1. Dairy Products From the Milk Group

2. Contents Dairy Products Nutritional Contribution Choosing Dairy Storage and Handling Preparation Principles

3. Dairy Product Groups Fresh Concentrated Frozen Cultured

4. Fresh Dairy Products Milk Half and Half Cream Cottage Cheese Farmer’s Cheese

5. Concentrated Dairy Products Some Water Removed Evaporated Milk Condensed Milk Nonfat Dry Milk Whipping Cream

6. Frozen Dairy Products Ice Cream Sherbets Frozen Yogurt

7. Ice Cream-Sherbet-Sorbet Ice Cream: Cream, milk, sugar and flavorings Sherbet: Fruit juice or fruit, sugar, flavorings and milk Sorbet: Fruit or fruit juices and water

8. Cultured Dairy Products Cheeses Yogurt Sour Cream Buttermilk

9. Dairy Processing Pasteurized-Heated to kill enzymes and harmful bacteria UHT Milk-Pasteurized at a higher temperature for a shelf stable product

10. Dairy Processing Homogenization Fortified with Vitamin D

11. Storing Dairy Products Highly perishable Refrigerate milk away from light and in the back of the refrigerator Wrap cheeses tightly Frozen products should be away from the light and door

12. Nutritional Contribution Calcium Vitamin A Protein Riboflavin Phosphorus Vitamin D Fat

13. Purchasing Dairy Products Choose low fat: 3grams of fat or less per serving Yogurt has the lowest fat and can be substituted for mayonnaise or sour cream Use within one week of purchase

14. Principles of Cooking With Dairy Products Dairy products are sensitive to heat Cook at low to moderate heat for short periods of time

15. Scum Formation Scum-a solid layer of milk solids (proteins) and fats that forms on the top of heated dairy products Prevention: Stirring and beating while heating

16. Boiling Over When a scum forms on the top of heated dairy products, if it is not removed the contents will build up pressure and boil over Prevention: Use lower heat and stir to prevent scum formation

17. Scorching Burning the sugar in milk Prevention: Use low heat

18. Curdling When dairy products are heated at a high temperature acids, tanins, enzymes, and salts coagulate Prevention: Use low temperatures and fresh milk

19. Micro waving Dairy Products Use a low setting

20. Whipping Cream Air is incorporated to add volume Don’t over beat Sugar and flavorings are added at the end of the whipping process when the cram begins to thicken

21. Cheeses Cheese is a concentrated form of milk 1 oz of cheese =1 cup of milk Cheese should be cooked with care Use low temperatures Cook it to long or too high a temperature TOUGH AND RUBBERY Processed cheeses are the best cheeses for cooking