1. Dairy Products
Foods I: Fundamentals

2. TYPES OF DAIRY PRODUCTS
Milk
Cream
Cultured Dairy Products
Frozen Dairy Products
Concentrated Dairy Products
Non-Dairy Products
Butter
Cheese

3. MILK Can be plain or flavored (chocolate, strawberry, etc.)
Usually fortified with VITAMIN D
Meaning that it is added as a bonus!
Raw milk is straight from the cow (untreated)
It is generally then processed in the following ways before it is sent to stores:
Pasteurized: Process of heating to destroy harmful bacteria
Homogenized: Process of agitating milk to help distribute the fat throughout so it’s uniform in texture (not clumpy)

4. TYPES OF MILK
UHT Milk – milk that is treated a super high temperatures to kill bacteria
Can be stored for up to 6 months without refrigeration
Whole Milk
Contains more than 3.25% milkfat
2% Milk
Contains roughly 2% milkfat
1% Milk
Contains roughly 1% milkfat
Skim (Fat-Free) Milk
Contains less than .5% milkfat

5. CREAM Cream is a more concentrated form of milk
Once a cow is milked, the solids float to top (milkfat) and they are skimmed off and this becomes cream!
It comes in the following varieties:
Heavy (whipping) Cream
Higher percentage of fat (85% cream, 15% milk)
Light (whipping) Cream
Lower percentage of fat (70% cream, 30% milk)
Half & Half
Even less fat (half 50% cream, half 50% milk)
To Make Whipped Cream:
Use cold bowl and whip cream until frothy… to sweeten, gradually add sugar little by litte
DO NOT OVERBEAT, or it will deflate and turn into butter!

6. CULTURED Made from cultured, or specially grown bacteria
Usually thick in texture & tangy in flavor
Examples of cultured dairy products include:
Yogurt
This is the dairy product with the lowest amt of fat
Can be substituted for sour cream to reduce the fat in a recipe
Sour Cream
Buttermilk

7. FROZEN
Dairy products that have been prepared and stored at very low temperatures
ICE CREAM
Made from milk, cream, sugar and flavoring
Generally has about 6-8 grams of fat
REDUCED FAT has about 4-5 grams of fat
LOWFAT has less than 3 grams of fat
NONFAT has less than 0.5 grams of fat
SHERBERT
Made from milk, sugar and fruit juice
FROZEN YOGURT
Made from cultured dairy product, sugar & flavoring

8. CONCENTRATED
Dairy products that have had the water or liquids removed to increase the density
Examples include:
EVAPORATED MILK
Has some water removed
Can be reconstituted and used as fresh milk
Available in cans
SWEETENED CONDENSED MILK
Has water removed and sweetener added
Used most commonly in baking
Cannot replace fresh milk or evaporated milk
NONFAT DRY MILK POWER
Used by chefs because it does not spoil and it costs less than fresh milk
Comes powdered in packets (boxes)… think hot cocoa

9. NON-DAIRY
These are used a substitutes for dairy products but offer similar results
Convenient because they don’t spoil as easily and can be consumed by lactose intolerant people
Examples include:
Soy Milk
Great source of complete protein!
Rice Milk
Non-dairy creamer
Margarine
Used hydrogenated veggie oils in place of animal fats… meaning trans fat (chemically taking unsaturated and making them super-saturated!)

10. BUTTER
Made by churning cream (either sweetened cream or sour cream) into butter
It is usually then colored artificially and either salted or left unsalted and packaged then sold
Whipped butter just incorporates more air into the churning process resulting in a less dense end product
It can be frozen for a longer shelf-life but should ideally be refrigerated
Can spoil if left out (resulting in BITTER BUTTER… remember Betty?!)
Offers saturated fat (animal product)

11. CHEESE
Created by allowing milk (un-homogenized) separate and skimming off the milkfat solids (CURDS) from the top, leaving only the liquid protein portion (WHEY)
TYPES:
UNRIPENED  sold immediately, not allowed to age
Ex. Cottage cheese, cream cheese, ricotta cheese
Better for cooking because they’re more blendable
RIPENED  curds are packaged and aged (sometimes for years)
Ex. Cheddar, Muenster, Provolone, Swiss…
The softer the cheese, the better it is for you… while all cheeses have saturated fats, harder cheeses have higher levels
PROCESSED  chemically made or altered
Ex. Velveeta, cheese sauces, imitation cheese
These tend to create really smooth, creamy cheeses & cheese sauces
COOKING
Overcooking causes cheese to become tough and rubbery

12. COOKING
Dairy products are used commonly in baked goods, white sauces, soups, puddings, soufflés and frozen desserts… BUT BEWARE:
SCUM FORMATION
Solid layer of skin forms on top of milk when heating
Can cause pressure to build up under scum and result in it boiling over
Prevented by stirring constantly or covering pan
SCORCHING
Burning of a milk-based product as a result of caramelization of the sugars in milk (lactose) which leave product looking and tasting funny
Avoid this by using a double-broiler and keeping the heat low
CURDLING
This is when the acids, tannins, enzymes and proteins in milk coagulate and clump together
It can be prevented by using fresh milk on a low heat and stirring frequently

13. COOKING (White Sauces)
White sauces are simply starch-thickened (think FLOUR) milk-based products
There are 4 categories of white sauces:
ROUX – made from a paste of flour and fat (usually butter) and then milk is added and thickened (by boiling & reducing) to create sauce
SLURRY – made without the use of butter and by substituting fat-free milk instead; mixture is beaten in blender until smooth and then heated slowly
BISQUE – base for cream soups that include shellfish; is generally rich and thick, sometimes made with cream
CHOWDER – base for cream soups that include veggies, meat, poultry or fish, made by using unthickened milk
They come in 3 varieties:
Thin - soups
Medium – creamed veggies or meats, sauces
Thick - souffles

14. NUTRITION
Dairy products offer a variety of crucial nutrients including:
Vitamin D
Fat-soluble vitamin, fortified in milk (added as bonuS!), also in SUN
Prevents rickets!
Vitamin A
helps eyesight, fat-soluble vitamin, prevents night-blindness
Calcium
mineral that helps bones stay strong, prevents osteoporosis
Riboflavin
vitamin b2, helps to build healthy skin, hair and eyes, also helps to metabolize nutrients
Complete Protein
come from animals, help body to grow and repair… become and stay strong
Saturated Fat
come from animals, needed for insulation, to transport fat-soluble vit. (ADEK!)
Simple Carbohydrates
Sugars in the form of lactose (only found in milk not so much in cream)
You should get up to 3 servings of dairy a day
1 serving = 1 ounce cheese (4 small dice OR 1 slice)
1 serving = 1 cup milk, yogurt, ice cream
1 serving = ½ cup ricotta

15. STORAGE http://www.youtube.com/watch?v=jBPYopcoeqs
Dairy is highly perishable
Should be used within 1 week of fresh sale date
Should be stored in tightly sealed containers, away from light
This is because light destroys riboflavin (Vit. B2)
CHEESE STORAGE
Cheese should be stored in the refrigerator but may be frozen to prolong
Hard cheeses (and sharp) will give off their odor to other foods in the fridge while softer cheese will adopt the scents that are in the fridge (like onions, garlic, etc.)
If a cheese becomes moldy, you should cut off the mold within ½ inch and then it’s okay to eat