Dairy Foods Food for Today Chapter 34 Essential Question: What dairy products are available to us and what is the correct way to select, use, and store them?

Ready to eat dairy foods include: In the early 1600s, the first dairy cows were brought to the American colonies. The colonists could drink milk fresh from the cow and churn their own butter. After many years and lots of inventiveness, most people now visit supermarkets to choose from a huge array of creamy, refreshing foods and beverages called dairy foods. Ready to eat dairy foods include: Milk Cheese Frozen Dairy Desserts Cream Butter Yogurt

Nutrients in Dairy Foods Dairy foods are rich in: Protein Vitamin ____ Riboflavin Vitamin B12 _______________ Phosphorus Magnesium Health experts recommend ______ cups of dairy products each day. One cup of dairy = ____ cup of milk or yogurt _______ ounces of natural cheese _____ ounces of processed cheese Many dairy foods also contain saturated ________ and cholesterol. Some, including ______________, are high in sodium. 3 1 1 1/2 2 A Calcium fat cheese

Milk and Milk Products pasteurized enzymes water higher protein According to federal law, all milk must be ___________________ --that is, heat-treated to kill ______________ and harmful bacteria. UHT (ultra-high temperature) milk is pasteurized at much ____________ temperatures than usual. As a result, it becomes a ____________________ product that can be packaged in aseptic containers. Milk that isn’t pasteurized is called ________ milk. Raw milk may contain harmful ________________. Fresh milk from the cow contains about 87% ____________and 13% solids. Some of the solids are nonfat milk solids, which contain most of the __________, vitamins, minerals, and lactose (milk sugar) in milk. Other solids are milk _______ (sometimes called “butterfat”). Because milk fat is _____________ than other milk fluids and solids, it separates and rises to the top as ______________. To prevent this from occurring, milk is homogenized. This process breaks down _______ and distributes it in the milk, evenly and _________________________. pasteurized enzymes water higher protein shelf-stable fat lighter raw cream bacteria fat permanently

Contains either _____% or ______% fat. KINDS OF MILK To create some of the many kinds of milk on the market, _______ is removed. The process also removes most of the Vitamin ____, which, by law, must be replaced. In addition, most milk producers voluntarily fortify milk with Vitamin _____. fat A D Whole Milk Has the highest amount of _______. By law, it must have ______% fat or more. Reduced-fat Milk Contains ______% fat. Low-fat Milk Contains either _____% or ______% fat. 2 2 1 fat 3.25 Buttermilk Has a _________ flavor and smooth, thick texture. Originally, it was the milk left after making ___________. Today, special bacteria are added to pasteurized non-fat milk to produce the flavor and texture. Kefir Fermented milk with a slightly _______ flavor, similar to yogurt. The authentic Middle Eastern product is made of fermented ___________’s milk, but in the U.S. is made from cow’s milk. tangy Nonfat Milk Contains less than ____% fat and is also called fat-free or _________ milk. sour butter 1/2 skim camel

KINDS OF MILK cocoa fat half sweetener break down digestion cup Chocolate Milk Has chocolate or __________ and sweetener added. Non-fat Dry Milk Powdered form of nonfat milk, made by removing the _______ and water from pasteurized milk. Evaporated Milk Canned, whole or nonfat milk that contains only _______ the amount of water in regular milk. cocoa fat half Sweetened Condensed Milk Concentrated form of milk with ____________ added; used to make candy and desserts. Lactose–free or Reduced-lactose Milk Milk treated to _________________ lactose. Used by people who can’t digest lactose. Acidophilus Milk Has lactobacillus acidophilus bacteria added to help aid _________________. sweetener break down digestion Calcium-enriched Milk Contains 500 milligrams of calcium in one ________. cup

