1. Dairy Products
Chapter 16

2. Dairy Products
Milk, yogurt, cheese, cream, sour cream, ice cream, butter, and sherbet are all dairy products
Essential for good health
Teens should get 3 servings a day
Major source of calcium and contain high quality protein, phosphorous, riboflavin, and vitamins A & D

3. Selecting & Storing Dairy Products
Milk
Processing
Pasteurization – heated to destroy harmful bacteria
Does not change nutrition or flavor
Ultra-high temperature (UHT) – uses higher temperatures than pasteurization to increase shelf life
After heating milk is packaged in pre-sterilized boxes and can be stored unopened at room temperature for many months
Homogenization – mechanical process that prevents cream from rising to the surface of milk
Fortified
Milk is often fortified with Vitamins A & D and sometimes calcium

4. Types of Milk Whole milk – 8 g of fat per serving
Reduced-fat milk (2%) – 5 g fat per serving
Low-fat milk (1%) – 2.5 g fat per serving
Fat-free milk (skim) – only traces of fat

5. Side Effects Lactose Intolerance Lactose-reduced milk
The body cannot produce enough lactase
Lactase – the enzyme need to break down lactose
Lactose – the natural sugar found in milk
Gas, cramps, bloating, and diarrhea resulting from eating or drinking milk products
Lactose-reduced milk
Treated with lactase to break down sugars
Ex. Lactaid

6. Cream Cream – a liquid separated from milk
Heavy Whipping Cream – high in fat, whips easily
Light Whipping Cream – lower in fat, whips easily
Light Cream – not as high in fat, often used in coffee
Half-and-half – half milk, half cream

7. Cultured Dairy Products
Cultured – fermented by a harmless bacteria added after pasteurization
Yogurt – a thick, creamy, custard-like product with a tangy flavor
Buttermilk – tart, buttery flavor with a smooth thick texture
Sour cream – a thick, tart, creamy product with a smooth tangy flavor

8. Concentrated Milk Products
Evaporated milk – canned whole or fat-free milk containing half the water of regular milk
Sweetened condensed milk – a concentrated, sweetened form of milk
Fat-free dry milk – a powdered form of skim milk. When reconstituted, it should be handled like regular milk

9. Frozen Dairy Products
Ice Cream – whipped frozen mixture of milk, cream, sweeteners, and flavorings
Frozen Yogurt – similar to ice cream but uses yogurt cultures
Sherbet – made from milk fat, sugar, water, and flavorings

10. Frozen Dairy Products
Reduced fat products – must show at least a 25% reduction in fat
Low fat products – must not contain more than 3 grams of fat per serving
Nonfat products – must contain less than .5 grams of fat per serving

11. Butter Butter – made from milk, cream, or a combination of both
FDA graded for quality
Grade A
Grade B
Sweet Butter – made without salt
Salt is a preservative so, it is more perishable than regular butter
Whipped Butter – butter that has air whipped into it
More perishable than regular butter

12. Nondairy Products Coffee Whiteners Whipped toppings
Imitation sour cream
Mimic dairy products but do not contain cream
Made from soy protein, emulsifiers, and vegetable fats and gums
Margarine
Contains vegetable oil, animal fat, or both

13. Cost of Dairy Products
National brands tend to cost more than local brands
Price differs in cost depending on fat content
Whole milk costs more than skim
Fluid milk costs more than dry milk
Ounce for ounce milk sold in smaller containers costs more than larger containers

14. Cost of Dairy Products
Home delivered milk costs more than store bought
Frozen dessert costs depend on fat content
Kind, amount, flavorings, extra ingredients, and size also affect cost
Cost of butter depends on the form
Sweet and whipped cost more
Margarine is cheaper than butter
Prices vary depending on oils used and packaging

15. Storing Dairy Products
Highly perishable
Cover and store in the coldest part of the refrigerator
Cover containers tightly
UHT products should be refrigerated after opening

16. Storing Dairy Products
Store ice cream & frozen desserts tightly covered
If frozen desserts become soft and refreeze large crystals form damaging texture
Store dried and canned milk in a cool, dry place
Reseal dried milk carefully
Reconstituted dried milk should be stored in the refrigerator like normal milk

17. Storing Dairy Products
Cover unused portions of canned milk products and store in the refrigerator
Use within a few days
Refrigerate butter and margarine
Don’t let either stand at room temperature longer than necessary
Freezing will extend the life of both

