2. Chapter 17 Dairy Products
Part 3
The Preparation of Food
Note: This chapter covers factors affecting the selection of dairy products and guidelines for preventing adverse reactions when cooking with dairy products. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective List factors affecting the selection of dairy products.
Discuss: How well do dairy products keep? What do you need to consider when buying dairy foods?
List factors affecting the selection of dairy products.

4. Types of Milk Whole milk Reduced fat milk Fat free milk Flavored milk
Lactose-reduced milk
Discuss: What is a common type of flavored milk? Who might choose to buy lactose-reduced milk?
How do whole, reduced fat, and fat free milk differ?
USDA

5. Kinds of Cheese
Unripened cheese is ready for marketing as soon as the whey has been removed.
Ripened cheese contains controlled amounts of bacteria, mold, yeast, or enzymes and is stored at specific temperatures to develop desired textures and flavors.
Process cheese is a product made from natural cheeses.
Discuss: What is whey? What are some examples of each of the kinds of cheese described here?
© 2002 Wisconsin Milk Marketing Board, Inc.

6. Other Dairy Products Cream Cultured dairy products
Concentrated milk products
Frozen dairy desserts
Butter
Discuss: What are some examples of products in each of these groups? Why are some of the products listed here not considered part of the milk group of MyPyramid? What are nondairy products?

7. Cost of Dairy Products Cost of dairy products depends on brand
fat content
form
size of container
place of purchase
Discuss: Are national brands likely to cost more or less than store brands? Why? How does fat content affect cost? Are large or small containers usually a better value?
USDA

8. Objective
Discuss: What component in milk is affected by heat, causing milk to require some special cooking techniques?
Describe guidelines for preventing adverse reactions when cooking with dairy products.

9. Cooking with Milk Take steps to prevent
scum formation by stirring during heating, covering the pan, or beating milk to form a foam layer
boiling over by preventing scum formation
curdling by thickening milk or acid before combining
scorching by using low heat
Discuss: When scum forms on the surface of milk during heating, why should you not try to stir the scum into the milk? What is usually the cause of milk boiling over during heating? What factors can cause milk to curdle? How does scorching affect the taste and appearance of milk?

10. Cooking with Cheese
High temperatures and long cooking times can cause cheese to become tough and rubbery and the fat may separate.
Discuss: What type of cheeses can tolerate higher cooking temperatures?
What does this tell you about the temperature and cooking time you should use when preparing cheese dishes?
© 2002 Wisconsin Milk Marketing Board, Inc.

11. Objective
Discuss: What are some popular foods that are made with milk, cream, cheese, or other dairy products?
Prepare a variety of dishes with milk, cream, cheese, and other dairy products.

12. Preparing Whipped Cream
1. Pour cream into a chilled bowl.
2. Beat at medium speed until thickening begins.
3. If desired, slowly add sugar while increasing beating speed.
4. Continue beating until cream is stiff.
Discuss: What factor affects the volume and stability of whipped cream? How does sugar affect whipped cream?
What happens to cream that is overbeaten?
Cherry Marketing Institute

13. Preparing White Sauce
1. Make a slurry by combining milk, flour, and seasonings in a blender or covered jar.
2. Blend or shake until thoroughly mixed.
3. Cook the slurry in a saucepan over medium heat, stirring gently, until it reaches a boil.
4. Cook one minute longer until the sauce is smooth and thickened.
Discuss: How is white sauce used in cooking? Besides a slurry, what thickening agent can you use when preparing white sauce?
See final slide for photo credit

14. Preparing Cream Soups
1. Cook required vegetables, meat, poultry, and fish.
2. Puree or cut into small pieces.
3. Add prepared ingredients to a thin white sauce.
4. Season to taste.
Discuss: What are some common examples of thickened cream soups? What do you call soups that are made with a broth base instead of milk?
How do bisques and chowders differ from thickened cream soups?
photo courtesy of Fleischmann’s Yeast

15. Preparing Cornstarch Pudding
1. Combine sugar, salt, and cornstarch in a heavy saucepan.
2. Stir in a small amount of cold milk to make a smooth paste.
3. Add remaining milk and stir constantly over moderate heat until pudding boils.
4. Cook one minute longer.
5. Add flavoring and pour into dessert dishes.
6. Chill before serving.
Discuss: What are some other kinds of pudding besides cornstarch pudding? If a pudding recipe calls for eggs, how should they be added?

16. Preparing Frozen Desserts
Fill freezer canister two-thirds full with chilled dessert mixture.
Place dasher in canister, cover, and attach crank.
Surround canister with layers of salt and ice.
Crank until handle is hard to turn.
Let dessert ripen to develop flavors before serving.
Discuss: What gives frozen dairy desserts a smooth texture?
photo courtesy of Fleischmann’s Yeast

17. Preparing Cheese Dishes
Choose well-ripened, shredded, or process cheeses for smooth sauces and soups.
Broil cheeses just until melted.
Bake cheese dishes just until done.
Use low heat when cooking cheese on a range.
Microwave cheese at low settings.
Discuss: Why does process cheese blend more easily than natural cheese? What can happen to cheese that is microwaved at a high setting?
photo courtesy of Fleischmann’s Yeast

18. Apply It!
You plan to prepare grilled cheese sandwiches and cream of tomato soup for lunch. You also want to make homemade peach sherbet for dessert.
Discuss: What adverse reactions are likely to occur if you do not use care when preparing these foods?
Describe how you will use dairy products to prepare each of these foods.

19. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you choose and use dairy products to add nutrition and variety to your family’s meals?

20. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What are pasteurization and homogenization?
What is the best way to store dairy products to keep them fresh and wholesome?
How can dairy products be included in a lowfat diet?

21. Photo Credits The image used herein was obtained from
IMSI’s Master Photos Collection
1895 Francisco Blvd. East
San Rafael, CA