Dairy Products

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Dairy Products

• Foods I Fundamentals

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TYPES OF DAIRY PRODUCTS

• Milk
• Cream
• Cultured Dairy Products
• Frozen Dairy Products
• Concentrated Dairy Products
• Non-Dairy Products
• Butter
• Cheese

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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 its uniform in
  texture (not clumpy)

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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

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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

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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

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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

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NON-DAIRY

• These are used a substitutes for dairy products
  but offer similar results
• Convenient because they dont 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!)

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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)

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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 theyre 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)

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STORAGE
http//www.youtube.com/watch?vjBPYopcoeqs
http//www.youtube.com/watch?vd0UfS1bqscMfeature
related

• 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 its okay to eat
• http//www.youtube.com/watch?vFHmXAb3G0ekfeature
  related

http//www.youtube.com/watch?vyvppFMRy0ZE