Download Dairy Foods

Dairy Foods
Foods 1 Objective 2.05
Nutrients in Dairy Foods
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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
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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