1. INSPECTION PROTEINS MILK AND CHEESE

2. INSPECTION Sources of Milk Cow Goat -Different proteins = better choice for people with cow’s milk allergies Other Sources: Typically higher in fat -Ewe (Sheep) -Camel -Water Buffalo -Yak -Llama -Reindeer

3. INSPECTION Sources of Milk Whole milk is 87% water. What macronutrient do you think makes up the next highest percentage? -Proteins 3.5% -Fats 3.5% -Carbohydrates 4.9%

4. INSPECTION Nutritional Value of Milk Carbohydrates -Lactose (milk sugar) -Lactase: enzyme needed to break down lactose -Lactose intolerant people lack lactase Fats -Low in polyunsaturated fatty acids -Fat can be separated to make cream

5. INSPECTION Nutritional Value In one cup of non-fat milk: -Vitamins A: 10% DV C: 4% DV D: 35% DV -Sugar: 12 g Also contains high amounts of riboflavin, thiamin, phosphorus

6. INSPECTION Proteins Complete protein: contains all 9 essential amino acids Casein -Main protein in milk -Remains in cheese Whey -Water soluble -Liquid removed during cheese making -Often used in protein powder supplements

7. INSPECTION Keeping Milk Safe Methods to prevent the development or contamination of Food-Bourne illness Ensure her and handlers are in good health Maintain high sanitation standards -Facility, housing, machinery, etc. Pasteurization of milk -Heat treatment that kills disease producing microorganisms -High Temperature Short Time Method -Heated to 161 o F for 15 seconds -Cooled to 50 o F or below -Ultra High Temperature Method (New) -Rapid heating to 280 o F for 2 seconds -Milk to be stored at room temp for 6 months, unopened (Cream)

8. INSPECTION Storage of Milk Fresh Milk: Covered in refrigerator for 3-5 days Unopened Canned Milk: Room temperature for 6 months Opened Canned Milk: Covered in refrigerator for 3-5 days Whole Dry Milk: Covered in refrigerator for a few weeks Non-Fat Milk: Room temperature for a few months Whipped Cream (Can): Refrigerator for a few weeks

9. INSPECTION Homogenization Process which prevents cream from separating and floating to the top Fat globules broken up into small droplets and remain suspended (think Chapter 7) Heating denatures some of the milk proteins (i.e. casein), making it more digestible

10. INSPECTION Fortification Addition of Vitamin D to milk -Promotes absorption of calcium Originally to prevent rickets in children Most common method is adding vitamin D concentrate to milk Fat-soluble vitamins and minerals added -In reduced fat or fat free milk, vitamins are lost in the cream and must be re-added (think enriched breads)

11. INSPECTION Milk Products Fluid Milk Canned Milk Dry Milk Cream Butter Frozen Milk Products Imitation Milk & Whitener

12. INSPECTION Fluid Milk Whole Milk -Homogenized/Pasteurized -3.25% Fat and 8.25% Non Fat Milk Solids -Fortified with 400 IU of Vitamin D -Pleasing flavor and adds fat to some products Reduced Fat Milk -Homogenized/Pasteurized -25% of the cream removed from whole milk -2% Fat and 8.25% Non Fat Milk Solids -Vitamin A is lost when fat is removed -Fortified with 2000 IU of Vitamin A & D -Pleasing flavor for those reducing caloric intake Low Fat or Light Milk -Same process as reduced fat milk -More fat is removed placing fat content at 1%

13. INSPECTION Fluid Milk Non Fat or Fat Free Milk -Homogenized/Pasteurized -0.1% fat content and 8.25% Non Fat Milk Solids -2000 IU of Vitamin A & 400 IU of Vitamin D -Reduction of fat = reduction of calories/flavor Flavored Milks -Milk flavored with a syrup or powder -5-7% Sugar is added Lactose Reduced Milk -Lactase added for those who lack lactase enzyme -Lactase helps digest lactose in milk Milk Alternatives -Good for allergies to casein or other milk proteins -Soy, Rice, or Almond Milk

14. INSPECTION Fluid Milk Cultured Milks Acidophilus Milk -Bacterium Lactobacillus Acidophilus added -Comparable to non fat milk, more expensive -Good for lactose intolerant individuals Cultured Buttermilk -Addition of lactic acid producing bacteria -Flecks of butter added to increase palatability -Has as much as 1% fat content Yogurt Products -Not a fluid milk product but cultured -Custard like consistency, high sugar content -Fruits and flavoring added to enhance flavor -Dressings for fruits salads, desserts, snacks

15. INSPECTION Canned Milk Evaporated Milk -Whole Milk, Low fat and Non fat fluid milks -No more than 0.5% fat content -At least 20% milk fat solids -Addition of Vitamin A and D is required -Can be used undiluted or reconstituted -Undiluted whipped for topping -Reconstituted w/addition of water Sweetened Condensed Milk -Higher % of sucrose and/or glucose (4%) -Retards bacterial growth -Increases storage at room temperature -Adds to viscosity and browning

