CHRM 1030 Culinary Foundations Dairy Session Eight: Dairy 1

Terminology Homogenized skim milk non-fat milk Whipping cream light cream half and half Crème fraiche sour cream buttermilk Yogurt evaporated milk condensed milk Dry milk ripened cheese cheddaring Triple crème cheese chèvre Blue veined cheese Processed cheese cheese food cheese product Culinary Foundations Session Eight: Dairy 18

What are Dairy Products products from the milk of cows, goats, sheep and buffaloes. consist of liquid, semi-liquid and solid products, such as milk, cream, cultured products, butter and cheeses. sold as fresh, frozen, canned, sterile packed, and dried. Milk is considered one of the most nutritious foods available, providing proteins, vitamins and minerals, particularly calcium. Culinary Foundations Session Eight: Dairy

Milk Liquid dairy product contains 3-½ % fat, 8 ½ % nonfat milk solids 88% water straight from the cow Culinary Foundations Session Eight: Dairy

Forms of Milk UHT – Ultra High Temperature Pasteurized/Ultra Pasteurized Raw Milk Homogenized Skim/Nonfat Lowfat Fortified Nonfat Flavored Acidophilus Canned Milk Dry Milk Culinary Foundations Session Eight: Dairy

Forms of Milk Available UHT Ultra high pasteurization at 280ºF to 300ºF for 2 to 4 seconds, packed in sterile containers aseptically sealed. Available in Europe. Seen in the U.S. occasionally. Pasteurized milk/Ultra Pasteurized milk Heated to 161ºF for pasteurized and 275ºF for ultra pasteurized, for 15 seconds, kill bacteria and disease producing pathogens then cooled. Most dairy products are pasteurized in the United States. Some flavor damage. Culinary Foundations Session Eight: Dairy

Types of Milk Raw milk Homogenized milk Non-pasteurized product. Illegal to sell unless State Certified. Wonderful taste and consistency. Homogenized milk Milk that has been forced through tiny holes to break up fat into particles so small that they stay distributed. Culinary Foundations Session Eight: Dairy

Types of Milk Skim or Non-fat milk Low-fat milk Fortified non-fat milk .5 or less % fat..milk that has most or all fat removed. Low-fat milk fat content of .5% to 3% fat content is usually indicated. Fortified non-fat milk substances added such as vitamin d and a, and extra non-fat milk solids Culinary Foundations Session Eight: Dairy

Types of Milk Flavored milk Acidophilus milk milk with added flavors such as chocolate and fruit Acidophilus milk milk with added lactobacillus and acidophilus for promotion of healthy flora and fauna in the intestinal tract. Makes milk palatable for most lactose intolerant folks. Culinary Foundations Session Eight: Dairy

Types of Milk Canned milk products Dry milk products Evaporated milk and condensed sweetened milk – 60 % of the water is removed by heat which leaves the milk with a cooked taste. Condensed sweetened has added 45% sugar. Dry milk products Dry milk, non-fat dry milk are freeze dried and sprayed or heat sprayed to remove all of the water. Convenient for cooking and baking and storing. Culinary Foundations Session Eight: Dairy

Cream A rich liquid milk product containing at least 18% fat slightly yellow color more viscous than milk must be pasteurized and may be homogenized gives flavor and body to sauces and soups used in creamy desserts either in liquid form or whipped whipping cream contains at least 30% milk fat Culinary Foundations Session Eight: Dairy

Forms of Cream Half and Half Light or table cream Light whipping cream 10 to 18% milkfat too low to be technically called cream Light or table cream 18 to 30%milkfat Light whipping cream 30% to 36% Heavy whipping cream 36% milk fat unfortunately contains stabilizing gums and other additives. Manufacturing cream 38-42% milk fat Culinary Foundations Session Eight: Dairy

Cultured Dairy Products Yogurt Milk cultured with special bacteria that causes the milk to thicken to a custard like consistency. Usually has additional non-fat milk solids. Buttermilk fresh liquid milk usually skim milk which has been cultured. Originally a by product from butter churning. Real buttermilk is delicious. Culinary Foundations Session Eight: Dairy

Types of Cultures Sour Cream/Sour Milk Kefir Crème Frâiche cream cultured or milk cultured with lactic acid and bacteria which makes it thick and tangy. Kefir A more liquid form of yogurt that is usually flavored and served as a beverage. Very popular in the Middle East and in Russia Crème Frâiche Slightly aged cultured heavy cream used for sauce making. Culinary Foundations Session Eight: Dairy

