Post on 03-Jan-2016
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Dairy ProductsDairy Products
Chapter 16Chapter 16
Dairy ProductsDairy Products
Milk, yogurt, cheese, cream, sour cream, ice Milk, yogurt, cheese, cream, sour cream, ice cream, butter, and sherbet are all dairy cream, butter, and sherbet are all dairy productsproducts
Essential for good healthEssential for good health Teens should get 3 servings a dayTeens should get 3 servings a day Major source of calcium and contain high Major source of calcium and contain high
quality protein, phosphorous, riboflavin, and quality protein, phosphorous, riboflavin, and vitamins A & Dvitamins A & D
Selecting & Storing Dairy Selecting & Storing Dairy ProductsProducts
MilkMilk ProcessingProcessing
Pasteurization – heated to destroy harmful bacteriaPasteurization – heated to destroy harmful bacteria Does not change nutrition or flavorDoes not change nutrition or flavor
Ultra-high temperature (UHT) – uses higher temperatures Ultra-high temperature (UHT) – uses higher temperatures than pasteurization to increase shelf lifethan pasteurization to increase shelf life
After heating milk is packaged in pre-sterilized boxes and can be After heating milk is packaged in pre-sterilized boxes and can be stored unopened at room temperature for many monthsstored unopened at room temperature for many months
Homogenization – mechanical process that prevents cream Homogenization – mechanical process that prevents cream from rising to the surface of milkfrom rising to the surface of milk
FortifiedFortified Milk is often fortified with Vitamins A & D and sometimes Milk is often fortified with Vitamins A & D and sometimes
calciumcalcium
Types of MilkTypes of Milk
Whole milk – 8 g of fat per servingWhole milk – 8 g of fat per serving
Reduced-fat milk (2%) – 5 g fat per servingReduced-fat milk (2%) – 5 g fat per serving
Low-fat milk (1%) – 2.5 g fat per servingLow-fat milk (1%) – 2.5 g fat per serving
Fat-free milk (skim) – only traces of fatFat-free milk (skim) – only traces of fat
Side EffectsSide Effects
Lactose IntoleranceLactose Intolerance The body cannot produce enough lactaseThe body cannot produce enough lactase
Lactase – the enzyme need to break down lactoseLactase – the enzyme need to break down lactose Lactose – the natural sugar found in milkLactose – the natural sugar found in milk
Gas, cramps, bloating, and diarrhea resulting from Gas, cramps, bloating, and diarrhea resulting from eating or drinking milk productseating or drinking milk products
Lactose-reduced milkLactose-reduced milk Treated with lactase to break down sugarsTreated with lactase to break down sugars
Ex. LactaidEx. Lactaid
CreamCream
Cream – a liquid separated from milkCream – a liquid separated from milk
Heavy Whipping Cream – high in fat, whips easilyHeavy Whipping Cream – high in fat, whips easily
Light Whipping Cream – lower in fat, whips easilyLight Whipping Cream – lower in fat, whips easily
Light Cream – not as high in fat, often used in coffeeLight Cream – not as high in fat, often used in coffee
Half-and-half – half milk, half creamHalf-and-half – half milk, half cream
Cultured Dairy ProductsCultured Dairy Products
Cultured – fermented by a harmless bacteria added Cultured – fermented by a harmless bacteria added after pasteurizationafter pasteurization
Yogurt – a thick, creamy, custard-like product with a Yogurt – a thick, creamy, custard-like product with a tangy flavor tangy flavor
Buttermilk – tart, buttery flavor with a smooth thick Buttermilk – tart, buttery flavor with a smooth thick texturetexture
Sour cream – a thick, tart, creamy product with a Sour cream – a thick, tart, creamy product with a smooth tangy flavor smooth tangy flavor
Concentrated Milk ProductsConcentrated Milk Products
Evaporated milk – canned whole or fat-free Evaporated milk – canned whole or fat-free milk containing half the water of regular milkmilk containing half the water of regular milk
Sweetened condensed milk – a concentrated, Sweetened condensed milk – a concentrated, sweetened form of milksweetened form of milk
Fat-free dry milk – a powdered form of skim Fat-free dry milk – a powdered form of skim milk. When reconstituted, it should be handled milk. When reconstituted, it should be handled like regular milklike regular milk
