2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 25 DAIRY AND BEVERAGES

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Categories and Definitions –Milk is used as a beverage and also in cooking. –Similarly, other milk products, including cream, butter, and cheese, are eaten as purchased and also used in cooking. MILK AND CREAM

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Pasteurization –Pasteurized milk has been heated to 161ºF (72ºC) and held at this temperature for 15 seconds. This is the temperature at which disease-causing organisms are destroyed. Once heated, the pasteurized milk it is then quickly chilled. –By law, all Grade A liquid milk and cream must be pasteurized. MILK AND CREAM (CONT’D)

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fresh Milk Products –Whole milk Contains about 3.5 percent fat (known as milk fat or butterfat), 8.5 percent nonfat milk solids, and 88 percent water. –Skim or nonfat milk Has had most or all of the fat removed. Its fat content is 0.5 percent or less. MILK AND CREAM (CONT’D)

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fresh Milk Products (cont’d) –Low-fat milk Has a fat content of 0.5 to 2 percent. Its fat content is usually indicated as 1 or 2 percent. –Fortified nonfat or low-fat milk Has had substances added to increase its nutritional value, usually vitamins A and D and extra nonfat milk solids. MILK AND CREAM (CONT’D)

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fresh Milk Products (cont’d) –Flavored milks, such as chocolate milk, have flavoring ingredients added. –Homogenized milk has been processed so the cream does not separate. This is done by forcing the milk through very tiny holes, which breaks the fat into tiny particles that stay distributed in the milk. Nearly all liquid milk on the market has been homogenized. MILK AND CREAM (CONT’D)

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fresh Cream Products (cont’d) –Whipping cream Has a fat content of 30 to 40 percent. Light whipping cream (30 to 35 percent). Heavy whipping cream (36 to 40 percent). MILK AND CREAM (CONT’D)

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fresh Cream Products (cont’d) –Light cream Also called table cream or coffee cream. Contains 18 to 30 percent fat. –Half-and-half Has a fat content of 10 to 18 percent, too low to be called cream. MILK AND CREAM (CONT’D)

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fermented Milk and Cream Products –Sour cream Has been cultured or fermented by added lactic acid bacteria. Thick and slightly tangy in flavor. It has about 18 percent fat. –Crème fraîche A slightly aged, cultured heavy cream. Widely used for sauce-making in Europe due to its pleasant, slightly tangy flavor and its ability to blend easily into sauces. MILK AND CREAM (CONT’D)

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fermented Milk and Cream Products (cont’d) –Crème fraîche Warm 1 quart (1L) heavy cream to about 100ºF (38ºC). Add 1½ ounces (50 mL) buttermilk, and let the mixture stand in a warm place until slightly thickened for 6 to 24 hours. MILK AND CREAM (CONT’D)

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fermented Milk and Cream Products (cont’d) –Buttermilk Fresh, liquid milk, usually skim milk, which has been cultured or soured by bacteria. It is usually called cultured buttermilk to distinguish it from the original buttermilk, which was the liquid left after butter making. MILK AND CREAM (CONT’D)

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Fermented Milk and Cream Products (cont’d) –Yogurt Milk (whole or low-fat) cultured by special bacteria. It has a custard-like consistency. Most yogurt has additional milk solids added. Some of it is flavored and sweetened. MILK AND CREAM (CONT’D)

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Milk Products with Water Removed: –Evaporated milk Milk, either whole or skim, with about 60 percent of the water removed. It is then sterilized and canned. Evaporated milk has a somewhat cooked flavor. –Condensed milk Whole milk that has had about 60 percent of the water removed and is heavily sweetened with sugar. MILK AND CREAM (CONT’D)

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Artificial Dairy Products –A wide variety of imitation cream and dessert topping products are made from various fats and chemicals. MILK AND CREAM (CONT’D)

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Problems in Cooking Milk and Cream Products –Curdling A process by which milk proteins solidify and separate from the whey. –Curdling is usually caused by: Acids Tannins Heat Salt MILK AND CREAM (CONT’D)

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Problems in Cooking Milk and Cream Products –Curdling Avoid combining milk or cream with strong acids unless a starch is present. Reducing temperatures and cooking times helps avoid curdling. Salt lightly, unless the milk has been stabilized by starch. –When adding milk or cream to a hot liquid, you can either: Heat it first in a separate pot. Temper it by stirring a little of the hot liquid into it first. MILK AND CREAM (CONT’D)

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Problems in Cooking Milk and Cream Products –Scorching Occurs when milk that is being heated coagulates on the bottom of the pan due to high heat. –This deposit is likely to burn if cooking continues. –Skin Formation Caused by coagulation of proteins in contact with air. Prevented by covering the utensil or coating the surface with a layer of melted fat. MILK AND CREAM (CONT’D)

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Whipping Cream Cream with a fat content of 30 percent or more can be whipped into a foam. –One quart or liter of cream produces up to 2 quarts or liters of whipped cream. MILK AND CREAM (CONT’D)

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Whipping Cream (cont’d) –For the best results, observe the following guidelines: Have cream and all equipment well chilled. Do not sweeten until the cream is whipped. Do not overwhip. Cream to be folded into other ingredients should be under-beaten because the action of folding may overwhip it. MILK AND CREAM (CONT’D)

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS WHIPPING CREAM The cream has begun to thicken. The cream has reached the soft-peak stage. Stop at this stage if the cream is to be folded into a batter or other mixture. The cream has reached the firm- peak stage. Whipping beyond this stage causes the cream to break or separate.