BUTTER Butter is agitating or churning cream produces the fatty substance found in milk and it Butter consists of approximately 80 % milk fat, not more than 16% water, and 2 to 4% milk solids It may contain a natural based coloring agent annatto, derived from the seed of the achiote plant. It may also contain a small amount of salt. It is graded according to U.S.D.A. standards for flavor, body, color and salt content, although grading is not mandatory Culinary Foundations Session Eight: Dairy

BUTTER Grades are AA, A, B, and C. Butter is marketed as sweet or unsalted, and lightly salted Sweet butter has a fresher sweeter taste. Butter is firm when refrigerated, and becomes liquid at 98 degrees F and reaches the smoking point at 260 degrees F. Butter is preferred for cooking fat because of its flavor. It has no equal in sauce making, and is often used as a sauce itself Culinary Foundations Session Eight: Dairy

Types of Butter Sweet Butter Lightly Salted Butter Clarified Butter unsalted butter fresher and more perishable with fresh sweet taste. Lightly Salted Butter butter that has had a small amount of salt added to flavor and preserve. Clarified Butter butter that has been heated, then solids and whey removed leaving just the butter (milk ) fat. Whipped Butter butter that has been whipped and contains up to 50% air than regular butter. Culinary Foundations Session Eight: Dairy

BUTTER SUBSTITUTES: A French chemist invented margarine in the late 1800's upon a requestfrom Napoleon III who wanted a low-cost fat. Originally, it was produced from animal fat-tallow. Today it is made from vegetable fats, mainly soy oil, milk solids, salt, air and water. It contains approximately 80 % fat, like butter, and the remaining ingredients are used for flavor, and color. Culinary Foundations Session Eight: Dairy

BUTTER SUBSTITUTES: Light Butter Light or Non-Fat Margarine usually 50% butter, and the remaining ingredients are water, emulsifying agents, flavoring agents and coloring. Light or Non-Fat Margarine usually contains small amounts of vegetable fats, water, emulsifying agents, flavorings, color, and a thickening agent such as gelatin or starch. These are used only as a spread, and cannot be used to cook with. Culinary Foundations Session Eight: Dairy

CHEESE Cheese is a food produced by separating milk solids from whey by curdling or coagulation. It takes 10 - 12 pounds of milk to produce one pound of cheese. Curdling is brought about by introducing selected bacteria or an enzyme called rennet, or by some acid. Heat can also be used, and the curds are then separated from the whey by draining. The resultant curds are then processed, and cured or aged in thousands of different ways thus giving us the myriad of cheeses from around the world. Culinary Foundations Session Eight: Dairy

CHEESE The major components of cheese are water, fat, and protein. Water contained in cheese ranges from 80 % in cottage cheese to about 30 % for a very hard, aged grating cheese such as parmesan. The fat content of cheese, when it is listed generally refers to the percentage of solids if all of the moisture was removed. Of the thousands of cheeses, only a few hundred find their way into a commercial kitchen. Culinary Foundations Session Eight: Dairy

STORAGE OF DAIRY PRODUCTS Because dairy is such a perishable product, HACCP standards should always be practiced. Milk should be stored in the refrigerator at or below 40 degrees F. Its shelf life is reduced by half for every five-degree rise in temperature above 40 degrees. Cream should be kept at or below 40 degrees. All liquid dairy at or below 40 degrees. Frozen dairy products should be kept at or below 0 degrees. Butter should be kept at or below 35 degrees, and cheese should be kept at or below 40 degrees. For service of cheese, most cheese benefits from removing from refrigeration a half hour to an hour before service to fully develop the flavors. Culinary Foundations Session Eight: Dairy

COOKING PRINCIPLES FOR MILK AND CHEESE Tips to avoid faults: Skinning: Cover or coat with layer of melted fat. Scorching: Do not heat too high or too fast or in a thin pan Curdling: Reduce temperature and cooking time, use starch to stabilize when appropriate. Graininess: Reduce temperature; utilize the correct type of cheese for the dish. Stringiness: Reduce temperature and time of cooking. Shave cheese into smaller shreds and melt off of direct heat. Culinary Foundations Session Eight: Dairy

Lab briefing: Everyone makes: Group I – Demo One and Recipe Exercise One and Exercise Two Group I – Demo One and Recipe Group II – Demo Two and Recipe Group III – Demo Three and Recipe Group IV – Demo Four and Recipe Group V – Two Recipes Group VI – Two Recipes Culinary Foundations Session Eight: Dairy 19

Homework Eight Read Egg Chapter Prepare a ONE PAGE ingredient handout Choose a cheese variety that you would like to research Copies for everyone Three-hole punched Can be front and back Must include graphics Culinary Foundations Session Eight: Dairy