Slide 1

Chapter 25 Dairy and Beverages

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1Dairy ProductsCategories and DefinitionsMilk 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

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 2Dairy ProductsPasteurizationPasteurized milk has been heated to 161F (72C) 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 3Dairy ProductsFresh Milk ProductsWhole 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4Dairy ProductsFresh Milk Products (contd)Low-fat milkHas 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Dairy ProductsFresh Milk Products (contd)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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 6Dairy ProductsFresh Cream Products (contd)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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 7Dairy ProductsFresh Cream Products (contd)Light creamAlso 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 8Dairy ProductsFermented Milk and Cream ProductsSour creamHas been cultured or fermented by added lactic acid bacteria. Thick and slightly tangy in flavor. It has about 18 percent fat.Crme frache 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9Dairy ProductsFermented Milk and Cream Products (contd)Crme frache Warm 1 quart (1L) heavy cream to about 100F (38C).Add 1 ounces (50 mL) buttermilk, and let the mixture stand in a warm place until slightly thickened for 6 to 24 hours.

MILK AND CREAM (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10Dairy ProductsFermented Milk and Cream Products (contd)ButtermilkFresh, 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 11Dairy ProductsFermented Milk and Cream Products (contd)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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 12Dairy ProductsMilk Products with Water Removed:Evaporated milkMilk, 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 13Dairy ProductsArtificial Dairy ProductsA wide variety of imitation cream and dessert topping products are made from various fats and chemicals.

MILK AND CREAM (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 14Dairy ProductsProblems in Cooking Milk and Cream ProductsCurdlingA process by which milk proteins solidify and separate from the whey.Curdling is usually caused by:AcidsTanninsHeat Salt

MILK AND CREAM (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 15Dairy ProductsProblems in Cooking Milk and Cream ProductsCurdlingAvoid 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16Dairy ProductsProblems in Cooking Milk and Cream ProductsScorchingOccurs 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 FormationCaused 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17Dairy ProductsWhipping CreamCream 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 18Dairy ProductsWhipping Cream (contd)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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Dairy ProductsWHIPPING 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.Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20Dairy ProductsButter Characteristics and GradesFresh 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

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 21Dairy ProductsButter Characteristics and Grades (contd)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 35F (2C).

BUTTER (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 22Dairy ProductsButter Characteristics and Grades (contd)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 300 to 350F (150 to 175C).Another product, such as vegetable oil, should be used when high cooking temperatures are required.

BUTTER (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 23Dairy ProductsButter Characteristics and Grades (contd)MargarineA 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 24Dairy ProductsCompositionCheese 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

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 25Dairy ProductsComposition (contd)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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 26Dairy ProductsComposition (contd) 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 cheeses final character is determined by:Its ripening agent.The way it acts on the cheese.

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 27Dairy ProductsComposition (contd) 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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 28Dairy ProductsComposition (contd)Washed-rind cheeses:Clockwise from left: poisses, Livarot, Limburger, and Reblochon.

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 29Dairy ProductsComposition (contd)Blue-veined cheeses:Clockwise from left: Stilton, Cabrales, Roquefort, and Bleu dAuvergne.

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 30Dairy ProductsComposition (contd)Mold-rind cheeses:Top row: Brie, Explorateur, and Taleggio (washed-rind cheese).Bottom row: Camembert and Edel de Cleron.

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 31Dairy ProductsComposition (contd)Back row: queso blanco, ricotta, fresh mozzarella.Front row: string cheese, cream cheese, fresh chvre, and Boursin.

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 32Dairy ProductsComposition (contd)Double-crme (at least 60 percent fat).Triple-crme (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 (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 33Dairy ProductsVarietiesUnripened cheesesCottage cheeseRicotta cheeseCream cheeseNeufchtelMozzarellaMozzarella di bufalaFeta

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 34Dairy ProductsVarieties (contd)Semisoft CheesesBel Paese Fontina Port Salut American muenster Brick

CHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 35Dairy ProductsVarietiesSoft-Ripened CheesesBrieCamembertChaource ExplorateurBrillat-SavarinSt. Andr BoursaultBoursinLiederkranzLimburgerCHEESE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 36Dairy ProductsVarieties (contd)Hard CheesesCheddarColbyMonterey JackEmmenthalerGruyreComt

AppenzellerRacletteEdam Gouda Provolone

CHEESE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 37Dairy ProductsVarieties (contd)Blue-Veined CheesesRoquefortMaytagStiltonGorgonzolaCabralesBleu de Bresse, Fourme dAmbert Pipo Crem Saga Bavarian Blue Blue Castello

CHEESE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 38Dairy ProductsVarieties (contd)Goat CheesesChvreMontrachetBoucheron Banon (wrapped in chestnut leaves)Crottin de Chavignol Chabis RocamadourSaint-Marcellin

Top row: Bucheron, Humboldt Fog, and Valenay.Bottom row: Banon and button chvres.CHEESE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 39Dairy ProductsVarieties (contd)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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 40Dairy ProductsVarieties (contd)Process CheesesProcess 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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 41Dairy ProductsStorage and ServiceIn 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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 42Dairy ProductsCooking with CheeseThree 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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 43Coffee and TeaVarieties, Roasts, and BlendsTwo species account for nearly all the beans grown worldwide: ArabicaDelicate plants, difficult to grow.They supply 65 to 75 percent of the worlds coffee.Most of the finest coffees are from Arabica beans.RobustaPlants are hardier and easier to grow.Most supermarket coffee is made from Robusta beans.

CoffeeCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 44Coffee and TeaVarieties, Roasts, and BlendsEach 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 roastinglight, medium, darkaffects the flavor.COFFEE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 45Coffee and TeaVarieties, Roasts, and Blends (contd)

Coffee roast varietiesTop to bottom: city roast, medium dark roast, French roastCOFFEE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 46Coffee and TeaVarieties, Roasts, and Blends (contd)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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 47Coffee and TeaEspresso DrinksEspresso 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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 48Coffee and TeaEspresso DrinksThe 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.Caf au lait: Same as latte but may be made with strong regular dark roast coffee rather than espresso.COFFEE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 49Coffee and TeaEspresso Drinks (contd)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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 50Coffee and TeaVarietiesBlack 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.

TeaCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 51Coffee and TeaTEA (CONTD)

Tea varieties, from top to bottom:Black tea, green tea, oolong teaCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 52Coffee and TeaVarieties (contd)Herbal teas: Beverages that are brewed like tea, and are made with: HerbsSpicesDried fruitsOther plant ingredients in place of tea leaves, or sometimes in addition to tea leaves.

TEA (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 53Coffee and TeaVarieties (contd)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 teaMilkSpices such as cardamom, cinnamon, ginger, and black peppercorns.Sugar or another sweetener.

TEA (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 54Coffee and TeaPackaging and Market FormsStandard 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 (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 55