Frozen Dairy ProductsFrozen Dairy Products
Ice Cream – whipped frozen mixture of milk, Ice Cream – whipped frozen mixture of milk, cream, sweeteners, and flavoringscream, sweeteners, and flavorings
Frozen Yogurt – similar to ice cream but uses Frozen Yogurt – similar to ice cream but uses yogurt culturesyogurt cultures
Sherbet – made from milk fat, sugar, water, Sherbet – made from milk fat, sugar, water, and flavoringsand flavorings
Frozen Dairy ProductsFrozen Dairy Products
Reduced fat products – must show at least a Reduced fat products – must show at least a 25% reduction in fat25% reduction in fat
Low fat products – must not contain more than Low fat products – must not contain more than 3 grams of fat per serving3 grams of fat per serving
Nonfat products – must contain less than .5 Nonfat products – must contain less than .5 grams of fat per servinggrams of fat per serving
ButterButter Butter – made from milk, cream, or a combination of Butter – made from milk, cream, or a combination of
bothboth FDA graded for qualityFDA graded for quality
Grade AGrade A Grade BGrade B
Sweet Butter – made without saltSweet Butter – made without salt Salt is a preservative so, it is more perishable than regular Salt is a preservative so, it is more perishable than regular
butterbutter
Whipped Butter – butter that has air whipped into itWhipped Butter – butter that has air whipped into it More perishable than regular butterMore perishable than regular butter
Nondairy ProductsNondairy Products
Coffee WhitenersCoffee Whiteners Whipped toppingsWhipped toppings Imitation sour creamImitation sour cream
Mimic dairy products but do not contain creamMimic dairy products but do not contain cream Made from soy protein, emulsifiers, and vegetable fats Made from soy protein, emulsifiers, and vegetable fats
and gumsand gums
MargarineMargarine Contains vegetable oil, animal fat, or bothContains vegetable oil, animal fat, or both
Cost of Dairy ProductsCost of Dairy Products
National brands tend to cost more than local National brands tend to cost more than local brandsbrands
Price differs in cost depending on fat contentPrice differs in cost depending on fat content Whole milk costs more than skimWhole milk costs more than skim Fluid milk costs more than dry milkFluid milk costs more than dry milk
Ounce for ounce milk sold in smaller Ounce for ounce milk sold in smaller containers costs more than larger containerscontainers costs more than larger containers
Cost of Dairy ProductsCost of Dairy Products Home delivered milk costs more than store Home delivered milk costs more than store
boughtbought
Frozen dessert costs depend on fat contentFrozen dessert costs depend on fat content Kind, amount, flavorings, extra ingredients, and size Kind, amount, flavorings, extra ingredients, and size
also affect costalso affect cost
Cost of butter depends on the formCost of butter depends on the form Sweet and whipped cost moreSweet and whipped cost more Margarine is cheaper than butterMargarine is cheaper than butter
Prices vary depending on oils used and packagingPrices vary depending on oils used and packaging
Storing Dairy ProductsStoring Dairy Products
Highly perishableHighly perishable
Cover and store in the coldest part of the Cover and store in the coldest part of the refrigeratorrefrigerator
Cover containers tightlyCover containers tightly
UHT products should be refrigerated after UHT products should be refrigerated after openingopening
Storing Dairy ProductsStoring Dairy Products Store ice cream & frozen desserts tightly coveredStore ice cream & frozen desserts tightly covered
If frozen desserts become soft and refreeze large If frozen desserts become soft and refreeze large crystals form damaging texturecrystals form damaging texture
Store dried and canned milk in a cool, dry placeStore dried and canned milk in a cool, dry place
Reseal dried milk carefullyReseal dried milk carefully
Reconstituted dried milk should be stored in the Reconstituted dried milk should be stored in the refrigerator like normal milkrefrigerator like normal milk
Storing Dairy ProductsStoring Dairy Products
Cover unused portions of canned milk Cover unused portions of canned milk products and store in the refrigeratorproducts and store in the refrigerator Use within a few daysUse within a few days
