Dairy Products Foods I Obj. 7.04

2/3/2016Free PowerPoint Template from Dairy Products Types –Fresh Milk, half-and-half, cream, cottage cheese, cream cheese –Concentrated Whipping cream, evaporated milk, condensed milk, nonfat dry milk –Frozen Ice cream, sherbets, frozen yogurt –Cultured Cheeses, yogurt, sour cream, buttermilk

2/3/2016Free PowerPoint Template from Kinds of Cheese Unripened Cheese –Have not been allowed to age or ripen. –Examples: Cottage cheese Cream cheese Farmer ’ s Cheese Ricotta Cheese Ripened Cheese –Made with controlled amounts of bacteria, mold, yeast, or enzymes. –Has been allowed to ripen. Aging can be from two weeks to two years. –Examples: Cheddar Swiss Mozzarella Colby

2/3/2016Free PowerPoint Template from Dairy Types of Dairy

2/3/2016Free PowerPoint Template from Milk Products Many types of fresh milk exist –Besides cow ’ s milk, what are some other types you can think of? –Just for fun! Fainting Goats

2/3/2016Free PowerPoint Template from Dairy and Nutrition Nutritional Contributions –Calcium Essential for keeping bones and teeth healthy –Fat Help absorb Vitamin A and D Serve as reserve supply of energy –Cholesterol Used for digesting fat and making Vitamin D –Riboflavin Helps the body to release energy from carbs, fats, and protein –Destroyed by light »What type of container is milk sold in?

2/3/2016Free PowerPoint Template from Dairy and Nutrition Nutritional Contributions –Vitamin A Promote good vision and help maintain tissues and skin –Vitamin D Maintains levels of calcium and phosphorus in the blood –Lactose Sugar or simple carbohydrate found in milk and milk products

2/3/2016Free PowerPoint Template from Milk Processing Pasteurized milk –Milk is heated to destroy harmful bacteria –All milk sold in the US must be pasteurized Improves the keeping quality of milk Does not change flavor or nutritional value

2/3/2016Free PowerPoint Template from Milk Processing UHT (Ultra High Temperature) –Milk is heated to a much higher temperature to increase its shelf life. –Provides same flavor and nutritional value –Can be stored unopened for up to 6 months! Ex: Coffee creamers, yoohoo!

2/3/2016Free PowerPoint Template from Milk Processing Homogenize –Mechanical process that prevents cream from rising to the surface of milk Breaks globules of milk fat into tiny particles and spreads them throughout the milk –Ex: Italian dressing Has a richer body and flavor

2/3/2016Free PowerPoint Template from Milk Processing Dried Milk –Powdered form of non fat milk Made by removing the fat and water from pasteurized milk –When rehydrated, to be used like fresh milk Although convenient and inexpensive the taste is different from regular milk –Why would you possibly want to keep some dried milk around?

2/3/2016Free PowerPoint Template from Milk Processing Condensed –Concentrated form of milk –Usually sweetened to be used with desserts and candies Cannot be substituted for evaporated or diluted for regular milk

2/3/2016Free PowerPoint Template from Storage and Handling Dairy products… –Highly perishable –Need to be refrigerated ASAP after purchase Store at 32°F –If at room temperature for more than 2 hours, discard. Large amounts of harmful bacteria may have developed

2/3/2016Free PowerPoint Template from Storage and Handling –Riboflavin is destroyed by light so store away from light Stored in clouded or colored containers –Butter can be refrigerated for several weeks –Store cheese tightly wrapped so it doesn’t dry out –Store frozen dairy in tightly covered containers in the freezer What can happen if not stored tightly? What is a sign of this?

2/3/2016Free PowerPoint Template from Cooking with Milk and Cream Because milk is protein food, special care must be taken during cooking to prevent the following : –Scum Formation-a solid layer that often forms on the surface of milk during heating. To prevent scum formation, stir the milk during heating and cover the pan. –Scorching-burning that results in a color change. To prevent, use low heat.

2/3/2016Free PowerPoint Template from Cooking with Milk and Cream –Curdling-high temperature, acids, tannins, enzymes and salts cause the milk proteins to coagulate and cause clumps. To prevent, use a low temperature and fresh milk. –Good Eats--CheeseGood Eats--Cheese

2/3/2016Free PowerPoint Template from Cooking with Cheese Like all high protein foods, heat can adversely affect cheese. –If you cook cheese at too high of a temperature, the cheese will become rubbery and tough. –To prevent, use a double boiler and/or low heat.