1. Eggs, Dairy, and Cheese
Chapter 18

2. Objectives Define the terms eggs and dairy
Identify the parts of an egg
List egg sizes and the weight of the average egg
Identify the most commonly used dairy products

3. Objectives (cont’d.) Summarize the butterfat content of dairy products
Explain the process for making butter
List the main varieties of cheese
Review the proper procedures for purchasing and storing different egg and dairy products

4. Eggs A culinary staple with many uses Packed with protein
The standard to which other protein sources are measured
Combine with other staples or stand alone equally well

5. Parts of the Egg Shell (porous covering protects egg) Membranes
Thin layers of protein fibers that cling to shell and provide barrier against bacteria
Albumen
The egg “white”, composed mostly of water
Yolk (contains most of the protein)

6. 18.1 The composition of an egg

7. Buying and Storing Eggs are inspected to determine quality
Graded as AA, A, B and C
Also classified as weight per dozen
Should be stored below 40° F
Make sure eggs are not cracked
Expiration dates are four to five weeks after packaging

8. Dairy More than 30 main products are made from milk
The most commonly used dairy products include:
Milk, butter, casein (milk protein), yogurt, gelato, and ice cream
Other ethnic forms of dairy products

9. Buying and Storing
The U.S. has federal standards for butterfat content of dairy products
Nondairy milk includes soy milk, rice milk, and milk made from oat and coconut products
Nonbovine milk includes goat milk, sheep’s milk, and buffalo milk

10. Cultured Dairy Products
Buttermilk, sour cream, or yogurt
Milk or cream thickened by heat or sharpened by bacterial cultures
Can be used as the basis for dips and dressings
Can be used in cake batters or bread dough

11. Using Cultured Dairy Products in Cooking
Difficult to use in cooking because they curdle when overheated
Must never be boiled
Add them at the end of cooking time
Or, use one teaspoon of cornstarch to stabilize

12. Using Cultured Dairy Products in Cooking (cont’d.)
Buttermilk
Liquid by-product of butter making
Today, a culture is added; gives acidic tang
Clotted cream
Slowly heating and cooling milk to thicken
Kaymak (Kaimaki, Eishta)
Middle eastern sheep’s milk cooked cream

13. Using Cultured Dairy Products in Cooking (cont’d.)
Crème fraiche
Cultured cream with high fat content
Smatana
Sour cream mixed with sweet cream
Sour cream
Homogenized cream with bacterial culture
French-style yogurt (a “set” yogurt)

14. Using Cultured Dairy Products in Cooking (cont’d.)
Greek sheep’s yogurt
Sweet flavor and higher fat content
Strained Yogurt
Concentrated yogurt with some of the watery whey removed
Ricotta
A neutral cheese made by cooking twice

15. Using Cultured Dairy Products in Cooking (cont’d.)
Mascarpone
A very rich Italian cream cheese
Cottage cheese
Cheese curd product with mild flavor
Fromage frais
Unripened cheese beaten until it is smooth and creamy

16. Butter Butter is the fat of the milk
Made by beating cream until it thickens and separates
Butter made from cow’s milk the norm in most countries
Heat alters the form and flavor of butter

17. Butter Production
Pasteurized cream placed in large vats and churned repeatedly
Fat particles pull together and solidify
Buttermilk is left over, then drawn off
Butter churned until it forms a solid mass
Butter flavor varies according to animal and time of year

18. Buying and Storing Two types of butter
Sweet cream butter
Made from pasteurized cream that is placed in a tank at low temperature before churning
Lactic butter
Cream is combined with lactic acid culture
Both types may be salted or unsalted
Salted butter contains at least 3% salt

19. Cheese It takes 11 pounds of milk to make one pound of cheese
More than 1,500 varieties exist
France alone produces 500 varieties
Aging cheese more than 60 days destroys bacteria
Or, can be made from pasteurized milk

20. Cheese Production Each cheese has unique procedure
Certain steps are common to most
Pasteurizing the milk
Adding starter cultures
Separating curds and whey
Salting and flavoring the curds
Processing into molds and curing

21. 18.13d Splitting the cheese curds in two while hanging in cheesecloth over whey, before being placed in their mold
18.13c Taking the temperature of milk in a vat

22. Categories of Cheese Firm (or hard) cheeses Soft cheeses
Have been cooked and pressed
Soft cheeses
Surface-ripened soft cheeses
Interior-ripened soft cheeses
Semi-firm cheeses
Uncooked, pressed cheeses

23. Categories of Cheese (cont’d.)
Pasta filata cheeses
Unripened, stretched-curd cheeses
Blue-veined (blue) cheeses
Process cheeses
Cheese substitutes
Made using the casein element in milk
Goat’s milk cheeses

24. Buying and Storing
Check expiration date and avoid cheese that has been stored at room temperature
Soft cheeses should have soft crust, without cracks
Semi-firm and firm cheese should be uniformly colored

25. Buying and Storing (cont’d.)
Only firm cheeses are suitable for grating
Grated cheese remains fresh for a week in the refrigerator
Shelf-life of cheeses is determined by their moisture content
Store in warmest part of the refrigerator wrapped in wax paper or aluminum foil

26. Summary Eggs are a high protein culinary staple
Eggs are inspected and graded
Cultured dairy products are very sensitive to heating
Butter is made by beating cream until it thickens and separates into fat (butter) and buttermilk

27. Summary (cont’d.) There are many varieties of cheese
Cheeses are categorized as firm (hard), soft, semi-firm, pasta filata, blue, process, goat’s milk, and cheese substitutes
The shelf life of cheeses varies according to their moisture content