1. Chapter 17: Dairy Products I
Mrs. Karen Swope
Family and Consumer Sciences
Columbian High School

2. MILK What animals produce milk for human consumption?
Cows: 3.5 % milkfat
Goats: 8 % milkfat
Camels: 5.5 % milkfat
Water buffalo: 7.5 % milkfat
Reindeer: % milkfat

3. Forms of Fluid Milk 1. Fresh 2. Canned: evaporated and condensed
3. Dried or powdered

4. Nutrients: Milk is an excellent source of protein.
Minerals such as calcium and phosphorous are in milk.
Milk contains vitamins A,D, B6, and B12.
Milk has varying amounts of fat.

5. Processing of Milk: Pasteurization
Pasteurization: named after the French microbiologist, Louis Pasteur.
The milk is heated to 145 * F to kill harmful bacteria.
This improves the shelf life of milk.

6. Processing of Milk: Homogenization
Homogenization: a mechanical process that prevents the milkfat (cream) from separating from the water and milk solids.
This process spreads fat globules throughout the milk.

7. Processing of Milk: Fortified
Fortified: nutrients are added to the milk in greater amounts than what would naturally occur.
Milk is fortified with vitamins A and D.

8. Processing of Milk: UHT
Ultra-high Temperature milk is heated to 275*F for 1-2 seconds.
The milk is sealed in a pre-sterilized container.
It can be stored for up to 6 months, unopened, without refrigeration.
Uses?
On airplanes, military bases, natural disasters with power outages, commonly used in Europe.

9. Ultra-high Temperature Milk

10. UHT Milk

11. Types of Milk Whole milk: must contain 3.25% milkfat
Lowfat: 2% milkfat, 1% milkfat, .5% milkfat
Skim: most of the fat is removed, less that .5% milkfat.

12. Types of Milk cont.
Acidophilus: contains added bacteria, for those who have been on antibiotics for an extended time.
The added bacteria is a healthy form, aids digestion and immune system.

13. Types of Milk cont.
Cultured buttermilk: specific bacteria is added to milk to produce lactic acid.
This thickens the milk and gives it a distinctive, sour taste.

14. Types of Milk cont.
Evaporated milk: it is sterilized and homogenized with some of the water removed.
It comes in cans and is used for making pies, other desserts, and cooking.

15. Types of Milk cont.
Sweetened condensed milk: comes in cans, is sterilized, homogenized, some water removed, and sweetener added.
Used in making desserts and candies,

16. Types of Milk cont.
Powdered or nonfat dry milk: water and fat is removed.
Uses: cooking, can last a very long time in an air-tight container in dry form.

17. Other Dairy Products: CREAM
Cream is defined by the amt. of fat contained. Ex: heavy whipping cream, light cream, coffee cream, half and half.
Sour cream: bacteria is added to light cream making it thicker and has a sour taste.

18. Other Dairy Products: BUTTER
Butter: produced from churned, pasteurized, sweet cream.
Salt is added for flavor and acts as a preservative; increasing the shelf life.

19. Other dairy Products: YOGURT
Yogurt: bacterial induced, fermented milk product. It was first produced in Turkey about 4500 years ago. It is high in protein, calcium, and vitamins B6,and B12.

20. Cooking with Milk/Cream
Scum: a solid layer that forms on the surface of milk during heating.
It is tough and rubbery and should be removed.

21. Cooking with Milk/Cream
Boil over: scum formation causes pressure to build up under the layer and the milk boils over rapidly.
Use low heat to prevent boil over.

22. Cooking with Milk/Cream
Scorching: burning that results in a color change, caused by the lactose in milk caramelizing.
Use low heat to prevent scorching.

23. Cooking with Milk/Cream
Curdling: the milk protein coagulates and clumps form.
Caused by high temperatures, acids, enzymes, and salts

24. Preparing Milk Based Foods: WHITE SAUCE
White sauce is made from milk, butter, flour, and seasoning.
Roux: a smooth cooked paste of butter, flour, seasoning, added to milk to thicken it.

25. Preparing Milk Based Foods: WHITE SAUCE
Whites sauces can be made in 4 different thicknesses: thin, medium, thick, very thick.
A medium white sauce is used for macaroni and cheese and for sauces over vegetables.

26. Preparing Milk Based Foods:
BISQUE: thickened cream soup, often contains shellfish.
CHOWDER: made from unthickened milk. Contains vegetables, potatoes, meat, or fish/seafood.

27. Preparing Milk Based Foods:
PUDDINGS: made from milk, sugar, cornstarch, and flavoring; cooked on the stove.
Tapioca pudding: made similar to the above but thickened with tapioca and eggs.
Gelatin creams: similar to the above but thickened with unflavored gelatin. The gelatin must be soaked in cold liquid to soften and hydrate the gelatin granules.

28. In Summary Milk comes from many different animals.
Milk comes in a variety of forms. The forms have different uses.
When cooking with milk there are ways to prevent 4 different problem situations.
Many foods can be prepared using milk.