeway is allowed so that with proper storage the consumer can assume the product will remain wholesome for a time in the home. How long not only is determined by storage conditions and usage but also varies widely from product to product and brand to brand.

• Once opened the best before date no longer applies and the storage life depends on how the milk has been stored and handled by the consumer. Milk and cream that have spoiled should be discarded.

• All opened milk products are perishable, including canned and UHT milk and should be refrigerated. Once canned milk is opened, it should be refrigerated. Use canned milk within 7 days of opening.

• Though freezing will not affect the nutrients, it is not recommended because some protein will coagulate and flake; while these small particles do not mean that the milk is spoiled, it may not be as satisfactory to use.

• Freezing cream is not recommended because it affects the quality of the product. In most cases, freezing causes changes to the fat which can lead to poor texture.

• An unopened container of dry powdered milk can be stored in a cool, dry place for 6 months to a year. After the container has been opened, always reclose it tightly and use powdered milk within 2 months

• Natural yogurt and yogurt that is pasteurized before the cultures are added usually remain fresh for a shorter period than yogurts that have been stabilized with gelatin or other additives or pasteurized after fementation

• Yogurts on the market bear an expiration date from 21 to 50 days after production, with at least another week or two of freshness beyond that.

• Store ice cream on the shelves of the freezer, not in the door. Ice cream is best stored at-11°F (-24°C).

• Avoid thawing and refreezing! Large ice crystals will form and the smooth, creamy texture will be destroyed.

Cheese

• the fresh or ripened product attained after coagulation and whey separation of milk, cream or partially skimmed milk, buttermilk or a combination of these products

• produced by coagulation of the milk protein casein

• consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep

• milk is acidified and addition of the enzyme rennet causes coagulation

• For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice

Types (Some of the Popular)

• Swiss Cheese-Also known as the Emmental-general name for numerous tpyes of cheese

that were initially prepared in Switzerland-made from cow’s milk-known for being glossy, light or pale yellow,

and having large holes (eyes) in it which is a result of carbon dioxide released during the process of maturation

• Blue Cheese-common categorization of cow's milk and/or goat's

milk cheeses with a blue or blue-green mold-The blue mold in these cheeses is due to mold

spores from Penicillium roqueforti or Penicillium glaucum to name a few

-either injected with the mold or the mold is mixed right in with the curds, to ensure an even distribution of the mold.

-initially produced in caves, where there was a natural presence of mold-there flavour is usually strong, and have a tangy taste that differentiate these type of cheeses from othersEx. Gorgonzola, Roquefort, Stilton, Danablu, Cabrales, Benedictine Bleu

• Mascarpone-an Italian cheese manufactured from milk which

has been altered with cream-fat content of mascarpone cheese is extremely

high-end result is cheese that is very rich, buttery, and

easily spread; the precise texture varies from very soft, to more stiff and creamy like whipped cream

-used in both desserts and savory foods.

• Fontina-is originally from Valle d’Aosta in Italy, and is

made from cow’s milk-somewhat creamy and has a pale yellow

interior with very small holes and a semi soft texture

-has a dark brown rind which gets darker the longer it is being aged

• Feta Cheese-one of the oldest cheeses in the world, and is

said to be a genuine product from Greece-a soft cheese, and is made from sheep milk or a

mixture of sheep and goat milk (recently with cow’s milk)

-white in color, has a delightful flavor, a bit sour to taste and rich in aroma, and is shaped in squares

-In Greek cooking feta cheese is often used mostly for gratins and pastries. Feta can also be crumbled over salads, such as their very classic Greek salad.

