1. Dairy Foods
Food for Today
Chapter 34
Essential Question: What dairy products are available to us and what is the correct way to select, use, and store them?

2. Ready to eat dairy foods include:
In the early 1600s, the first dairy cows were brought to the American colonies. The colonists could drink milk fresh from the cow and churn their own butter. After many years and lots of inventiveness, most people now visit supermarkets to choose from a huge array of creamy, refreshing foods and beverages called dairy foods.
Ready to eat dairy foods include:
Milk
Cheese
Frozen Dairy Desserts
Cream
Butter
Yogurt

3. Nutrients in Dairy Foods
Dairy foods are rich in:
Protein
Vitamin ____
Riboflavin
Vitamin B12
_______________
Phosphorus
Magnesium
Health experts recommend ______ cups of dairy products each day.
One cup of dairy =
____ cup of milk or yogurt
_______ ounces of natural cheese
_____ ounces of processed cheese
Many dairy foods also contain saturated ________ and cholesterol. Some, including ______________, are high in sodium. 3 1
1 1/2 2 A
Calcium
fat
cheese

4. Milk and Milk Products pasteurized enzymes water higher protein
According to federal law, all milk must be ___________________ --that is, heat-treated to kill ______________ and harmful bacteria.
UHT (ultra-high temperature) milk is pasteurized at much ____________ temperatures than usual. As a result, it becomes a ____________________ product that can be packaged in aseptic containers.
Milk that isn’t pasteurized is called ________ milk. Raw milk may contain harmful ________________.
Fresh milk from the cow contains about 87% ____________and 13% solids. Some of the solids are nonfat milk solids, which contain most of the __________, vitamins, minerals, and lactose (milk sugar) in milk. Other solids are milk _______ (sometimes called “butterfat”).
Because milk fat is _____________ than other milk fluids and solids, it separates and rises to the top as ______________. To prevent this from occurring, milk is homogenized. This process breaks down _______ and distributes it in the milk, evenly and _________________________.
pasteurized
enzymes
water
higher
protein
shelf-stable
fat
lighter
raw
cream
bacteria
fat
permanently

5. Contains either _____% or ______% fat.
KINDS OF MILK
To create some of the many kinds of milk on the market, _______ is removed. The process also removes most of the Vitamin ____, which, by law, must be replaced. In addition, most milk producers voluntarily fortify milk with Vitamin _____.
fat A D
Whole Milk
Has the highest amount of _______. By law, it must have ______% fat or more.
Reduced-fat Milk
Contains ______% fat.
Low-fat Milk
Contains either _____% or ______% fat. 2 2 1
fat
3.25
Buttermilk
Has a _________ flavor and smooth, thick texture. Originally, it was the milk left after making ___________. Today, special bacteria are added to pasteurized non-fat milk to produce the flavor and texture.
Kefir
Fermented milk with a slightly _______ flavor, similar to yogurt. The authentic Middle Eastern product is made of fermented ___________’s milk, but in the U.S. is made from cow’s milk.
tangy
Nonfat Milk
Contains less than ____% fat and is also called fat-free or _________ milk.
sour
butter
1/2
skim
camel

6. KINDS OF MILK cocoa fat half sweetener break down digestion cup
Chocolate Milk
Has chocolate or __________ and sweetener added.
Non-fat Dry Milk
Powdered form of nonfat milk, made by removing the _______ and water from pasteurized milk.
Evaporated Milk
Canned, whole or nonfat milk that contains only _______ the amount of water in regular milk.
cocoa
fat
half
Sweetened Condensed Milk
Concentrated form of milk with ____________ added; used to make candy and desserts.
Lactose–free or Reduced-lactose Milk
Milk treated to _________________ lactose. Used by people who can’t digest lactose.
Acidophilus Milk
Has lactobacillus acidophilus bacteria added to help aid _________________.
sweetener
break down
digestion
Calcium-enriched Milk
Contains 500 milligrams of calcium in one ________.
cup

