Download Dairy Products

Dairy Products
Pasteurization?
• In the US, milk is PASTEURIZED to improve the
keeping quality of the milk.
• PASTEURIZATION- heating to
destroy harmful bacteria
• UHT processed (Ultra High Temperature): heated
to an even HIGHER temp to increase shelf life!
– The milk is then put into sterilized containers.
– Can use like any other milk- same flavor &
nutrition!
– Can store up to 6 months without refrigeration
Homogenization
• Homogenization is a
mechanical process
that prevents cream
from rising to the
surface of milk.
• Breaks globules of
milkfat into tiny
particles and spreads
them throughout the
milk.
Fortification
Milk products are often
FORTIFIED (adding
in extra nutrients)
What’s fortified?
• Vitamin D
What’s ENRICHED?
• Calcium
• Vitamin A
TYPES of MILK
• WHOLE milk- 3.25% milkfat
• REDUCED FAT- has some of the
fat removed (2%, 1%, ½%)
• FAT FREE (SKIM)- nearly all of
the fat removed
Lactose?
Lactose-reduced milkfor those who are
lactose-intolerant
What does it mean to be lactose-intolerant?
Bodies cannot produce enough LACTASE,
which is needed to digest LACTOSE (the
natural sugar found in milk)
TYPES of CREAM
Types of cream are defined according to the
amount of milkfat they contain:
• HEAVY whipping cream- most fat
• LIGHT whipping cream- both of these hold
air when whipped
• LIGHT cream- used as table cream and in
cooking
• HALF and HALF- half milk, half cream.
Least amount of fat!
ACIDOPHILUS:
Contains an added bacterial
culture that helps restore proper
intestinal environment
CULTURED Dairy Products
• A milk product with helpful bacteria added.
– They have been CULTURED, which means
they are specially grown for this purpose.
• Examples:
• YOGURT
• SOUR CREAM
• BUTTERMILK
CONCENTRATED Milk Products
• Products from which water has been removed;
can be CANNED or DRIED.
– Evaporated Milk: sterilized, homogenized milk that
has had some of the water removed. When diluted
with an equal amount of water, it matches fresh milk
in nutritional value. You can exchange it for fresh milk
for drinking AND in recipes.
– Sweetened Condensed Milk: has some of the water
removed and a SWEETENER added. It is used in
cooking and baking. The sugar affects the flavor and
texture of cooked and baked products, therefore it is
NOT interchangeable with evaporated milk!
CHEESE
• Is a concentrated
form of milk
• Is an excellent source
of protein
• 1 oz cheese= 1 c milk
• In making cheese: the
CURD (solid part of
the milk) is separated
from the WHEY (the
liquid part of milk)
UNRIPENED and RIPENED
Cheese
• Unripened cheese- ready for marketing as soon
as the whey has been removed; not ripened or
aged.
• Ex: cottage cheese, cream cheese, farmer’s cheese, ricotta
cheese
• Usually MILD in flavor; short shelf life
• Ripened cheese- uses bacteria, mold, yeast, or
enzymes
• There are over 400 varieties of cheese!
• PROCESSED cheese- made from a blend of
unripened and ripened cheese; smooth and
creamy.
• Ex: Velveeta cheese
Cheese Protein
The protein in cheese
makes it difficult to
cook!
Can’t cook it too long, or
at too high a
temperatureotherwise the protein
COAGULATES and
makes the cheese
tough and rubbery!
STORING DAIRY PRODUCTS
Dairy products are
highly perishable!
• Store in the coldest
part of the refrigerator
• Don’t let them sit at
room temperature any
longer than
necessary!
• Use within a week of
the fresh sale date