1. Culinary Arts I Day #19 Day #19

2. Dairy products! Chapter 34 – page 477Chapter 34 – page 477 What are some main nutrients in dairy products?What are some main nutrients in dairy products? Protein, vitamins A, B’s, and DProtein, vitamins A, B’s, and D Pasteurized – heat treated to kill enzymes and any harmful bacteria Pasteurized – heat treated to kill enzymes and any harmful bacteria Keeps improving the quality of milk but doesn’t change the flavor or nutritional valueKeeps improving the quality of milk but doesn’t change the flavor or nutritional value It is isn’t pasteurized it is called raw milkIt is isn’t pasteurized it is called raw milk Homogenized – Process that breaks down fat and distributes it in milk, evenly and permanently. Homogenized – Process that breaks down fat and distributes it in milk, evenly and permanently.

3. Kinds of milk 1. Whole milk-4%1. Whole milk-4% 2. Reduced fat milk – 2%2. Reduced fat milk – 2% 3. Low-fat milk – 1%3. Low-fat milk – 1% 4. Nonfat – Contains less than ½% of fat (skim)4. Nonfat – Contains less than ½% of fat (skim) 5. Buttermilk – Tangy flavor and smooth, thick texture5. Buttermilk – Tangy flavor and smooth, thick texture 6. Kefir – Fermented milk with a slightly sour favor, similar to yogurt6. Kefir – Fermented milk with a slightly sour favor, similar to yogurt 7. Chocolate7. Chocolate 8. Nonfat dry milk – Powder form, cheaper than regular milk8. Nonfat dry milk – Powder form, cheaper than regular milk

4. Kinds of milk 9. Evaporated – canned, whole or nonfat milk, used a cream substitute in beverages9. Evaporated – canned, whole or nonfat milk, used a cream substitute in beverages 10. Sweetened condensed milk – concentrated with sweetener added, more for candy and desserts10. Sweetened condensed milk – concentrated with sweetener added, more for candy and desserts 11. Lactose free/reduced lactose – treated to break down lactose for those who cannot digest it11. Lactose free/reduced lactose – treated to break down lactose for those who cannot digest it 12. Acidophilus – bacteria added to help aid digestion12. Acidophilus – bacteria added to help aid digestion 13. Calcium enriched – contains 500mg in one serving, where regular milk has 300mg13. Calcium enriched – contains 500mg in one serving, where regular milk has 300mg

5. Other forms Cream – Fatty part of whole milkCream – Fatty part of whole milk Many beverages, cereals, casseroles, soups, sauces, and ice cream contain creamMany beverages, cereals, casseroles, soups, sauces, and ice cream contain cream Federal standards set minimum milk fat for each of these creams:Federal standards set minimum milk fat for each of these creams: 1. Half and half – 10.5 to 18% fat1. Half and half – 10.5 to 18% fat 2. Light, coffee, or table cream – 18 to 30% fat2. Light, coffee, or table cream – 18 to 30% fat 3. Light whipping cream – 30 to 36% fat3. Light whipping cream – 30 to 36% fat 4. Heavy whipping cream – over 36% fat4. Heavy whipping cream – over 36% fat 5. Sour cream – 18% fat5. Sour cream – 18% fat Butter – Unsalted or SaltedButter – Unsalted or Salted Yogurt – Adding special harmless bacteria Yogurt – Adding special harmless bacteria

6. Say “Cheese!” Say “Cheese!” Cheese is a concentrated formCheese is a concentrated form When an enzyme is added to milk, the milk thickens and separates into solid clusters called curds, and thin, bluish liquid called whey.When an enzyme is added to milk, the milk thickens and separates into solid clusters called curds, and thin, bluish liquid called whey. Fresh cheese – has not ripened or agedFresh cheese – has not ripened or aged 1. Cottage cheese1. Cottage cheese 2. Farmer’s cheese – like cottage cheese, but drier and shaped in a loaf2. Farmer’s cheese – like cottage cheese, but drier and shaped in a loaf 3. Cream cheese – smooth, creamy, and spreadable cheese3. Cream cheese – smooth, creamy, and spreadable cheese 4. Ricotta – small curd, like cottage cheese, sweet flavor4. Ricotta – small curd, like cottage cheese, sweet flavor

7. Say “Cheese!” Say “Cheese!” Ripened cheese – also called “aged” and is made by adding ripening agents, such as bacteria, mold, yeast, or a combination to the curds.Ripened cheese – also called “aged” and is made by adding ripening agents, such as bacteria, mold, yeast, or a combination to the curds. Cheese is then agedCheese is then aged Mild cheeses – 2 weeksMild cheeses – 2 weeks Parmesan – 2 yearsParmesan – 2 years Ripened can be store much longer than fresh cheeseRipened can be store much longer than fresh cheese There are several ripened cheeses…we will do a sensory evaluation with them tomorrow!There are several ripened cheeses…we will do a sensory evaluation with them tomorrow! They are grouped into the following textures:They are grouped into the following textures: 1. Firm1. Firm 2. Semisoft2. Semisoft 3. Soft3. Soft 4. Blue-veined4. Blue-veined

8. Cheese making Step 1: Receive and process milk.Step 1: Receive and process milk. Step 2: Add starter, color, and rennin. Referred to as the “ripening” period.Step 2: Add starter, color, and rennin. Referred to as the “ripening” period. Step 3: Cutting and cooking the curd.Step 3: Cutting and cooking the curd. Step 4: Draining the whey.Step 4: Draining the whey. Step 5: Salting the curd.Step 5: Salting the curd. Step 6: Pressing and curing the cheese.Step 6: Pressing and curing the cheese.

9. Cooking with milk Scorching – if milk overheats Scorching – if milk overheats Curdling – when you add milk to hot foods, such as gravy or acidic foods, such as tomato soup Curdling – when you add milk to hot foods, such as gravy or acidic foods, such as tomato soup Tempering – to prevent curdling, brings one food to the right temperature or consistency before mixing it completely with another Tempering – to prevent curdling, brings one food to the right temperature or consistency before mixing it completely with another Scalded milk – heat milk to just below boiling point (like simmering) Scalded milk – heat milk to just below boiling point (like simmering)

10. For tomorrow Create a chart that looks like the following:Create a chart that looks like the following: Cheese #1: __________________________Cheese #1: __________________________ AppearanceAppearance Texture (which of the 4 categories do they fall into?)Texture (which of the 4 categories do they fall into?) Flavor/TasteFlavor/Taste Aroma/SmellAroma/Smell Your preference (like or not like)Your preference (like or not like) What kind of cheese am I?What kind of cheese am I? You will have the opportunity to explore 8 different kinds of cheese! You will have the opportunity to explore 8 different kinds of cheese! Homework: Page 488 1-17 Homework: Page 488 1-17