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DAIRY FOODS MILK AND MILK PRODUCTS
PRODUCTS6 CATEGORIES
MILK CREAM BUTTER YOGURT FROZEN DESSERTS
ICE CREAM, SHERBERT, YOGURT, ETC.
CHEESE
HEALTH BENEFITS & NUTRIENTS
CALCIUM BONE STRENGTH, NERVES
PHOSPHOROUS CELL STRENGTH
VITAMIN A, B1, B2, D GROWTH, EYES, SKIN, DIGESTION
CARBS, FATS, PROTEINS ENERGY, MUSCLE REPAIR
REQUIREMENTS & SERVINGS
3 CUPS
SERVINGS
MAKING CHOICES
USDA SUGGESTS LOW-FAT CHOICES
THINK OF A DAIRY PRODUCT YOU EAT REGULARLY….
DAIRY CHOICES
WHAT CAN YOU SUBSTITUTE FOR A LOWER FAT ALTERNATIVE?
MILK COMPOSITION
MILKCURDS & WHEY
WHOLE -3-4.5% REDUCED FAT-2% LOW-FAT-1-2% NON-FAT (SKIM)<.5% BUTTERMILK KEFIR-FERMENTED
CHOCOLATE -2% EGG NOG -CREAM,
SUGAR,EGGS
DRY MILK-POWDERED NON FAT EVAPORATED-CANNED WHOLE
60% WATER REMOVED CONDENSED-CONCENTRATED
WITH SWEETENER LACTOSE-FREE ACIDOPHILUS ENRICHED>200MG Ca.
**“RAW” MILK IS STRAIGHT FROM A COW AND UNPASTEURIZED
MILK CONSUMPTION
CREAM
HALF AND HALF COFFEE CREAMER LIGHT WHIPPING-30-36% FAT
HEAVY->36% FAT
SOUR-18% FAT WITH LACTIC ACID
BUTTER= MILK FAT
SALTED UNSALTED WHIPPED
88 CAL/PAT
YOGURT
MILK WITH BACTERIA ADDED , AIDS WITH DIGESTIVE FUNCTION.
A GREAT SOURCE OF CALCIUM
FROZEN DESSERTS
ICE CREAM YOGURT SHERBERT
CHEESES
FRESH COTTAGE FARMER’S
CHEESE CREAM CHEESE RICOTTA
AGED (RIPENED) FIRM SEMI-SOFT SOFT BLUE
SUBSTITUTES
MARGARINE SOY MILK SOY CHEESE NON-DAIRY CREAMER WHIPPED TOPPINGS (FROZEN)
PURCHASING DAIRY FOODS
CONSIDER FAT CONTENT PRICE QUANTITY/VALUE ADDED INGREDIENTS OR
SWEETENERS CHECK SEALS CHECK “SELL BY” DATES
STORING DAIRY FOODS
REFRIGERATE IN ORIGINAL CONTAINERS
TIGHTLY SEALED-AVOID ABSORPTION OF AROMAS
ROOM TEMP < 2 HOURS
AWAY FROM LIGHT-MAINTAINS NUTRIENTS
WRAP CHEESES AIRTIGHT
CHEESE CAN BE FROZEN
BUTTER CAN BE FROZEN FOR UP TO 9 MONTHS
MILK IS SAFE FOR CONSUMPTION UP TO 7 DAYS AFTER DATE (UNOPENED), (5 DAYS OPENED)
STORE 34-38 DEGREES!!!
COOKING DAIRY FOODS SENSITIVE TO HEAT
COOK ON LOW TEMPERATURE FOR SHORTER PERIODS OF TIME
TEMPERING IS A TECHNIQUE USED GRADUALLY INCORPORATE LIQUID TO
BRING TO HIGHER TEMPERATURE BEFORE MIXING COMPLETELY
AVOID SCORCHING SUGAR CARMELIZES AND BURNS, SOLIDS
SETTLE ON THE SIDES, OFF FLAVOR RESULTS
SCALDED MILK IS USED IN SOME RECIPES MEAT IS HEATED TO JUST BELOW THE
BOILING POINT.
CREAM/MILK SAUCES
USE PROPER PROPORTION OF FLOUR TO FAT MEASURE ACCURATELY
PROPER BLENDING
THIN-VEGETABLES
MEDIUM-SOUPS
THICK-BINDER
EX: BECHAMEL
KEY TERMS
CURDS-SOLID MILK CLUSTERS WHEY-THIN BLUE LIQUID PASTEURIZATION-HEAT TREATMENT TO KILL
ENZYMES HOMOGENATION-PROCESS OF BREAKING
DOWN FAT TO DISTRIBUTE IT EVENLY THROUGHOUT.
PERISHABLE-PRONE TO SPOILAGE ROUX-CREAM SAUCE BASE
MILK PROCESSING