1. + Dairy Products Family Foods Mrs. Heckman

2. + Nutrients Major source of calcium High quality protein Riboflavin, phosphorus, Vitamin A Most milk is fortified with Vitamin D

3. + Milk Milk is available in fresh fluid, canned, and dried forms Types of fresh fluid milk Whole – contains at least 3.25% milkfat and 8.25% milk solids Milkfat – the fat found in milk Milk solids – vitamins, minerals, protein, and sugar Lowfat – contains 2% or 1% milkfat Non-fat or skim – contains almost no fat Pasteurization – the process by which milk is heated to destroy harmful bacteria Homogenization – mechanical process that breaks down the globules of milkfat and prevents them from rising to the surface of the milk Lactose-reduced milk – milk that has been treated with lactase to break down the milk sugar; designed for those who are lactose intolerant (mostly non-caucasians)

4. + Dairy Tour Milk arriving at the dairyInside the dairy

5. + Bottling the milkPasteurizing unit

6. + Bottling the milkSorting cases of milk for shipping

7. + Refrigerated roomLoading dock

8. + Dairy Products Cream Heavy whipping cream – the most fat Light whipping cream – ½ the fat of heavy Light cream or coffee cream Half-and-half – half milk and half cream Cultured dairy products (have had bacteria added) Yogurt Buttermilk Sour cream

9. + Dairy Products Concentrated milk products (some of the water has been removed) Evaporated milk – sterilized, homogenized milk that has some of the water removed; can be diluted and used as fresh, fluid milk Sweetened condensed milk – some of the water has been removed and sugar is added Dried milk – most of the water has been removed Butter Frozen Dairy Desserts Ice cream Frozen yogurt sherbet

10. + Dairy Products Cheese Unripened – ready to be sold as soon as the whey (liquid part) has been removed from the curd (solid part) Examples: cottage cheese, cream cheese, farmer’s cheese, ricotta cheese Ripened – bacteria, mold, yeast, or enzymes are added to the curd and the cheese is stored at a specific temperature to develop the desired texture and flavor Examples: Cheddar, Swiss, Gouda, Colby, Muenster, Parmesan, Mozzarella, etc. Process – a blend of natural cheeses Example: Velveeta

11. + Storing Dairy Products All dairy products need to be stored in the coldest part of the refrigerator Keep dairy products covered Frozen dairy products need to be stored in the coldest part of the freezer Dried and canned milk should be stored in a cool, dry place Reconstituted dry milk needs to be stored in the refrigerator Butter needs to be refrigerated; butter may be frozen

12. + Problems of Cooking with Milk Scum Formation Scum is a solid layer that often forms on the surface of milk during cooking. To prevent scum formation, stir the milk during heating, cover the pan, or beat the milk with a whisk to form a foam layer Boiling Over Scum formation is usually the cause of milk boiling over because pressure build up beneath the layer of scum. The scum prevents the steam for being released, causing the milk to boil over. To prevent boil over, use low heat and take steps to prevent scum formation

13. + Problems of Cooking with Milk Curdling Curdling occurs when high temperatures, acids, tannins, enzymes, and salts cause milk proteins to coagulate and form clumps. To prevent curdling use low temperatures and fresh milk. When you add acid foods to milk, you should thicken either the milk or the acid first. Scorching Scorching is burning that results in a color change. Scorched milk is brown in color and has an off taste. To prevent scorching use low heat. Heating milk in the top of a double boiler is another way to prevent scorching.

14. + Preparation Techniques Preparing Whipped Cream Chill the bowl, beaters, and cream Pour the cream into the chilled bowl Beat at medium speed until thickening begins Gradually add the sugar (2 Tbsp. per cup of cream), increasing beating speed Continue whipping until stiff Serve immediately Preparing White Sauce Roux – equal parts butter and flour; melt butter over low heat, add flour and seasoning to form a paste Stir milk into roux until desired thickness Thin white sauce is used as a base for cream soups

15. + Preparation Techniques Preparing Puddings When making puddings that contain eggs, temper the eggs first by beating them and slowly stirring in a small amount of hot liquid then stir the warmed egg mixture into the rest of the hot mixture. Placing a piece of wax paper or plastic wrap directly on the surface of the pudding before chilling will prevent a skin from forming.

16. + Cooking with Cheese Cook cheese at a low temperature to prevent it from becoming tough and rubbery Well ripened cheeses blend more easily than less well- ripened cheese Grated or shredded cheeses will blend more quickly Process cheese (ie. Velveeta) blends more easily than natural cheese (ie. Cheddar) Cheese is done when it is melted