16 Dairy Products

Objectives List factors affecting the selection of dairy products. Describe guidelines for preventing adverse reactions when cooking with dairy products. Prepare a variety of dishes using milk, cream, cheese, and other dairy products.

Selecting and Storing Dairy Products People ages 9 and older need continued © Monkey Business Images/Shutterstock.com

Selecting and Storing Dairy Products Milk may go through pasteurization, ultra-high temperature (UHT) processing, and/or homogenization before reaching retail stores Each type of milk, such as whole and fat-free, must meet standards for milkfat and milk solids content continued

Selecting and Storing Dairy Products People with lactose intolerance cannot properly Types of cream, such as whipping cream and half-and-half, are Yogurt and other cultured dairy products contain continued

Selecting and Storing Dairy Products Concentrated milk products include continued © Kai Wong/Shutterstock

Selecting and Storing Dairy Products Frozen dairy desserts include Butter is made from Coffee whiteners, whipped topping, and margarine are considered continued

Selecting and Storing Dairy Products Cost depends on Dairy products require © Yuri Arcurs/Shutterstock continued

Selecting and Storing Dairy Products Cheese is made by coagulating milk and then separating the curd from the whey Natural cheeses may be classified as unripened cheeses or ripened cheeses Natural cheeses may be made into process cheeses continued

Selecting and Storing Dairy Products Aging and added ingredients Cover or tightly wrap cheese and © Indigo Fish/Shutterstock continued

Selecting and Storing Dairy Products Swapping low-fat and nonfat dairy products for © viennetta/Shutterstock © SunnyS/Shutterstock

Cooking with Milk and Cream Heat affects the Using low heat and stirring during heating will help prevent scum formation, boiling over, curdling, and scorching Lower settings and continued

Cooking with Milk and Cream The amount of milkfat in cream Chill the © Danie Nel/Shutterstock

Did You Know? To meet MyPlate recommendations, people ages 9 and over need to consume the equivalent of 68.5 gallons of milk per year © J. Gatherum/Shutterstock

Preparing Common Milk-Based Foods Creamy, rich milk-based foods are © finaeva_i/Shutterstock © Francesco83/Shutterstock © Terry Straehley/Shutterstock

White Sauce White sauce is used as a base for other sauces and as a component in many recipes Classic white sauce is thickened with a roux Fat-free white sauce is thickened with a slurry

Cream Soups Three basic types of cream soups are thickened cream soups, bisques, and chowders © Margoe Edwards/Shutterstock

Puddings Puddings contain Puddings require Principles of starch and egg cookery also apply to many pudding recipes

Ice Cream and Sherbet Ice cream Sherbet contains Ice cream and sherbet must be stirred

In Your Opinion… What are some of your favorite foods that are made with milk, cream, cheese, or other dairy products? © Josh Resnick/Shutterstock © bonchan/Shutterstock

Cooking with Cheese High temperatures and long cooking times Choose Microwave cheese at low settings

Review List four factors that affect the cost of dairy products.

Review Why should cheese be covered or tightly wrapped before being refrigerated?

Review How can scum formation, boiling over, curdling, and scorching be prevented when cooking with milk and cream?

Review What is the difference between classic white sauce and fat-free white sauce?

Review What effects can high temperatures and long cooking times have on cheese?