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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% Chapter 17 ~ Dairy 1 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. Chapter 17 ~ Dairy 2 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 Chapter 17 ~ Dairy 3 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. Chapter 17 ~ Dairy 4