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Butter Characteristics and Grades –Fresh butter In the United States and Canada, fresh butter consists of about 80 percent milk fat. The remainder is milk solids and water. In Europe, butter often has a higher fat content, usually around 82 percent. –In Canada, butter is graded according to flavor, body, color, and salt content. Grading is mandatory. Grades are Canada 1, Canada 2 & Canada 3 BUTTER

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Butter Characteristics and Grades (cont’d) –Fresh Butter Most butter on the market is lightly salted. A maximum of 2 percent salt is permitted. Unsalted butter is more perishable but has a fresher, sweeter taste. Butter absorbs odors and flavors easily, so it should be kept well wrapped and away from foods that might transfer odors to it in the refrigerator. Best storage temperature is 35ºF (2ºC). BUTTER (CONT’D)

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Butter Characteristics and Grades (cont’d) –Fresh Butter Clarified butter is used as a cooking fat more often than whole butter. The milk solids in whole butter burn easily. The smoke point of butterfat is only 300º to 350ºF (150º to 175ºC). Another product, such as vegetable oil, should be used when high cooking temperatures are required. BUTTER (CONT’D)

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Butter Characteristics and Grades (cont’d) –Margarine A manufactured product meant to resemble butter in taste, texture, and appearance. Made from vegetable and animal fats, plus flavoring ingredients, emulsifiers, coloring agents, preservatives, and added vitamins. Contains about 80 percent fat. BUTTER (CONT’D)

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition –Cheese is a food produced by separating milk solids from whey by curdling or coagulation. This curdling is brought about by introducing selected bacteria or an enzyme called rennet into the milk. The resulting curds are drained, processed, and cured or aged in a variety of ways. The liquid that drains from the curds is called whey. CHEESE

27. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) –Variables that produce different cheeses include: The type of milk used. The method of curdling. Temperatures during curdling. The method of cutting and draining the curd. The way the curds are heated, pressed, or handled. All the conditions of ripening or curing. CHEESE (CONT’D)

28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) –Ripening is the process that converts freshly made curds into distinctive, flavorful cheeses. –Ripening is brought about by certain bacteria or molds that are introduced during manufacture. –Much of a cheese’s final character is determined by: Its ripening agent. The way it acts on the cheese. CHEESE (CONT’D)

29. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) –Cheeses can be classified by the way in which they are ripened: –Bacterial ripened from inside: Top row: Morbier, cheddar, and fontina. Bottom row: Tilsit, baby Gouda, and Emmentaler. CHEESE (CONT’D)

30. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) Washed-rind cheeses: –Clockwise from left: Époisses, Livarot, Limburger, and Reblochon. CHEESE (CONT’D)

31. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) Blue-veined cheeses: –Clockwise from left: Stilton, Cabrales, Roquefort, and Bleu d’Auvergne. CHEESE (CONT’D)

32. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) Mold-rind cheeses: –Top row: Brie, Explorateur, and Taleggio (washed-rind cheese). –Bottom row: Camembert and Edel de Cleron. CHEESE (CONT’D)

33. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) –Back row: queso blanco, ricotta, fresh mozzarella. –Front row: string cheese, cream cheese, fresh chèvre, and Boursin. CHEESE (CONT’D)

34. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Composition (cont’d) –Double-crème (at least 60 percent fat). –Triple-crème (at least 75 percent fat, dry weight). These are very rich cheeses. Most of these styles of cheese originated in France. They have become popular and are now made in many countries. Most of them fall into the unripened, soft-ripened, or blue-veined categories. CHEESE (CONT’D)

35. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties –Unripened cheeses Cottage cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Mozzarella di bufala Feta CHEESE (CONT’D)

36. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) –Semisoft Cheeses Bel Paese Fontina Port Salut American muenster Brick CHEESE (CONT’D)

37. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties –Soft-Ripened Cheeses Brie Camembert Chaource Explorateur Brillat-Savarin St. André Boursault Boursin Liederkranz Limburger CHEESE (CONT’D)

38. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) –Hard Cheeses Cheddar Colby Monterey Jack Emmenthaler Gruyére Comté Appenzeller Raclette Edam Gouda Provolone CHEESE (CONT’D)

39. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) Blue-Veined Cheeses –Roquefort –Maytag –Stilton –Gorgonzola –Cabrales –Bleu de Bresse, –Fourme d’Ambert –Pipo Crem’ –Saga –Bavarian Blue –Blue Castello CHEESE (CONT’D)

40. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) Goat Cheeses –Chèvre –Montrachet –Boucheron –Banon (wrapped in chestnut leaves) –Crottin de Chavignol –Chabis –Rocamadour –Saint-Marcellin Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres. CHEESE (CONT’D)

41. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) Clockwise from top left: Parmigiano-Reggiano, Caerphilly, Dry Jack, Pecorino Romano, and aged Gouda. * All except Dry Jack and Gouda are hard grating (grana) cheeses. CHEESE (CONT’D)

42. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Varieties (cont’d) Process Cheeses –Process cheese is manufactured by: Grinding one or more natural cheeses. Heating and blending them with emulsifiers and other ingredients. Pouring the mixture into molds to solidify. –Process cheese is a uniform product that does not age or ripen like natural cheese. It keeps very well. It is usually mild in flavor and gummy in texture. CHEESE (CONT’D)

43. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Storage and Service –In general, the firmer and more aged the cheese, the longer it will keep. –Serve cheeses at room temperature. This is the single most important rule of cheese service. Only at room temperature will the full flavors develop. CHEESE (CONT’D)

44. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D AIRY P RODUCTS Cooking with Cheese –Three varieties of cheese account for the majority of cheese used in cooking: Cheddar: Most frequently used in North American dishes. Swiss-type cheeses: Used more often in European-style dishes. Parmesan-type cheeses: Used in grated form for toppings and for seasoning and flavoring purposes. CHEESE (CONT’D)

45. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties, Roasts, and Blends –Two species account for nearly all the beans grown worldwide: Arabica –Delicate plants, difficult to grow. –They supply 65 to 75 percent of the world’s coffee. –Most of the finest coffees are from Arabica beans. Robusta –Plants are hardier and easier to grow. –Most supermarket coffee is made from Robusta beans. C OFFEE

46. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties, Roasts, and Blends –Each coffee berry contains two seeds: The harvested berries are fermented and hulled, yielding green or gray-green coffee beans. The green beans are roasted to develop their flavor. The degree of roasting—light, medium, dark— affects the flavor. COFFEE (CONT’D)

47. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties, Roasts, and Blends (cont’d) Coffee roast varieties Top to bottom: city roast, medium dark roast, French roast COFFEE (CONT’D)

48. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties, Roasts, and Blends (cont’d) –Coffee may be purchased in whole bean or ground form. Whole beans stay fresh longer. Unopened vacuum packs of ground coffee keep well for a week or two. For many establishments, they are considered the easiest and most economical coffee purchases. COFFEE (CONT’D)

49. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Espresso Drinks –Espresso is a concentrated coffee beverage brewed in special machines from dark-roast, finely ground beans. The ground coffee is packed into a small metal filter, which is then firmly attached to the machine. Water is forced through the grounds under high steam pressure, making a small cup of strong beverage topped with a layer of rich foam called the crema. A shot of espresso is about 2 fl oz (55 mL). COFFEE (CONT’D)

50. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Espresso Drinks –The following drinks are made with brewed espresso: Cappuccino: Equal parts espresso and frothy steamed milk. Latte: One part espresso to two (or more) parts steamed milk. Café au lait: Same as latte but may be made with strong regular dark roast coffee rather than espresso. COFFEE (CONT’D)

51. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Espresso Drinks (cont’d) –The following drinks are made with brewed espresso: Macchiato: Espresso topped with a little frothed milk. Americano: Espresso diluted with hot water. Breve: Espresso with steamed half-and-half. Mocha: Espresso mixed with hot chocolate or cocoa, topped with whipped cream. COFFEE (CONT’D)

52. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties –Black tea Fermented by allowing the freshly harvested leaves to oxidize in a damp place. –Green tea Dried without fermenting. –Oolong tea Partially fermented to a greenish-brown color. T EA

53. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA TEA (CONT’D) Tea varieties, from top to bottom: Black tea, green tea, oolong tea

54. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties (cont’d) –Herbal teas: Beverages that are brewed like tea, and are made with: Herbs Spices Dried fruits Other plant ingredients in place of tea leaves, or sometimes in addition to tea leaves. TEA (CONT’D)

55. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Varieties (cont’d) –Chai: A spiced milk and tea blend originating from India. Chai is the word for “tea” in several languages. The mixed beverage called chai is made of: –Black tea –Milk –Spices such as cardamom, cinnamon, ginger, and black peppercorns. –Sugar or another sweetener. TEA (CONT’D)

56. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OFFEE AND T EA Packaging and Market Forms –Standard cup-size bags are packaged 200 to the pound (500 g). –The pot-size bag (that is, individual service pot) is packaged at 150 to 175 per pound (500 g). TEA (CONT’D)