Milk & Cheese

What is milk? 88% Water 3.5% milkfat 8.5% solids No other single food can substitute for milk in diet and give a person the same nutrients that you get from a glass of milk. Adults- 2 cups} Teenagers- 4 cups} per day Children -3 cups}

Nutrients Protein- body building and repair Carbohydrates- energy and warmth Fats- energy and warmth, carries fat- soluble vitamins A, D, E, & K

Vitamins- growth, prevent diseases  Vitamin D- bones and teeth, prevents rickets  Vitamin A- aids growth, prevents night blindness  Riboflavin (Vitamin B2)- regulates production of energy from dietary fat, carbohydrates, and protein. Minerals- strong bones and teeth, body regulation  Calcium- bones and teeth, prevents osteoporosis  Phosphorus- bones and teeth  Poor source of iron

Where does milk come from? Camels Water buffalo Goat Cow (Most common source)  Commercial importance in U.S. 62% intake is skim/lowfat 38% as whole milk

Shopping pointers Product name Pasteurized Homogenized Ingredients, if any are added Pull date- date on container, indicated that the milk should stay fresh 5 – 7 days after the date stamped on carton.

Grades of milk Grade A- has the lowest bacterial count and is the grade sold in retail stores. Grade B- safe and wholesome. Grade C- safe and wholesome.  The grade doesn’t indicate its richness, but applies only to its degree of sanitation.

How can you buy milk? Liquid  Pasteurized – milk is heated to destroy harmful bacteria.  UHT processed milk – heated to a higher temperature than regular pasteurized milk to further increase its shelf life.  Homogenization – mechanical process that prevents cream from rising to the surface of milk. This process breaks globules of milkfat into tiny particles and spreads them throughout the milk.

 Fortified – nutrients are added in amounts greater than what would naturally occur. Canned Dried

Uses of Milk Beverage- it requires no preparation other than chilling. It can be served hot or cold with meals, as snacks, and as party foods. Milk as an ingredient- milk contributes to the nutritive value, flavor, texture, consistency, and browning quality of food products. Milk in all forms can be used as an ingredient in a variety of recipes.

Storage tips Milk is highly perishable. It requires careful storage to maintain their flavor and nutrient qualities. Store in back of the refrigerator. Pick up as one of the last items in store Refrigerate as soon as possible Use milk in order of purchase from individual refrigerators at home (put freshest milk in the back and use the oldest first.)

Only pour out the amount of milk you need. Do not pour unused milk back into original container. Close container so milk will not absorb flavors. Freezing milk changes consistency and not nutritional value. Refrigerate to thaw. Watch expiration date.

Properties of Milk Milkfat – fat portion of milk Milk solids – contain most of the vitamins, minerals, protein, and sugar found in milk. Casein  Solid protein in milk Whey  Liquid protein in milk

Types of milk Raw milk- fresh, unpasteurized milk straight from the cow. Whole milk- contains not less than 3.25% milk-fat. It must contain not less than 8.25% milk solids.

Low-fat milk- has had sufficient milk- fat removed It also contains at least 8.25% solids-not-fat. Vitamin A is added to offset some milk-fat. You can find in this category labeled: low- fat, 2% milk, and 1% milk. Skim milk- has most of the fat removed. Less than 0.5% milkfat.

Types of milk Eggnog- is a mixture of milk, eggs, sugar, and cream. It may contain added flavorings such as rum extract, nutmeg, or vanilla. It’s a seasonal product most readily available during the holidays. Nonfat dry milk- is the product obtained by removal of water only from pasteurized skin milk.

Buttermilk- is made by adding a special bacteria culture to milk to produce the desirable acidity, body, flavor and aroma characteristics of this product. Chocolate milk- is made by adding chocolate or cocoa and sweetener to 2% milk. It must be fortified with vitamin A and addition of vitamin D is optional.

Cream Types determined by the amount of milkfat they contain. Heavy whipping cream – contains the most fat. Light whipping cream Light cream or coffee cream

Half-and-half – contains the least amount of fat. Sour cream – made from light cream. Special organisms are added to the cream to give it a thick, creamy body and sour flavor. Sour cream half-and-half – contains less fat.

Concentrated Milk Products Removing water from fluid milk produces concentrated milk products. These are canned or dried. Evaporated milk – sterilized, homogenized whole or skimmed milk that has had some of the water removed. Sweetened condensed milk – whole or skimmed milk with some of the water removed and a sweetener added. Used in baked goods

Frozen Dairy Desserts Ice cream – made from a pasteurized mixture of sugar, stabilizers, flavorings, and some eggs. Frozen yogurt – contains active yogurt cultures, sugar, stabilizer, nonfat solids, and flavorings. Sherbet – pasteurized mixture of sugar, milk solids, stabilizer, fruit juice, and water.

