Dairy Products
Foods I
Obj. 7.04
Dairy Products
• Types
– Fresh
•Milk, half-and-half, cream, cottage
cheese, cream cheese
– Concentrated
•Whipping cream, evaporated milk,
condensed milk, nonfat dry milk
– Frozen
•Ice cream, sherbets, frozen yogurt
– Cultured
•Cheeses, yogurt, sour cream, buttermilk
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Kinds of Cheese
• Unripened Cheese
– Have not been
allowed to age or
ripen.
– Examples:
• Cottage cheese
• Cream cheese
• Farmer’s Cheese
• Ricotta Cheese
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• Ripened Cheese
– Made with controlled
amounts of bacteria,
mold, yeast, or
enzymes.
– Has been allowed to
ripen. Aging can be
from two weeks to
two years.
– Examples:
• Cheddar
• Swiss
• Mozzarella
• Colby
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Dairy
• Types of Dairy
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Milk Products
• Many types of
fresh milk exist
– Besides cow’s milk,
what are some
other types you
can think of?
– Just for fun!
• Fainting Goats
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Dairy and Nutrition
• Nutritional Contributions
– Calcium
– Riboflavin
• Essential for keeping bones and
• Helps the body to release
teeth healthy
energy from carbs, fats, and
– Fat
protein
– Destroyed by light
• Help absorb Vitamin A and D
» What type of container
• Serve as reserve supply of energy
is milk sold in?
– Cholesterol
• Used for digesting fat and making
Vitamin D
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Dairy and Nutrition
• Nutritional Contributions
– Vitamin A
• Promote good vision and help maintain tissues and skin
– Vitamin D
• Maintains levels of calcium and phosphorus in the blood
– Lactose
• Sugar or simple carbohydrate found in milk and milk products
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Milk Processing
• Pasteurized milk
– Milk is heated to
destroy harmful
bacteria
– All milk sold in the
US must be
pasteurized
• Improves the
keeping quality of
milk
• Does not change
flavor or nutritional
value
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Milk Processing
• UHT (Ultra High
Temperature)
– Milk is heated to a
much higher
temperature to
increase its shelf life.
– Provides same flavor
and nutritional value
– Can be stored
unopened for up to 6
months!
• Ex: Coffee creamers,
yoohoo!
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Milk Processing
• Homogenize
– Mechanical process
that prevents cream
from rising to the
surface of milk
• Breaks globules of
milk fat into tiny
particles and
spreads them
throughout the
milk
– Ex: Italian dressing
• Has a richer body
and flavor
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Milk Processing
• Dried Milk
– Powdered form of non fat milk
• Made by removing the fat and water
from pasteurized milk
– When rehydrated, to be used like
fresh milk
• Although convenient and
inexpensive the taste is different
from regular milk
– Why would you possibly want to
keep some dried milk around?
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Milk Processing
• Condensed
– Concentrated form of milk
– Usually sweetened to be used
with desserts and candies
• Cannot be substituted for
evaporated or diluted for regular
milk
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Storage and Handling
• Dairy products…
– Highly perishable
– Need to be refrigerated ASAP
after purchase
• Store at 32°F
– If at room temperature for more
than 2 hours, discard.
• Large amounts of harmful bacteria
may have developed
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Storage and Handling
– Riboflavin is destroyed by light so store
away from light
• Stored in clouded or colored containers
– Butter can be refrigerated for several
weeks
– Store cheese tightly wrapped so it
doesn’t dry out
– Store frozen dairy in tightly covered
containers in the freezer
• What can happen if not stored tightly?
What is a sign of this?
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Cooking with Milk and Cream
• Because milk is protein food,
special care must be taken during
cooking to prevent the following:
– Scum Formation-a solid
layer that often forms on the
surface of milk during
heating.
– Scorching-burning that
results in a color change.
• To prevent, use low heat.
• To prevent scum formation,
stir the milk during heating
and cover the pan.
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Cooking with Milk and Cream
– Curdling-high temperature,
acids, tannins, enzymes and
salts cause the milk proteins
to coagulate and cause
clumps.
• To prevent, use a low
temperature and fresh milk.
– Good Eats--Cheese
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Cooking with Cheese
• Like all high protein foods,
heat can adversely affect
cheese.
– If you cook cheese at too high
of a temperature, the cheese
will become rubbery and
tough.
– To prevent, use a double
boiler and/or low heat.
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