Chapter 7 - Dairy Product Overview On Cooking Labensky

On Cooking Chapter 7 Focusing on Dairy

1. Chapter 7
Dairy Products
Jamie Levitt

2. Objectives

Explain and demonstrate how to Explain and demonstrate how to
keep milk products safe and sanitarykeep milk products safe and sanitary

Differentiate between butter and Differentiate between butter and
margarine by listing the margarine by listing the
characteristics of eachcharacteristics of each

List the characteristics of ice creamList the characteristics of ice cream

Distinguish between several types of Distinguish between several types of
cheeses and give examples of eachcheeses and give examples of each

3. Key Terms

Clarified butterClarified butter

CreamCream

Homogenization (huh-MAH-juh-ni-Homogenization (huh-MAH-juh-ni-
ZAY-shun)ZAY-shun)

MargarineMargarine

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 menuimportant roll in the American menu

Most Asian cuisines use few, if any, Most Asian cuisines use few, if any,
dairy productsdairy 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 easilyorders 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 groundexcellent 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)

9. Pasteurization

https://www.youtube.com/watch?https://www.youtube.com/watch?
v=vtySDYs16vYv=vtySDYs16vY

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 lifeF.) 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 separationpreventing separation

11. Milk & Milkfat
MilkMilk MilkfatMilkfat
Whole milkWhole milk 3.5%3.5%
Reduced-FatReduced-Fat 2%2%
Low-FatLow-Fat 1%1%
Non-fatNon-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 calciumfat soluble vitamins A & D and calcium

Evaporated milk has 60% of the water Evaporated milk has 60% of the water
removedremoved

Sweetened condensed milk has 60% Sweetened condensed milk has 60%
of water removed and contains 40-of water removed and contains 40-
45% sugar45% sugar

Dry milk has virtually all the water Dry milk has virtually all the water
removedremoved

14. Cream & Milkfat
CreamCream MilkfatMilkfat
CreamCream =/>18%=/>18%
Light CreamLight Cream
(coffee cream, table cream)(coffee cream, table cream)
18-30%18-30%
Light Whipping Light Whipping
CreamCream
30-36%30-36%
Heavy Whipping Heavy Whipping
CreamCream
=/>36%=/>36%
Half & HalfHalf & Half 10-18%10-18%

15. Cream Notes

More viscous than milkMore viscous than milk

Adds flavor and body to sauces , Adds flavor and body to sauces ,
soups dessertssoups desserts

Whipping cream can be whipped into Whipping cream can be whipped into
a stiff foama 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
flavorflavor

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
bakingbaking

Crème fraîche is a tangy, nutty, Crème fraîche 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 yogurtand 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 cuisineMiddle Eastern cuisine

19. Ice Cream Specs

Custards churned during freezingCustards 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%
overrunoverrun

Overrun is the amount of air (added Overrun is the amount of air (added
volume) churned involume) 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 solidsmilk solids

93° F. melt point93° F. melt point

260° F. smoke point260° F. smoke point

Salted butter contains up to 2.5% saltSalted butter contains up to 2.5% salt

Unsalted butter is preferred for Unsalted butter is preferred for
desserts and bakingdesserts and baking

21. Butter

Grade AA, superior quality, fresh Grade AA, superior quality, fresh
sweet flavor, creamy texturesweet flavor, creamy texture

Grade A, good quality, pleasing Grade A, good quality, pleasing
flavor, fairly smooth textureflavor, 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 creamfrom cultured cream

Whipped butter increases volume, Whipped butter increases volume,
spreadability and susceptibility to spreadability and susceptibility to
rancidityrancidity

Clarified butter has had water and Clarified butter has had water and
milk solids removed, higher smoke milk solids removed, higher smoke
pointpoint

23. Butter

Ghee, slower process, evaporating Ghee, slower process, evaporating
more water and browning solids, more water and browning solids,
375° F. smoke point375° F. smoke point

24. Margarine

Not a dairy productNot 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% watercontains 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-LIwnEv=RLhmG-LIwnE

27. Cheese

One of the oldest and widely used One of the oldest and widely used
foods on the planetfoods 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 cookingcutting, 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
Hard\Firm: close-textured, firm, 30-40%
moisture
Swiss:
45% milkfat
cow milk
Emmenthaler, Gruyère,
Jarlsberg

36. Hard\Firm
Cheddar:
45-50% milkfat
cow milk
Provolone:
45% milkfat
cow milk
Blue:
45% milkfat
cow milk
Roquefort, Stilton, Gorgonzola

37. Hard\Firm
Asiago:
30% milkfat
cow milk
Manchego:
40-57% milkfat
cow milk

38. Cheese Varieties
Hard\Grating: carefully aged, firm,
crumbly, 30% moisture
Parmigiano Romano Sapsago

39. Cheese Varieties
Goat’s milk: (Chèvre) rich concentrated
flavor, tangy

40. Cheese Varieties

Pasteurized processedPasteurized processed

Blended aged and green cheeses mixed Blended aged and green cheeses mixed
with emulsifiers and flavoringswith emulsifiers and flavorings

41. Cheese Varieties

Processed cheese foodProcessed 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 addedmilk solids added

42. Cheese Varieties

ImitationImitation

dairy by-products and soy, rubbery, dairy by-products and soy, rubbery,
lacks flavorlacks flavor