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8/3/2019 Chapter 8 - Dairy and Non-dairy
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Dairy and Non-Dairy
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Milk Choices
Pasteurized milk milk that has been heattreated to kill disease-causingmicroorganisms
Certified raw milk unheated milk thatmay contain viable disease-causingmicroorganism
Ultra-heat treated milk sterilized milk thatcan be stored at room temperature untilopened
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Milk choices
Room temperature storage of UHT milk is
possible because this milk has been
sterilized to kill all of the bacteria thatmight have been in the milk originally. Until
the package is opened, UHT milk does not
require refrigeration. However, once it has
been opened, microorganisms may enterthe milk, and refrigerator storage is
essential to retard their growht.
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Fat Level
Fluid milks can be purchased at four levelsof fat-whole ( possibly as high as 3.8%fat), reduced fat (2% fat), low-fat or light
milk (1% fat), and non-fat or fat free ( lessthan 0.1%fat)
Whole milk has 160 calories per cup,
reduced fat has 125 calories, low fat has102 calories and non fat has 90 caloriesper cup
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Flavored milks
Chocolate had a higher calcium intake than
those who did not drink flavored milk but their
caloric intake from fat and added sugars was
about the same
Flavored milk can be purchased as beverage
option for children and adults to promote milk
consumption
The nutritional merits of flavored milk, while not
quite as great as non-fat milk, are vastly
superior to fruit drinks and soft drinks
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Lactose treated milk
Lactaid- Milk in which lactase has digestedmuch of the lactose
Lactose, the sugar in milk, is digested bylactase to form glucose and galactose inenzyme-treated milk, such as lactaid
The formation of glucose and galactose
from lactose results in a slightly sweetertaste, but this type of milk is preferred bysome people who experience discomfortwhen they drink milk containing lactose.
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Cultured buttermilk
Skim milk thickened somewhat by the action oflactoic-acid-producing bacteria
This milk is made from skim milk that has been
heated to 85 C for 30 minutes and thenfermented with lactic-acid producing bacteria at22 C to produce a somewhat thickened, slightlyacidic
Despite its creamy consistency, the only fatcontent is very small amount of butter flecks
Useful as ingredients in quick breads
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Goats milk
Is another fluid milk option that is availablein the refrigerated dairy case in somesupermarkets
This type of milk has a somewhat strongerodor and flavor than cows milk
Some people who are allergic to cows
milk are able to drink goats milk withouthaving an allergic response
Source of calcium
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Canned milk
Are preserved by subjecting them to highprocessing temperature for an extendedperiod of time in airtight cans.
The combination of a tight seal on thecans and a very high processingtemperature kills all of the microorganisms
that are present prior to processing andprevents the entry of new sources ofcontamination until the cans are opened.
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Evaporated milk
Is a form of canned milk in which about
half of the water has been evaporated
from the milk before canning.
Removal of half of the water reduces the
volume and weight of the remaining milk
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Sweetened condensed milk
Is another canned milk product that has
had approximately half of its water
removed prior to canning
It has a large amount of sugar added and
high calorie content
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Dried milk
Milk can be dehydrated to a dry powder that canbe stored without refrigeration for a reasonablylong time as long as its packaging remains
sealed Once the dried milk solids are reconstituted, this
type of milk must be kept refrigerated
The shelf life of dried milk is limited by the
possible development of rancidity in the fat Non fat dried milk solids have the longest shelf
life
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Milk substitute
People who are allergic to milk proteinsmay need to find another dietary source ofcalcium
This allergy problem is totally differentfrom having a deficiency if lactase
Soy milk and rice drinks are available in
the market today to offer a possiblesolution to avoiding milk proteins whileobtaining useful amounts of calcium
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Creams
Whipping creams have a fat contentbetween 30-36 %.
When chilled, they can be whipped into afoam that is stabilized by the large amountof fat in them
Heavy whipping cream with 36% fat whips
readily to a more stable foam than doesregular whipping cream, which has less fatpresent to stabilize the foam
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Half-half
Is very light cream that usually contains
between 10.5 and 18 percent fat
This type of cream still has a rich flavor,
which makes it acceptable as a cerealtopping and coffee whitener to people who
want a creamy flavor without as much fat
as is contained in light whipping cream Can not be whipped into a stable foam
because there is little too fat in it to provide
stability
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Sour cream
Is clabbered form of cream with fat content of18%
Clabbering is accomplished by introducing lactic
acid forming bacteria, which are allowed toferment the cream until enough lactic acid idproduced to precipitate the casein (principalprotein in milk) to form a soft curd
Sometimes sour cream is used as an acidingredient that will interact with baking soda toproduce carbon dioxide and leaven a bakedproduct
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Yogurt
Is produced by fermenting either whole or
non fat milk with placamobacterium
yoghourti, lactobacillus bulgaricus and
streptococcus thermophilus
The lactic acid produced by this culture
causes milk to clabber, forming smooth
and soft curd
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Ice Cream
During the freezing process in manufacturing,ice cream is stirred to incorporate air and createa lighter feeling on the tongue than is true of still
frozen ice cream Agitation also constantly disrupts the ice
crystals that are forming during freezing topromote a smoother texture. This agitationresults in an increased volume in the frozenproduct, an increase which is termed overrun( increase in the volume of ice cream becauseof air incorporated during freezing process)
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Ice cream
Ingredients include stabilizers and
flavoring
Stabilizers- help control the rate of meltingwhen ice cream is served for easier serving
and smoother texture
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cheeses
Manufacturing of cheese begins withclotting pasteurized milk with acid or
rennin ( an enzyme from the stomach ofcalves). The resulting curd is cut, and thewhey ( soluble proteins, lactose andwater) is drained until the desired
moisture level is achieved in the curd,which now contains a concentration ofinsoluble proteins and fat.
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Process cheeses
Are made by heating shredded natural cheesesand an emulsifier to produce a product that isusually rather bland in flavor, but easy to use incooking
The emulsifier is effective in binding the fat toprevent separation when process cheeses areheated during food preparation. If a distinctivecheese is desired in a product, an appropriatenatural cheese is preferable to use. However, anatural cheeses should be heated as briefly andat as low a temperature as is compatible with thedish being prepared.