• Cream Cheese-a fresh type of cheese due to the fact that it is

not aged-subtle, fresh, and sweet, but has lightly tangy

taste-usually white in color -Some Cream Cheeses includes Ricotta, Curd,

Cottage, Neufchatel

• Cheddar Cheese-originated from an English village called Cheddar-a firm cheese which originates from cow’s milk-originally light in color but is added with dye

(usually annatto seeds) to enhance its hue (orange tinge)

Ex. Mild Cheddar, Chedam (Cheddar and Edam), Cheshire(slightly acidic), Cotto (skimmed milk), Red Leicester (lemony), Steppen (low-fat)

• Brie-outer edible white coating and a mild-

strong creamy inside-Originally from Île de France• Camembert-a soft, creamy, surface-ripened cow's milk

cheese-Similar to Brie-Originally from Normandy, France

• Monterey Jack-a variation of the Cheddar• Brick-a mild, but also pungent, sweet tasting

cheese-a semi-soft, slices well without

crumbling. -has a reddish-brown rind and its inside

is yellow-white in color with many small holes

• Edam- Creamy yellow or medium

yellow-orange cheese with a surface coating of red wax

• Mozarella-creamy white cheese made from

whole or partly skimmed milk with a firm texture.

• Gouda-a orange cheese made from cow's milk-accounts for more than 60% of the

cheese produced in Holland • Parmesan- creamy white cheese with a hard

granular texture and sharp piquant taste

• Provolone-a light creamy interior with a light brown

or golden yellow surface

• Gruyere-A variation of Swiss Cheese without

the use of bleached milk• Limburger-a creamy white interior and a reddish

yellow surface-highly pungent and has a very strong

flavor

References

• http://www.milkfacts.info/Nutrition%20Facts/Nutrient%20Content.htm

• http://www.iloveindia.com/nutrition/milk/index.html

• http://en.wikipedia.org/wiki/Raw_milk• http://en.wikipedia.org/wiki/Pasteurized• http://en.wikipedia.org/wiki/

Homogenization_(chemistry)

• http://www.wisegeek.com/topics/pasteurized-milk.htm

• http://www.milk.co.uk/page.aspx?intPageID=43

• http://www.havemilk.com/article.asp?id=6797

• http://www.nytimes.com/1982/03/10/garden/freshness-of-milk-products.html

• http://www.homefamily.net/index.php?/categories/foodnutrition/keeping_milk_and_cream_fresh/

• http://en.wikipedia.org/wiki/Cream• http://en.wikipedia.org/wiki/Butter• http://www.dairygoodness.ca/ice-cream/

how-to-store-ice-cream• http://en.wikipedia.org/wiki/Ice_cream

• http://en.wikipedia.org/wiki/Gelato• http://www.typesofcheese.com/• http://www.bellybytes.com/foodfacts/

popular_cheeses.html• http://www.associatedcontent.com/article/

28996/popular_cheese_varieties_and_their.html?cat=22

RABBIT

Rabbits

• Males – buck• Females – doe• Young – kit or kitten

• Raised as pets or for commercial or consumption use.

Rabbit

Rabbit Facts:

• Rabbit meat is a source of high quality protein.

• Rabbit meat is leaner than beef, pork, and chicken meat.

• Breeds such as the New Zealand and Californian are most frequently utilized for meat in commercial rabbitries.

Rabbit Facts:

• Any type of rabbit exhibiting "commercial" body type can be slaughtered for meat.

Classification of Rabbit Breeds

• Fryers - between 70 to 90 days of age, and weighing between 3 to 5 lb (1 to 2 kg) live weight.

• Roasters - from 90 days to 6 months of age weighing between 5 to 8 lb (2 to 3.5 kg) live weight.

Classification of Rabbit Breeds

• Stewers - from 6 months on weighing over 8 lbs.

Rabbit Meat Cuts

Rabbit Meat Cuts

Rabbit Meat Cuts

Saddle

LegsShoulders

Sign of Freshness

• Choose a rabbit with glistening and slightly pink-tinged flesh, with a good red, unmarked liver and visible kidneys surrounded by fat that is quite white.

• Rabbit is sold fresh or frozen, whole or cut into 4 or 6 pieces, depending on its size. It is almost always skinned and gutted. If it is fresh and whole, the flexibility of its paws is a sign of freshness.

Cooking

• Rabbit meat dries out easily. It is best cooked with a liquid.