7. Light, Coffee, or Table Cream
Cream is the __________ part of whole milk.
fatty
Half-and-half
Homogenized mixture of _______ and cream with 10 ½ to 18% milk fat.
Light, Coffee, or Table Cream
Contains ______to 30% milk fat.
milk 18
Light Whipping Cream
Has 30 to 36% milk fat. It is used in _____________.
Heavy Whipping Cream
Contains over ______% milk fat. This cream whips easily and is frequently used in desserts. 36
desserts
Sour Cream
Contains ______% milk fat. It has a tangy flavor and is made by adding lactic ________ to light cream. 18
acid

8. BUTTER
Butter is graded for quality by the USDA:
Grade _____ is superior quality. It spreads well and has a delicate, sweet flavor and smooth, creamy texture.
Grade _____ butter is very good quality and has a pleasing flavor with a smooth texture.
Grade _____ butter, made from cream that has gone sour, also has a pleasing flavor.
When butter is made, churning separates the ________ from the liquid.
Federal law requires butter to be at least _____% milk fat.
fat 80 AA A B

9. salt flavor sticks 4 unsalted
Butter comes in several forms:
*Unsalted (sweet) butter has no _______ added.
Some butter is *salted, which adds __________ and acts as a preservative.
*These forms of butter commonly come in ___________, usually _____ to a 1-pound package.
Whipped butter, generally ____________ and in tubs, is soft and spreadable.
salt
flavor
sticks 4
unsalted

10. Plain yogurt has no _______________ added.
Yogurt is made by adding special harmless _________________ to milk. The result is a thick, ____________ product that is like custard and has a _____________ flavor.
Yogurt contains similar nutrients to _________. Because it’s more concentrated, however, yogurt has _________ nutrients than a similar amount of milk.
Plain yogurt has no _______________ added.
One cup of yogurt contains ______ to ______ calories, depending on the fat content of the milk used. Added ______________ also affect calories.
bacteria
creamy
tangy
milk
flavorings
more
120
250
sweeteners

11. FROZEN DAIRY DESSERTS sugar egg yolk nonfat fat destroys juice milk
Ice Cream
A whipped mixture of cream, milk, ___________, flavorings, and stabilizers.
 French ice cream has ______ _______ solids added.
 Available in regular, low-fat, _____________, and no-sugar-added versions.
Frozen Yogurt
 Varies in ______ content depending on the yogurt and other ingredients used to produce it.
 Freezing ___________ most of the beneficial bacteria.
Sorbet
Is a light dessert made with sweetened fruit, juice, and water, but never ____________.
Sherbet
Made from fruit or __________, sugar, water, flavorings, and milk fat
sugar
egg yolk
nonfat
fat
destroys
juice
milk

12. _________________ or unripened _________________ or ripened
Cheese
When an enzyme such as ____________ is added to milk, the milk thickens and separates into solid clusters called _________ and a thin, bluish liquid called __________. The whey is drained from the curds, which become the cheese.
Most cheeses originated in ________________ centuries ago. They are made from the milk of cows, goats, and ______________. Cheeses made in the U.S. are usually made from ________’s milk.
Two Types of Cheese
_________________ or unripened
_________________ or ripened
rennin
curds
whey
Europe
sheep
cow
FRESH
AGED

13. Fresh Cheese ripened mild refrigerated curds spreadable bland mild
Fresh cheese has not __________________ or aged. It is made from pasteurized milk and has a ________ flavor. Fresh cheese, which is highly perishable, must be __________________ and used within a few days.
Cottage Cheese
◊ Contains large or small _________.
◊ Has a _________ flavor.
◊_________________ may be added.
◊ Cottage cheese does not ___________.
Farmer’s Cheese
◊ Has a mild, slightly_________ flavor.
◊ It is similar to cottage cheese but __________.
◊ Farmer’s cheese is usually shaped in a _______________.
Cream Cheese
◊ Smooth, creamy, and ______________.
◊ Has a _________, slightly tart flavor.
Ricotta Cheese
◊ Similar to cottage cheese with a ___________curd.
◊ Has a slightly _________ flavor.
◊ Is traditionally found in ____________ cuisine.
ripened
mild
refrigerated
curds
spreadable
bland
mild
Flavorings
melt
small
tangy
sweet
drier
Italian
loaf

