Dairy Products

Foods I
Obj. 7.04
 Dairy Products
• Types
– Fresh
•Milk, half-and-half, cream, cottage
cheese, cream cheese
– Concentrated
•Whipping cream, evaporated milk,
condensed milk, nonfat dry milk
– Frozen
•Ice cream, sherbets, frozen yogurt
– Cultured
•Cheeses, yogurt, sour cream, buttermilk

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 Kinds of Cheese
• Unripened Cheese • Ripened Cheese
– Made with controlled
– Have not been amounts of bacteria,
allowed to age or mold, yeast, or
ripen. enzymes.
– Examples: – Has been allowed to
ripen. Aging can be
• Cottage cheese from two weeks to
• Cream cheese two years.
• Farmer’s Cheese – Examples:
• Ricotta Cheese • Cheddar
• Swiss
• Mozzarella
• Colby

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 Dairy
• Types of Dairy

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 Milk Products
• Many types of
fresh milk exist
– Besides cow’s milk,
what are some
other types you
can think of?

– Just for fun!

• Fainting Goats

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 Dairy and Nutrition
• Nutritional Contributions
– Calcium – Riboflavin
• Essential for keeping • Helps the body to
bones and teeth release energy from
healthy carbs, fats, and
– Fat protein
• Help absorb Vitamin A – Destroyed by light
and D » What type of
container is milk
• Serve as reserve supply sold in?
of energy
– Cholesterol
• Used for digesting fat
and making Vitamin D
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 Dairy and Nutrition
• Nutritional Contributions
– Vitamin A
• Promote good vision and help maintain
tissues and skin
– Vitamin D
• Maintains levels of calcium and phosphorus
in the blood
– Lactose
• Sugar or simple carbohydrate found in milk
and milk products

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 Milk Processing
• Pasteurized milk
– Milk is heated to
destroy harmful
bacteria
– All milk sold in the
US must be
pasteurized
• Improves the
keeping quality of
milk
• Does not change
flavor or nutritional
value

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 Milk Processing
• UHT (Ultra High
Temperature)
– Milk is heated to a
much higher
temperature to
increase its shelf life.
– Provides same flavor
and nutritional value
– Can be stored
unopened for up to 6
months!
• Ex: Coffee creamers,
yoohoo!

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 Milk Processing
• Homogenize
– Mechanical process
that prevents cream
from rising to the
surface of milk
• Breaks globules of
milk fat into tiny
particles and
spreads them
throughout the
milk
– Ex: Italian dressing
• Has a richer body
and flavor
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 Milk Processing
• Dried Milk
– Powdered form of
non fat milk
• Made by removing the
fat and water from
pasteurized milk
– When rehydrated, to
be used like fresh milk
• Although convenient
and inexpensive the
taste is different from
regular milk
– Why would you
possibly want to keep
some dried milk
around?

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 Milk Processing
• Condensed
– Concentrated form of
milk
– Usually sweetened to
be used with desserts
and candies
• Cannot be substituted
for evaporated or
diluted for regular
milk

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 Storage and Handling
• Dairy products…
– Highly perishable
– Need to be
refrigerated ASAP
after purchase
• Store at 32°F
– If at room temperature
for more than 2 hours,
discard.
• Large amounts of
harmful bacteria may
have developed

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 Storage and Handling
– Riboflavin is destroyed by
light so store away from
light
• Stored in clouded or colored
containers
– Butter can be refrigerated
for several weeks
– Store cheese tightly
wrapped so it doesn’t dry
out
– Store frozen dairy in tightly
covered containers in the
freezer
• What can happen if not
stored tightly? What is a sign
of this?

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 Cooking with Milk and Cream
• Because milk is protein – Scorching-burning
food, special care must that results in a
be taken during color change.
cooking to prevent the • To prevent, use low
following: heat.
– Scum Formation-a
solid layer that
often forms on the
surface of milk
during heating.
• To prevent scum
formation, stir the
milk during heating
and cover the pan.
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 Cooking with Milk and Cream

– Curdling-high
temperature, acids,
tannins, enzymes
and salts cause the
milk proteins to
coagulate and cause
clumps.
• To prevent, use a
low temperature and
fresh milk.
– Good Eats--Cheese
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 Cooking with Cheese
• Like all high protein
foods, heat can
adversely affect
cheese.
– If you cook cheese
at too high of a
temperature, the
cheese will become
rubbery and tough.
– To prevent, use a
double boiler
and/or low heat.

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