2. 37 Dairy and Egg Identification

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Understand the composition of milk.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fresh Dairy Products Worldwide, milk is collected from animals such as cows, goats, sheep, yaks, and water buffalo The US dairy industry focuses primarily on the milk produced by millions of cows

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Milk Milk is composed of –water (87.7%) –lactose (4.7%) –butterfat (3.7%) –protein (3.2%) –minerals (0.7%) continued

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Milk Dairy products are defined by the amount of butterfat they contain A centrifuge is used to adjust the levels of butterfat in milk continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Milk Once the fat levels in the milk are adjusted, the milk is pasteurized Ultra high temperature (UHT) pasteurized dairy products do not need refrigeration until they are opened Homogenization breaks the butterfat into very small droplets so the milk cannot separate

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. High Butterfat Products Butterfat removed during centrifuging is used to create products such as half-and-half, light cream, light whipping cream, and heavy cream continued

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. High Butterfat Products High butterfat products are defined by their levels of butterfat continued

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. High Butterfat Products Valued for their ability to add texture and flavor to beverages and sauces These products, except for half-and-half, are used to produce whipped cream

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare the three most common concentrated milk products used in foodservice.

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Concentrated Milk Products The composition of milk can also be changed by concentration As water is removed, the levels of proteins, sugars, and butterfat increase continued

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Concentrated Milk Products The three most common concentrated milk products include –evaporated milk –sweetened condensed milk –dried milk powder

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize how butter is made and packaged.

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Butter Butter contains the highest percentage of butterfat continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Butter As cream is churned, lumps of butterfat emerge and begin to stick together to form butter Salted butter has had salt added to improve the butter’s shelf life Unsalted butter does not have any added salt continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Butter The following are the most common purchase forms of butter: –Individually wrapped, one-pound pieces of butter; packed 36 pounds to a case –Individually wrapped, quarter-pound sticks; packed four sticks to a box and 36 boxes to a case continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Butter Most common purchase forms of butter (continued): –Individual portions, such as cardboard backed patties, foil wrapped chips, and cups –Whipped butter is butter that has been mixed with a gas such as nitrogen to make it soft and fluffy

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain how cultured dairy products are made.

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cultured Dairy Products Are recognized for their sour taste and moderately thick texture Cultured dairy products include –buttermilk –yogurt –sour cream continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cultured Dairy Products Fresh milk is pasteurized to kill harmful bacteria and specific strains of bacteria are added to the warm milk Bacteria produces lactic acid making the product less sweet, more acidic, and thicker Product is refrigerated when it reaches the desired stage of thickness and acidity to stop bacterial growth

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Buttermilk Buttermilk originally referred to the watery liquid that remained after churning butter Today, it is made by adding strains of bacteria to skim milk Used in baked products and salad dressings

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Yogurt Is made by adding several strains of bacteria to warm milk Once the bacteria have changed the flavor, texture, and acidity level of the milk, it is often sweetened and flavored before being sold

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sour Cream Unlike buttermilk and yogurt, sour cream starts with a high-fat dairy product—light cream Finished sour cream must have a minimum butterfat content of 18 percent

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare the different categories of cheeses and how they are made.

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cheese Cheese varies dramatically in shape, color, and flavor continued

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cheese Cheeses have lower amounts of moisture than milk The more moisture removed from the cheese, the longer it will last In the US, most cheese is made from cow’s milk; although goat’s and sheep’s milk cheeses are gaining popularity continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cheese Bacteria are added to the milk to increase the acidity, change the flavor, and thicken the milk A small amount of a coagulant, traditionally rennet, is also added to the milk The addition of bacteria and rennet turns the milk into a semisolid mass that is then cut into curds continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cheese As the curds are drained, mixed, and sometimes heated, they shrink and whey is expelled The more whey that is removed from the curds, the firmer the cheese will be The curds are then placed in a mold and perhaps pressed continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cheese Categories of cheese include –fresh –soft –medium firm –hard –blue –stretched –processed

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fresh Cheeses Fresh cheeses are high moisture cheeses, such as cream cheese, cottage cheese, and ricotta that are barely aged at all continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fresh Cheeses Fresh cheeses are slightly sweet and milky flavored These cheeses spoil more easily than others