14. Ripened Cheeses are grouped according to the following textures:
Ripened cheese , also called _____________ cheese, is made by adding ripening agents, such as ______________, mold, yeast, or a combination of these, to the curds. The cheese is then __________ under carefully controlled conditions.
________________ of ripened cheeses are available.
Flavors vary from __________ to very sharp, or strong, and textures range from soft to very ____________.
Ripened Cheeses are grouped according to the following textures:
Firm. Can be eaten plain or used in cooking. Most can be ________________.
Semisoft. _____________ smoothly and is eaten plain or used in cooking.
Soft. Has a soft texture with a hard, white ___________ that is edible. It’s usually eaten plain.
Blue-veined. Has certain _____________ added during the aging process to create veins or pockets of blue or green, edible mold. It can be eaten plain, or used in salads, salad dressings, casseroles, and omelets.
aged
bacteria
aged
Hundreds
mild
hard
grated
Melts
crust
molds

15. Semisoft Ripened Cheeses Blue-Veined Ripened Cheeses
Firm Ripened Cheeses
Cheddar
Parmesan
Swiss
Provolone
Semisoft Ripened Cheeses
Gouda Mozzarella
Brick Muenster
Edam Feta
Monterey Jack
Soft Ripened Cheeses
Brie
Neufchatel
Camembert
Blue-Veined Ripened Cheeses
Blue Cheese
Roquefort
Gorgonzola
Stilton
Ripened
(Aged)
Cheese

16. Dairy Substitutes corn syrup oils powder butter liquid sweeteners
Margarine
Made from hydrogenated vegetable _____ and sold in sticks, similar to _________.
Soft Margarine blends hydrogenated and _________ vegetable oils to stay soft and spreadable.
Soy Milk
The liquid pressed out of _____________.
Soy Cheese
Made from _______ milk.
Nondairy Creamer
Made from partially hydrogenated vegetable oil and _____________. Also called coffee lightener, it comes as a _________ or liquid.
Whipped Toppings
Made from hydrogenated vegetable oils, _____________, and nonfat milk solids.
Frozen Desserts
Nondairy ice cream made with cooked ________ or tofu.
corn syrup
oils
powder
butter
liquid
sweeteners
soybeans
rice
soy

17. Buying Dairy Foods fat ingredient sealed sell-by short
Consider _____ amounts, container size, and product type.
Always check labels for nutrition and _____________ information.
Containers should be tightly _________ and never opened.
Look for the “____________” date.
Only buy quantities you can use in a relatively ______ time.
fat
ingredient
sealed
sell-by
short

18. It is best to refrigerate all dairy foods in _____________ containers.
Storing Dairy Foods
Dairy foods are highly ______________, so take them home right after purchase and store them properly.
It is best to refrigerate all dairy foods in _____________ containers.
Since dairy foods can pick up __________, from other foods and develop off-flavors, make sure containers are ___________ closed.
After pouring milk, return the container to the refrigerator ________________.
If milk has been sitting out in a serving pitcher at room temperature for less than 2 hours, refrigerate it in a ____________ container and use as soon as possible. Discard milk left at room temperature for more than ____ hours.
Because ________ destroys the riboflavin in milk, store it away from the light.
immediately
perishable
separate
original 2
aromas
light
tightly

19. Keep ripened cheese tightly ____________ so it doesn’t dry out.
Firm and semisoft ripened cheeses can be ____________, but the texture changes. Freeze in ½ pound portions and use it crumbled, ___________, or cooked in dishes.
You can refrigerate butter for several _______ and freeze it for up to ____ months.
Store frozen dairy desserts in tightly __________ containers in the freezer.
wrapped
weeks 9
covered
frozen
shredded

20. Cooking with Milk and Cream
Using Dairy Foods
Cooking with Milk and Cream
Since milk contains animal proteins, it is sensitive to ________. Therefore cook at ______________ temperatures and for as short a time as possible.
Heat turns some milk solids and fat into a tough, __________ skin that forms on the surface.
To prevent skin from forming, __________ the pan or stir the milk continuously as it cooks. If a skin does form, _________ it into the milk; if you discard the skin, you throw away valuable _______________.
heat
moderate
rubbery
cover
beat
nutrients
Scorching can occur if milk _____________. If the milk overheats, the sugar _______________ in the solids rapidly caramelizes and burns, or scorches. As a result, the milk develops an off-flavor. To prevent this, use ________ heat and __________ the mixture to keep the solids from settling.
overheats
lactose
low
stir

