Dairy Eggs, Milk, & Cheese

Nutrition Eggs High in Protein!!! Yolk is high in cholesterol. ( 230 mg/yolk) Milk & Cheese High in Calcium. Milk products are typically fortified in Vitamin A & D. “Osteoporosis” – Porous Bones… teens need 1200 mg of calcium/day.

Egg Grades, Sizes & Colors Egg Grades “AA” “A” “B” – Condition of the Shell – Size of the Air Cell – Clearness of the Egg White – Condition of the Yolk Egg Size – Sold by “Medium Weight Per Dozen” – Recipes…Large or Medium. Egg Color – Shell Color – BREED of Chicken – Color does not affect quality, flavor, or nutritional value.

Storing & Beating Eggs Storing Yolks…Cover w/ cold water up to 2 days. Whites…Cover, refrigerate for 4 days. Beating Eggs Foamy Bubbles on the surface. POND SCUM Soft Peaks When beaters are lifted, foam stands in peaks then bends at tips. WAVES Stiff Peaks When beaters are lifted, foam stands straight up. MOUNTAINS

 Emulsifier  A mixture formed when you combine liquids that ordinarily do not mix.  Temporary Emulsion – Short  Permanent Emulsion – Forever, Need an “Emulsifying Agent” (EGG)  Thickeners  Caused by egg proteins.  “Tempering” Warming eggs with a small amount of a hot mixture before fully combining the two mixtures. PREVENTS EGGS FROM COOKING.

Milk Vocabulary… Pasteurization – Heated to destroy harmful bacteria. UHT Processed Milk – Heated even higher, makes milk shelf stable for up to 6 months. Homogenization – Prevents cream from rising to the surface. Grading – Based on bacterial count. – USA Standard = Pasteurized Grade A

Milk Products Raw Milk Whole, Low Fat, Skim, Chocolate Dry Milk Milk, Buttermilk Canned Milk Evaporated, Sweetened Condensed, Products Sour Cream, Half n Half, Whipping Cream, Yogurt, Butter Sweet Butter – Made without SALT. Salted Butter – Most common, stores longer

Cooking With Milk “Scum/Film Formation” Layer forms on milk when cooking. Leads to… “Boiling Over” “Scorching” Milk proteins burn. “Curdling” Protein settles and whey separates. PREVENTION Stirring & Using LOW Heat!

 Vocabulary…  Cheese – A concentration form of milk.  Curd – The SOLID part of coagulated milk.  Whey – The LIQUID part of coagulated milk.  Storing & Serving  Cover – Tightly Wrap (Tin Foil)  Refrigerate – Serve at room temperature.  If molded – Cut off mold and eat the rest!

Types of Cheese…  Unripened Cheese Ready for market as soon as the whey is removed. (More perishable.) Cream, Cottage, & Ricotta Cheeses  Ripened Cheese Cheese stored at specific temperatures to age. Controlled amounts of bacteria, mold, yeast, or enzymes are used for flavor.  Process Cheese Combinations of real cheese and other products.