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Soft Cheeses Soft cheeses have elastic or creamy textures continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Soft Cheeses These cheeses have high levels of moisture due to little or no pressing Examples include Brie (BREE), Camembert (cahm ehm BEHR), and lightly aged goat cheeses also known as chevre (SHEHVR)

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Medium Firm Cheeses Medium firm cheeses have a drier, firmer texture and longer shelf life than soft cheeses continued

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Medium Firm Cheeses Are aged for at least a month before being sold Examples include Morbier (mohr bee AY), Monterey Jack, Fontina (FOHN teen ah), and Colby

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hard Cheeses Hard cheeses are the driest cheeses and have very long shelf lives continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hard Cheeses Very hard cheeses are referred to as grating cheeses continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Hard Cheeses These cheeses are aged for a period of months or even years Examples include Parmesan, Cheddar, Swiss cheese, Manchego (mahn CHAY goh), Gruyère (grwee AIR), and Romano

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Blue Cheese Contains edible mold that intensifies the flavor of the cheese continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Blue Cheese Different blue cheeses have varying shades of green, grey, and blue mold Blue cheeses may be soft or medium firm Examples include Roquefort (rohk FOHR), Stilton (STIHL tohn), Gorgonzola (GOHR gohn zoh lah), Maytag Blue, and Danish Blue

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Stretched Cheeses This category is also called pasta filata Stretched cheeses are made by repeatedly stretching hot curds to produce strands continued

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Stretched Cheeses They are aged very little and have an elastic, medium firm texture Examples include mozzarella (MOHTZ ahr rehl ah), string cheese, and Provolone (PROH voh lohn)

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Processed Cheese Medium firm or hard cheeses are grated and melted, then mixed with an emulsifier, water, and possibly additional fat continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Processed Cheese The emulsifier keeps the fat from separating out The resulting hot cheese paste is then rolled into singles, formed into blocks, or squirted into jars

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the different parts of the egg and various purchase forms.

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs In the US, chicken hens are the most common source of eggs continued

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs Eggs are a rich source of high quality protein, vitamins, and minerals The shell is either white or brown, depending on the breed of the hen Eggs should be refrigerated in a covered container until needed continued

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs The egg white contains large amounts of water and a protein called albumin (ahl BYOO mehn) The chalaza (keh LAY zeh) connects the yolk to the shell ©American Egg Board continued

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Eggs Air pocket (cell) gets larger as egg ages The egg yolk contains most of the nutrients and fat in the egg ©American Egg Board

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Purchase Forms, Grades, and Sizes Eggs can be purchased in the following forms: –In the shell. In foodservice, eggs are packed in flats and then packed into cases that hold either 15 or 30 dozen eggs –Pasteurized. Are sold as a liquid or occasionally in the shell continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Purchase Forms, Grades, and Sizes Eggs can be purchased in the following forms (continued): –Blends. There are many specialized blends of egg products available, some with added salt or sugar –Dried. Have enough water removed to make them shelf stable –Hard-cooked. Can be purchased already hard- cooked continued

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Purchase Forms, Grades, and Sizes Eggs are graded by the USDA and receive either a AA, A, or B grade Inspectors look for firm whites and yolks, a small air gap, and shells that are free from defects Eggs are also sold by their size

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall important considerations for storing dairy and egg products.

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Storing Dairy and Egg Products

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the composition of milk –Water (87.7%) –Lactose (4.7%) –Butterfat (3.7%) –Protein (3.2%) –Minerals (0.7%) continued

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name three concentrated milk products commonly used –Evaporated milk –Sweetened condensed milk –Dried milk powder continued

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the process of making butter –As cream is churned, lumps of butterfat emerge and begin to stick together to form larger and larger pieces of butter continued

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name some common cultured dairy products –Buttermilk –Yogurt –Sour cream continued

60. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the process of making cheese –Bacteria and a small amount of a coagulant are added to the milk –The milk turns into a semisolid mass which is then cut into curds –As curds are drained, mixed, and sometimes heated, they shrink and whey is expelled –The curds are placed in a mold and perhaps pressed continued

61. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name the categories of cheeses –Fresh –Soft –Medium firm –Hard –Blue –Stretched –Processed continued

62. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the nutritional value of eggs? –Eggs are a rich source of high quality protein, vitamins, and minerals continued

63. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Why is proper storage of egg and dairy products important? –Fresh eggs and dairy products are potentially hazardous foods