dairy products
DESCRIPTION
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 - PowerPoint PPT PresentationTRANSCRIPT
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 dayhttp://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 is classified according to its percentage of fat and milk solids
Cream is the fatty component of milk Two kinds:
Heavy or whipping Light
Milk Products
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
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
Butter and Margarine
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
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
Fresh (unripened) cheese Not ripened, or aged, after it is formed into
a final shape Cottage, ricotta, cream, mozzarella, feta
Semi-soft cheese Smooth and easy to slice
Edam, fontina, muenster, brick
Cheese
Soft cheese Thin skin and creamy center High in butterfat Rich flavors Surrounded by a rind that bulges out when
the cheese is ready to be cut Brie, Limburger, Savarin, Brillat
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
Hard Cheese
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