1. 16
Dairy Products

2. Objectives List factors affecting the selection of dairy products.
Describe guidelines for preventing adverse reactions when cooking with dairy products.
Prepare a variety of dishes using milk, cream, cheese, and other dairy products.

3. Selecting and Storing Dairy Products
People ages 9 and older need
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4. Selecting and Storing Dairy Products
Milk may go through pasteurization, ultra-high temperature (UHT) processing, and/or homogenization before reaching retail stores
Each type of milk, such as whole and fat-free, must meet standards for milkfat and milk solids content
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5. Selecting and Storing Dairy Products
People with lactose intolerance cannot properly
Types of cream, such as whipping cream and half-and-half, are
Yogurt and other cultured dairy products contain
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6. Selecting and Storing Dairy Products
Concentrated milk products include
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7. Selecting and Storing Dairy Products
Frozen dairy desserts include
Butter is made from
Coffee whiteners, whipped topping, and margarine are considered
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8. Selecting and Storing Dairy Products
Cost depends on
Dairy products require
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9. Selecting and Storing Dairy Products
Cheese is made by coagulating milk and then separating the curd from the whey
Natural cheeses may be classified as unripened cheeses or ripened cheeses
Natural cheeses may be made into process cheeses
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10. Selecting and Storing Dairy Products
Aging and added ingredients
Cover or tightly wrap cheese and
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11. Selecting and Storing Dairy Products
Swapping low-fat and nonfat dairy products for
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12. Cooking with Milk and Cream
Heat affects the
Using low heat and stirring during heating will help prevent scum formation, boiling over, curdling, and scorching
Lower settings and
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13. Cooking with Milk and Cream
The amount of milkfat in cream
Chill the
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14. Did You Know?
To meet MyPlate recommendations, people ages 9 and over need to consume the equivalent of 68.5 gallons of milk per year
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15. Preparing Common Milk-Based Foods
Creamy, rich milk-based foods are
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16. White Sauce
White sauce is used as a base for other sauces and as a component in many recipes
Classic white sauce is thickened with a roux
Fat-free white sauce is thickened with a slurry

17. Cream Soups
Three basic types of cream soups are thickened cream soups, bisques, and chowders
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18. Puddings Puddings contain Puddings require
Principles of starch and egg cookery also apply to many pudding recipes

19. Ice Cream and Sherbet Ice cream Sherbet contains
Ice cream and sherbet must be stirred

20. In Your Opinion…
What are some of your favorite foods that are made with milk, cream, cheese, or other dairy products?
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21. Cooking with Cheese High temperatures and long cooking times Choose
Microwave cheese at low settings

22. Review
List four factors that affect the cost of dairy products.

23. Review
Why should cheese be covered or tightly wrapped before being refrigerated?

24. Review
How can scum formation, boiling over, curdling, and scorching be prevented when cooking with milk and cream?

25. Review
What is the difference between classic white sauce and fat-free white sauce?

26. Review
What effects can high temperatures and long cooking times have on cheese?