Dairy Products

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