1. CHRM 1030 Culinary Foundations Dairy
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2. Terminology Homogenized skim milk non-fat milk Whipping cream
light cream
half and half
Crème fraiche
sour cream
buttermilk
Yogurt
evaporated milk
condensed milk
Dry milk
ripened cheese
cheddaring
Triple crème cheese
chèvre
Blue veined cheese
Processed cheese
cheese food
cheese product
Culinary Foundations
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3. What are Dairy Products
products from the milk of cows, goats, sheep and buffaloes.
consist of liquid, semi-liquid and solid products, such as milk, cream, cultured products, butter and cheeses.
sold as fresh, frozen, canned, sterile packed, and dried.
Milk is considered one of the most nutritious foods available, providing proteins, vitamins and minerals, particularly calcium.
Culinary Foundations
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4. Milk Liquid dairy product contains 3-½ % fat, 8 ½ % nonfat milk solids
88% water
straight from the cow
Culinary Foundations
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5. Forms of Milk UHT – Ultra High Temperature
Pasteurized/Ultra Pasteurized
Raw Milk
Homogenized
Skim/Nonfat
Lowfat
Fortified Nonfat
Flavored
Acidophilus
Canned Milk
Dry Milk
Culinary Foundations
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6. Forms of Milk Available
UHT
Ultra high pasteurization at 280ºF to 300ºF for 2 to 4 seconds, packed in sterile containers aseptically sealed. Available in Europe. Seen in the U.S. occasionally.
Pasteurized milk/Ultra Pasteurized milk
Heated to 161ºF for pasteurized and 275ºF for ultra pasteurized, for 15 seconds, kill bacteria and disease producing pathogens then cooled. Most dairy products are pasteurized in the United States. Some flavor damage.
Culinary Foundations
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7. Types of Milk Raw milk Homogenized milk
Non-pasteurized product. Illegal to sell unless State Certified. Wonderful taste and consistency.
Homogenized milk
Milk that has been forced through tiny holes to break up fat into particles so small that they stay distributed.
Culinary Foundations
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8. Types of Milk Skim or Non-fat milk Low-fat milk Fortified non-fat milk
.5 or less % fat..milk that has most or all fat removed.
Low-fat milk
fat content of .5% to 3% fat content is usually indicated.
Fortified non-fat milk
substances added such as vitamin d and a, and extra non-fat milk solids
Culinary Foundations
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9. Types of Milk Flavored milk Acidophilus milk
milk with added flavors such as chocolate and fruit
Acidophilus milk
milk with added lactobacillus and acidophilus for promotion of healthy flora and fauna in the intestinal tract. Makes milk palatable for most lactose intolerant folks.
Culinary Foundations
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10. Types of Milk Canned milk products Dry milk products
Evaporated milk and condensed sweetened milk – 60 % of the water is removed by heat which leaves the milk with a cooked taste. Condensed sweetened has added 45% sugar.
Dry milk products
Dry milk, non-fat dry milk are freeze dried and sprayed or heat sprayed to remove all of the water. Convenient for cooking and baking and storing.
Culinary Foundations
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11. Cream A rich liquid milk product containing at least 18% fat
slightly yellow color
more viscous than milk
must be pasteurized and may be homogenized
gives flavor and body to sauces and soups
used in creamy desserts
either in liquid form or whipped
whipping cream contains at least 30% milk fat
Culinary Foundations
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12. Forms of Cream Half and Half Light or table cream Light whipping cream
10 to 18% milkfat too low to be technically called cream
Light or table cream
18 to 30%milkfat
Light whipping cream
30% to 36%
Heavy whipping cream
36% milk fat unfortunately contains stabilizing gums and other additives.
Manufacturing cream
38-42% milk fat
Culinary Foundations
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13. Cultured Dairy Products
Yogurt
Milk cultured with special bacteria that causes the milk to thicken to a custard like consistency. Usually has additional non-fat milk solids.
Buttermilk
fresh liquid milk usually skim milk which has been cultured. Originally a by product from butter churning. Real buttermilk is delicious.
Culinary Foundations
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14. Types of Cultures Sour Cream/Sour Milk Kefir Crème Frâiche
cream cultured or milk cultured with lactic acid and bacteria which makes it thick and tangy.
Kefir
A more liquid form of yogurt that is usually flavored and served as a beverage. Very popular in the Middle East and in Russia
Crème Frâiche
Slightly aged cultured heavy cream used for sauce making.