Light, Coffee, or Table Cream Cream is the __________ part of whole milk. fatty Half-and-half Homogenized mixture of _______ and cream with 10 ½ to 18% milk fat. Light, Coffee, or Table Cream Contains ______to 30% milk fat. milk 18 Light Whipping Cream Has 30 to 36% milk fat. It is used in _____________. Heavy Whipping Cream Contains over ______% milk fat. This cream whips easily and is frequently used in desserts. 36 desserts Sour Cream Contains ______% milk fat. It has a tangy flavor and is made by adding lactic ________ to light cream. 18 acid

BUTTER Butter is graded for quality by the USDA: Grade _____ is superior quality. It spreads well and has a delicate, sweet flavor and smooth, creamy texture. Grade _____ butter is very good quality and has a pleasing flavor with a smooth texture. Grade _____ butter, made from cream that has gone sour, also has a pleasing flavor. When butter is made, churning separates the ________ from the liquid. Federal law requires butter to be at least _____% milk fat. fat 80 AA A B

salt flavor sticks 4 unsalted Butter comes in several forms: *Unsalted (sweet) butter has no _______ added. Some butter is *salted, which adds __________ and acts as a preservative. *These forms of butter commonly come in ___________, usually _____ to a 1-pound package. Whipped butter, generally ____________ and in tubs, is soft and spreadable. salt flavor sticks 4 unsalted

Plain yogurt has no _______________ added. Yogurt is made by adding special harmless _________________ to milk. The result is a thick, ____________ product that is like custard and has a _____________ flavor. Yogurt contains similar nutrients to _________. Because it’s more concentrated, however, yogurt has _________ nutrients than a similar amount of milk. Plain yogurt has no _______________ added. One cup of yogurt contains ______ to ______ calories, depending on the fat content of the milk used. Added ______________ also affect calories. bacteria creamy tangy milk flavorings more 120 250 sweeteners

FROZEN DAIRY DESSERTS sugar egg yolk nonfat fat destroys juice milk Ice Cream A whipped mixture of cream, milk, ___________, flavorings, and stabilizers.  French ice cream has ______ _______ solids added.  Available in regular, low-fat, _____________, and no-sugar-added versions. Frozen Yogurt  Varies in ______ content depending on the yogurt and other ingredients used to produce it.  Freezing ___________ most of the beneficial bacteria. Sorbet Is a light dessert made with sweetened fruit, juice, and water, but never ____________. Sherbet Made from fruit or __________, sugar, water, flavorings, and milk fat sugar egg yolk nonfat fat destroys juice milk

_________________ or unripened _________________ or ripened Cheese When an enzyme such as ____________ is added to milk, the milk thickens and separates into solid clusters called _________ and a thin, bluish liquid called __________. The whey is drained from the curds, which become the cheese. Most cheeses originated in ________________ centuries ago. They are made from the milk of cows, goats, and ______________. Cheeses made in the U.S. are usually made from ________’s milk. Two Types of Cheese _________________ or unripened _________________ or ripened rennin curds whey Europe sheep cow FRESH AGED

Fresh Cheese ripened mild refrigerated curds spreadable bland mild Fresh cheese has not __________________ or aged. It is made from pasteurized milk and has a ________ flavor. Fresh cheese, which is highly perishable, must be __________________ and used within a few days. Cottage Cheese ◊ Contains large or small _________. ◊ Has a _________ flavor. ◊_________________ may be added. ◊ Cottage cheese does not ___________. Farmer’s Cheese ◊ Has a mild, slightly_________ flavor. ◊ It is similar to cottage cheese but __________. ◊ Farmer’s cheese is usually shaped in a _______________. Cream Cheese ◊ Smooth, creamy, and ______________. ◊ Has a _________, slightly tart flavor. Ricotta Cheese ◊ Similar to cottage cheese with a ___________curd. ◊ Has a slightly _________ flavor. ◊ Is traditionally found in ____________ cuisine. ripened mild refrigerated curds spreadable bland mild Flavorings melt small tangy sweet drier Italian loaf

