Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products...

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Dairy Products Foods I: Fundamentals

Transcript of Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products...

Page 1: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

Dairy ProductsFoods I: Fundamentals

Page 2: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

TYPES OF DAIRY PRODUCTS

MilkCreamCultured Dairy ProductsFrozen Dairy ProductsConcentrated Dairy ProductsNon-Dairy ProductsButterCheese

Page 3: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

MILK Can be plain or flavored

(chocolate, strawberry, etc.) Usually fortified with VITAMIN D

Meaning that it is added as a bonus!

Raw milk is straight from the cow (untreated)

It is generally then processed in the following ways before it is sent to stores:

Pasteurized: Process of heating to destroy harmful bacteria

Homogenized: Process of agitating milk to help distribute the fat throughout so it’s uniform in texture (not clumpy)

Page 4: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

TYPES OF MILK UHT Milk – milk that is treated a super high temperatures to kill

bacteria Can be stored for up to 6 months without refrigeration

Whole Milk Contains more than 3.25% milkfat

2% Milk Contains roughly 2% milkfat

1% Milk Contains roughly 1% milkfat

Skim (Fat-Free) Milk Contains less than .5% milkfat

Page 5: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

CREAM Cream is a more concentrated form of milk

Once a cow is milked, the solids float to top (milkfat) and they are skimmed off and this becomes cream!

It comes in the following varieties: Heavy (whipping) Cream

Higher percentage of fat (85% cream, 15% milk)

Light (whipping) Cream Lower percentage of fat (70% cream, 30%

milk) Half & Half

Even less fat (half 50% cream, half 50% milk) To Make Whipped Cream:

Use cold bowl and whip cream until frothy… to sweeten, gradually add sugar little by litte

DO NOT OVERBEAT, or it will deflate and turn into butter!

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CULTURED

Made from cultured, or specially grown bacteria

Usually thick in texture & tangy in flavor

Examples of cultured dairy products include:

Yogurt This is the dairy product with

the lowest amt of fat Can be substituted for sour

cream to reduce the fat in a recipe

Sour Cream Buttermilk

Page 7: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

FROZEN

Dairy products that have been prepared and stored at very low temperatures

ICE CREAM Made from milk, cream, sugar and flavoring Generally has about 6-8 grams of fat REDUCED FAT has about 4-5 grams of fat LOWFAT has less than 3 grams of fat NONFAT has less than 0.5 grams of fat

SHERBERT Made from milk, sugar and fruit juice

FROZEN YOGURT Made from cultured dairy product, sugar &

flavoring

Page 8: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

CONCENTRATED Dairy products that have had the water or liquids

removed to increase the density Examples include:

EVAPORATED MILK Has some water removed Can be reconstituted and used as fresh milk Available in cans

SWEETENED CONDENSED MILK Has water removed and sweetener added Used most commonly in baking Cannot replace fresh milk or evaporated milk Available in cans

NONFAT DRY MILK POWER Used by chefs because it does not spoil and it

costs less than fresh milk Can be reconstituted and used as fresh milk Comes powdered in packets (boxes)… think hot

cocoa

Page 9: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

NON-DAIRY These are used a substitutes for dairy

products but offer similar results Convenient because they don’t spoil

as easily and can be consumed by lactose intolerant people

Examples include: Soy Milk

Great source of complete protein! Rice Milk Non-dairy creamer Margarine

Used hydrogenated veggie oils in place of animal fats… meaning trans fat (chemically taking unsaturated and making them super-saturated!)

Page 10: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

BUTTER

Made by churning cream (either sweetened cream or sour cream) into butter

It is usually then colored artificially and either salted or left unsalted and packaged then sold

Whipped butter just incorporates more air into the churning process resulting in a less dense end product

It can be frozen for a longer shelf-life but should ideally be refrigerated Can spoil if left out (resulting in BITTER BUTTER… remember Betty?!) Offers saturated fat (animal product)

Page 11: Dairy Products Foods I: Fundamentals. TYPES OF DAIRY PRODUCTS Milk Cream Cultured Dairy Products Frozen Dairy Products Concentrated Dairy Products Non-Dairy.

CHEESE Created by allowing milk (un-homogenized) separate and

skimming off the milkfat solids (CURDS) from the top, leaving only the liquid protein portion (WHEY)

TYPES: UNRIPENED sold immediately, not allowed to age

Ex. Cottage cheese, cream cheese, ricotta cheese Better for cooking because they’re more blendable

RIPENED curds are packaged and aged (sometimes for years) Ex. Cheddar, Muenster, Provolone, Swiss… The softer the cheese, the better it is for you… while all cheeses

have saturated fats, harder cheeses have higher levels PROCESSED chemically made or altered

Ex. Velveeta, cheese sauces, imitation cheese These tend to create really smooth, creamy cheeses & cheese

sauces COOKING

Overcooking causes cheese to become tough and rubbery

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COOKING Dairy products are used commonly in baked goods,

white sauces, soups, puddings, soufflés and frozen desserts… BUT BEWARE:

SCUM FORMATION Solid layer of skin forms on top of milk when

heating Can cause pressure to build up under scum and

result in it boiling over Prevented by stirring constantly or covering pan

SCORCHING Burning of a milk-based product as a result of

caramelization of the sugars in milk (lactose) which leave product looking and tasting funny

Avoid this by using a double-broiler and keeping the heat low

CURDLING This is when the acids, tannins, enzymes and

proteins in milk coagulate and clump together It can be prevented by using fresh milk on a low

heat and stirring frequently

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COOKING (White Sauces)

White sauces are simply starch-thickened (think FLOUR) milk-based products

There are 4 categories of white sauces: ROUX – made from a paste of flour and fat (usually

butter) and then milk is added and thickened (by boiling & reducing) to create sauce

SLURRY – made without the use of butter and by substituting fat-free milk instead; mixture is beaten in blender until smooth and then heated slowly

BISQUE – base for cream soups that include shellfish; is generally rich and thick, sometimes made with cream

CHOWDER – base for cream soups that include veggies, meat, poultry or fish, made by using unthickened milk

They come in 3 varieties: Thin - soups Medium – creamed veggies or meats, sauces Thick - souffles

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NUTRITION Dairy products offer a variety of crucial nutrients including:

Vitamin D Fat-soluble vitamin, fortified in milk (added as bonuS!), also in SUN Prevents rickets!

Vitamin A helps eyesight, fat-soluble vitamin, prevents night-blindness

Calcium mineral that helps bones stay strong, prevents osteoporosis

Riboflavin vitamin b2, helps to build healthy skin, hair and eyes, also helps to

metabolize nutrients Complete Protein

come from animals, help body to grow and repair… become and stay strong Saturated Fat

come from animals, needed for insulation, to transport fat-soluble vit. (ADEK!)

Simple Carbohydrates Sugars in the form of lactose (only found in milk not so much in cream)

You should get up to 3 servings of dairy a day 1 serving = 1 ounce cheese (4 small dice OR 1 slice) 1 serving = 1 cup milk, yogurt, ice cream 1 serving = ½ cup ricotta

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STORAGE Dairy is highly perishable

Should be used within 1 week of fresh sale date

Should be stored in tightly sealed containers, away from light

This is because light destroys riboflavin (Vit. B2)

CHEESE STORAGE Cheese should be stored in the refrigerator

but may be frozen to prolong Hard cheeses (and sharp) will give off their

odor to other foods in the fridge while softer cheese will adopt the scents that are in the fridge (like onions, garlic, etc.)

If a cheese becomes moldy, you should cut off the mold within ½ inch and then it’s okay to eat

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