Dairy Products  derived from milk  usually bovines (water buffalo, cattle), sheep and goats  reindeer, yak, camel and mare’s milk are also used in parts of the world

 Fluid milk, cream  “Raw” versus Pasteurized  Canned: condensed/evaporated  Dry milk-powdered form  Butter  Cultured Milk Products  Ice cream and frozen yogurt  Cheese Dairy Products

Fluid Milk Grading  USDA Voluntary grading, but most states require Federal grading  Grade A – for consumers  Manufacturing Grade (Grade B) – used to make butter, cheese, ice cream  Based primarily on finished product’s bacterial count, odor/taste/appearance  Processing is mandatory for wholesomeness only

Dry Milk Grading Whole Milk  Extra  Standard Nonfat  Premium  Extra  Standard Factors that affect dry milk grading odor, flavor, bacterial count, degree of scorching (taste), lumpiness, ease of dissolvability, and moisture content

Fluid Milk  “Certified” Grade- low bacteria count, used for at-risk populations (technically not a grade)  Fortified milk- Vitamins A and D added  Butterfat content  Whole ( %), 2%, 1%, skim  affects flavor and texture (mouth feel)  AP price varies depending on butterfat content

Pasteurization  process named after Louis Pasteur  uses heat to destroy human pathogens in food  milk is heated to below boiling point for specified time  Ultra pasteurization heats milk to above boiling point  Homogenization- emulsifies fat globules into milk solids to prevent separation- more uniform product

Shelf-Stable Milk  Canned  Whole  Evaporated: unsweetened, homogenized, 60% of water removed, vitamin D added, inexpensive, “tin” flavor, best if used to cook  Condensed: sweetened, has up to 45% sugar added, milk and sugar is heated until 60% of water evaporates (if it did not have sugar it would be evaporated milk)  Aseptic (Parmalat and others)

Butter and Cream  Butter:  most butter is about 80% butterfat, some specialty butters are higher (Plugra is 82%)  Heavy or Heavy Whipping Cream: % butterfat  Whipping Cream: 30% butterfat  Light Cream: c. 20% butterfat  Half and Half: c. 12% butterfat

Butter

Cultured Milk Products  Various bacteria (sometimes several are added to thicken and sour milk products  Yogurt  goat, ewe’s or cow’s milk  non-fat, part-skimmed, full fat  Strained yogurt (“Greek-style,” labneh)  Sour Cream (c. 18% fat), Crème Fraîche (c. 30% fat)  Buttermilk, Kefir, Ayran

All cheese made from milk (cow, goat, buffalo, yak, etc.) Becomes cheese by milk coagulating (curdling), draining off whey, processing curd, then possibly ripening Cheese

Types of Production Specialty cheeses- Limited production, usually natural flavoring that is particular to region (herbs, nuts, fruit etc.) Artisan- made mostly by hand, small batches, traditional Farmstead- must be made from milk from farmer’s own herd, no outside sources

Stilton

Ice Cream  Often up to 60% is air with cheaper brands  Premium % butterfat (11-15 source) gourmet flavor, expensive  Regular- 12% larger containers  Competitive- 10% (economy)  Light- could be 50% less fat than the REGULAR brand they produce or 33% calories

Frozen Dessert Types  Sorbet - Fruit-based, does not have milk or cream, whipped to make light  Sherbet- fruit-based but milk is added for creaminess, cannot have more than 2% fat content  Granita-like sorbet but not whipped, ice crystals allowed to form  Soft-serve – made same as ice cream but warmer so seems more flavorful

Gelato  Italian style  Main difference is amount of air that is whipped in  Gelato maybe 20% air added, American style up to 60%  Dense, rich

All Dairy  Picks up odors easily  Store carefully  Check dates carefully  Have a plan to put away in an order that makes sense- FIFO is big here- check “pull dates”