16. INSPECTION Dry Milks -Non fat dry milk solids are the most common of powdered milk products -Evaporating % of water using a vacuum -Can be stored at room temperature -Reconstituted with fluid milk as a beverage -Low calorie whipped alternative -Whole Milk & Low Fat Milk Products -Contribute to rancidity

17. INSPECTION Creams Half and Half -Lowest fat content -Used in cereals, coffee, or other beverages -Can be used in baking recipes or for creamy sauces Whipping Cream -Can be beaten into a foam -Light and heavy whipping creams -Products vary in fat content -At least 30% fat content to be whipped to a foam Sour Cream -Cultured lactic acid added, gives tang/firmness -18% fat content, less than butter -A good topping alternative -In dips, salad dressings or in baked products

18. INSPECTION Milk Products Butter -Useful in food preparation due to color and flavor -80 % fat content -Sweet or unsalted, differs in addition of salt -Sweet or sour cream churned to make butter -Whipped butter used as table spread Frozen Milk Products -Contains a minimum of 10% fat -Variations include ice cream, ice milk, Sherbet Imitation Milk & Whiteners -Substitute for milk with excellent storage life -Vegetable oil replaces milk fat -Corn oil replaces lactose -No standards established due to low desirability -Whiteners vary in ingredients

19. INSPECTION Inspection and Grading Grade AA -Highest butter and cheese grade Grade A -Highest milk grade Grade B - Lowest butter grade; is usually made from sour cream, making it slightly acidic U.S. Extra Grade -Highest for instant non-fat dry milk USDA “Quality Approved” -Lowest grade of instant non-fat dry milk, also used for cottage cheese and pasteurized process cheese

20. INSPECTION Problems in Milk Cookery Scum -Skin on top of heated milk that traps steam -Causes milk to boil over - Prevented by constantly skimming off skin, or covering pan; whipped cream on hot chocolate (prevents air from making contact with surface) Scorching -Overheating of serum proteins -Precipitate, interact w/lactose (sugar) -Maillard reaction -browning, cooked milk flavor -Prevented by keeping heating time to a minimum, stirring frequently to prevent proteins from sticking to the bottom of the pan

21. INSPECTION Problems in Milk Cookery Curdling -Milk mixed with acidic foods or high salt content -Prevented by: -Using fresh milk (less acidic) -Minimizing cooking times -proteins more stable -Adding fruit to milk -Avoid isoelectric point (pH at which milk curdles) Clotting -Desirable result to produce rennin puddings and yogurt

22. INSPECTION Clotted Milk Products Rennin Puddings -Addition of rennin (also known as rennet) to milk -Protein-digesting enzyme from the lining of calves stomachs; also available artificially - Rennin forms soft gel that traps water -Tender, easily digestible dessert Yogurt -Bacteria digests lactose & creates lactic acid -Increasing pH eventually reaches isoelectric point of casein, which then forms the soft gel end result Cottage cheese -Uses rennin or acid coagulation -Whey must be drained from the curd

23. INSPECTION Dairy Foams Protein containing food capable of producing a foam Stability and ease of formation are desirable qualities Whipping Cream -Highest fat content (30%) -Most stable when chilled -Stabilizing agents added to maintain stability -The cream is an oil and water emulsion -If beating isn’t stopped at the right moment, the emulsion will break down and clump Evaporated Milk Foam -Least expensive, mild stability, 7.5% fat -Stability ^ by freezing until ice crystals form -Stabilized by concentration of protein dispersion

24. INSPECTION Dairy Foams Non Fat Dried Milk Solids -Low calorie due to lack of fat content -Lack of rich flavor -1.5 to 1.0 dry milk to water ratio -Stability is limited -Maintained in refrigerator for a few hours -Adding lemon juice contributes to stability Non Fat Dried Milk Solids -Low calorie due to lack of fat content -Lack of rich flavor -1.5 to 1.0 dry milk to water ratio -Stability is limited -Maintained in refrigerator for a few hours -Adding lemon juice contributes to stability How to Create a Milk Foam

25. INSPECTION Ice Cream & Frozen Desserts Sugar -Lowers freezing point -Crystal size can be better controlled during freezing, improving texture -The more sugar added, the faster the ice cream will melt Sugar -Lowers freezing point -Crystal size can be better controlled during freezing, improving texture -The more sugar added, the faster the ice cream will melt Dairy -Cream is often used - Creates smoother texture & rich flavor -Fat free, skim, or whole milk can be used Dairy -Cream is often used - Creates smoother texture & rich flavor -Fat free, skim, or whole milk can be used

