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Chapter 7 - Dairy Products and Cooking 0 On Cooking
- 1. Chapter 7 Dairy Products Jamie Levitt
- 2. Objectives ? Explain and demonstrate how to Explain and demonstrate how to keep milk products safe and sanitary keep milk products safe and sanitary ? Differentiate between butter and Differentiate between butter and margarine by listing the margarine by listing the characteristics of each characteristics of each ? List the characteristics of ice cream List the characteristics of ice cream ? Distinguish between several types of Distinguish between several types of cheeses and give examples of each cheeses and give examples of each
- 3. Key Terms ? Clarified butter Clarified butter ? Cream Cream ? Homogenization (huh-MAH-juh-ni- Homogenization (huh-MAH-juh-ni- ZAY-shun) ZAY-shun) ? Margarine Margarine ? Pasteurization (PASS-cher-I-ZAY- Pasteurization (PASS-cher-I-ZAY- shun) shun)
- 4. Intro ? Milk, cheese, and butter play an Milk, cheese, and butter play an important roll in the American menu important roll in the American menu ? Most Asian cuisines use few, if any, Most Asian cuisines use few, if any, dairy products dairy products ? Cheese is an important food in itself Cheese is an important food in itself and also as a component in many and also as a component in many recipes. recipes.
- 5. Sanitation ? Dairy items should be stored at 40 Dairy items should be stored at 40 degrees F. or lower in a tightly sealed degrees F. or lower in a tightly sealed container. container. ? Dairy products tend to absorb other Dairy products tend to absorb other orders and flavors quickly and easily orders and flavors quickly and easily
- 6. Milk Products ? Milk is a popular beverage and an Milk is a popular beverage and an important ingredient, providing texture, important ingredient, providing texture, flavor, color and nutritional value for a flavor, color and nutritional value for a variety of cooked or baked items. variety of cooked or baked items. ? Milk is a highly nutritional food, Milk is a highly nutritional food, providing proteins, vitamins, and providing proteins, vitamins, and minerals (calcium) minerals (calcium) ? Milk is highly perishable and an Milk is highly perishable and an excellent bacterial breeding ground excellent bacterial breeding ground
- 7. Milk Grading ? Milk is graded A or B based on bacteria. Milk is graded A or B based on bacteria. ? Grade A is produced under very Grade A is produced under very sanitary conditions to qualify for sanitary conditions to qualify for beverage consumption. beverage consumption. ? Grade B milk does not meet “A” Grade B milk does not meet “A” standards and can only be used in standards and can only be used in cheese, butter and nonfat dry milk. cheese, butter and nonfat dry milk. ? More than 90% of all milk produced More than 90% of all milk produced nationally is Grade A. nationally is Grade A.
- 8. Milk Grading ? By law, all grade A milk is By law, all grade A milk is pasteurized, which means the milk pasteurized, which means the milk has been heated to a high enough has been heated to a high enough temperature long enough to destroy temperature long enough to destroy pathogenic bacteria (161 degrees F. pathogenic bacteria (161 degrees F. for 15 seconds) for 15 seconds)
- 10. Milk ? Ultra-pasteurization is heating to a Ultra-pasteurization is heating to a very high temperature (275 degrees very high temperature (275 degrees F.) which increases shelf life F.) which increases shelf life ? Homogenization is a process in Homogenization is a process in which the fat globules are reduced in which the fat globules are reduced in size and dispersed through the liquid size and dispersed through the liquid preventing separation preventing separation
- 11. Milk & Milkfat Milk Milk Milkfat Milkfat Whole milk Whole milk 3.5% 3.5% Reduced-Fat Reduced-Fat 2% 2% Low-Fat Low-Fat 1% 1% Non-fat Non-fat >0.5% >0.5%
- 12. Skim Milk