Refrigerate butter and margarineRefrigerate butter and margarine DonDon’’t let either stand at room temperature longer t let either stand at room temperature longer
than necessarythan necessary Freezing will extend the life of bothFreezing will extend the life of both
CheeseCheese
Cheese is very versatileCheese is very versatile Flavors, textures, and nutrients make suitable Flavors, textures, and nutrients make suitable
snack or mealsnack or meal
Cheese is a concentrated form of milkCheese is a concentrated form of milk Excellent source of proteinExcellent source of protein Important sources of calcium and phosphorousImportant sources of calcium and phosphorous Fair sources of thiamin and niacinFair sources of thiamin and niacin
Kinds of CheeseKinds of Cheese
Cheese – made from milk curds with the whey Cheese – made from milk curds with the whey drained offdrained off
Ripened Cheese (Aged Cheese)Ripened Cheese (Aged Cheese) Made from curds to which ripening agents have Made from curds to which ripening agents have
been added (mold, yeast, bacteria)been added (mold, yeast, bacteria)
Unripened CheeseUnripened Cheese Made from curds that have not been agedMade from curds that have not been aged
Process CheeseProcess Cheese
Natural cheeses can be made into process Natural cheeses can be made into process cheesescheeses
Pasteurized process cheese – made from a Pasteurized process cheese – made from a blend of ripened and unripened cheesesblend of ripened and unripened cheeses
Cheeses are heated and emulsifiers added then end Cheeses are heated and emulsifiers added then end product is smooth and creamyproduct is smooth and creamy
Process CheeseProcess Cheese
Pasteurized process cheese foodPasteurized process cheese food Similar to pasteurized process cheese, but it contains more Similar to pasteurized process cheese, but it contains more
moisture and less fatmoisture and less fat
Pasteurized Process Cheese SpreadPasteurized Process Cheese Spread Has a stabilizer added, contains less milkfat and more Has a stabilizer added, contains less milkfat and more
moisture than cheese foodmoisture than cheese food
Coldpack Cheese (club cheese)Coldpack Cheese (club cheese) Made from a mixture of unripened and aged cheeses Made from a mixture of unripened and aged cheeses
blended without heatblended without heat
Process CheeseProcess Cheese
Coldpack Cheese FoodColdpack Cheese Food Similar to coldpack cheese but contains additional Similar to coldpack cheese but contains additional
dairy products like cream, milk, fat free milk, or dairy products like cream, milk, fat free milk, or nonfat dry milknonfat dry milk
Imitation CheeseImitation Cheese Has a large portion of the milkfat replaced by Has a large portion of the milkfat replaced by
vegetable oilsvegetable oils Cheese may differ in texture and melting Cheese may differ in texture and melting
characteristics from real cheesecharacteristics from real cheese
Cost of CheesesCost of Cheeses
Save money by buying cheese in large pieces instead Save money by buying cheese in large pieces instead of sliced, cubed, shredded, or gratedof sliced, cubed, shredded, or grated
Fully ripened cheeses cost more than unripened Fully ripened cheeses cost more than unripened cheesescheeses
Pasteurized cheeses cost less than ripenedPasteurized cheeses cost less than ripened
Plain cheese costs less than cheese with ingredients Plain cheese costs less than cheese with ingredients like nuts and herbslike nuts and herbs
Storing CheeseStoring Cheese
Cover or tightly wrap all cheese and refrigerate itCover or tightly wrap all cheese and refrigerate it This prevents cheeses from drying outThis prevents cheeses from drying out Prevents the spread of odors and flavorsPrevents the spread of odors and flavors
Cheese can become moldy if stored improperlyCheese can become moldy if stored improperly
Small amounts of mold on hard cheeses is not Small amounts of mold on hard cheeses is not harmfulharmful Cut off the mold within ½ inch of the moldCut off the mold within ½ inch of the mold
Make the Lowfat ChoiceMake the Lowfat Choice
Dairy products contain a significant amount of fatDairy products contain a significant amount of fat Choose reduced fat or fat free milk productsChoose reduced fat or fat free milk products
