dairy products
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Dairy Products. Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS. Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy Products Butter Cheese. MILK. Can be plain or flavored (chocolate, strawberry, etc.) Usually fortified with VITAMIN D - PowerPoint PPT PresentationTRANSCRIPT
Dairy ProductsFoods I: Fundamentals
TYPES OF DAIRY PRODUCTS
MilkCreamCultured Dairy ProductsFrozen Dairy ProductsConcentrated Dairy ProductsNon-Dairy ProductsButterCheese
MILK Can be plain or flavored
(chocolate, strawberry, etc.) Usually fortified with VITAMIN D
Meaning that it is added as a bonus!
Raw milk is straight from the cow (untreated)
It is generally then processed in the following ways before it is sent to stores:
Pasteurized: Process of heating to destroy harmful bacteria
Homogenized: Process of agitating milk to help distribute the fat throughout so it’s uniform in texture (not clumpy)
TYPES OF MILK UHT Milk – milk that is treated a super high temperatures to kill
bacteria Can be stored for up to 6 months without refrigeration
Whole Milk Contains more than 3.25% milkfat
2% Milk Contains roughly 2% milkfat
1% Milk Contains roughly 1% milkfat
Skim (Fat-Free) Milk Contains less than .5% milkfat
CREAM Cream is a more concentrated form of milk
Once a cow is milked, the solids float to top (milkfat) and they are skimmed off and this becomes cream!
It comes in the following varieties: Heavy (whipping) Cream
Higher percentage of fat (85% cream, 15% milk) Light (whipping) Cream
Lower percentage of fat (70% cream, 30% milk) Half & Half
Even less fat (half 50% cream, half 50% milk) To Make Whipped Cream:
Use cold bowl and whip cream until frothy… to sweeten, gradually add sugar little by litte
DO NOT OVERBEAT, or it will deflate and turn into butter!
CULTURED Made from cultured, or specially
grown bacteria Usually thick in texture & tangy
in flavor Examples of cultured dairy
products include: Yogurt
This is the dairy product with the lowest amt of fat
Can be substituted for sour cream to reduce the fat in a recipe
Sour Cream Buttermilk
FROZEN Dairy products that have been prepared
and stored at very low temperatures ICE CREAM
Made from milk, cream, sugar and flavoring Generally has about 6-8 grams of fat REDUCED FAT has about 4-5 grams of fat LOWFAT has less than 3 grams of fat NONFAT has less than 0.5 grams of fat
SHERBERT Made from milk, sugar and fruit juice
FROZEN YOGURT Made from cultured dairy product, sugar &
flavoring
CONCENTRATED Dairy products that have had the water or liquids
removed to increase the density Examples include:
EVAPORATED MILK Has some water removed Can be reconstituted and used as fresh milk Available in cans
SWEETENED CONDENSED MILK Has water removed and sweetener added Used most commonly in baking Cannot replace fresh milk or evaporated milk Available in cans
NONFAT DRY MILK POWER Used by chefs because it does not spoil and it costs
less than fresh milk Can be reconstituted and used as fresh milk Comes powdered in packets (boxes)… think hot
cocoa
NON-DAIRY These are used a substitutes for dairy
products but offer similar results Convenient because they don’t spoil
as easily and can be consumed by lactose intolerant people
Examples include: Soy Milk
Great source of complete protein! Rice Milk Non-dairy creamer Margarine
Used hydrogenated veggie oils in place of animal fats… meaning trans fat (chemically taking unsaturated and making them super-saturated!)
BUTTER
Made by churning cream (either sweetened cream or sour cream) into butter
It is usually then colored artificially and either salted or left unsalted and packaged then sold
Whipped butter just incorporates more air into the churning process resulting in a less dense end product
It can be frozen for a longer shelf-life but should ideally be refrigerated Can spoil if left out (resulting in BITTER BUTTER… remember Betty?!) Offers saturated fat (animal product)
CHEESE Created by allowing milk (un-homogenized) separate and skimming
off the milkfat solids (CURDS) from the top, leaving only the liquid protein portion (WHEY)
TYPES: UNRIPENED sold immediately, not allowed to age
Ex. Cottage cheese, cream cheese, ricotta cheese Better for cooking because they’re more blendable
RIPENED curds are packaged and aged (sometimes for years) Ex. Cheddar, Muenster, Provolone, Swiss… The softer the cheese, the better it is for you… while all cheeses have
saturated fats, harder cheeses have higher levels PROCESSED chemically made or altered
Ex. Velveeta, cheese sauces, imitation cheese These tend to create really smooth, creamy cheeses & cheese sauces
COOKING Overcooking causes cheese to become tough and rubbery
COOKING Dairy products are used commonly in baked goods,
white sauces, soups, puddings, soufflés and frozen desserts… BUT BEWARE:
SCUM FORMATION Solid layer of skin forms on top of milk when
heating Can cause pressure to build up under scum and
result in it boiling over Prevented by stirring constantly or covering pan
SCORCHING Burning of a milk-based product as a result of
caramelization of the sugars in milk (lactose) which leave product looking and tasting funny
Avoid this by using a double-broiler and keeping the heat low
CURDLING This is when the acids, tannins, enzymes and
proteins in milk coagulate and clump together It can be prevented by using fresh milk on a low
heat and stirring frequently
COOKING (White Sauces)
White sauces are simply starch-thickened (think FLOUR) milk-based products
There are 4 categories of white sauces: ROUX – made from a paste of flour and fat (usually
butter) and then milk is added and thickened (by boiling & reducing) to create sauce
SLURRY – made without the use of butter and by substituting fat-free milk instead; mixture is beaten in blender until smooth and then heated slowly
BISQUE – base for cream soups that include shellfish; is generally rich and thick, sometimes made with cream
CHOWDER – base for cream soups that include veggies, meat, poultry or fish, made by using unthickened milk
They come in 3 varieties: Thin - soups Medium – creamed veggies or meats, sauces Thick - souffles
NUTRITION Dairy products offer a variety of crucial nutrients including:
Vitamin D Fat-soluble vitamin, fortified in milk (added as bonuS!), also in SUN Prevents rickets!
Vitamin A helps eyesight, fat-soluble vitamin, prevents night-blindness
Calcium mineral that helps bones stay strong, prevents osteoporosis
Riboflavin vitamin b2, helps to build healthy skin, hair and eyes, also helps to
metabolize nutrients Complete Protein
come from animals, help body to grow and repair… become and stay strong Saturated Fat
come from animals, needed for insulation, to transport fat-soluble vit. (ADEK!) Simple Carbohydrates
Sugars in the form of lactose (only found in milk not so much in cream)
You should get up to 3 servings of dairy a day 1 serving = 1 ounce cheese (4 small dice OR 1 slice) 1 serving = 1 cup milk, yogurt, ice cream 1 serving = ½ cup ricotta
STORAGE Dairy is highly perishable
Should be used within 1 week of fresh sale date
Should be stored in tightly sealed containers, away from light
This is because light destroys riboflavin (Vit. B2)
CHEESE STORAGE Cheese should be stored in the refrigerator
but may be frozen to prolong Hard cheeses (and sharp) will give off their
odor to other foods in the fridge while softer cheese will adopt the scents that are in the fridge (like onions, garlic, etc.)
If a cheese becomes moldy, you should cut off the mold within ½ inch and then it’s okay to eat
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