1. Dairy Foods and Eggs
Chapter 18

2. Choosing Dairy Foods
Section 18.1

4. Types of Milk Whole milk – 8 g of fat per serving
Reduced-fat milk (2%) – 5 g fat per serving
Low-fat milk (1%) – 2.5 g fat per serving
Fat-free milk (skim) – only traces of fat

5. Processing of Milk
Pasteurized – heat treatment that kills enzymes and harmful bacteria
Homogenization – the process whereby fat is broken down and evenly distributed in the milk

6. Other types of Milk
Buttermilk – tart, buttery flavor with a smooth thick texture
Cultured – fermented by a harmless bacteria added after pasteurization
Kefir (kuh-FEER) – a cultured beverage similar in flavor to yogurt
Chocolate milk – has chocolate or cocoa and sweetener added
Fat-free dry milk – a powdered form of skim milk. When reconstituted, it should be handled like regular milk.

7. Other types of Milk
Evaporated milk – canned whole or fat-free milk containing half the water of regular milk
Sweetened condensed milk – a concentrated, sweetened form of milk
Lactose-free milk – for people with lactose intolerance
silk

8. Other Dairy Foods
Yogurt – a thick, creamy, custard-like product with a tangy flavor
made by adding harmless bacteria culture to milk
Butter – made from milk, cream, or a combination of both
FDA graded for quality
Grade A
Grade B

9. Cheese Cheese – made from milk curds with the whey drained off
Ripened Cheese (Aged Cheese)
Made from curds to which ripening agents have been added (mold, yeast, bacteria)
Unripened Cheese
Made from curds that have not been aged

10. Cream Cream – a liquid separated from milk
Heavy Cream – high in fat, whips easily
Light Cream – not as high in fat, often used in coffee
Half-and-half – half milk, half cream
Sour cream – made by adding lactic acid bacteria to cream

11. Frozen Dairy Desserts
Ice Cream – whipped frozen mixture of milk, cream, sweeteners, and flavorings
Frozen Yogurt – similar to ice cream but uses yogurt cultures
Sherbet – made from milk fat, sugar, water, and flavorings

12. Storing Dairy
Tightly close milk and cream containers. They can pick up other flavors.
Store milk away from light. Light destroys riboflavin.
Keep cheese tightly wrapped.

13. Storing Dairy Hard cheese can be frozen, but the texture will change.
Refrigerate butter up to several weeks. For longer storage, freeze.
Store ice cream tightly covered in the freezer.

14. Preparing Dairy Foods
Section 18.2

15. Cooking with Milk
Forming a skin – protein solids clump together, forming a skin on the surface. The skin can trap steam causing the milk to bubble up and boil over
To prevent stir the mixture regularly
Scorching – when milk solids fall to the bottom of the pan, they stick and burn.
To prevent stir the mixture constantly

16. Cooking with Milk
Curdling – when milk separates into curds and whey. May occur when milk is heated with acidic foods, salt, or high heat.
To prevent use low temperatures, stir the mixture, and combine milk with acidic foods gradually
Scalded Milk – milk that is heated to just below the boiling point

17. Yogurt in Recipes
Yogurt can be cooked, baked, or frozen. The active bacteria cultures may not survive, but the nutrients will be the same.
Whey may separate from the curd in yogurt when it is stored. Stir the whey back into the yogurt before use.
Cook yogurt at moderate temperatures for only the time needed. If overcooked it will curdle.

18. Yogurt in Recipes
To keep yogurt from separating during cooking blend 1 Tbsp cornstarch with a small amount of yogurt. Combine with remaining yogurt and use as directed.
Yogurt can thicken by draining the whey off.
If left long enough, yogurt will thicken into cheese

19. Preparing Cheese
Heat cheese just long enough to melt it. If overcooked it will be greasy and stringy.
To speed up cooking time, shred, grate, or cut cheese into smaller pieces.

20. Preparing Cheese
When microwaving cheese use caution. The fat in it attracts microwaves resulting in cheese that is hotter than the rest of the food.
To lower the fat in recipes with cheese, choose sharp flavored varieties.
They have more flavor so you can use less cheese.

21. Egg Basics
Section 18.3

22. Structure of an Egg
Albumen – a thick, clear fluid commonly known as the egg white
Yolk – the round yellow portion
Chalazae (kuh-LAH-zuh) – twisted, cordlike strands of the albumen

23. Nutrients in Eggs Eggs are an excellent source of:
Protein
Riboflavin
Iodine
Vitamin A
Vitamin D
Iron
The yolk contains fats and cholesterol

24. Buying Eggs USDA grades eggs according to size and quality
Grades AA, A, and B
No nutritive difference. The difference is in the appearance after cooking
AA and A are used when appearance is important
Size – Jumbo, Extra Large, Large, Medium
Egg size is determined by a minimum weight for a dozen
Most recipes are designed for large eggs

25. Storing Eggs Eggs are highly perishable
Refrigerate eggs in the original carton
Eggs are porous and will pick up other flavors if stored uncovered
Do not wash eggs, it destroys the natural coating
Refrigerate leftover egg whites or yolks if you plan to use them in 2 – 4 days

26. Preparing Eggs
Eggs are delicate and must be cooked at moderate temperature
Egg whites shrink and turn rubbery when over cooked
Yolks toughen and turn gray-green on the surface when overcooked
Egg whites coagulate (become firm) before yolks when cooked on the stove
The opposite is true when cooked in the microwave

27. Preparing Eggs Eggs Cooked in Shell – hard or soft cooked
Fried Eggs – over easy, medium, hard, sunny side up
Baked Eggs – a.k.a. shirred eggs
Poached Eggs – cooked in a liquid
Scrambled Eggs – beaten with milk or water then cooked
Omelets – may be filled with a variety of ingredients

28. Egg Coloration
The only difference between white and brown eggs is the breed of chicken
White eggs = white feathered chickens
Brown eggs = red feathered chickens
Red feathered chickens tend to be bigger, requiring more feed, so brown eggs tend to be more expensive than white

29. Using Eggs in Recipes
Section 18.4

30. Custards Custard – a tender blend of milk and eggs
Base for dishes such as quiche (KEESH)
Stirred custard – cooked on top of the range and stirred constantly until thick enough to coat a spoon
Baked custard – baked in the oven. It has a firm, delicate consistency.
Bain Marie = water bath

31. Separating Eggs Separating the yolk from the whites 3 ways
1. Use an egg separator
2. Use the shell
3. Use your hands

32. Beating Egg Whites Incorporating air into egg whites Peaks
Done when preparing dishes such as soufflé
Peaks
Soft – the peaks bend over slightly when the beaters are lifted
Stiff – peaks are glossy and hold their shape

33. Meringues Meringue (muhr-ANG) – a foam of beaten egg whites and sugar
Hard – made by beating eggs to stiff peak stage
If undercooked they will be sticky & chewy

34. Meringues Soft – made by beating eggs to soft peak stage
Spread over hot pre-cooked pie filling
Should touch crust all around to avoid shrinking during baking

35. Meringues
Weeping – when liquid accumulates between the filling and the meringue
Caused be not dissolving sugar completely or not beating to soft peak stage
Beading – golden droplets of moisture that form on the surface of the meringue
Caused be not dissolving sugar completely or oven set too high