18. Cheese Cheese is very versatile Cheese is a concentrated form of milk
Flavors, textures, and nutrients make suitable snack or meal
Cheese is a concentrated form of milk
Excellent source of protein
Important sources of calcium and phosphorous
Fair sources of thiamin and niacin

19. Kinds of Cheese
Cheese – made from milk curds with the whey drained off
Ripened Cheese (Aged Cheese)
Made from curds to which ripening agents have been added (mold, yeast, bacteria)
Unripened Cheese
Made from curds that have not been aged

20. Process Cheese Natural cheeses can be made into process cheeses
Pasteurized process cheese – made from a blend of ripened and unripened cheeses
Cheeses are heated and emulsifiers added then end product is smooth and creamy

21. Process Cheese Pasteurized process cheese food
Similar to pasteurized process cheese, but it contains more moisture and less fat
Pasteurized Process Cheese Spread
Has a stabilizer added, contains less milkfat and more moisture than cheese food
Coldpack Cheese (club cheese)
Made from a mixture of unripened and aged cheeses blended without heat

22. Process Cheese Coldpack Cheese Food Imitation Cheese
Similar to coldpack cheese but contains additional dairy products like cream, milk, fat free milk, or nonfat dry milk
Imitation Cheese
Has a large portion of the milkfat replaced by vegetable oils
Cheese may differ in texture and melting characteristics from real cheese

23. Cost of Cheeses
Save money by buying cheese in large pieces instead of sliced, cubed, shredded, or grated
Fully ripened cheeses cost more than unripened cheeses
Pasteurized cheeses cost less than ripened
Plain cheese costs less than cheese with ingredients like nuts and herbs

24. Storing Cheese Cover or tightly wrap all cheese and refrigerate it
This prevents cheeses from drying out
Prevents the spread of odors and flavors
Cheese can become moldy if stored improperly
Small amounts of mold on hard cheeses is not harmful
Cut off the mold within ½ inch of the mold

25. Make the Lowfat Choice
Dairy products contain a significant amount of fat
Choose reduced fat or fat free milk products
Portion
Whole Milk/ Cream Product
Lowfat/ Nonfat Product
Grams of fat saved
1 cup
Whole milk
Fat free milk 8
½ cup
Ice cream
Nonfat ice cream
6 or more
1 Tbsp
Sour cream
Plain, nonfat yogurt 3
1 oz
Cheddar cheese
Mozzarella 4

26. Cooking with Milk and Cream
White sauce, cream soups, puddings, and frozen desserts are popular milk-based foods
Some of these foods may use cream instead of milk
Fresh milk, sour milk, evaporated milk, dried milk, and condensed milk are used in cooking and baking
Evaporated and dried milk may be used in place of fluid, fresh milk when you mix them with water
Cannot substitute condensed milk for other milk products

27. Cooking with Milk
Forming a skin – protein solids clump together, forming a skin on the surface. The skin can trap steam causing the milk to bubble up and boil over
To prevent stir the mixture regularly
Boiling Over – when scum forms pressure builds up beneath the scum. The scum prevents the pressure from being released causing the milk to rise and boil over

28. Cooking with Milk
Scorching – when milk solids fall to the bottom of the pan, they stick and burn.
To prevent stir the mixture constantly
Curdling – when milk separates into curds and whey. May occur when milk is heated with acidic foods, salt, or high heat.
To prevent use low temperatures, stir the mixture, and combine milk with acidic foods gradually

29. Cooking with Milk
Microwaving Milk – use lower settings, watch milk carefully, don’t fill container more than 2/3 full
Scalded Milk – milk that is heated to just below the boiling point

30. Whipping Properties of Cream
Cream must contain at least 25% milkfat to whip successfully
30% is needed for a stable product
Two changes happen while whipping cream
Air bubbles are incorporated and foam forms
Fat particles clump together
If cream is overbeaten it will break
Sugar decreases the volume and stiffness of whipped cream and increases whipping time

31. Preparing Whipping Cream
For best results, chill bowl, beaters, and cream
Bowl should be big enough to hold cream after whipping
Pour cream into bowl
beat on medium until thickening begins
Gradually add sugar and beat until cream is stiff
Serve immediately