



Dairy Products
Milk, yogurt, cheese, cream, sour cream, ice cream, butter, and sherbet are all dairy products
Essential for good health
Teens should get ________________ servings a day
Major source of _________________________ and contain high quality protein, phosphorous,
riboflavin, and vitamins A & D
Selecting & Storing Dairy Products

Milk
o
o
Processing
 ________________________________ – heated to destroy harmful bacteria
 Does not change nutrition or flavor
 __________ - ___________ _____________________ (UTH) – uses higher
temperatures than pasteurization to increase shelf life
 After heating milk is packaged in pre-sterilized boxes and can be stored
unopened at room temperature for many months
 _______________________________ – mechanical process that prevents
cream from rising to the surface of milk
Fortified
 Milk is often fortified with Vitamins ______ & ______ and sometimes calcium

Types of Milk
__________________ milk – 8 g of fat per serving

______________ - _________ milk (2%) – 5 g fat per serving

______________ - _________ milk (1%) – 2.5 g fat per serving

______________ - _________ milk (skim) – only traces of fat
Side Effects


Lactose Intolerance
o The body cannot produce enough lactase
 ________________________ – the enzyme need to break down lactose
 ________________________ – the natural sugar found in milk
o Gas, cramps, bloating, and diarrhea resulting from eating or drinking milk products
Lactose-reduced milk
o Treated with _________________________ to break down sugars
 Ex. Lactaid

Cream
_________________________ – a liquid separated from milk

________________
__________________
______________ – high in fat, whips easily

________________
__________________
______________ – lower in fat, whips easily
1

_________________ _________________ – not as high in fat, often used in coffee

_____________ - ________ - _______________ – half milk, half cream

Cultured Dairy Products
________________________ – fermented by a harmless bacteria added after pasteurization

_____________________ – a thick, creamy, custard-like product with a tangy flavor

____________________________ – tart, buttery flavor with a smooth thick texture

______________ _______________ – a thick, tart, creamy product with a smooth tangy flavor

Concentrated Milk Products
______________________ milk – canned whole or fat-free milk containing half the water of
regular milk

______________________ ________________ milk – a concentrated, sweetened form of milk

____________ - _____________ __________ milk – a powdered form of skim milk. When
reconstituted, it should be handled like regular milk

Frozen Dairy Products
________ _____________ – whipped frozen mixture of milk, cream, sweeteners, and flavorings

___________ _________________ – similar to ice cream but uses yogurt cultures

______________________ – made from milk fat, sugar, water, and flavorings

Frozen Dairy Products
___________________ fat products – must show at least a 25% reduction in fat

_________________ fat products – must not contain more than 3 grams of fat per serving

________________________ products – must contain less than .5 grams of fat per serving


Butter
___________________ – made from milk, cream, or a combination of both
o FDA graded for quality
 Grade A
 Grade B
__________________ __________________ – made without salt
o __________________ is a preservative so, it is more perishable than regular butter
2

________________ ___________________ – butter that has air whipped into it
o More perishable than regular butter
Nondairy Products



Coffee Whiteners
Whipped toppings
_________________________ sour cream
o Mimic dairy products but do not contain cream
 Made from soy protein, emulsifiers, and vegetable fats and gums

_________________________
o Contains vegetable oil, animal fat, or both

Cost of Dairy Products
National brands tend to cost ________________________ than local brands

Price differs in cost depending on fat content
o Whole milk costs ______________________ than skim
o _________________________ milk costs more than dry milk

Ounce for ounce milk sold in smaller containers costs more than larger containers

Cost of Dairy Products
Home delivered milk costs more than ______________________ bought

Frozen dessert costs depend on _________________ content
o Kind, amount, flavorings, extra ingredients, and size also affect cost

Cost of butter depends on the _____________________
o Sweet and whipped cost more
o Margarine is ___________________ than butter
 Prices vary depending on oils used and packaging

Storing Dairy Products
Highly _________________________

Cover and store in the ______________________________ part of the refrigerator

Cover containers tightly

UHT products should be refrigerated after opening

Storing Dairy Products
Store ice cream & frozen desserts tightly ________________________________

If frozen desserts become soft and refreeze large crystals form damaging texture
3

Store dried and canned milk in a cool, ________________ place

Reseal dried milk carefully

Reconstituted dried milk should be stored in the _________________________ like normal milk

