Chapter 8 - Dairy and Non-dairy

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.

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Chapter 8 - Dairy and Non-dairy