1. 7 Dairy, Eggs, Breakfast, Sandwich
7.1 Dairy Products

2. Objectives
Explain and demonstrate how to keep milk products safe and sanitary
Differentiate between butter and margarine by listing the characteristics of each
List the characteristics of ice cream
Distinguish between several types of cheeses and give examples of each

3. Key Terms Clarified butter Cream
Homogenization (huh-MAH-juh-ni-ZAY-shun)
Margarine
Pasteurization (PASS-cher-I-ZAY-shun)

4. Intro
Milk, cheese, and butter play an important roll in the American menu
Most Asian cuisines use few, if any, dairy products
Cheese is an important food in itself and also as a component in many recipes.

5. Sanitation
Dairy items should be stored at 40 degrees F. or lower in a tightly sealed container.
Dairy products tend to absorb other orders and flavors quickly and easily

6. Milk Products
Milk is a popular beverage and an important ingredient, providing texture, flavor, color and nutritional value for a variety of cooked or baked items.
Milk is a highly nutritional food, providing proteins, vitamins, and minerals (calcium)
Milk is highly perishable and an excellent bacterial breeding ground

7. Milk Grading Milk is graded A, B, or C based on bacteria count.
By law, all grade A milk is pasteurized, which means the milk has been heated to a high enough temperature long enough to destroy pathogenic bacteria (161 degrees F. for 15 seconds)

8. Milk
Ultra-pasteurization is heating to a very high temperature (275 degrees F.) which increases shelf life
Homogenization is a process in which the fat globules are reduced in size and dispersed through the liquid preventing separation

9. Milk & Milkfat Milk Milkfat Whole milk 3.5% Reduced-Fat 2% Low-Fat 1%
Non-fat
>0.5%

10. More on Milk
All milks contain the same amount of fat soluble vitamins A & D and calcium
Evaporated milk has 60% of the water removed
Sweetened condensed milk has 60% of water removed and contains 40-45% sugar
Dry milk has virtually all the water removed

11. Cream & Milkfat Cream Milkfat =/>18% Light Cream 18-30%
(coffee cream, table cream)
18-30%
Light Whipping Cream
30-36%
Heavy Whipping Cream
=/>36%
Half & Half
10-18%

12. Cream Notes More viscous than milk
Adds flavor and body to sauces , soups desserts
Whipping cream can be whipped into a stiff foam

13. Cultured Dairy Products
These products are produced by adding specific bacterial cultures which convert lactose into lactic acid, giving them body and a tangy unique flavor
Buttermilk is a tangy, thickened, cultured (streptococcus lactis) low-fat, or no-fat milk (originally liquid remaining after butter production)

14. Cultured Dairy Products
Sour Cream is a tangy, thickened, cultured light cream containing 16-22% milkfat, used as a condiment and in baking
Crème fraîche is a tangy, nutty, thickened cultured cream, thinner and richer than sour cream containing 30% milkfat and does not curdle in soups and sauces like sour cream or yogurt

15. Cultured Dairy Products
Yogurt is a thickened, cultured (lactobacillus bulgaricus and streptococcus thermopbilus) milk, containing the same milkfat as the milk used (whole, low-fat, non-fat), often containing fruit and/or sweeteners, is used in baked goods, salad dressings, frozen desserts, and is prevalent in Middle Eastern cuisine

16. Ice Cream Specs Custards churned during freezing
Contain not less than 10% milkfat, 20% milk solids, not more than 50% overrun
Overrun is the amount of air (added volume) churned in

17. Butter
Butter contains at least 80% milkfat, not more than 16% water and 2-4% milk solids
93° F. melt point
260° F. smoke point
Salted butter contains up to 2.5% salt
Unsalted butter is preferred for desserts and baking

18. Butter Grade AA, superior quality, fresh sweet flavor, creamy texture
Grade A, good quality, pleasing flavor, fairly smooth texture
Grade B, standard quality, made from sour cream, acceptable flavor, used to manufacture foods.

19. Butter
European-style butter, 82-86% milkfat, very little or no salt, made from cultured cream
Whipped butter increases volume, spreadability and susceptibility to rancidity
Clarified butter has had water and milk solids removed, higher smoke point

20. Butter
Ghee, slower process, evaporating more water and browning solids, 375° F. smoke point

21. Margarine Not a dairy product
Manufactured from vegetable or animal fats - flavor, color, emulsifiers, preservatives, vitamins added – solidified by exposure to hydrogen gas (hydrogenation), (trans-fat), the firmer the margarine the greater the hydrogenation – diet margarine contains 50% water

22. Food Spoilage Facts*
Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already.
*not

23. Cheese One of the oldest and widely used foods on the planet
Each starts with a mammal’s milk, milk proteins (casein) are coagulated with the addition of an enzyme (rennet) separating into solid curds and liquid whey, curds go to fresh cheese (ricotta, cottage) or are further processed by cutting, kneading, or cooking

24. Cheese Varieties Cheese classifications can overlap
“However, there are no objective measurements of the softness or hardness of cheese. Some cheeses such as brick, classified as semi-soft, may actually be harder than rindless Swiss or washed-curd Cheddar, which are described as hard cheeses.” – National Dairy Council
Fresh or Unripened: mild, creamy, tart not bitter, 40-80% moisture, highly perishable
Queso Oaxaca:
40-45% milkfat
cow milk

25. Fresh/Unripened Cottage Cheese: Cream Cheese: 4-10% milkfat
cow milk
Cream Cheese:
35% milkfat
cow milk
Feta:
70-75% milkfat
sheep/goat milk

26. Fresh/Unripened Mascarpone: Ricotta: 70-75% milkfat 4-10% milkfat
cow milk
Ricotta:
4-10% milkfat
cow milk/whey
Mozzarella:
70-75% milkfat
cow/buffalo milk

27. Cheese Varieties
Soft: thin-skinned, creamy, mild flavor, 50-75% moisture
Brie:
60-75% milkfat
cow milk

28. Soft
Camembert:
45% milkfat
cow milk
Boursin:
60-75% milkfat
cow milk

29. Cheese Varieties
Semi-Soft: mild, buttery, smooth, sliceable 40-50% moisture
Fontina:
45% milkfat
cow milk

30. Semi-Soft Port du Salut: Edam: 50% milkfat 45% milkfat cow milk
Muenster:
50% milkfat
cow milk

31. Cheese Varieties Hard\Firm: close-textured, firm, 30-40% moisture
Swiss:
45% milkfat
cow milk
Emmenthaler, Gruyère, Jarlsberg

32. Hard\Firm Provolone: Cheddar: 45% milkfat 45-50% milkfat cow milk
Blue:
45% milkfat
cow milk
Roquefort, Stilton, Gorgonzola

33. Hard\Firm Manchego: Asiago: 40-57% milkfat 30% milkfat cow milk

34. Cheese Varieties
Hard\Grating: carefully aged, firm, crumbly, 30% moisture
Parmigiano
Romano
Sapsago

35. Cheese Varieties
Goat’s milk: (Chèvre) rich concentrated flavor, tangy

36. Cheese Varieties Pasteurized processed
Blended aged and green cheeses mixed with emulsifiers and flavorings

37. Cheese Varieties Processed cheese food
less natural cheese (minimum 51%), higher moisture, often vegetable oil and milk solids added

38. Cheese Varieties Imitation
dairy by-products and soy, rubbery, lacks flavor