7 Dairy, Eggs, Breakfast, Sandwich 7.1 Dairy Products

Objectives Explain and demonstrate how to keep milk products safe and sanitary Differentiate between butter and margarine by listing the characteristics of each List the characteristics of ice cream Distinguish between several types of cheeses and give examples of each

Key Terms Clarified butter Cream Homogenization (huh-MAH-juh-ni-ZAY-shun) Margarine Pasteurization (PASS-cher-I-ZAY-shun)

Intro Milk, cheese, and butter play an important roll in the American menu Most Asian cuisines use few, if any, dairy products Cheese is an important food in itself and also as a component in many recipes.

Sanitation Dairy items should be stored at 40 degrees F. or lower in a tightly sealed container. Dairy products tend to absorb other orders and flavors quickly and easily

Milk Products Milk is a popular beverage and an important ingredient, providing texture, flavor, color and nutritional value for a variety of cooked or baked items. Milk is a highly nutritional food, providing proteins, vitamins, and minerals (calcium) Milk is highly perishable and an excellent bacterial breeding ground

Milk Grading Milk is graded A, B, or C based on bacteria count. By law, all grade A milk is pasteurized, which means the milk has been heated to a high enough temperature long enough to destroy pathogenic bacteria (161 degrees F. for 15 seconds)

Milk Ultra-pasteurization is heating to a very high temperature (275 degrees F.) which increases shelf life Homogenization is a process in which the fat globules are reduced in size and dispersed through the liquid preventing separation

Milk & Milkfat Milk Milkfat Whole milk 3.5% Reduced-Fat 2% Low-Fat 1% Non-fat >0.5%

More on Milk All milks contain the same amount of fat soluble vitamins A & D and calcium Evaporated milk has 60% of the water removed Sweetened condensed milk has 60% of water removed and contains 40-45% sugar Dry milk has virtually all the water removed

Cream & Milkfat Cream Milkfat =/>18% Light Cream 18-30% (coffee cream, table cream) 18-30% Light Whipping Cream 30-36% Heavy Whipping Cream =/>36% Half & Half 10-18%

Cream Notes More viscous than milk Adds flavor and body to sauces , soups desserts Whipping cream can be whipped into a stiff foam

Cultured Dairy Products These products are produced by adding specific bacterial cultures which convert lactose into lactic acid, giving them body and a tangy unique flavor Buttermilk is a tangy, thickened, cultured (streptococcus lactis) low-fat, or no-fat milk (originally liquid remaining after butter production)

Cultured Dairy Products Sour Cream is a tangy, thickened, cultured light cream containing 16-22% milkfat, used as a condiment and in baking Crème fraîche is a tangy, nutty, thickened cultured cream, thinner and richer than sour cream containing 30% milkfat and does not curdle in soups and sauces like sour cream or yogurt

Cultured Dairy Products Yogurt is a thickened, cultured (lactobacillus bulgaricus and streptococcus thermopbilus) milk, containing the same milkfat as the milk used (whole, low-fat, non-fat), often containing fruit and/or sweeteners, is used in baked goods, salad dressings, frozen desserts, and is prevalent in Middle Eastern cuisine

Ice Cream Specs Custards churned during freezing Contain not less than 10% milkfat, 20% milk solids, not more than 50% overrun Overrun is the amount of air (added volume) churned in

Butter Butter contains at least 80% milkfat, not more than 16% water and 2-4% milk solids 93° F. melt point 260° F. smoke point Salted butter contains up to 2.5% salt Unsalted butter is preferred for desserts and baking

Butter Grade AA, superior quality, fresh sweet flavor, creamy texture Grade A, good quality, pleasing flavor, fairly smooth texture Grade B, standard quality, made from sour cream, acceptable flavor, used to manufacture foods.

Butter European-style butter, 82-86% milkfat, very little or no salt, made from cultured cream Whipped butter increases volume, spreadability and susceptibility to rancidity Clarified butter has had water and milk solids removed, higher smoke point

Butter Ghee, slower process, evaporating more water and browning solids, 375° F. smoke point

Margarine Not a dairy product Manufactured from vegetable or animal fats - flavor, color, emulsifiers, preservatives, vitamins added – solidified by exposure to hydrogen gas (hydrogenation), (trans-fat), the firmer the margarine the greater the hydrogenation – diet margarine contains 50% water

Food Spoilage Facts* Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already. *not

Cheese One of the oldest and widely used foods on the planet Each starts with a mammal’s milk, milk proteins (casein) are coagulated with the addition of an enzyme (rennet) separating into solid curds and liquid whey, curds go to fresh cheese (ricotta, cottage) or are further processed by cutting, kneading, or cooking

Cheese Varieties Cheese classifications can overlap “However, there are no objective measurements of the softness or hardness of cheese. Some cheeses such as brick, classified as semi-soft, may actually be harder than rindless Swiss or washed-curd Cheddar, which are described as hard cheeses.” – National Dairy Council Fresh or Unripened: mild, creamy, tart not bitter, 40-80% moisture, highly perishable Queso Oaxaca: 40-45% milkfat cow milk

Fresh/Unripened Cottage Cheese: Cream Cheese: 4-10% milkfat cow milk Cream Cheese: 35% milkfat cow milk Feta: 70-75% milkfat sheep/goat milk

Fresh/Unripened Mascarpone: Ricotta: 70-75% milkfat 4-10% milkfat cow milk Ricotta: 4-10% milkfat cow milk/whey Mozzarella: 70-75% milkfat cow/buffalo milk

Cheese Varieties Soft: thin-skinned, creamy, mild flavor, 50-75% moisture Brie: 60-75% milkfat cow milk

Soft Camembert: 45% milkfat cow milk Boursin: 60-75% milkfat cow milk

Cheese Varieties Semi-Soft: mild, buttery, smooth, sliceable 40-50% moisture Fontina: 45% milkfat cow milk

Semi-Soft Port du Salut: Edam: 50% milkfat 45% milkfat cow milk Muenster: 50% milkfat cow milk

Cheese Varieties Hard\Firm: close-textured, firm, 30-40% moisture Swiss: 45% milkfat cow milk Emmenthaler, Gruyère, Jarlsberg

Hard\Firm Provolone: Cheddar: 45% milkfat 45-50% milkfat cow milk Blue: 45% milkfat cow milk Roquefort, Stilton, Gorgonzola

Hard\Firm Manchego: Asiago: 40-57% milkfat 30% milkfat cow milk

Cheese Varieties Hard\Grating: carefully aged, firm, crumbly, 30% moisture Parmigiano Romano Sapsago

Cheese Varieties Goat’s milk: (Chèvre) rich concentrated flavor, tangy

Cheese Varieties Pasteurized processed Blended aged and green cheeses mixed with emulsifiers and flavorings

Cheese Varieties Processed cheese food less natural cheese (minimum 51%), higher moisture, often vegetable oil and milk solids added

Cheese Varieties Imitation dairy by-products and soy, rubbery, lacks flavor