Post on 21-Jan-2016
transcript
Dairy FoodsFoods 1 Objective 2.05
Nutrients in Dairy Foods
• Protein• Vitamin A • Riboflavin• Vitamin B12• Calcium• Phosphorus• Magnesium• Some are fortified with VitaminD
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
Milk is Homogenized
• Milk is homogenized to prevent fat from separating and rising to the top of the milk as cream
Kinds of Milk
• Whole milk
• Low-fat milk
• Nonfat milk
• Buttermilk
• Nonfat dry milk
• Evaporated milk
• Sweetened condensed milk
Buttermilk
• Buttermilk is made by adding special bacteria to pasteurized nonfat milk to produce a tangy flavor and thick texture
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
Flavor of grade AA butter
• Grade AA butter has a delicate, sweet flavor and a smooth, creamy texture
Whipped Butter is not recommended for baking
• The added air changes the density of the butter
Yogurt
• Yogurt is a thick, creamy, custard-like product with a tangy flavor
• Most contains beneficial bacteria (acidophilus)
Cheese
• Cheese is a concentrated form of milk
Fresh Cheese
• Fresh cheese has not ripened or aged and is highly perishable
• Types are: cottage cheese, cream cheese, ricotta, and farmer’s cheese
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
Dairy Substitutes
• Margarine, soy milk, soy cheese, nondairy creamer, whipped topping, and frozen desserts
Milk should be stored away from light
• Light destroys the riboflavin in milk
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
Scalded Milk
• Scalded milk is milk that has been heated to just below the boiling point
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
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