2. COOKING WITH MILK

3. FILM or SCUM formation on the top.
-May form when milk is HEATED at a HIGH temperature.
-As temperature is increased a TOUGH FILM forms, as soon as the film is removed another will form.

4. Ways to Prevent Film or Scum Formation
STIR DURING heating.
Use a COVERED container.
Beat with a beater to form a layer of foam on the surface.

5. 2. SCORCHING (burn).
-MILK SOLIDS fall to the bottom of the pan, STICKS and burns.
Ways to prevent:
A. Use a LOW heat.
B. STIR mixture to keep the solids circulating.
C. Heat over HOT WATER.

6. Prevent CURDLING.
-When acids, vegetables and fruits, are added to milk, the PROTEIN settles out in WHITE CLUMPS or CURDS.
Example: Acids in tomatoes
-Salt or high heat can also cause curdling.

7. WAYS TO PREVENT
A. Thicken with a STARCH (corn starch or flour). This can be added to either the milk or the food.
B. LOW temperature.
C. Use very fresh milk. Milk with a high acid content will curdle when heated. Acid can develop if the milk has not been stored properly or has been stored for too long a time.

8. SCALDED MILK Heated to just BELOW the BOILING point.
Use LOW HEAT and cook only until BUBBLES appear around the sides of the pan.

9. PROCESSING MILK
FRESH MILK – Free of harmful BACTERIA. Low bacterial count, good flavor, satisfactory keeping quality and high NUTRITIVE value.
Controlled by local health departments.

10. PASTEURIZED – To insure safety
PASTEURIZED – To insure safety. HEAT TREATMENT of milk to destroy HARMFUL ORGANISMS (bacteria).

11. Methods of heating milk. Temperature is brought to just below boiling.
Two methods:
FLASH Method – milk is brought to 160° for a minimum of 15 seconds.
HOLDING Method – milk is brought to a temperature no lower then 143° for
30 minutes and is cooled rapidly.

12. HOMOGENIZED – milk that is PASTEURIZED and is forced through small openings to break FAT particles into small uniform particles – distributed evenly throughout the milk. CREAM (fat) will not separate from the milk and rise to the top of the milk.

13. FORTIFIED – Amount of vitamin D is small
FORTIFIED – Amount of vitamin D is small. Most milk has vitamin D added by exposing to ULTRA VIOLET LIGHT.

14. TYPES OF MILK
WHOLE MILK – no fat is removed. 48% of calories come from the fat in whole milk.

15. LOW FAT – 1% or 2% low fat milk
LOW FAT – 1% or 2% low fat milk. FAT particles are removed from the milk.
16-38% of calories come from the fat in low fat milk.

16. 3. SKIM MILK – contains only a TRACE of fat
3. SKIM MILK – contains only a TRACE of fat. Fewer calories – still good source of CALCIUM RIBOFLAVIN and PROTEIN. Vitamins A & D are removed from skim milk, must be fortified (added).

17. Nutrients in Dairy Products
Calcium = Mineral needed to build strong teeth and bones. Regulate contractions and relaxation muscles. Maintains normal nerve function.
Lack of calcium can result in osteoporosis.
Phosphorous = Release energy and combines with calcium. Helps form strong bones and teeth.
Fortified = Added to milk with
Vit. A – important for vision and growth
Vit. D – Assists body in the use of calcium and phosphorous
Lack of Vit. D can result in rickets (weak bones)

18. Nutrients in Dairy Continued
Protein = needed for growth and repair of muscle tissue.
Carbohydrates = energy
Lactose = milk sugar
Fats = (milk fat) energy
Reduce the % of fat in your milk reduces the calories but maintains the nutrients and energy received from milk
Casein = Milk protein

19. Questions (Turn in at end of Period)
Why is milk pasteurized?
Give three tips for storing milk and milk products.
Tell me the benefits of using lower fat dairy products over diary products containing lots of fat. Provide evidence by Calculating the following:
If you drink skim milk in the cafeteria for lunch
(48 calories from fat), instead of whole milk (44 calories from fat), by what percentage have you reduced your calories?
(difference ÷ calories from fat in whole milk)