Storing Dairy Products
_____________________ unused portions of canned milk products and store in the refrigerator
o Use within a few days




____________________________ butter and margarine
o Don’t let either stand at room temperature longer than necessary
o __________________________ will extend the life of both
Cheese
Cheese is very versatile
o Flavors, textures, and nutrients make suitable snack or meal
Cheese is a ______________________________ form of milk
o Excellent source of ___________________________
o Important sources of calcium and phosphorous
o Fair sources of thiamin and niacin
Kinds of Cheese
_______________________ – made from milk curds with the whey drained off

_________________________ Cheese (Aged Cheese)
o Made from curds to which ripening agents have been added (mold, yeast, bacteria)

__________________________ Cheese
o Made from curds that have not been aged



Process Cheese
_________________________ cheeses can be made into process cheeses
Pasteurized process cheese – made from a _______________ of ripened and unripened cheeses
o Cheeses are heated and emulsifiers added then end product is smooth and creamy
Process Cheese
Pasteurized process cheese ______________________
o Similar to pasteurized process cheese, but it contains more moisture and less fat

Pasteurized Process Cheese ____________________________
o Has a stabilizer added, contains less milkfat and more moisture than cheese food

___________________________ Cheese (club cheese)
o Made from a mixture of unripened and aged cheeses blended without heat
4


Process Cheese
Coldpack Cheese ___________________
o Similar to coldpack cheese but contains additional dairy products like cream, milk, fat
free milk, or nonfat dry milk
____________________________ Cheese
o Has a large portion of the ______________________ replaced by vegetable oils
o Cheese may differ in texture and melting characteristics from real cheese

Cost of Cheeses
Save money by buying cheese in large pieces instead of sliced, cubed, shredded, or grated

Fully ripened cheeses cost ______________________ than unripened cheeses

Pasteurized cheeses cost ____________________ than ripened

Plain cheese costs __________________ than cheese with ingredients like nuts and herbs

Storing Cheese
_________________________ or tightly wrap all cheese and refrigerate it
o This prevents cheeses from drying out
o Prevents the spread of odors and flavors

Cheese can become moldy if stored ______________________________

Small amounts of mold on hard cheeses is not _________________________________
o Cut off the mold within ½ inch of the mold
Make the Lowfat Choice




Dairy products contain a significant amount of ________________
o Choose reduced fat or fat free milk products
Cooking with Milk and Cream
White sauce, cream soups, puddings, and frozen desserts are popular milk-based foods
o Some of these foods may use ________________________ instead of milk
Fresh milk, sour milk, evaporated milk, dried milk, and condensed milk are used in cooking and
baking
o Evaporated and dried milk may be used in place of fluid, fresh milk when you mix them
with water
o _______________________ substitute condensed milk for other milk products
Cooking with Milk
Forming a ____________________ – protein solids clump together, forming a skin on the
surface. The skin can trap steam causing the milk to bubble up and boil over
o To prevent _____________________ the mixture regularly
5



________________________ Over – when scum forms pressure builds up beneath the scum.
The scum prevents the pressure from being released causing the milk to rise and boil over
Cooking with Milk
______________________ – when milk solids fall to the bottom of the pan, they stick and burn.
o To prevent stir the mixture constantly
____________________________ – when milk separates into curds and whey. May occur when
milk is heated with acidic foods, salt, or high heat.
o To prevent use low temperatures, stir the mixture, and combine milk with acidic foods
gradually

Cooking with Milk
_______________________________ Milk – use lower settings, watch milk carefully, don’t fill
container more than 2/3 full

____________________________ Milk – milk that is heated to just below the boiling point

Whipping Properties of Cream
Cream must contain at least _______________% milkfat to whip successfully
o _____________% is needed for a stable product

Two changes happen while whipping cream
o Air bubbles are _________________________________ and foam forms
o Fat particles _______________________ together

If cream is overbeaten it will ______________________________

Sugar ___________________________ the volume and stiffness of whipped cream and
increases whipping time





Preparing Whipping Cream
For best results, _______________________ bowl, beaters, and cream
o Bowl should be big enough to hold cream after whipping
Pour cream into bowl
beat on ____________________________ until thickening begins
Gradually add sugar and beat until cream is stiff
Serve immediately
6