1 / 20

DAIRY FOODS

DAIRY FOODS. MILK AND MILK PRODUCTS. PRODUCTS 6 CATEGORIES. MILK CREAM BUTTER YOGURT FROZEN DESSERTS ICE CREAM, SHERBERT, YOGURT, ETC. CHEESE. HEALTH BENEFITS & NUTRIENTS. CALCIUM BONE STRENGTH, NERVES PHOSPHOROUS CELL STRENGTH VITAMIN A, B1, B2, D GROWTH, EYES, SKIN, DIGESTION

brittney
Télécharger la présentation

DAIRY FOODS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. DAIRY FOODS MILK AND MILK PRODUCTS

  2. PRODUCTS6 CATEGORIES • MILK • CREAM • BUTTER • YOGURT • FROZEN DESSERTS • ICE CREAM, SHERBERT, YOGURT, ETC. • CHEESE

  3. HEALTH BENEFITS & NUTRIENTS • CALCIUM • BONE STRENGTH, NERVES • PHOSPHOROUS • CELL STRENGTH • VITAMIN A, B1, B2, D • GROWTH, EYES, SKIN, DIGESTION • CARBS, FATS, PROTEINS • ENERGY, MUSCLE REPAIR

  4. REQUIREMENTS & SERVINGS • 3 CUPS • SERVINGS

  5. MAKING CHOICES • USDA SUGGESTS LOW-FAT CHOICES • THINK OF A DAIRY PRODUCT YOU EAT REGULARLY….

  6. DAIRY CHOICES WHAT CAN YOU SUBSTITUTE FOR A LOWER FAT ALTERNATIVE?

  7. MILK COMPOSITION

  8. WHOLE -3-4.5% REDUCED FAT-2% LOW-FAT-1-2% NON-FAT (SKIM)<.5% BUTTERMILK KEFIR-FERMENTED CHOCOLATE -2% EGG NOG -CREAM, SUGAR,EGGS DRY MILK-POWDEREDNONFAT EVAPORATED-CANNEDWHOLE 60% WATER REMOVED CONDENSED-CONCENTRATEDWITH SWEETENER LACTOSE-FREE ACIDOPHILUS ENRICHED>200MG Ca. MILKCURDS & WHEY **“RAW” MILK IS STRAIGHT FROM A COW AND UNPASTEURIZED

  9. MILK CONSUMPTION

  10. CREAM • HALF AND HALF • COFFEE CREAMER • LIGHT WHIPPING-30-36% FAT • HEAVY->36% FAT • SOUR-18% FAT WITH LACTIC ACID

  11. BUTTER= MILK FAT • SALTED • UNSALTED • WHIPPED • 88 CAL/PAT

  12. YOGURT • MILK WITH BACTERIA ADDED , AIDS WITH DIGESTIVE FUNCTION. • A GREAT SOURCE OF CALCIUM

  13. FROZEN DESSERTS • ICE CREAM • YOGURT • SHERBERT

  14. FRESH COTTAGE FARMER’S CHEESE CREAM CHEESE RICOTTA AGED (RIPENED) FIRM SEMI-SOFT SOFT BLUE CHEESES

  15. SUBSTITUTES • MARGARINE • SOY MILK • SOY CHEESE • NON-DAIRY CREAMER • WHIPPED TOPPINGS (FROZEN)

  16. PURCHASING DAIRY FOODS • CONSIDER FAT CONTENT • PRICE • QUANTITY/VALUE • ADDED INGREDIENTS OR SWEETENERS • CHECK SEALS • CHECK “SELL BY” DATES

  17. REFRIGERATE IN ORIGINAL CONTAINERS TIGHTLY SEALED-AVOID ABSORPTION OF AROMAS ROOM TEMP < 2 HOURS AWAY FROM LIGHT-MAINTAINS NUTRIENTS WRAP CHEESES AIRTIGHT CHEESE CAN BE FROZEN BUTTER CAN BE FROZEN FOR UP TO 9 MONTHS MILK IS SAFE FOR CONSUMPTION UP TO 7 DAYS AFTER DATE (UNOPENED), (5 DAYS OPENED) STORING DAIRY FOODS STORE 34-38 DEGREES!!!

  18. COOKING DAIRY FOODS • SENSITIVE TO HEAT • COOK ON LOW TEMPERATURE FOR SHORTER PERIODS OF TIME • TEMPERING IS A TECHNIQUE USED • GRADUALLY INCORPORATE LIQUID TO BRING TO HIGHER TEMPERATURE BEFORE MIXING COMPLETELY • AVOID SCORCHING • SUGAR CARMELIZES AND BURNS, SOLIDS SETTLE ON THE SIDES, OFF FLAVOR RESULTS • SCALDED MILK IS USED IN SOME RECIPES • MEAT IS HEATED TO JUST BELOW THE BOILING POINT.

  19. CREAM/MILK SAUCES • USE PROPER PROPORTION OF FLOUR TO FAT MEASURE ACCURATELY PROPER BLENDING • THIN-VEGETABLES • MEDIUM-SOUPS • THICK-BINDER EX: BECHAMEL

  20. KEY TERMS • CURDS-SOLIDMILK CLUSTERS • WHEY-THINBLUE LIQUID • PASTEURIZATION-HEATTREATMENT TO KILL ENZYMES • HOMOGENATION-PROCESSOFBREAKING DOWN FAT TO DISTRIBUTE IT EVENLY THROUGHOUT. • PERISHABLE-PRONE TO SPOILAGE • ROUX-CREAM SAUCE BASE MILK PROCESSING

More Related