DAIRY PRODUCTS. Dairy Products Essential as beverages as well as key ingredients in many dishes ...
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Transcript of DAIRY PRODUCTS. Dairy Products Essential as beverages as well as key ingredients in many dishes ...
DAIRY PRODUCTS
Dairy Products
Essential as beverages as well as key
ingredients in many dishes
Cheese is an important food served by
itself or as a component
Storing Dairy Products
Should be stored in a refrigerator at
41°F(5°C) or lower in a tightly sealed
container
Check the expiration date!
Nutrition
Naturally high in vitamins, minerals,
and protein
Calcium, Phosphorus, Vitamin A
Naturally contains cholesterol
MyPyramid recommends
3 cups of dairy per day
http://www.whymilk.com/beverage_breakdown.php
Milk Products
Milk can be purchased: Whole liquid
Dry
Evaporated
Condensed
All of these forms are pasteurized Pasteurized: heated to destroy harmful bacteria
May also be homogenized Homogenized: treated so that milkfat appears
uniformly throughout the product
Milk is classified according to its percentage
of fat and milk solids
Cream is the fatty component of milk
Two kinds:
Heavy or whipping
Light
Milk Products
Butter and Margarine
Butter is made by mixing cream that contains
between 30% and 45% milkfat at a high speed
Sweet butter is made only from sweet cream
Butter is often clarified
Clarified: heated to remove milk solids and water
Better for many cooking processes because the milk solids
burn easily and the water can thin a food’s consistency
Margarine may look and taste like butter, but
it contains no milk products
Made of various vegetable and animal fats
and oils with added flavors, emulsifiers,
colors, preservatives and added vitamins
Not much lower in fat than butter
Butter and Margarine
Cheese is one of the most varied kinds of foods available today
Each type of cheese has its own distinct color, flavor and texture
Cheeses may be made from many different types of milk, such as cow’s milk, goat’s milk and sheep’s milk
Cheese is also nutritious, containing
protein and calcium
Cheese
Cheese
Can be unripened or fresh
Examples include cream cheese, cottage cheese, and
mozzarella
Others are ripened by external molds (Brie,
bleu) and internal bacteria (Swiss, Harvarti)
Ripening
Ripening: process by which healthful bacteria and
mold change the texture and flavor of cheese
As cheeses are ripened, they are stored in a
temperature- and humidity-controlled
environment
Ripening can occur from the surface of the
cheese to the inside or from the inside of the
cheese outward
Cheese
Processed cheese is pasteurized to
prevent it from aging
Processed cheese is a combination of ripened and
unripened cheese.
The type of milk used determines the
cheese’s flavor and texture
Fresh (unripened) cheese Not ripened, or aged, after it is formed into
a final shape Cottage, ricotta, cream, mozzarella, feta
Semi-soft cheese Smooth and easy to slice
Edam, fontina, muenster, brick
Cheese
Soft cheese Thin skin and creamy center High in butterfat Rich flavors Surrounded by a rind that bulges out when
the cheese is ready to be cut Brie, Limburger, Savarin, Brillat
Cheese
Some of these cheeses are made by a
process called cheddaring, in which slabs of
cheese are stacked and turned
This process squeezes out the whey and
gives the hard cheeses their special texture
Whey: liquid portion of coagulated milk;
pressed out during the cheddaring process
Examples: Cheddar, Colby, Monterey Jack,
Swiss, gouda, provolone
Hard Cheese
Cheese
Blue-veined cheese
Veins of mold run through these cheeses
The mold is put into the cheese during
ripening
The mold is not harmful, but rather gives
the cheese its unique flavor
Roquefort, Gorgonzola, bleu, Stilton
Cheese
Grating cheese Popular hard cheeses Carefully ripened for an extended time Extra aging enhances their flavor
Parmesan, Romano
Goat cheese
Also can have a variety of textures, aromas and tastes
Pyrmide, chevre