PortionPortion Whole Milk/ Whole Milk/ Cream ProductCream Product
Lowfat/ Lowfat/ Nonfat ProductNonfat Product
Grams of fat Grams of fat savedsaved
1 cup1 cup Whole milkWhole milk Fat free milkFat free milk 88
½ cup½ cup Ice creamIce cream Nonfat ice creamNonfat ice cream 6 or more6 or more
1 Tbsp1 Tbsp Sour creamSour cream Plain, nonfat yogurtPlain, nonfat yogurt 33
1 oz1 oz Cheddar cheeseCheddar cheese MozzarellaMozzarella 44
Cooking with Milk and CreamCooking with Milk and Cream
White sauce, cream soups, puddings, and frozen White sauce, cream soups, puddings, and frozen desserts are popular milk-based foodsdesserts are popular milk-based foods Some of these foods may use cream instead of milkSome of these foods may use cream instead of milk
Fresh milk, sour milk, evaporated milk, dried milk, Fresh milk, sour milk, evaporated milk, dried milk, and condensed milk are used in cooking and bakingand condensed milk are used in cooking and baking Evaporated and dried milk may be used in place of fluid, Evaporated and dried milk may be used in place of fluid,
fresh milk when you mix them with waterfresh milk when you mix them with water Cannot substitute condensed milk for other milk productsCannot substitute condensed milk for other milk products
Cooking with MilkCooking with Milk Forming a skinForming a skin – protein – protein
solids clump together, solids clump together, forming a skin on the forming a skin on the surface. The skin can trap surface. The skin can trap steam causing the milk to steam causing the milk to bubble up and boil overbubble up and boil over To prevent stir the mixture To prevent stir the mixture
regularlyregularly Boiling OverBoiling Over – when scum – when scum
forms pressure builds up forms pressure builds up beneath the scum. The scum beneath the scum. The scum prevents the pressure from prevents the pressure from being released causing the being released causing the milk to rise and boil overmilk to rise and boil over
Cooking with MilkCooking with Milk ScorchingScorching – when milk – when milk
solids fall to the bottom of solids fall to the bottom of the pan, they stick and burn.the pan, they stick and burn. To prevent stir the mixture To prevent stir the mixture
constantlyconstantly
CurdlingCurdling – when milk – when milk separates into curds and separates into curds and whey. May occur when milk whey. May occur when milk is heated with acidic foods, is heated with acidic foods, salt, or high heat.salt, or high heat. To prevent use low To prevent use low
temperatures, stir the mixture, temperatures, stir the mixture, and combine milk with acidic and combine milk with acidic foods graduallyfoods gradually
Cooking with MilkCooking with Milk
Microwaving Milk – Microwaving Milk – use lower settings, use lower settings, watch milk carefully, watch milk carefully, dondon’’t fill container more t fill container more than 2/3 fullthan 2/3 full
Scalded MilkScalded Milk – milk – milk that is heated to just that is heated to just below the boiling pointbelow the boiling point
Whipping Properties of CreamWhipping Properties of Cream Cream must contain at least 25% milkfat to whip successfullyCream must contain at least 25% milkfat to whip successfully
30% is needed for a stable product30% is needed for a stable product
Two changes happen while whipping creamTwo changes happen while whipping cream Air bubbles are incorporated and foam formsAir bubbles are incorporated and foam forms Fat particles clump togetherFat particles clump together
If cream is overbeaten it will breakIf cream is overbeaten it will break
Sugar decreases the volume and stiffness of whipped cream Sugar decreases the volume and stiffness of whipped cream and increases whipping timeand increases whipping time
Preparing Whipping CreamPreparing Whipping Cream
For best results, chill bowl, beaters, and creamFor best results, chill bowl, beaters, and cream Bowl should be big enough to hold cream after Bowl should be big enough to hold cream after
whippingwhipping Pour cream into bowlPour cream into bowl beat on medium until thickening beginsbeat on medium until thickening begins Gradually add sugar and beat until cream is Gradually add sugar and beat until cream is
stiffstiff Serve immediatelyServe immediately