- 13. More on Milk ? All milks contain the same amount of All milks contain the same amount of fat soluble vitamins A & D and calcium fat soluble vitamins A & D and calcium ? Evaporated milk has 60% of the water Evaporated milk has 60% of the water removed removed ? Sweetened condensed milk has 60% Sweetened condensed milk has 60% of water removed and contains 40- of water removed and contains 40- 45% sugar 45% sugar ? Dry milk has virtually all the water Dry milk has virtually all the water removed removed
- 14. Cream & Milkfat Cream Cream Milkfat Milkfat Cream Cream =/>18% =/>18% Light Cream Light Cream (coffee cream, table cream) (coffee cream, table cream) 18-30% 18-30% Light Whipping Light Whipping Cream Cream 30-36% 30-36% Heavy Whipping Heavy Whipping Cream Cream =/>36% =/>36% Half & Half Half & Half 10-18% 10-18%
- 15. Cream Notes ? More viscous than milk More viscous than milk ? Adds flavor and body to sauces , Adds flavor and body to sauces , soups desserts soups desserts ? Whipping cream can be whipped into Whipping cream can be whipped into a stiff foam a stiff foam
- 16. Cultured Dairy Products ? These products are produced by These products are produced by adding specific bacterial cultures adding specific bacterial cultures which convert lactose into lactic acid, which convert lactose into lactic acid, giving them body and a tangy unique giving them body and a tangy unique flavor flavor ? Buttermilk is a tangy, thickened, Buttermilk is a tangy, thickened, cultured (streptococcus lactis) low-fat, or cultured (streptococcus lactis) low-fat, or no-fat milk (originally liquid remaining no-fat milk (originally liquid remaining after butter production) after butter production)
- 17. Cultured Dairy Products ? Sour Cream is a tangy, thickened, Sour Cream is a tangy, thickened, cultured light cream containing 16-22% cultured light cream containing 16-22% milkfat, used as a condiment and in milkfat, used as a condiment and in baking baking ? Crème fra?che is a tangy, nutty, Crème fra?che is a tangy, nutty, thickened cultured cream, thinner and thickened cultured cream, thinner and richer than sour cream containing 30% richer than sour cream containing 30% milkfat and does not curdle in soups milkfat and does not curdle in soups and sauces like sour cream or yogurt and sauces like sour cream or yogurt
- 18. Cultured Dairy Products ? Yogurt is a thickened, cultured Yogurt is a thickened, cultured (lactobacillus bulgaricus and (lactobacillus bulgaricus and streptococcus thermopbilus) milk, streptococcus thermopbilus) milk, containing the same milkfat as the milk containing the same milkfat as the milk used (whole, low-fat, non-fat), often used (whole, low-fat, non-fat), often containing fruit and/or sweeteners, is containing fruit and/or sweeteners, is used in baked goods, salad dressings, used in baked goods, salad dressings, frozen desserts, and is prevalent in frozen desserts, and is prevalent in Middle Eastern cuisine Middle Eastern cuisine
- 19. Ice Cream Specs ? Custards churned during freezing Custards churned during freezing ? Contain not less than 10% milkfat, Contain not less than 10% milkfat, 20% milk solids, not more than 50% 20% milk solids, not more than 50% overrun overrun ? Overrun is the amount of air (added Overrun is the amount of air (added volume) churned in volume) churned in
- 20. Butter ? Butter contains at least 80% milkfat, Butter contains at least 80% milkfat, not more than 16% water and 2-4% not more than 16% water and 2-4% milk solids milk solids ? 93° F. melt point 93° F. melt point ? 260° F. smoke point 260° F. smoke point ? Salted butter contains up to 2.5% salt Salted butter contains up to 2.5% salt ? Unsalted butter is preferred for Unsalted butter is preferred for desserts and baking desserts and baking
- 21. Butter ? Grade AA, superior quality, fresh Grade AA, superior quality, fresh sweet flavor, creamy texture sweet flavor, creamy texture ? Grade A, good quality, pleasing Grade A, good quality, pleasing flavor, fairly smooth texture flavor, fairly smooth texture ? Grade B, standard quality, made Grade B, standard quality, made from sour cream, acceptable flavor, from sour cream, acceptable flavor, used to manufacture foods. used to manufacture foods.