Ripened Cheeses are grouped according to the following textures: Ripened cheese , also called _____________ cheese, is made by adding ripening agents, such as ______________, mold, yeast, or a combination of these, to the curds. The cheese is then __________ under carefully controlled conditions. ________________ of ripened cheeses are available. Flavors vary from __________ to very sharp, or strong, and textures range from soft to very ____________. Ripened Cheeses are grouped according to the following textures: Firm. Can be eaten plain or used in cooking. Most can be ________________. Semisoft. _____________ smoothly and is eaten plain or used in cooking. Soft. Has a soft texture with a hard, white ___________ that is edible. It’s usually eaten plain. Blue-veined. Has certain _____________ added during the aging process to create veins or pockets of blue or green, edible mold. It can be eaten plain, or used in salads, salad dressings, casseroles, and omelets. aged bacteria aged Hundreds mild hard grated Melts crust molds

Semisoft Ripened Cheeses Blue-Veined Ripened Cheeses Firm Ripened Cheeses Cheddar Parmesan Swiss Provolone Semisoft Ripened Cheeses Gouda Mozzarella Brick Muenster Edam Feta Monterey Jack Soft Ripened Cheeses Brie Neufchatel Camembert Blue-Veined Ripened Cheeses Blue Cheese Roquefort Gorgonzola Stilton Ripened (Aged) Cheese

Dairy Substitutes corn syrup oils powder butter liquid sweeteners Margarine Made from hydrogenated vegetable _____ and sold in sticks, similar to _________. Soft Margarine blends hydrogenated and _________ vegetable oils to stay soft and spreadable. Soy Milk The liquid pressed out of _____________. Soy Cheese Made from _______ milk. Nondairy Creamer Made from partially hydrogenated vegetable oil and _____________. Also called coffee lightener, it comes as a _________ or liquid. Whipped Toppings Made from hydrogenated vegetable oils, _____________, and nonfat milk solids. Frozen Desserts Nondairy ice cream made with cooked ________ or tofu. corn syrup oils powder butter liquid sweeteners soybeans rice soy

Buying Dairy Foods fat ingredient sealed sell-by short Consider _____ amounts, container size, and product type. Always check labels for nutrition and _____________ information. Containers should be tightly _________ and never opened. Look for the “____________” date. Only buy quantities you can use in a relatively ______ time. fat ingredient sealed sell-by short

It is best to refrigerate all dairy foods in _____________ containers. Storing Dairy Foods Dairy foods are highly ______________, so take them home right after purchase and store them properly. It is best to refrigerate all dairy foods in _____________ containers. Since dairy foods can pick up __________, from other foods and develop off-flavors, make sure containers are ___________ closed. After pouring milk, return the container to the refrigerator ________________. If milk has been sitting out in a serving pitcher at room temperature for less than 2 hours, refrigerate it in a ____________ container and use as soon as possible. Discard milk left at room temperature for more than ____ hours. Because ________ destroys the riboflavin in milk, store it away from the light. immediately perishable separate original 2 aromas light tightly

Keep ripened cheese tightly ____________ so it doesn’t dry out. Firm and semisoft ripened cheeses can be ____________, but the texture changes. Freeze in ½ pound portions and use it crumbled, ___________, or cooked in dishes. You can refrigerate butter for several _______ and freeze it for up to ____ months. Store frozen dairy desserts in tightly __________ containers in the freezer. wrapped weeks 9 covered frozen shredded

