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DAIRYDELIGHTS DAIRY DELIGHTS. The Five Types of Dairy Products:  Milk and cream  Cultured milk products  Frozen dairy desserts  Cheese  Butter.

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Presentation on theme: "DAIRYDELIGHTS DAIRY DELIGHTS. The Five Types of Dairy Products:  Milk and cream  Cultured milk products  Frozen dairy desserts  Cheese  Butter."— Presentation transcript:

1 DAIRYDELIGHTS DAIRY DELIGHTS

2 The Five Types of Dairy Products:  Milk and cream  Cultured milk products  Frozen dairy desserts  Cheese  Butter

3 Homogenized Milk or cream that has had its fat broken into tiny pieces by a special process. This process keeps the fat and watery liquid in milk or cream from separating.

4 Pasteurized Milk or cream that has been heated to a high temperature for a few seconds to kill harmful bacteria This process is named after Louis Pasteur

5 Fresh milk is grouped by the amount of fat it contains. One cup of Fat-free milk – 85 calories 1% milk – 100 calories Whole milk – 150 calories

6 Canned milks Evaporated milk has had most of the water removed. Sweetened condensed milk is evaporated milk with a large amount of sugar added.

7 Louis Pasteur December 27, September 28, 1895 French chemist and microbiologist best known for his discovery that many diseases are caused by microbes.

8 UHT Milk Ultra High Temperature Milk Pasteurized at a higher temperature than the temperature normally used. It doesn’t need to be refrigerated until opened.

9 Fresh Cream Fresh cream is like milk, but it contains much more fat. Types of fresh cream:  Whipping cream contains the most fat  Light cream – coffee cream  Half-and-half –mixture of milk and cream

10 Cultured Milk Products These products are made by adding certain helpful bacteria to milk. The bacteria cause the milk to develop a tangy flavor. They also cause the milk to become thick and smooth.

11 Examples of Cultured milk products Buttermilk – called buttermilk because it was originally made with the milk that was left after cream was churned into butter Yogurt – Made by adding bacteria to fat- free, low-fat, or whole milk Sour Cream – Made by adding bacteria to light cream

12 Remember the Nursery Rhyme? Little Miss Muffet sat on a tuffet, Eating her curds and whey, There came a big spider, Who sat down beside her, And frightened Miss Muffet away!

13 Curds and Whey The first step in making cheese is to separate the tiny solid pieces in milk from the watery portion. Curds – the solid pieces in milk, such as protein, fat, vitamins, and minerals that can stick together to form lumps Whey – the liquid portion of milk that is left after curds form

14 Five Types of Cheese 1. Fresh cheese – ready to eat as soon as it is made, for example cottage cheese, cream cheese, ricotta 2. Aged cheese – stored by the cheese maker for a period of time before it is sold, for example cheddar and parmesan.

15 Types of Cheese continued… 3. Pasteurized process cheese – a blend of two or more cheeses, these cheeses melt quickly and smoothly when heated. 4. Pasteurized process cheese food – usually sold in jars or pressurized cans, it has less cheese and fat and more water than pasteurized process cheese

16 Types of Cheese continued… 5. Cold Pack cheese – is a blend of cheeses, similar to pasteurized process cheese, but they are not heated.

17 CULTURES OF THE WORLD The Middle East  Located where Africa, Europe, and Asia meet.  Lamb, sheep, goats, and camels provide milk, meat, and hides.  Yogurt is the preferred form of milk.

18 Price of Cheese Type of cheese – aged cheese usually cost more than fresh cheese Origin of cheese – cheese made in the U.S. is less than imported cheese Size of pieces – large blocks usually cost less than slices and shredded.

19 Lactose Intolerance When a person is not able to make lactase in their intestine and therefore have trouble digesting lactose. They will often have intestinal gas, cramps, and diarrhea after eating dairy products.

20 Cooking with milk Dairy products are sensitive to heat. They burn easily. Use a heavy pan and low cooking temperatures. Prevent a skin from forming when you heat milk by stirring the milk while you heat it.

21 Reduce the chance that milk will curdle!  Use fresh milk  Warm the milk before adding other ingredients.  Add other ingredients to the milk, instead of the reverse.  Thicken the milk before adding other ingredients.  Heat milk gently. Do not let it boil.

22 Nutritional Qualities of milk The main foods in this group are milk, yogurt, and cheese. They are rich sources of protein and calcium. Many provide Vitamin D, too. However, many contain large amounts of saturated fat and cholesterol.

23 Dairy Delights Power point presentation put together by: Zachary S. Tekely and Cynthia M. Trude August 2008 Information for power point taken from Byrd-Bredbenner, Carol. Adventures in Food and Nutrition. Tinley Park, Illinois: The Goodheart-Wilcox Company, Inc


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