CHRM 1030 Culinary Foundations Dairy

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CHRM 1030Culinary FoundationsDairy
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Terminology

• Homogenized
• skim milk
• non-fat milk
• Whipping cream
• light cream
• half and half
• Crème fraiche
• sour cream
• buttermilk
• Yogurt
• evaporated milk

• condensed milk
• Dry milk
• ripened cheese
• cheddaring
• Triple crème cheese
• chèvre
• Blue veined cheese
• Processed cheese
• cheese food
• cheese product

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What are Dairy Products

• products from the milk of cows, goats, sheep and
  buffaloes.
• consist of liquid, semi-liquid and solid
  products, such as milk, cream, cultured products,
  butter and cheeses.
• sold as fresh, frozen, canned, sterile packed,
  and dried.
• Milk is considered one of the most nutritious
  foods available, providing proteins, vitamins and
  minerals, particularly calcium.

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Milk

• Liquid dairy product
• contains 3-½ fat, 8 ½ nonfat milk solids
• 88 water
• straight from the cow

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Forms of Milk

• UHT Ultra High Temperature
• Pasteurized/Ultra Pasteurized
• Raw Milk
• Homogenized
• Skim/Nonfat

• Lowfat
• Fortified Nonfat
• Flavored
• Acidophilus
• Canned Milk
• Dry Milk

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Forms of Milk Available

• UHT
• Ultra high pasteurization at 280ºF to 300ºF for 2
  to 4 seconds, packed in sterile containers
  aseptically sealed. Available in Europe. Seen in
  the U.S. occasionally.
• Pasteurized milk/Ultra Pasteurized milk
• Heated to 161ºF for pasteurized and 275ºF for
  ultra pasteurized, for 15 seconds, kill bacteria
  and disease producing pathogens then cooled. Most
  dairy products are pasteurized in the United
  States. Some flavor damage.

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Types of Milk

• Raw milk
• Non-pasteurized product. Illegal to sell unless
  State Certified. Wonderful taste and consistency.
  
• Homogenized milk
• Milk that has been forced through tiny holes to
  break up fat into particles so small that they
  stay distributed.

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Types of Milk

• Skim or Non-fat milk
• .5 or less fat..milk that has most or all fat
  removed.
• Low-fat milk
• fat content of .5 to 3 fat content is usually
  indicated.
• Fortified non-fat milk
• substances added such as vitamin d and a, and
  extra non-fat milk solids

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Types of Milk

• Flavored milk
• milk with added flavors such as chocolate and
  fruit
• Acidophilus milk
• milk with added lactobacillus and acidophilus for
  promotion of healthy flora and fauna in the
  intestinal tract. Makes milk palatable for most
  lactose intolerant folks.

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Types of Milk

• Canned milk products
• Evaporated milk and condensed sweetened milk 60
  of the water is removed by heat which leaves
  the milk with a cooked taste. Condensed sweetened
  has added 45 sugar.
• Dry milk products
• Dry milk, non-fat dry milk are freeze dried and
  sprayed or heat sprayed to remove all of the
  water. Convenient for cooking and baking and
  storing.

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Cream

• A rich liquid milk product containing at least
  18 fat
• slightly yellow color
• more viscous than milk
• must be pasteurized and may be homogenized
• gives flavor and body to sauces and soups
• used in creamy desserts
• either in liquid form or whipped
• whipping cream contains at least 30 milk fat

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Forms of Cream

• Half and Half
• 10 to 18 milkfat too low to be technically
  called cream
• Light or table cream
• 18 to 30milkfat
• Light whipping cream
• 30 to 36
• Heavy whipping cream
• 36 milk fat unfortunately contains stabilizing
  gums and other additives.
• Manufacturing cream
• 38-42 milk fat

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Cultured Dairy Products

• Yogurt
• Milk cultured with special bacteria that causes
  the milk to thicken to a custard like
  consistency. Usually has additional non-fat milk
  solids.
• Buttermilk
• fresh liquid milk usually skim milk which has
  been cultured. Originally a by product from
  butter churning. Real buttermilk is delicious.

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Types of Cultures

• Sour Cream/Sour Milk
• cream cultured or milk cultured with lactic acid
  and bacteria which makes it thick and tangy.
• Kefir
• A more liquid form of yogurt that is usually
  flavored and served as a beverage. Very popular
  in the Middle East and in Russia
• Crème Frâiche
• Slightly aged cultured heavy cream used for sauce
  making.

