Chapter 10 - Milk

1. © Cengage Learning 2015
Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Milk
10

2. © Cengage Learning 2015
Functions of Milk in Foods

3. © Cengage Learning 2015
• Carbohydrate
– Lactose
• Protein
– Casein
– Whey
• Milk fat
• Vitamins A, B2, D, and tryptophan
• Calcium
Composition of Milk

4. © Cengage Learning 2015
Composition of Milk (cont’d.)

5. © Cengage Learning 2015
Composition of Milk (cont’d.)

6. © Cengage Learning 2015
Composition of Milk (cont’d.)

7. © Cengage Learning 2015
• Grading
– Milk is graded on bacterial content
– Grade A has fewest bacteria
– Voluntary, paid for by dairy industry
– Grading done by USDA
Purchasing Milk

8. © Cengage Learning 2015
• Pasteurization
– Heating milk to kill bacteria
– Ultrapasteurization
• Hotter than pasteurization
– Ultra-high temperature processing (sterilizing)
• Hotter than ultrapasteurization
• Homogenization
– The breaking up of fat so that it doesn’t
coagulate on top of the milk
Purchasing Milk (cont’d.)

9. © Cengage Learning 2015
• Fresh fluid cow’s milk
– Whole milk
– Reduced-fat and low-fat milk
– Fat-free or non-fat milk
• Fresh fluid milk from other animals
– Goat, sheep, camel, llama, etc.
• Flavored fluid milk
– Chocolate milk and eggnog
Types of Milk

10. © Cengage Learning 2015
• Ultrahigh-temperature milk (UHT milk)
– Does not need to be refrigerated until opened
• Nutritionally altered fluid milk
– Imitation milk
– Filled milk
– Low-sodium milk
– Reduced-lactose milk
Types of Milk (cont’d.)

11. © Cengage Learning 2015
• Plant-based “milks”
– Soy milk
– Rice milk
– Almond milk
• Canned fluid milks
– Whole milk
– Evaporated milk
– Sweetened condensed milk
Types of Milk (cont’d.)

12. © Cengage Learning 2015
• Dry milk
– Nonfat dried milk
– Instant milk
• Creams and substitutes
– Cream
– Cream substitutes
Types of Milk (cont’d.)

13. © Cengage Learning 2015
• Cultured milk
– Safe microorganisms added to milk
– Buttermilk
– Yogurt
• Source of probiotics
– Acidophilus milk
– Kefir
– Sour cream
Types of Milk (cont’d.)

14. © Cengage Learning 2015
• The flavor of milk is bland and slightly
sweet
– Exposure to heat, sunlight, metal, and cow’s
diet can affect flavor
• Coagulation can be caused by:
– Heat, acid, enzymes, and salt
Milk Products in Food Preparation

15. © Cengage Learning 2015
• Whipped cream
– Expands to 2-3 times the volume when
whipped
– Higher fat content leads to more stable
whipped cream
– Refrigerate cream for at least two hours
before whipping
– Add sugar gradually, near end of whipping
Milk Products in Food Preparation (cont’d.)

16. © Cengage Learning 2015
• Whipped evaporated milk
– Expands to 2-3 times volume when whipped
– Not as stable or flavorful as whipped cream
• Whipped nonfat dried milk
– Lower in kcalories than whipped cream
– Expands to up to 6 times volume when
whipped
– Not as stable as whipped cream
Milk Products in Food Preparation (cont’d.)

17. © Cengage Learning 2015
• Refrigerate
– All fluid milk products except unopened UHT
milk and some canned milks
• Dry milk should be stored slightly below
room temperature
Storage of Milk Products

18. © Cengage Learning 2015
• About 80% of the calcium ingested by
Americans comes from the dairy group
• Important aspects of milk in food
preparation
– Composition and types
– Purchasing criteria
– Milk products used in food preparation
– Storage techniques
Chapter Summary