Download Dairy products

Dairy products
Dairy Products
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All milk in US is pasteurized
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Heated to destroy bacteria
UHT Processed Milk-heated to higher temperature
for longer shelf life
It is also homogenized (keeps cream from rising
to surface)
Good source of riboflavin (Light destroys it)
It is fortified w/ Vitamin D; also good source
of Vitamin A
Should be used within a week of sell by date
Store in coldest part of refrigerator or freezer
Types of Milk
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Whole
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Contains at least 3.25% milk fat (fat
portion of milk) and 8.25 % milk solids
(contains the minerals, vitamins, sugar &
protein)
Reduced Fat
1% & 2%
 Some of the fat is removed
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Fat free/Skim
More fat is removed
 Contains the fewest calories per cup
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Types of Milk
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Acidophilus
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Contains added bacteria to product to help
with intestinal environment
Cultured Buttermilk
Has added bacteria to produce lactic acid
 Has thick and sour taste
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Filled
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Contains milk solids and milk fat has been
replaced with other types of fats or oils
Types of Milk
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Cream
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Heavy whipping cream
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Light whipping cream
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Less fat than heavy; both hold air
when whipped
Light cream/coffee cream
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Has the most fat
Less fat than light whipping; can be
used in cooking
Half-and-half
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½ cream & ½ milk
Least fat & lowest in calories
Types of Milk
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Yogurt
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Contains nonfat solids
Has the lowest fat content
Has bacterial cultures
Sour cream
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Made from light cream
Also cultured milk product
(has bacteria added)
Types of Milk
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Evaporated Milk
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Sweetened condensed milk
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Sterilized & homogenized
Can be whole or fat-free
Has some water remove
Can be whole or fat-free
Has some water removed &
sweetener added
Used mainly in baking
Dried Milk
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Mainly used for baby formula
Non-fat dried used in baking
Ice Cream
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Regular
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Reduced fat
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Contains no more than 3 grams of
fat
Nonfat
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25% reduction in fat content
Low-fat
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Has most fat
Contains less than .5 grams of fat
All per serving
Butter
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Sweet, salted, unsalted,
whipped
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Sweet & unsalted are more
perishable than salted
Whipped-air whipped into butter;
more costly
High in cholesterol
Margarine
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Used as a butter substitute
Not really dairy product
Made from vegetable oils, animal
fat, or both
Lower in saturated fats &
cholesterol
Cheese
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Made by separating the
curd (solid part) from the
whey (liquid part)
3 main types:
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Unripened
Ripened
Processed
Cheese
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Unripened
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Ready for market as soon
as whey is removed
Examples:
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Cottage cheese-shortest shelf
life
Cream cheese
Ricotta
Soft cheeses
Cheese
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Ripened
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Bacteria, mold, yeast, or
enzymes are added
Must be allowed to “age”
(stored at a specific
temperature)
Over 400 types
Cheese
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Processed-Cheese made into other products
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Pasteurized Process
 Blend
of ripe & unripened
 Heated & emulsifier added
 End product is smooth & creamy
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Pasteurized Process Cheese Food
 More
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moisture & fat added
Pasteurized Processed Cheese Spread
 Less
milk-fat & more moisture
Cheese
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Processed-cont.
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Cold pack
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Ripened & unripened
blended without heat
Imitation
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Large part of milk-fat
is replaced by oils