1. Daily Focus Thursday 4/30 Agenda Objectives: Question of the day:
Explain the nutritional benefits of dairy products and how to select, store & prepare.
Question of the day:
Name 2 dairy products.
Agenda
Egg Post Lab
AB: Milk Made
Dairy Notes
AB: Say Cheese
Wrap Up: (last class)
How well did your recipe turn out? Would you prepare again? Would you make any changes?
Wrap Up:
What is it called when you cannot eat dairy and name 2 dairy substitutes.

2. Alton Brown: Good Eats Milk Made Alton Brown: Say Cheese (Friday)
For Say Cheese write 3 tips or facts learned about dairy products. Write on the bottom of the Milk Made Viewing Guide.

3. Dairy
Chapter 32

4. Nutrients Milk lacks vitamin C!!!
Milk has been called an ALMOST perfect food. The following nutrients are found in milk:
Calcium
Phosphorous
Vitamin A
Riboflavin
Fat
Protein
Niacin
Carbohydrates
Vitamin D
Milk lacks vitamin C!!!

5. Milk Processing Terms Pasteurization: UHT: Homogenization:
Required by Federal law
Heat treated to kill harmful bacteria
UHT:
Ultra High Temperature
Shelf stable, refrigerate after opening
Packaged in sterile containers
Homogenization:
Breaks down fat (butterfat)
Distributes evenly and permanently in milk

6. Types of Dairy Products
Milk (Whole, 2%, Skim, Buttermilk, Half & Half, Cream, Evaporated, Sweetened Condensed)
Butter
Not margarine
Yogurt
Sour Cream
Ice Cream
Cheese

7. Cheese How is cheese made?
Cheese is made from milk by thickening (or coagulation) of the milk protein when rennin (enzyme) is added.
This produces the curd (solid) which is separated from the whey (Liquid)

8. Types of Cheese
Fresh Cheese
Ripened Cheese
Cheese that has not been aged or ripened. It must be refrigerated and is very perishable.
Cottage Cheese
Farmer’s Cheese
Cream Cheese
Ricotta
Made by adding ripening agents (bacteria, mold or yeasts) and then is aged for as long as 2 weeks to 2 years.
Firm (cheddar, parmesan)
Semisoft (gouda, mozzarella)
Soft (brie)
Blue-veined (blue cheese, gorgonzola)

9. Dairy Substitutes Margarine: made from hydrogenated vegetable oil
Soy milk: liquid pressed out of soybeans
Soy cheese: made from soy milk
Nondairy creamer: Made with partially hydrogenated vegetable oil and corn syrup
Whipped Toppings: made from hydrogenated vegetable oils, sweeteners, and nonfat milk solids
Frozen Desserts: nondairy ice cream made
from rice or tofu
Almond Milk, Rice Milk

10. Buying Dairy Foods Check Labels: nutrition and ingredient information
Container should NOT be opened
Check the “sell by” date
Item will be taken off shelves after that date BUT it does not mean it is not good

11. Cooking with Dairy Products
Cook dairy with moderate heat for a short amount of time.
If you do not it will become tough, rubbery or burnt.
Cooking cheese at too high of a temperature will cause it to separate
Cook cheese until it is melted
Yogurt may be used as low fat substitute for sour cream, cream cheese, and mayonnaise
Will curdle if overcooked/

12. Cooking with Dairy Products
Forming a skin (film)
film toughens as heat is increased
Prevent by covering container, stirring during heating, beating mixture
Scorching
When heated sugar and protein settle out (coagulate) on the sides and bottom of pan and can scorch (sugar caramelizes)
Prevent by using low temperatures, stirring, heat over water
Curdling
Milk is cooked at too high of a temperature and separates into curds and whey
Prevent by tempering: brining one food to the right temperature or consistency before mixing it with another