Download Chapter 17 ~ Dairy Products - MOC-FV

Chapter 17 ~ Dairy Products
Milk Terms ~
1. Curd - Solid portion of coagulated milk
2. Curdling – curdling
3. Gelatin - A gummy substance made from animal bones and connective tissues
4. Whey - Liquid part of coagulated milk
5. Homogenization - A mechanical process that prevents cream from rising to the surface of milk
6. Hydrate - To cause a substance to absorb water
7. Milk solids - Portion of milk containing most of the vitamins, minerals, proteins, and sugar
8. Pasteurization - Process by which dairy products are heated to destroy harmful bacteria
9. Process cheese - A product made from various cheeses
10. Scorching - Burning that results in a color change
11. Slurry - A liquid mixture of milk and flour used as a thickening agent
Objective 1 ~ Factors that affect the selection of dairy products
Dairy products include a wide range of popular foods, such as milk, cream, yogurt, ice cream, butter, and
cheese.
Milk and milk products are an excellent source of all 6 essential nutrients:
1. Carbohydrates
2. Complete proteins (because dairy comes from an animal)
3. Fat
4. Minerals – calcium and phosphorus
5. Vitamins – riboflavin, B and A (and vitamin D fortified)
6. Water
Teens should have at least 3 low fat servings of dairy a day. What dairy products do you eat????
Cream and whole milk dairy products are high in fat content. Choosing reduced fat or fat free dairy products in
place of whole milk and cream products can help you reduce your fat intake, reduce your calorie intake, and
help you follow Dietary Guidelines.
Some people are lactose intolerant ~ Symptoms include: gas, cramps, bloating, and diarrhea after drinking and
eating regular milk products.
This means their bodies cannot produce enough lactase ~ an enzyme needed to digest lactose (the natural sugar
in milk.) These consumers may choose to buy lactose-reduced milk ~ milk that has been treated with lactase to
break down milk sugar.
Milk and milk products come in a variety of forms:
The cost of dairy products varies depending fat content, form, size of container, place of purchase, brand,
packaging, kind and amount of extra ingredients.
1. Fluid milk Whole milk - Vitamin D
 Reduced fat milk - 2% or 1%
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
Low-fat milk – Skim (Milk that has nearly all the fat removed is called fat free milk)
2. Concentrated milk products – (water has been removed)
(Most often used in cooking)
 Evaporated milk – 60% of water removed; canned (pumpkin pie)

Sweetened condensed – 50% of water removed and add sugar (thick) (canned) (Fudge/bar cookies)

Dried milk – most water removed used in baby formula, home baking


You can dilute and use as fluid milk
Costs ½ - 2/3 less than fluid milk
3. Cheese – a concentrated form of dairy and excellent source of complete protein.

1 pound of cheese contains the protein and fat of 1 gallon whole milk.
History of Cheese: According to Greek Mythology, one day a shepherd realized that milk curdled when
place with certain herbs or juices of specific fruits. This curdled milk tasted more enticing than ordinary
milk and lasted longer. The shepherd perfected his cheese making skills as cheese became the first manmade food. As cheese is just the concentrated milk, it made sense to ancient man that the excellence of
the milk determined the quality of the cheese. So man began to move his animals to the fertile meadows
full of will herbs, flowers, and grasses. The early days of cheese making were not restricted to cows,
goats, and sheep like today. Cheese was made from mars and donkeys also.
Types of cheese – Unripened and ripened
Unripened – ready for market as soon as the whey (liquid part) is removed.
Examples include cottage cheese, farmer’s cheese, cream cheese, and ricotta cheese. These all have a
mild flavor.
Ripened cheeses – have controlled amounts of bacteria, mold, yeast, or enzymes added. During
ripening the cheese is stored at specific temperatures to develop texture and flavor. Some ripened
cheeses are stored for a long time (process called aging) to get a desired flavor.
Examples included Cheddar, Mozzarella, Monterey Jack, and Colby.
Processed cheese is made from a blend of unripened and ripened cheeses that are heated and an
emulsifier is added. A finished product is smooth and creamy.
.
Cooking with cheese ~
Remember cheese is a high protein food. Heat affects proteins at a very low temperature.
Cook cheese at low temps to avoid over coagulation of the protein. If overcooked, cheese will become tough
and rubbery and fat will separate.
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Storage of cheese – wrap tightly and seal. This will prevent cheese from drying out and spread flavors to other
foods.
All fresh and frozen dairy products are perishable and require storage in the coldest part of the refrigerator or
freezer. Store canned products like fresh products once opened. Store dried products like fresh once you have
reconstituted them.
The cost of cheese is affected by the form, amount of ripening, and added ingredients
Objective 2 ~ describe guidelines for preventing adverse reactions when cooking with dairy products.
Negative reactions when cooking with milk ~ List ways to prevent negative reactions
 Form a scum layer 
Boil over -

Scorch -

Curdle -
Microwaving Techniques for Dairy
Use low heat setting
Use large bowl and only fill 2/3 full
White sauce methods ~
 Roux – melt butter, add flour and seasonings (salt and pepper), combine to make paste, then add milk all
at once and stir until thick and bubbly.

Slurry – different in the method of adding flour ~ a slurry has flour added to cold liquid and then added
to pan.
Similarities –
Use low temps
Stir
Cook until thick and bubbly
Cook one minute past a full boil to remove starch flavor from flour.
Objective 3 ~ describe a variety of dishes using milk, cream, cheese, and other dairy products
Preparing thickened cream soups
Cook added ingredients first in small amount of liquid
Puree cooked vegetables, meat, or poultry (optional)
Add cooked ingredients to a thin/thick white sauce
Use low heat to reheat to prevent cream soup from scorching
Preparing unthickened cream soups
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Large pieces of vegetables meat, fish, or poultry and cooked in a stock,
Milk is then added to the stock (milk is not thickened with flour or any other starch)
Bisque – rich, thickened cream soup, light cream is often used to replace all or part of milk
Often contain cut-up or shredded shellfish
Chowders – made from unthickened milk
Often contain vegetables (potatoes), meat, poultry, or fish
Preparing Ice Cream and Sherbet
Ice Cream contains milk, cream, sugar, and flavorings.
Sherbet contains fruit juices, sugar, and milk.
Principles of preparing frozen desserts
You must stir during freezing to produce a smooth texture.
 Frozen desserts with large ice crystals taste grainy
 Frozen desserts with small ice crystals taste creamy.
You can prepare frozen desserts in an ice cream freezer or in the freezing compartment of the refrigerator.
List the steps to preparing ice cream in a freezer: (page 304)
*ice cream made in an ice cream freezer has a better flavor if allowed to ripen for a short time ~ you will let
yours ripen overnight and eat on Wed.
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