- 22. Butter ? European-style butter, 82-86% European-style butter, 82-86% milkfat, very little or no salt, made milkfat, very little or no salt, made from cultured cream from cultured cream ? Whipped butter increases volume, Whipped butter increases volume, spreadability and susceptibility to spreadability and susceptibility to rancidity rancidity ? Clarified butter has had water and Clarified butter has had water and milk solids removed, higher smoke milk solids removed, higher smoke point point
- 23. Butter ? Ghee, slower process, evaporating Ghee, slower process, evaporating more water and browning solids, more water and browning solids, 375° F. smoke point 375° F. smoke point
- 24. Margarine ? Not a dairy product Not a dairy product ? Manufactured from vegetable or Manufactured from vegetable or animal fats - flavor, color, emulsifiers, animal fats - flavor, color, emulsifiers, preservatives, vitamins added – preservatives, vitamins added – solidified by exposure to hydrogen solidified by exposure to hydrogen gas (hydrogenation), (trans-fat), the gas (hydrogenation), (trans-fat), the firmer the margarine the greater the firmer the margarine the greater the hydrogenation – diet margarine hydrogenation – diet margarine contains 50% water contains 50% water
- 25. Food Spoilage Facts* ? Milk is spoiled when it starts to look like Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese look like cottage cheese. Cottage cheese is spoiled when it starts to look like is spoiled when it starts to look like regular cheese. Regular cheese is regular cheese. Regular cheese is nothing but spoiled milk anyway and nothing but spoiled milk anyway and can't get any more spoiled than it is can't get any more spoiled than it is already. already. *not *not
- 26. Cheese ? https://www.youtube.com/watch? https://www.youtube.com/watch? v=RLhmG-LIwnE v=RLhmG-LIwnE
- 27. Cheese ? One of the oldest and widely used One of the oldest and widely used foods on the planet foods on the planet ? Each starts with a mammal’s milk, milk Each starts with a mammal’s milk, milk proteins (casein) are coagulated with proteins (casein) are coagulated with the addition of an enzyme (rennet) the addition of an enzyme (rennet) separating into solid curds and liquid separating into solid curds and liquid whey, curds go to fresh cheese (ricotta, whey, curds go to fresh cheese (ricotta, cottage) or are further processed by cottage) or are further processed by cutting, kneading, or cooking cutting, kneading, or cooking
- 28. Cheese Varieties ? Cheese classifications can overlap ? “However, there are no objective measurements of the softness or hardness of cheese. Some cheeses such as brick, classified as semi-soft, may actually be harder than rindless Swiss or washed-curd Cheddar, which are described as hard cheeses.” – National Dairy Council ? Fresh or Unripened: mild, creamy, tart not bitter, 40-80% moisture, highly perishable Queso Oaxaca: 40-45% milkfat cow milk
- 29. Fresh/Unripened Cream Cheese: 35% milkfat cow milk Cottage Cheese: 4-10% milkfat cow milk Feta: 70-75% milkfat sheep/goat milk
- 30. Fresh/Unripened Ricotta: 4-10% milkfat cow milk/whey Mascarpone: 70-75% milkfat cow milk Mozzarella: 70-75% milkfat cow/buffalo milk
- 31. Cheese Varieties ? Soft: thin-skinned, creamy, mild flavor, 50- 75% moisture Brie: 60-75% milkfat cow milk
- 32. Soft Boursin: 60-75% milkfat cow milk Camembert: 45% milkfat cow milk
- 33. Cheese Varieties ? Semi-Soft: mild, buttery, smooth, sliceable 40-50% moisture Fontina: 45% milkfat cow milk
- 34. Semi-Soft Edam: 45% milkfat cow milk Port du Salut: 50% milkfat cow milk Muenster: 50% milkfat cow milk
- 35. Cheese Varieties ? HardFirm: close-textured, firm, 30-40% moisture Swiss: 45% milkfat cow milk Emmenthaler, Gruyère, Jarlsberg
- 36. HardFirm Cheddar: 45-50% milkfat cow milk Provolone: 45% milkfat cow milk Blue: 45% milkfat cow milk Roquefort, Stilton, Gorgonzola
- 37. HardFirm Asiago: 30% milkfat cow milk Manchego: 40-57% milkfat cow milk
- 38. Cheese Varieties ? HardGrating: carefully aged, firm, crumbly, 30% moisture Parmigiano Romano Sapsago
- 39. Cheese Varieties ? Goat’s milk: (Chèvre) rich concentrated flavor, tangy
- 40. Cheese Varieties ? Pasteurized processed Pasteurized processed ? Blended aged and green cheeses mixed Blended aged and green cheeses mixed with emulsifiers and flavorings with emulsifiers and flavorings
- 41. Cheese Varieties ? Processed cheese food Processed cheese food ? less natural cheese (minimum 51%), less natural cheese (minimum 51%), higher moisture, often vegetable oil and higher moisture, often vegetable oil and milk solids added milk solids added
- 42. Cheese Varieties ? Imitation Imitation ? dairy by-products and soy, rubbery, dairy by-products and soy, rubbery, lacks flavor lacks flavor