Less Fat Terms Reduced fat products – show at least 25% reduction in fat over regular products. Light products – have at least a 50% reduction in fat over regular products. Low-fat products – must not contain more than 3 grams of fat per serving. Fat-free-products – must contain less than 0.5 grams of fat per serving.

Milk Substitutes Cheese and ice cream- can replace part of milk in diet- but at added cost they have more calories. Cheese and cottage cheese- larger container cost less Yogurt and ice cream- cost as much as three times a glass of milk

Reducing fat content in recipes calling for milk products Use skim or 2% for whole milk Use yogurt for mayonnaise

Cooking with Milk Heat affects proteins in milk. The more milkfat the faster heat and acid affect the milk. Undesirable occurrences:  Scum  Scorch  Boil over  Curdle

Principles of Milk Cookery Scum Formation  Scum – is the solid layer that often forms on the surface of milk during heating.  Scum should be removed because it is rubbery and tough. It will float in small particles throughout the milk.  Stirring during heating or covering the pan will help prevent scum formation.

Boiling Over  Scum formation is the usual cause of milk boiling over.  Pressure build up beneath the layer of scum. It prevents the pressure from being released as steam.  The pressure continues to build until the milk finally boils over.  It can be prevented by using low heat and one of the methods to prevent scum formation.

Scorching  Scorching – burning that results in a color change. Milk will turn brown in color and have an off taste.  It is able to scorch because it contains sugar (lactose), which it caramelizes.  When heating milk proteins coagulate and settle onto the sides and bottom of the pan. By overheating the lactose in the coagulated solids caramelizes, thus scorching the milk.

Curdling  High temperatures, acids, tannins, enzymes, and salts all can curdle milk.  Curds – cause the proteins in the milk to coagulate and form clumps.  You can prevent curdling by using low temperatures and fresh milk.

Sauces Most thickeners cannot be added by themselves to hot food. They will cook into lumps.  Add small amount to another food (sugar or cold liquid)  Cook over low heat  Don’t overcook (may lose thickening power) White sauce  By varying its thickness and flavor, the sauce can be used for a variety of things.  The secret to making a smooth white sauce is using the right amount of flour and in the proper blending of the butter and flour. Measure accurately and mix quickly. Thin- cream soup Medium- cream vegetables and meat Thick- croquettes

Recipe Thin  1 T butter  1 T flour  ¼ t salt  Dash pepper  1 C milk Medium  2 T butter  2 T flour  ¼ t salt  Dash pepper  1 C milk Thick  3 T butter  4 T flour  ¼ t salt  Dash pepper  1 C milk

Recipe Steps Melt hot fat over low heat. Remove the pan from the heat and stir in the flour and seasonings. This paste formed is called a roux Slowly add the cold milk, stirring occasionally, but gently until the sauce is smooth. Cook over moderate heat, stirring gently until it reaches a boil. Cook for 1 minute to cook the starch.

Cream soups Bisques – rich, thickened cream soups. Light cream often replaces all or part of the milk in a bisque. Chowders – made from unthickened milk. 2 stages  Cook the vegetables, meat, poultry, or fish first.  Add solids to thin white sauce and season it to taste.

Pudding Cornstarch pudding – contains milk, cornstarch, sugar, salt, and flavoring. It may or may not contain eggs. They are cooked until thickened and served chilled. Tapioca pudding – contains milk, tapioca, sugar, salt, eggs, flavoring. Beaten egg whites are folded into the cooked pudding and served chilled.

Bread and rice pudding – contain milk, sugar, salt, eggs, and flavoring. Mix ingredients together then add rice or bread. Bake until passes toothpick test. Can be served warm or chilled. Indian pudding – contains milk, cornmeal, eggs, salt, and molasses. Mix together milk cornmeal and molasses until thickened. Then add remaining ingredients. Finally bake.

Principles of cooking pudding Moderate cooking temperature. Prevent lumps by separate the starches before cooking. Some recipes call for scalded milk.  Scald – heating to just below the boiling point.

Cheese It has many flavors, textures, and nutrients. Most versatile food. Concentrated form of milk and excellent source of complete protein. Made by separating the curd (solid part) from the whey (liquid part). By using different kinds of milk and changing the basic steps of production can produce hundreds of different cheeses.

Kinds of Cheese Unripened cheese - ready for marketing as soon as the whey has been removed. They are not allowed to ripen or age.  Cottage cheese  Cream cheese  Farmer’s cheese  Ricotta cheese

Ripened cheeses – controlled amounts of bacteria, mold, yeast, or enzymes are used. During ripening, the cheese is stored at a specific temperature to develop texture and flavor.  Over four hundred kinds  Aging – requiring further storage to develop flavor. Anywhere between 2 weeks and 2 years.

Principles of cooking cheese Heat can adversely affect cheese because of its high protein content Overheating cheese becomes tough and rubbery, and the fat in the cheese may separate.

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