26. INSPECTION Ice Cream & Frozen Desserts Juice -i.e. sherbets and ices Juice -i.e. sherbets and ices -Usually require more sugar due to acidity, leading to melting issues -If added to cream mixture, curdling can be an issue VIDEO VIDEO

27. INSPECTION Ice Cream Methods With Agitation -Utilizes salt to lower freezing point of ice cream - Commercial ice cream makers -Allows for greater control over crystal size and texture -Crank spins mixture, keeping everything mixed evenly Without Agitation -Often have ingredients that minimize tendency of crystals to congregate (whipping cream/foam) Without Agitation -Often have ingredients that minimize tendency of crystals to congregate (whipping cream/foam)

28. INSPECTION Cheese Origin and Application -Cheese making has existed since 9000 B.C. -Flourished throughout Europe in the Middle Ages -In the U.S. cheese was typically made in the home -Most consumed today is produced commercially Characteristics -High in fat and calories -Exception of low fat & skim milk -A good source of complete proteins -Nutrients are fairly concentrated -Calcium, Phosphorus, Vitamin A Types of Cheese -Natural Cheese and Process Cheese

29. INSPECTION Natural Cheese Classified Based Upon -Means of Clotting -Lactic Acid VS Rennin -Milk proteins clot to form a curd and liquid -Liquid extracted is referred to as Whey -Amount of Ripening -Can take days to months -Time and temperature affect ripening outcomes -Increased time & temperature accentuate flavors -As cheese ripens, it tends to lose rubbery, tough characteristic -Firmness -Helps differentiate between various types of natural cheese -Textures vary depending on their treatments -Source of Milk -Goat, Cow, Sheep

30. INSPECTION Natural Cheese Soft Cheese -Cottage Cheese, made from skim milk -Cream Cheese, made from whole milk w/added cream -Camembert, Brie, Neufchatel are also common -Limburger and Liederkranz are common cheese desserts Semisoft Cheese -Firmer than soft cheese with a distinct flavor -Obtain a blue-green color characteristic -Gorgonzola/Blue (Cow) & Roquefort (Sheep) -Munster (Well-developed), & Brick (Sweet) Hard Cheese -Parmesan and Swiss -Cheddar Cheese (Mild to Sharp) -Very sharp is $ due to the cost for extended storage for ripening -Cheddaring -Repeating cutting of the curd and draining of the whey -Process to achieve desired moisture before ripening

31. INSPECTION Process Cheese Made with a mixture of natural cheese and emulsifier Blended together by controlled heating mechanisms -Enhances shelf life and prevents ripening Higher moisture content, resulting in a softer product Flavor is derived from the use of natural cheese Process Cheese Food (4% more water than Process Cheese) -Prepackaged cheese products (Kraft or Velveeta) Process Cheese Spread (4% more water than Process Cheese Food) -Cheese Whiz

32. INSPECTION Cheese Cookery Process Cheese -Preferred in cooking due to their ability to melt and blend easily -Emulsified in them prevent the oil from separating and becoming greasy -Lower fat content enhances their performance in heated foods -Lack of distinct flavor Natural Cheese -Range of flavors -Ripened cheese will melt & combine well with others, but seperates easily -Unripened cheese is difficult to disperse and lacks full flavor -Can become tough if held at high serving temperatures for extended periods Cooking with Cheese -Avoid high temperatures for a short period of time -Low temperatures geared to maintain control of the denaturation of proteins -Cheese containing products can be thickened with starch -Fondue, Cheese Soup, Rarebit (cheese sauce served over toast) Andrew Zimmern – A Cheese Shop

33. INSPECTION Whey Products Whey is the liquid form that is separated from the cheese curd Types of Whey -WPC: Whey Protein Concentrate -Contain 35 to 75% protein -Designed to enhance the physical properties & nutritive value -Can be added to commercial foods, cakes, pastries, breads, etc. -WPI: Whey Protein Isolate -Contains 90% protein -Often found in dietary supplements Can be concentrated to make various whey cheeses -Ricotta Cheese (most common) -Some types of Mozzarella -Goat Cheese

34. INSPECTION Review Questions What are two desirable qualities of milk foam? Stability and Ease of Formation What milk product has the highest fat content? Butter What is one example of a milk alternative? Soy, Rice, or Almond Milk What is the most common cheese product containing whey? Ricotta Cheese What are two variations of cheese? Natural and Process What is the name of the sugar found in milk, and its respective enzyme? Lactose and lactase What treatment process is done to milk to prevent the cream from rising to the top? Homogenization What are the effects of adding sugar to ice cream? Lower freezing point (quicker melting), Smaller crystals due to more control in processing, increased sweetness What are the two main proteins in milk? Which one remains in cheese? Casein and whey. Casein remains in cheese The problem resulting from pH problems (such as adding milk to fruit) is known as? Curdling

35. INSPECTION Review Questions