Dairy Products
Cooking With Dairy Products
Nutrients
Major source of calcium
High quality protein
Phosphorous
Riboflavin a B vitamin
Vitamins A and D
Recommended Servings
Female 5’6” Male 5’9”
Age 14 Age 17
130 lbs-30 min. of 170 lbs-30 min. of
exercise a day exercise a day
3 cups milk or 3 cups of milk or
equivalent equivalent
Milk Processing
Pasteurization—milk is heated to 72 degrees
for 16 seconds then cooled to 4 degrees to
destroy harmful bacteria
Milk Processing
UHT—ultra high
temperature,
higher
temperatures
than
pasteurization-
can be stored
without
refrigeration
Milk Processing
Homogenization—a
mechanical process
that prevents cream
from rising to the
surface of milk
Large fat particles
are made small
Types of Milk
Whole Milk—Must
contain 3.25% milk
fat and 8.25% milk
solids
*Milk fat—fats
portion of the milk
*Milk solids—
vitamins, minerals,
protein and sugar
Types of Milk
Reduced fat milk—
some of the fat is
removed
Types of Milk
Fat free milk—
nearly all of the fat
is removed
Types of Milk--Organic
Cows not treated with bovine growth
hormone (BGH) to increase milk
production
Cows are not treated with antibiotics
Cows feed grown without pesticides-
grass or grain
Cows must have “access to pasture”—
no time limit is specified
Organic Milk
Lactose Intolerance
After eating and drinking milk products,
many people experience gas, cramps,
bloating, and diarrhea
They lack lactase, the enzyme needed
to digest lactose, the natural sugar in
milk.
Creams
Heavy whipping cream--has the most
fat and hold air when whipped
Creams
Light whipping cream—less fat, still
hold air when whipped
Creams
Light cream or
coffee cream—has
less fat
Creams
Half and Half-half
milk and half
cream—has the
least amount of fat
Yogurt and Cultured Dairy
Products
Yogurt—bacteria is
added and produces
lactic, giving the
product a thick
texture and tangy
flavor, milk curdled
by bacteria
Cultured Dairy Products
Buttermilk—thick
liquid produced
from bacterial
fermentation of
milk
Cultured Dairy Product
Sour Cream—
cream soured by
lactic acid
bacteria
Concentrated Milk Products
Evaporated Milk—
sterilized,
homogenized
milk that has had
some of the
water removed.
Concentrated Milk Products
Sweetened
condensed milk—
milk with some of
the water removed
and a sweetener
added
It cannot be used
interchangeably
with evaporated
milk
Concentrated Milk Products
Nonfat Dry Milk—
most of the water
and fat is removed
from whole milk
products
Less expensive than
fluid milk (1/2 to
2/3 less)
Butter
Churning pasteurized and specially
cultured sweet or sour cream produces
butter. The churned product is usually
salted and artificially colored.
Salt free butter is more perishable
Cheese
Concentrated form of milk
Excellent source of complete protein
Important sources of calcium and
phosphorus. They also contain thiamin
and niacin. Whole milk cheeses are
excellent sources of Vitamin A
How Cheese is Made
All cheese is made
from milk, cows,
goats or other
animals.
The milk is
coagulated and the
curd (solid part) is
separated from the
whey (liquid part)
Kinds of Cheese
Unripened cheeses are ready for
market as soon at the whey has been
removed. They are not allowed to
ripen or age.
Examples:
- Cottage cheese
- Cream cheese
- Farmer’s cheese-like cottage cheese, but drier and firmer
- Ricotta
Kinds of Cheeses
Ripened cheeses are made with
controlled amounts of bacteria, mold,
yeast, or enzymes. The cheeses are
stored at specific temperatures to
develop texture and flavor
Cheese is aged anywhere from two
weeks to two years.
Generally, the longer it is aged the
more expensive the cheese
Kinds of Cheeses
Process Cheeses are made from a
blend of unripened and ripened
cheeses. An emulsifier is added
making a smooth and creamy product
Cooking With Dairy Products
Milk is a protein food
You often heat it
Heat effects proteins
The more fat in the product, the faster
heat effects it
Understanding cooking principles will
help avoid undesirable reactions
Scum
A solid layer that forms on the surface
of milk during heating
It is rubbery and tough and needs to
be removed
Prevent by stirring, covering or beating
with a whisk to form a foam layer
Boiling Over
Caused by scum
Pressure builds up beneath the scum
preventing release of steam
The pressure continues to build and the
milk boils over
Prevent by using low heat
Curdling
High temperatures, acids, tannins,
enzymes, and salts can cause milk
proteins to coagulate and form clumps
Foods like oranges, tomatoes, brown
sugar, and cured ham contain, acids,
tannins, enzymes and salts
Prevent by using low heat, fresh milk or
thickening the milk or acid first
Curdled Milk
Scorching
Burning that results
in a color change.
Scorched milk is
brown in color and
has an off taste
Prevent by using a
double boiler or low
heat
Whipping Cream
Cream must contain 25% milkfat to
whip successfully. However at least
30% milkfat is needed to produce a
stable product
Whipping Cream
When you whip
cream, two changes
take place:
1. air bubbles are
incorporated in the
cream
and a foam forms
2. Fat particles in the
cream clump together
Whipping Cream
When cream is over beaten, you get
too much air, the emulsion breaks and
the foam collapses and the cream turns
into butter
White Sauce
A starch thickened milk product
It is used as a base for many products
White Sauce
It can be thin—
cream soups
Medium—for
creamed vegetables
and meats
Thick for soufflés
Roux
Classis white sauce is thickened with a
roux, a cooked paste of fat and flour
Roux
Melt fat over low heat, stir in flour and
seasonings to form a paste and slowly
stir in the milk to make a smooth sauce
Slurry
Thickening for a fat free white sauce
Combine fat free milk, flour and seasoning in
a blender or a small covered jar. Blend or
shake until thoroughly mixed
Cook in a heavy saucepan over medium
heat, stirring until it reaches a boil.
Cook until smooth and thickened
Cream Soups
Bisques—rich,
thickened cream
soups
-Cook the
ingredients in as
small
amount of water
as possible
-Puree in a blender
-Add the dairy
product
Cream Soups
Chowders are made
from unthickened
milk, most contain
potatoes that help
add thickness
Cream Soups
New England clam
chowder uses milk
Clam Chowder
Manhattan clam
chowder uses
tomatoes and water
instead of milk
Puddings
Thickened milk products usually served as a
dessert
Frozen Dairy Deserts
Ice cream—milk,
cream, sugar and
flavoring
Frozen Dairy Desserts
Sherbet—fruit
juices, sugar and
milk
Butter
Milk fat (cream) is churned until it
solidifies. The watery substance left
behind is buttermilk.
Margarine
May or may not contain dairy product
The three kinds are
Shortening—hard, used for baking
Traditional margarine—contain
saturated fats, mostly vegetable oils
Margarines high in mono or
polyunsaturated fats—made of safflower,
sunflower, soybean, cottonseed,
rapeseed, or olive oil
Butter Mixtures
Contain a combination of butter and
margarine
Bibliography
Guide to Good Food , Chapter 17 pg
291-305, Goodhear-Wilcox Company,
Inc. 2006