1. Dairy Foods Foods 1 Objective 2.05

2. Nutrients in Dairy Foods Protein Vitamin A Riboflavin Vitamin B12 Calcium Phosphorus Magnesium Some are fortified with VitaminD

3. Pasteurization Pasteurization is a process of heat-treating milk to kill enzymes and harmful bacteria It improves the lasting quality but doesn’t change the flavor or nutritional value

4. Milk is Homogenized Milk is homogenized to prevent fat from separating and rising to the top of the milk as cream

5. Kinds of Milk Whole milk Low-fat milk Nonfat milk Buttermilk Nonfat dry milk Evaporated milk Sweetened condensed milk

6. Buttermilk Buttermilk is made by adding special bacteria to pasteurized nonfat milk to produce a tangy flavor and thick texture

7. Types of Cream Half-and-half – homogenized mixture of milk and cream with 101/2 – 18% milk fat Light, coffee, or table cream – 18-30% fat Light whipping cream – 30-36% milk fat Heavy whipping cream – 36% milk fat Sour cream – 18% milk fat

8. Flavor of grade AA butter Grade AA butter has a delicate, sweet flavor and a smooth, creamy texture

9. Whipped Butter is not recommended for baking The added air changes the density of the butter

10. Yogurt Yogurt is a thick, creamy, custard-like product with a tangy flavor Most contains beneficial bacteria (acidophilus)

11. Cheese Cheese is a concentrated form of milk

12. Fresh Cheese Fresh cheese has not ripened or aged and is highly perishable Types are: cottage cheese, cream cheese, ricotta, and farmer’s cheese

13. The process that creates Ripened Cheese Ripened cheese is made by adding ripening agents, such as bacteria, mold, or yeast, to the curds and then aging the cheese Groups include firm, semisoft, soft, and blue-veined

14. Dairy Substitutes Margarine, soy milk, soy cheese, nondairy creamer, whipped topping, and frozen desserts

15. Milk should be stored away from light Light destroys the riboflavin in milk

16. How do you keep milk from curdling when adding it to a hot liquid? To prevent milk from curdling, pour some of the hot liquid into the milk first, stirring constantly Slowly add the milk to the remaining mixture, continuing to stir

17. Scalded Milk Scalded milk is milk that has been heated to just below the boiling point

18. Problems cooking with Cheese Cheese can become tough and rubbery or the fat separates if overcooked To avoid overcooking, cut the cheese in small pieces or grate it Cook it only until it melts

19. Good Mold and Bad Mold Carefully selected and controlled molds are added to blue cheeses to give characteristic flavor and appearance All other molds that form on cheese are not safe to eat