Dairy & Milk Products

What are DAIRY PRODUCTS ?

 Dairy products are commodities which have been produced by primary processing or secondary processing of milk.

 All mammals produce milk which contains the correct balance of nutrients with which to feed their young.

This milk can also be produced and used commercially; for example sheep, goat and cows milk.

MAIN DAIRY FOODS

YOGHURT

MILK

ICE CREAMCREAM

CHEESE

FROMAGE FRAIS

Milk

Most milk in the UK comes from Friesian cows and has been heat treated – pasteurised, sterilised or ultra heat-treated. This has a negligible effect on its nutritional value but increases its shelf life and destroys undesirable bacteria. There is now a wider range of fresh milks available from your milkman. Milks can be classed according to their fat content and heat treatment they receive at the dairy.

TYPES OF MILK

Pasteurised Semi-skimmed Skimmed

Milk

Other types of milk

Flavoured Milk – usually UHT MILK, either semi-skimmed or skimmed.

 

Dried Skimmed Milk, Evaporated Milk, Condensed Milk- full cream or skimmed

UHT Milk – this milk owes its long life to ultra high temperature 132*c for one second followed by packaging.

Specialist Dairy Products

Sheep

Products available are sheepmilk,ice-cream, cheese and yoghurt

Sheep's mil k is nutritious and delicious. The mil khas a rich, bland, slightly sweet taste. It has twice as many minerals as cow’s or goats milk.

British sheep dairying is becoming more popular due the fact that people with allergies find these are better for them than Cow’s products.

Specialist Products

Goat

Products than come from goat’s are becoming more popular due to lesser fat and the products are more digestible. Many people who are unable to have cows milk can often drink goat’s Milk. Goat’s cheese is well liked and considered a delicacy.

Products available are goats Milk, Cream, cheese, butterand yoghurt

Nutritional Value of milk

Milk is a valuable source of calcium, riboflavin and protein to our diet. For vegetarians it can be a valuable source of vitamin A & B12. However they should not rely on sterilized of UHTmilks for vitamin B12 as they don’t contain as much as pasteurised milk.

Why do we need calcium?

A calcium rich diet is required to help build strong bones in babies, growing children and pregnant women.For the rest of us it keeps our bones strong and helps delay symptoms of a disease, known as Osteoporosis, which is becoming more common.

Cheese

Cheese is made from cows, ewes or goats milk and it takes approximately 5 litres of milk to produce ½ kg of cheese.

Types of cheeses

There are four main types of cheese with numerous varieties of each. 1. Hard cheese

2. Semi-hard cheese 3. Soft or Cream cheese

4. Blue-vein cheese

Food value

Cheese is a highly concentrated form of food. Fat, protein, mineral salts and vitamins are all present. Therefore it is an excellent bodybuilding, energy-producing, protective food.

British Cheeses

Sage Derby Lancashire Red Windsor Caerphilly

Pale honey colourMoist and firmFlavoured with sage

A soft white Crumbly Cheese. Mild and creamy

Cheddar marbled withElderberry wineor port

Smooth whitish Cheese, semi-hardMoist with a closeTextureMild salty taste

British

Cheshire Double Gloucester Wensleydale Leicester

Available in redwhite or blueLoose crumblyTexture.Flavour hint ofSalt and slightTang.

A golden coloured Cheese, smooth anda full mellow tasteWith a creamy feelOn the tongue

A fairly close textureA bit crumbly. A blue variety is availablebut is rare.Mild, slight sweetflavour

A rich russet redCheese. Smooth and rich flavourwith a nuttyflavour

Cheeses

Blue Cheshire Cheddar Stilton Cream cheese

Blue Cheshire hasA flavour quiteDistinct fromstilton

Red and whiteVarieties.Close textureMild or matureCreamy yellow

Available in whiteOr blue.A soft, moist Texture with blueVeins from theCentre. Rich creamflavour

Curd Cheese

Cottage cheese

EUROPEAN CHEESE

FRENCH

Brie / Camembert

Italy

Parmesan

Mozzerella

European

European

Edam – Holland

Gruyere -SwitzerlandEmmenthal –

Switzerland

Danish Blue-Denmark Roquefort – French Gouda – Holland Feta – Greek

Other Dairy Foods

BUTTER

Butter is a natural product made from cow’s milk. Like hard and soft margarine’s and spreads, butter contains 81 % fat, so all have the same number of calories. No preservatives or colourings are added although salt may be added for extra flavour.  Butter is made simply by churning fresh cream.

Yogurt

Yogurt is a cultured product made from whole or skimmed milk. To improve the flavour and texture, skimmed milk solids or cream may also be added.

“ Live “ yogurt – regardless of whether labeled “live” or not, all yogurt contains living bacteria unless it has been pasteurised after manufacture.   Varieties of yogurt Low fat yogurt –contains maximum 1.5 % milk fat Whole milk yogurt- contains fat as in whole milk Whole or real fruit yogurt – contains whole fruit in sugar syrup Fruit flavoured yogurt- contains fruit juices or syrup

Cream

There are many different types of cream available

Whipping Double Single

Butterfat 35 %Thinner than

DoubleUsed for desserts

Butterfat 48 %Rich and thick

Butterfat 18 % Used in saucesPoured over

puddings

Clotted cream

Fat content 55 %Very thick, creamIn colour and rich

ICE CREAM

Ice cream is one the most popular comfort foods availableIt first appeared in Britain in the eighteenth century and treat strictlyreserved for the rich. It can be available from cow’s and sheep’s milk in today’s society.

A vast range of varieties are now available such as choc chip, vanilla, Strawberry, Raspberry ripple to pistachio , butterscotch and mint as examples.