21. separates milk tomato mixing boiler without
If you cook milk at a temperature that’s too high, it ______________ into curds and whey. This is called curdling. Curdling may also occur when you add ________ to hot foods, such as gravy, or to acidic foods, such as ____________ soup. To prevent curdling, use a method called tempering.
separates
milk
tomato
Tempering is a technique that brings one food to the right temperature or consistency before ___________ it completely with another.
To temper milk:
Pour a small amount of the hot or acidic mixture into the milk first, stirring constantly. Repeat, if needed. By doing this, you raise the temperature or acid level of the milk gradually, so there is less chance of curdling.
Slowly add the milk to the remaining mixture, stirring constantly. If you add the milk too quickly, the mixture may curdle.
To prevent the problems described, use a double ___________ when heating milk. Place water in the bottom pan and milk in the upper one. The heat from the boiling water heats the milk __________ scorching or curdling.
mixing
boiler
without

22. below low bubbles low foams heavy foam air thickens
Scalded milk is milk heated to just _________ the boiling point. Use ______ heat and cook only until __________ appear around the sides of the pan.
below
low
bubbles
Scalded Milk
Whipped Cream
Milk and milk-based recipes can be prepared easily in the microwave oven. Use a _____ setting to avoid overheating and curdling the milk, and make sure the container is large enough in case the milk _______ up.
When choosing cream for whipping, look for _________ cream with a high fat content. When cream is whipped, a ____________ forms. As the cream is beaten, ______ is incorporated. At the same time, beating breaks down the protein, which then forms a fine film around pockets of air. As air cells multiply and become smaller with continued beating, the foam ________________.
low
foams
heavy
foam
air
thickens

23. Cooking with Yogurt only mayonnaise curdles
Yogurt works well as a low-fat substitute for sour cream, cream cheese, and _____________________.
Cook yogurt at moderate temperatures for ______ the time needed. Yogurt is just as delicate as other dairy foods and ___________ if overcooked.
only
mayonnaise
curdles
Avocado Greek Yogurt Ranch Dip
Chilled Cucumber Yogurt Soup
Chilled Avocado Soup

24. Making Frozen Dairy Desserts
When making frozen dairy desserts, you need to keep ice crystals from forming. One way is to use enough ______ since fat prevents crystal formation. The more fat a mixture has, the _____________ it will be. Another method is to ___________ the mixture while making it.
fat
smoother
beat
Ice Cream
Can be made with either a hand-operated or __________ ice cream maker. Both work the same basic way. The inside container holds the ice cream mixture and a _________ that stirs the mix either electrically or by hand. The outer container is filled with _____ and ______, which freezes the ice cream mixture as the paddle rotates.
electric
paddle
ice
salt
Gourmet Chocolate Mousse Dessert
Mousse
A dessert mousse is a soft, ________ dish made with whipped cream and flavorings. The dish is chilled or _____________ in a decorative mold.
creamy
frozen

25. Serving Cheese chilled room 30 fruit
Fresh cheese is highly perishable, so serve it _________________.
Cheddar and other ripened cheeses taste best when served at _________ temperature. Remove them from the refrigerator about ______ minutes before serving.
For an elegant dessert, serve assorted cheeses with ___________.
chilled
room 30
fruit

26. Cooking with Cheese fat high melts easily cream beaten fat
Cheese is a concentrated food, high in protein and _____, so cook with care. If you cook cheese for too long or use a temperature that’s too _________, the cheese becomes tough and rubbery. Cheese should be cooked just until it __________.
Some cheese varieties blend more readily than others during cooking. Process cheese mixes ________ with other ingredients.
Fresh cheeses, such as cottage and ____________ cheese, don’t blend well unless _____________ into the mixture.
Be careful when microwaving dishes with cheese. The _______ in the cheese attracts microwaves, so the cheese may be hotter than the rest of the foods in the dish.
fat
high
melts
easily
cream
beaten
fat

27. The End.