1. Dairy Products
Foods I
Obj. 7.04

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Dairy Products
Types
Fresh
Milk, half-and-half, cream, cottage cheese, cream cheese
Concentrated
Whipping cream, evaporated milk, condensed milk, nonfat dry milk
Frozen
Ice cream, sherbets, frozen yogurt
Cultured
Cheeses, yogurt, sour cream, buttermilk
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Kinds of Cheese
Unripened Cheese
Have not been allowed to age or ripen.
Examples:
Cottage cheese
Cream cheese
Farmer’s Cheese
Ricotta Cheese
Ripened Cheese
Made with controlled amounts of bacteria, mold, yeast, or enzymes.
Has been allowed to ripen. Aging can be from two weeks to two years.
Examples:
Cheddar
Swiss
Mozzarella
Colby
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Dairy
Types of Dairy
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Milk Products
Many types of fresh milk exist
Besides cow’s milk, what are some other types you can think of?
Just for fun!
Fainting Goats
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Dairy and Nutrition
Nutritional Contributions
Calcium
Essential for keeping bones and teeth healthy
Fat
Help absorb Vitamin A and D
Serve as reserve supply of energy
Cholesterol
Used for digesting fat and making Vitamin D
Riboflavin
Helps the body to release energy from carbs, fats, and protein
Destroyed by light
What type of container is milk sold in?
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Dairy and Nutrition
Nutritional Contributions
Vitamin A
Promote good vision and help maintain tissues and skin
Vitamin D
Maintains levels of calcium and phosphorus in the blood
Lactose
Sugar or simple carbohydrate found in milk and milk products
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Milk Processing
Pasteurized milk
Milk is heated to destroy harmful bacteria
All milk sold in the US must be pasteurized
Improves the keeping quality of milk
Does not change flavor or nutritional value
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Milk Processing
UHT (Ultra High Temperature)
Milk is heated to a much higher temperature to increase its shelf life.
Provides same flavor and nutritional value
Can be stored unopened for up to 6 months!
Ex: Coffee creamers, yoohoo!
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Milk Processing
Homogenize
Mechanical process that prevents cream from rising to the surface of milk
Breaks globules of milk fat into tiny particles and spreads them throughout the milk
Ex: Italian dressing
Has a richer body and flavor
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Milk Processing
Dried Milk
Powdered form of non fat milk
Made by removing the fat and water from pasteurized milk
When rehydrated, to be used like fresh milk
Although convenient and inexpensive the taste is different from regular milk
Why would you possibly want to keep some dried milk around?
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Milk Processing
Condensed
Concentrated form of milk
Usually sweetened to be used with desserts and candies
Cannot be substituted for evaporated or diluted for regular milk
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Storage and Handling
Dairy products…
Highly perishable
Need to be refrigerated ASAP after purchase
Store at 32°F
If at room temperature for more than 2 hours, discard.
Large amounts of harmful bacteria may have developed
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Storage and Handling
Riboflavin is destroyed by light so store away from light
Stored in clouded or colored containers
Butter can be refrigerated for several weeks
Store cheese tightly wrapped so it doesn’t dry out
Store frozen dairy in tightly covered containers in the freezer
What can happen if not stored tightly? What is a sign of this?
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15. Cooking with Milk and Cream
Because milk is protein food, special care must be taken during cooking to prevent the following:
Scum Formation-a solid layer that often forms on the surface of milk during heating.
To prevent scum formation, stir the milk during heating and cover the pan.
Scorching-burning that results in a color change.
To prevent, use low heat.
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16. Cooking with Milk and Cream
Curdling-high temperature, acids, tannins, enzymes and salts cause the milk proteins to coagulate and cause clumps.
To prevent, use a low temperature and fresh milk.
Good Eats--Cheese
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Cooking with Cheese
Like all high protein foods, heat can adversely affect cheese.
If you cook cheese at too high of a temperature, the cheese will become rubbery and tough.
To prevent, use a double boiler and/or low heat.
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