2. Milk Processing
Pasteurization: Milk is heated to destroy harmful bacteria.
Improves the keeping quality of milk without changing the
nutrition value or the flavor.
UHT Processed Milk: Milk that is heated to a higher
temperature than regular pasteurized milk to further
increase its shelf life.
3. Homogenization: A mechanical process that prevents
cream from rising to the surface of milk.
This process breaks globules of milkfat into tiny particles
and spreads them throughout the milk
4. Fortified: Nutrients have been added in amounts greater
than what would naturally occur.
Milk is commonly fortified with vitamins A and D, along with
calcium.
5. Milk fat: The fat portion of milk.
Milk solids: Contain most of the vitamins, minerals,
protein, and sugar found in milk.
6. Types of Milk
Whole milk: Must contain 3.25% milkfat and 8.25% milk
solids.
Lowfat milk has some of the fat removed.
Skim/nonfat milk has more fat removed.
7. Lactose Intolerance
People experience gas, cramps, bloating, and diarrhea
after drinking and eating dairy products.
Their bodies cannot produce enough lactase, which is
the enzyme needed to digest lactose (the sugar found in
milk).
8. Cream
Heavy whipping cream: most fat
Light whipping cream: 2nd most fat
Light cream: (coffee cream) less fat
Half-and-half: half milk/half cream-has the least about of
fat and lowest in calories.
9. Sour cream: Made from light cream
Sour half-and-half: like sour cream w/ less fat.
Nondairy coffee creamers, whipped toppings, and
imitation sour cream products do not contain real cream.
10. Concentrated Milk Products
Evaporated milk: Sterilized, homogenized whole or
skimmed milk that has had some of the water removed.
By adding an equal amount of water you match natural milk
nutritionally.
More expensive than fresh milk.
11. Sweetened condensed milk: Whole or skimmed milk with
some of the water removed and a sweetener added.
Used for cooking and baking
You can not dilute this with water to use as fresh milk.
12. Removing most of the water from whole milk produces
dried whole milk.
Commonly used in baby formulas
You can reconstitute it and use it like fluid milk.
Much cheaper than fresh milk
13. Frozen Dairy Desserts
Ice cream: a pasteurized mixture of milk, cream, sugar,
and stabilizers, flavorings, and sometimes eggs.
Frozen yogurt: active yogurt cultures, sugar, stabilizer,
nonfat solids, and flavorings.
Sherbet: a pasteurized mixture of sugar, milk solids,
stabilizer, fruit juice, and water.
14. Butter
Churning pasteurized sweet or sour cream produces
butter.
Salt and artificial coloring is added
Sweet butter is made without salt
May cost more and more perishable
Whipped butter is butter than has air whipped into it.
May cost more and more perishable
15. Margarine is NOT a dairy product
Less expensive
Lower in cholesterol
Contains the same amount of fat and calories as butter.
16. Cost of Dairy Products
Milk and milk products differ in cost depending on fat
content, form, and size of container.
Whole milk usually costs more than skim milk.
17. Storing Dairy Products
Cover and store in the coldest part of the refrigerator
Make sure ice cream is sealed and stored in the coldest
part of the freezer.
If it becomes soft, large ice crystals will form when refrozen.
Butter should be kept refrigerated.
Freezing will extend it’s shelf life.
18. Cheese
Contains protein, calcium, phosphorous, thiamin, niacin,
and vitamin A.
The milk used to make cheese can come from:
Cows, goats, sheep, reindeer
The milk is coagulated, and the curd (solid part) is
separated from the whey (liquid part).
19. Kinds of Cheese
Unripened cheese: are ready for marketing as soon as
the whey has been removed.
They are not allowed to ripen or age.
Examples: cottage cheese, cream cheese, farmer’s cheese,
and ricotta cheese
They are mild in flavor, highly perishable, and therefore
must be refrigerated.
20. Ripened cheese: controlled amounts of bacteria, mold,
yeast, or enzymes are used to make these cheeses.
During ripening the cheese is stored at a specific
temperature to develop texture and flavor.
Over 400 varieties of ripened cheeses, each have a
distinctive flavoring, ranging from mild to strong.