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BUTTER

• Butter is agitating or churning cream produces
  the fatty substance found in milk and it
• Butter consists of approximately 80 milk fat,
  not more than 16 water, and 2 to 4 milk solids
• It may contain a natural based coloring agent
  annatto, derived from the seed of the achiote
  plant.
• It may also contain a small amount of salt. It is
  graded according to U.S.D.A. standards for
  flavor, body, color and salt content, although
  grading is not mandatory

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BUTTER

• Grades are AA, A, B, and C. Butter is marketed as
  sweet or unsalted, and lightly salted
• Sweet butter has a fresher sweeter taste. Butter
  is firm when refrigerated, and becomes liquid at
  98 degrees F and reaches the smoking point at 260
  degrees F. Butter is preferred for cooking fat
  because of its flavor. It has no equal in sauce
  making, and is often used as a sauce itself

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Types of Butter

• Sweet Butter
• unsalted butter fresher and more perishable with
  fresh sweet taste.
• Lightly Salted Butter
• butter that has had a small amount of salt added
  to flavor and preserve.
• Clarified Butter
• butter that has been heated, then solids and whey
  removed leaving just the butter (milk ) fat.
• Whipped Butter
• butter that has been whipped and contains up to
  50 air than regular butter.

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BUTTER SUBSTITUTES

• A French chemist invented margarine in the late
  1800's upon a requestfrom Napoleon III who wanted
  a low-cost fat. Originally, it was produced from
  animal fat-tallow. Today it is made from
  vegetable fats, mainly soy oil, milk
  solids, salt, air and water. It contains
  approximately 80 fat, like butter, and
  the remaining ingredients are used for flavor,
  and color.

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BUTTER SUBSTITUTES

• Light Butter
• usually 50 butter, and the remaining ingredients
  are water, emulsifying agents, flavoring agents
  and coloring.
• Light or Non-Fat Margarine
• usually contains small amounts of vegetable fats,
  water, emulsifying agents, flavorings, color, and
  a thickening agent such as gelatin or starch.
  These are used only as a spread, and cannot be
  used to cook with.

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CHEESE

• Cheese is a food produced by separating milk
  solids from whey by curdling or coagulation. It
  takes 10 - 12 pounds of milk to produce one pound
  of cheese. Curdling is brought about by
  introducing selected bacteria or an enzyme called
  rennet, or by some acid. Heat can also be used,
  and the curds are then separated from the whey by
  draining. The resultant curds are then processed,
  and cured or aged in thousands of different ways
  thus giving us the myriad of cheeses from around
  the world.

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CHEESE

• The major components of cheese are water, fat,
  and protein. Water contained in cheese ranges
  from 80 in cottage cheese to about 30 for a
  very hard, aged grating cheese such as parmesan.
  The fat content of cheese, when it is listed
  generally refers to the percentage of solids if
  all of the moisture was removed.
• Of the thousands of cheeses, only a few hundred
  find their way into a commercial kitchen.

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STORAGE OF DAIRY PRODUCTS

• Because dairy is such a perishable product, HACCP
  standards should always be practiced.
• Milk should be stored in the refrigerator at or
  below 40 degrees F. Its shelf life is reduced by
  half for every five-degree rise in temperature
  above 40 degrees. Cream should be kept at or
  below 40 degrees. All liquid dairy at or below 40
  degrees. Frozen dairy products should be kept at
  or below 0 degrees. Butter should be kept at or
  below 35 degrees, and cheese should be kept at or
  below 40 degrees. For service of cheese, most
  cheese benefits from removing from refrigeration
  a half hour to an hour before service to fully
  develop the flavors.

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COOKING PRINCIPLES FOR MILK AND CHEESE

• Tips to avoid faults
• Skinning Cover or coat with layer of melted fat.
• Scorching Do not heat too high or too fast or in
  a thin pan
• Curdling Reduce temperature and cooking time,
  use starch to stabilize when appropriate.
• Graininess Reduce temperature utilize the
  correct type of cheese for the dish.
• Stringiness Reduce temperature and time of
  cooking. Shave cheese into smaller shreds and
  melt off of direct heat.

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Lab briefing

• Everyone makes
• Exercise One and Exercise Two
• Group I Demo One and Recipe
• Group II Demo Two and Recipe
• Group III Demo Three and Recipe
• Group IV Demo Four and Recipe
• Group V Two Recipes
• Group VI Two Recipes

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Homework Eight

• Read Egg Chapter
• Prepare a ONE PAGE ingredient handout
• Choose a cheese variety that you would like to
  research
• Copies for everyone
• Three-hole punched
• Can be front and back
• Must include graphics