Daily Focus Thursday 4/30 Agenda Objectives: Question of the day: Explain the nutritional benefits of dairy products and how to select, store & prepare. Question of the day: Name 2 dairy products. Agenda Egg Post Lab AB: Milk Made Dairy Notes AB: Say Cheese Wrap Up: (last class) How well did your recipe turn out? Would you prepare again? Would you make any changes? Wrap Up: What is it called when you cannot eat dairy and name 2 dairy substitutes.

Alton Brown: Good Eats Milk Made Alton Brown: Say Cheese (Friday) For Say Cheese write 3 tips or facts learned about dairy products. Write on the bottom of the Milk Made Viewing Guide.

Dairy Chapter 32

Nutrients Milk lacks vitamin C!!! Milk has been called an ALMOST perfect food. The following nutrients are found in milk: Calcium Phosphorous Vitamin A Riboflavin Fat Protein Niacin Carbohydrates Vitamin D Milk lacks vitamin C!!!

Milk Processing Terms Pasteurization: UHT: Homogenization: Required by Federal law Heat treated to kill harmful bacteria UHT: Ultra High Temperature Shelf stable, refrigerate after opening Packaged in sterile containers Homogenization: Breaks down fat (butterfat) Distributes evenly and permanently in milk

Types of Dairy Products Milk (Whole, 2%, Skim, Buttermilk, Half & Half, Cream, Evaporated, Sweetened Condensed) Butter Not margarine Yogurt Sour Cream Ice Cream Cheese

Cheese How is cheese made? Cheese is made from milk by thickening (or coagulation) of the milk protein when rennin (enzyme) is added. This produces the curd (solid) which is separated from the whey (Liquid)

Types of Cheese Fresh Cheese Ripened Cheese Cheese that has not been aged or ripened. It must be refrigerated and is very perishable. Cottage Cheese Farmer’s Cheese Cream Cheese Ricotta Made by adding ripening agents (bacteria, mold or yeasts) and then is aged for as long as 2 weeks to 2 years. Firm (cheddar, parmesan) Semisoft (gouda, mozzarella) Soft (brie) Blue-veined (blue cheese, gorgonzola)

Dairy Substitutes Margarine: made from hydrogenated vegetable oil Soy milk: liquid pressed out of soybeans Soy cheese: made from soy milk Nondairy creamer: Made with partially hydrogenated vegetable oil and corn syrup Whipped Toppings: made from hydrogenated vegetable oils, sweeteners, and nonfat milk solids Frozen Desserts: nondairy ice cream made from rice or tofu Almond Milk, Rice Milk

Buying Dairy Foods Check Labels: nutrition and ingredient information Container should NOT be opened Check the “sell by” date Item will be taken off shelves after that date BUT it does not mean it is not good

Cooking with Dairy Products Cook dairy with moderate heat for a short amount of time. If you do not it will become tough, rubbery or burnt. Cooking cheese at too high of a temperature will cause it to separate Cook cheese until it is melted Yogurt may be used as low fat substitute for sour cream, cream cheese, and mayonnaise Will curdle if overcooked/

Cooking with Dairy Products Forming a skin (film) film toughens as heat is increased Prevent by covering container, stirring during heating, beating mixture Scorching When heated sugar and protein settle out (coagulate) on the sides and bottom of pan and can scorch (sugar caramelizes) Prevent by using low temperatures, stirring, heat over water Curdling Milk is cooked at too high of a temperature and separates into curds and whey Prevent by tempering: brining one food to the right temperature or consistency before mixing it with another