Cooking with Milk and Cream Using Dairy Foods Cooking with Milk and Cream Since milk contains animal proteins, it is sensitive to ________. Therefore cook at ______________ temperatures and for as short a time as possible. Heat turns some milk solids and fat into a tough, __________ skin that forms on the surface. To prevent skin from forming, __________ the pan or stir the milk continuously as it cooks. If a skin does form, _________ it into the milk; if you discard the skin, you throw away valuable _______________. heat moderate rubbery cover beat nutrients Scorching can occur if milk _____________. If the milk overheats, the sugar _______________ in the solids rapidly caramelizes and burns, or scorches. As a result, the milk develops an off-flavor. To prevent this, use ________ heat and __________ the mixture to keep the solids from settling. overheats lactose low stir

separates milk tomato mixing boiler without If you cook milk at a temperature that’s too high, it ______________ into curds and whey. This is called curdling. Curdling may also occur when you add ________ to hot foods, such as gravy, or to acidic foods, such as ____________ soup. To prevent curdling, use a method called tempering. separates milk tomato Tempering is a technique that brings one food to the right temperature or consistency before ___________ it completely with another. To temper milk: Pour a small amount of the hot or acidic mixture into the milk first, stirring constantly. Repeat, if needed. By doing this, you raise the temperature or acid level of the milk gradually, so there is less chance of curdling. Slowly add the milk to the remaining mixture, stirring constantly. If you add the milk too quickly, the mixture may curdle. To prevent the problems described, use a double ___________ when heating milk. Place water in the bottom pan and milk in the upper one. The heat from the boiling water heats the milk __________ scorching or curdling. mixing boiler without

below low bubbles low foams heavy foam air thickens Scalded milk is milk heated to just _________ the boiling point. Use ______ heat and cook only until __________ appear around the sides of the pan. below low bubbles Scalded Milk Whipped Cream Milk and milk-based recipes can be prepared easily in the microwave oven. Use a _____ setting to avoid overheating and curdling the milk, and make sure the container is large enough in case the milk _______ up. When choosing cream for whipping, look for _________ cream with a high fat content. When cream is whipped, a ____________ forms. As the cream is beaten, ______ is incorporated. At the same time, beating breaks down the protein, which then forms a fine film around pockets of air. As air cells multiply and become smaller with continued beating, the foam ________________. low foams heavy foam air thickens

Cooking with Yogurt only mayonnaise curdles Yogurt works well as a low-fat substitute for sour cream, cream cheese, and _____________________. Cook yogurt at moderate temperatures for ______ the time needed. Yogurt is just as delicate as other dairy foods and ___________ if overcooked. only mayonnaise curdles Avocado Greek Yogurt Ranch Dip Chilled Cucumber Yogurt Soup Chilled Avocado Soup

Making Frozen Dairy Desserts When making frozen dairy desserts, you need to keep ice crystals from forming. One way is to use enough ______ since fat prevents crystal formation. The more fat a mixture has, the _____________ it will be. Another method is to ___________ the mixture while making it. fat smoother beat Ice Cream Can be made with either a hand-operated or __________ ice cream maker. Both work the same basic way. The inside container holds the ice cream mixture and a _________ that stirs the mix either electrically or by hand. The outer container is filled with _____ and ______, which freezes the ice cream mixture as the paddle rotates. electric paddle ice salt Gourmet Chocolate Mousse Dessert Mousse A dessert mousse is a soft, ________ dish made with whipped cream and flavorings. The dish is chilled or _____________ in a decorative mold. creamy frozen

Serving Cheese chilled room 30 fruit Fresh cheese is highly perishable, so serve it _________________. Cheddar and other ripened cheeses taste best when served at _________ temperature. Remove them from the refrigerator about ______ minutes before serving. For an elegant dessert, serve assorted cheeses with ___________. chilled room 30 fruit

Cooking with Cheese fat high melts easily cream beaten fat Cheese is a concentrated food, high in protein and _____, so cook with care. If you cook cheese for too long or use a temperature that’s too _________, the cheese becomes tough and rubbery. Cheese should be cooked just until it __________. Some cheese varieties blend more readily than others during cooking. Process cheese mixes ________ with other ingredients. Fresh cheeses, such as cottage and ____________ cheese, don’t blend well unless _____________ into the mixture. Be careful when microwaving dishes with cheese. The _______ in the cheese attracts microwaves, so the cheese may be hotter than the rest of the foods in the dish. fat high melts easily cream beaten fat

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