21. Some ripened cheeses require further storage to develop
the flavor, which is called aging.
Cheese is aged anywhere from 2 weeks to 2 years.
22. Processed Cheese
Pasteurized process cheese: is made from a blend of
unripened and ripened cheeses.
Pasteurized process cheese food: contains more
moisture and less fat then ppc.
Pasteurized process cheese spread: has an added
stabilizer but less milkfat
23. Coldpack cheese: (club cheese) made from a mixture of
unripened and aged ripened cheeses blended without
heat.
Coldpack cheese food: contains additional dairy products
like cream, milk, skim milk, or nonfat dry milk.
Imitation cheese: has a large portion of the milkfat
replaced by vegetable oils.
24. Cost of Cheese
Fully-ripened cheeses often cost more than unripened
cheeses or those that ripen for only a short time.
Pasteurized process cheese costs less than ripened
cheese.
Plain cheese costs less than cheese with added
ingredients like nuts and herbs.
25. Storing Cheese
Cover or tightly wrap all cheese and refrigerate it to
prevent it from drying out and spreading odors and
flavors.
Transfer of flavors
Moldy cheese
26. Food Science Principles
Scum: Solid layer that often forms on the surface of milk
during heating.
It is rubbery and tough, and should be removed.
If you stir the scum into the milk, it will float in small particles
throughout the milk.
Stirring the milk during heating or covering the pan will help
prevent scum formation.
27. Boiling over: Caused by scum formation.
Pressure builds up beneath the layer of scum, and the scum
prevents the steam from releasing causing it to boil over.
Boiling over can be prevented by using low heat.
28. Scorching: Burning that results in a color change.
Milk is brown colored and has an off taste.
This occurs because of the milk sugar (lactose).
Caramelize: Change to a brown, bitter substance
This occurs when the lactose is burned in milk
This can be prevented by using low heat or using a double
boiler
29. Curdling: Caused by high temps., acids, tannins,
enzymes, and salts.
This causes proteins in milk to coagulate and form clumps
called curds.
Foods that contain acids and salt may cause curdling
Curdling can be prevented by using low temps. and fresh
milk.
30. White sauce
White sauce: A thickened milk product made from fat,
flour, milk, and seasonings.
Used for making sauces and gravies
31. 4 different thicknesses of white sauce:
Thin: forms the base of cream soups
Medium: to cream vegetables and meat
Thick: in soufflés
Very thick: binds the ingredients in croquettes
32. How to Prepare a White
Sauce
Melt the fat over low heat.
Remove the pan from the heat and quickly stir in the flour
and seasonings.
The mixture should form a smooth paste called a roux.
Slowly add the cold milk, stirring constantly but gently
until the sauce is smooth.
Cook the sauce over moderate heat, stirring gently, until
it reaches a boil.
Cook for one minute longer to thoroughly cook the starch.
33. Cream Soups
Thickened cream soups: contain vegetables, meat,
poultry, or fish that is pureed (mashed to a fine pulp) or
cut into very small pieces.
Use a thin white sauce to make.
Cream of mushroom and cream of tomato soups are
popular thickened cream soups.
34. Bisques: Rich, thickened cream soups.
Usually contain shellfish that is shredded or cut into small
pieces.
Chowders: Made from unthickened milk.
May contain potatoes, vegetables, meat, poultry, or fish
35. Puddings
Cornstarch: contains milk, cornstarch, sugar, salt, and
flavoring. Served chilled.
Tapioca: contains milk, tapioca, sugar, salt, eggs, and
flavoring. Served chilled.
Bread/Rice: contains milk, sugar, salt, eggs, and
flavoring. Serve warm or chilled.
Indian: contains milk, cornmeal, eggs, salt, and
molasses.
Some pudding recipes require scalded milk, which
means heating to just below the boiling point.
36. Gelatin Creams
Gelatin: A gummy substance made from bones and some
connective tissues of animals.
Colorless and tasteless
Gelatin creams: Milk-based desserts thickened with
unflavored gelatin
Spanish creams, Bavarian creams, and charlottes