Culinary Foundations
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15. BUTTER
Butter is agitating or churning cream produces the fatty substance found in milk and it
Butter consists of approximately 80 % milk fat, not more than 16% water, and 2 to 4% milk solids
It may contain a natural based coloring agent annatto, derived from the seed of the achiote plant.
It may also contain a small amount of salt. It is graded according to U.S.D.A. standards for flavor, body, color and salt content, although grading is not mandatory
Culinary Foundations
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16. BUTTER
Grades are AA, A, B, and C. Butter is marketed as sweet or unsalted, and lightly salted
Sweet butter has a fresher sweeter taste. Butter is firm when refrigerated, and becomes liquid at 98 degrees F and reaches the smoking point at 260 degrees F. Butter is preferred for cooking fat because of its flavor. It has no equal in sauce making, and is often used as a sauce itself
Culinary Foundations
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17. Types of Butter Sweet Butter Lightly Salted Butter Clarified Butter
unsalted butter fresher and more perishable with fresh sweet taste.
Lightly Salted Butter
butter that has had a small amount of salt added to flavor and preserve.
Clarified Butter
butter that has been heated, then solids and whey removed leaving just the butter (milk ) fat.
Whipped Butter
butter that has been whipped and contains up to 50% air than regular butter.
Culinary Foundations
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18. BUTTER SUBSTITUTES:
A French chemist invented margarine in the late 1800's upon a requestfrom Napoleon III who wanted a low-cost fat. Originally, it was produced from animal fat-tallow. Today it is made from vegetable fats, mainly soy oil, milk solids, salt, air and water. It contains approximately 80 % fat, like butter, and the remaining ingredients are used for flavor, and color.
Culinary Foundations
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19. BUTTER SUBSTITUTES: Light Butter Light or Non-Fat Margarine
usually 50% butter, and the remaining ingredients are water, emulsifying agents, flavoring agents and coloring.
Light or Non-Fat Margarine
usually contains small amounts of vegetable fats, water, emulsifying agents, flavorings, color, and a thickening agent such as gelatin or starch. These are used only as a spread, and cannot be used to cook with.
Culinary Foundations
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20. CHEESE
Cheese is a food produced by separating milk solids from whey by curdling or coagulation. It takes pounds of milk to produce one pound of cheese. Curdling is brought about by introducing selected bacteria or an enzyme called rennet, or by some acid. Heat can also be used, and the curds are then separated from the whey by draining. The resultant curds are then processed, and cured or aged in thousands of different ways thus giving us the myriad of cheeses from around the world.
Culinary Foundations
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21. CHEESE
The major components of cheese are water, fat, and protein. Water contained in cheese ranges from 80 % in cottage cheese to about 30 % for a very hard, aged grating cheese such as parmesan. The fat content of cheese, when it is listed generally refers to the percentage of solids if all of the moisture was removed.
Of the thousands of cheeses, only a few hundred find their way into a commercial kitchen.
Culinary Foundations
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22. STORAGE OF DAIRY PRODUCTS
Because dairy is such a perishable product, HACCP standards should always be practiced.
Milk should be stored in the refrigerator at or below 40 degrees F. Its shelf life is reduced by half for every five-degree rise in temperature above 40 degrees. Cream should be kept at or below 40 degrees. All liquid dairy at or below 40 degrees. Frozen dairy products should be kept at or below 0 degrees. Butter should be kept at or below 35 degrees, and cheese should be kept at or below 40 degrees. For service of cheese, most cheese benefits from removing from refrigeration a half hour to an hour before service to fully develop the flavors.
Culinary Foundations
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23. COOKING PRINCIPLES FOR MILK AND CHEESE
Tips to avoid faults:
Skinning: Cover or coat with layer of melted fat.
Scorching: Do not heat too high or too fast or in a thin pan
Curdling: Reduce temperature and cooking time, use starch to stabilize when appropriate.
Graininess: Reduce temperature; utilize the correct type of cheese for the dish.
Stringiness: Reduce temperature and time of cooking. Shave cheese into smaller shreds and melt off of direct heat.
Culinary Foundations
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24. Lab briefing: Everyone makes: Group I – Demo One and Recipe
Exercise One and Exercise Two
Group I – Demo One and Recipe
Group II – Demo Two and Recipe
Group III – Demo Three and Recipe
Group IV – Demo Four and Recipe
Group V – Two Recipes
Group VI – Two Recipes
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25. Homework Eight Read Egg Chapter Prepare a ONE PAGE ingredient handout
Choose a cheese variety that you would like to research
Copies for everyone
Three-hole punched
Can be front and back
Must include graphics
Culinary Foundations
Session Eight: Dairy