Dairy Foods Foods 1 Objective 2.05. Nutrients in Dairy Foods Protein Vitamin A Riboflavin Vitamin...

Dairy FoodsFoods 1 Objective 2.05

Nutrients in Dairy Foods

• Protein• Vitamin A • Riboflavin• Vitamin B12• Calcium• Phosphorus• Magnesium• Some are fortified with VitaminD

Pasteurization

• Pasteurization is a process of heat-treating milk to kill enzymes and harmful bacteria

• It improves the lasting quality but doesn’t change the flavor or nutritional value

Milk is Homogenized

• Milk is homogenized to prevent fat from separating and rising to the top of the milk as cream

Kinds of Milk

• Whole milk

• Low-fat milk

• Nonfat milk

• Buttermilk

• Nonfat dry milk

• Evaporated milk

• Sweetened condensed milk

Buttermilk

• Buttermilk is made by adding special bacteria to pasteurized nonfat milk to produce a tangy flavor and thick texture

Types of Cream

• Half-and-half – homogenized mixture of milk and cream with 101/2 – 18% milk fat

• Light, coffee, or table cream – 18-30% fat

• Light whipping cream – 30-36% milk fat

• Heavy whipping cream – 36% milk fat

• Sour cream – 18% milk fat

Flavor of grade AA butter

• Grade AA butter has a delicate, sweet flavor and a smooth, creamy texture

Whipped Butter is not recommended for baking

• The added air changes the density of the butter

Yogurt

• Yogurt is a thick, creamy, custard-like product with a tangy flavor

• Most contains beneficial bacteria (acidophilus)

Cheese

• Cheese is a concentrated form of milk

Fresh Cheese

• Fresh cheese has not ripened or aged and is highly perishable

• Types are: cottage cheese, cream cheese, ricotta, and farmer’s cheese

The process that creates Ripened Cheese

• Ripened cheese is made by adding ripening agents, such as bacteria, mold, or yeast, to the curds and then aging the cheese

• Groups include firm, semisoft, soft, and blue-veined

Dairy Substitutes

• Margarine, soy milk, soy cheese, nondairy creamer, whipped topping, and frozen desserts

Milk should be stored away from light

• Light destroys the riboflavin in milk

How do you keep milk from curdling when adding it to a hot liquid?

• To prevent milk from curdling, pour some of the hot liquid into the milk first, stirring constantly

• Slowly add the milk to the remaining mixture, continuing to stir

Scalded Milk

• Scalded milk is milk that has been heated to just below the boiling point

Problems cooking with Cheese

• Cheese can become tough and rubbery or the fat separates if overcooked

• To avoid overcooking, cut the cheese in small pieces or grate it

• Cook it only until it melts

Good Mold and Bad Mold

• Carefully selected and controlled molds are added to blue cheeses to give characteristic flavor and appearance

• All other molds that form on cheese are not safe to eat