1. Dairy Products

2.  Dairy products include  milk  cheese  yogurt  frozen milk products  cream  butter continued © Morgan Lane Photography/Shutterstock

3. Dairy Products  All dairy products shipped across state lines for retail sale in the U.S. are pasteurized  Pasteurization is a heating process that destroys harmful bacteria Pasteurization  Helps milk products stay fresh  Prevents illness  Louis Pasteur invented the process

4. Milk  The higher the fat content, the more the milk costs  Most milk and milk products are homogenized and fortified with nutrientshomogenized  Homogenized– is the process by which milkfat is broken into tiny particles that stay evenly suspended in the milk. Homogenized  Fortified – nutrients such as vitamin A and D have been added to the milk.

5. Forms of Milk  Milk comes in 4 forms  Fresh Fluid Milk  Canned Milk  Dry Milk  Cultured Milk

6. Fresh Fluid Milk  Whole Milk – 3.25% fat  Reduced-fat Milk – 2% fat  Low-fat Milk – 1% fat  Fat-free Milk aka Skim Milk aka Nonfat Milk – contains less than 0.5% fat

7. Canned Milk  Evaporated Milk – about 50% of water is removed from whole milk and canned  Evaporated Fat-Free Milk – about 50% water is removed from fat-free milk and canned  Sweetened Condensed Milk - about 50% water is removed from whole milk and about 42% sugar is added

8. Dry Milk  Nonfat Dry Milk – 100% water and fat is removed from whole milk  Dry Whole Milk – 100% water is removed from whole milk

9. Cultured Milk  Buttermilk – special bacteria culture is added to milk

10. Cooking with Dairy Products  Milk and other protein foods are sensitive to heat so always use low cooking temperatures  Scorching or Curdling could occur  Scorching is when milk burns and causes milk to develop a bitter taste  Curdling is when clumps form on the surface of the milk from cooking at too high of a temperature © ksenchik30/Shutterstock

11. Cooking with Milk  To prevent scorching and curdling  cook slowly over a low heat  use a double boiler  use fresh milk continued

12. Cooking with Milk  Skin is a film that sometimes forms on the surface of milk  To keep skin from forming,  beat milk to produce a foam layer on top  cover milk during heating  Remove skin because it creates lumps

13. Cheese  Most cheeses are made by coagulating milk which concentrates the protein  The curd (solid portion) is separated from the whey (liquid portion) continued © Nayashkova Olga/Shutterstock

14. Cheese  Cheeses vary in  food values  aroma  body  flavor  color  texture  cost

15. Two Classes of Cheese  Natural Cheese  Made from milk, whey or cream  Processed Cheese  A blending of two or more natural cheeses

16. Natural Cheese  Type of cheese produced depends on the  Source of milk  Seasonings used  Method of preparation  Ripening or curing process

17. Natural Cheese  Two categories for natural cheeses: Unripened and Ripened Cheeses  Unripened cheeses have soft textures and milk flavors  Examples: Cream cheese and cottage cheese  Ripened cheeses are stored for certain lengths of time at specific temperatures  Examples: Cheddar and Swiss

18. Process Cheese  Natural cheeses are grated and shredded then heated to combine  Two types of processed cheese: Process Cheese Food and Process Cheese Spread  Process Cheese Food - higher moisture content than natural cheese but lower fat content  Process Cheese Spread – higher moisture content and lower fat content than process cheese food  Sold as slices, in blocks, or in jars

19. Cooking with Cheese  Cheese can become tough and rubbery when cooked at a high temperature continued © Nayashkova Olga/Shutterstock

20. Cooking with Cheese  To prevent overcooking,  add cubed or shredded cheese to sauces and casseroles at the end of cooking time  sprinkle cheese on casseroles after they are baked  use medium to medium-high power setting in the microwave oven