CHRM 1030 Culinary Foundations Dairy

1. CHRM 1030Culinary FoundationsDairy Session Eight: Dairy

2. Homogenized skim milk non-fat milk Whipping cream light cream half and half Crème fraiche sour cream buttermilk Yogurt evaporated milk condensed milk Dry milk ripened cheese cheddaring Triple crème cheese chèvre Blue veined cheese Processed cheese cheese food cheese product Terminology Session Eight: Dairy

3. What are Dairy Products • products from the milk of cows, goats, sheep and buffaloes. • consist of liquid, semi-liquid and solid products, such as milk, cream, cultured products, butter and cheeses. • sold as fresh, frozen, canned, sterile packed, and dried. • Milk is considered one of the most nutritious foods available, providing proteins, vitamins and minerals, particularly calcium. Session Eight: Dairy

4. Milk • Liquid dairy product • contains 3-½ % fat, 8 ½ % nonfat milk solids • 88% water • straight from the cow Session Eight: Dairy

5. UHT – Ultra High Temperature Pasteurized/Ultra Pasteurized Raw Milk Homogenized Skim/Nonfat Lowfat Fortified Nonfat Flavored Acidophilus Canned Milk Dry Milk Forms of Milk Session Eight: Dairy

6. Forms of Milk Available • UHT • Ultra high pasteurization at 280ºF to 300ºF for 2 to 4 seconds, packed in sterile containers aseptically sealed. Available in Europe. Seen in the U.S. occasionally. • Pasteurized milk/Ultra Pasteurized milk • Heated to 161ºF for pasteurized and 275ºF for ultra pasteurized, for 15 seconds, kill bacteria and disease producing pathogens then cooled. Most dairy products are pasteurized in the United States. Some flavor damage. Session Eight: Dairy

7. Types of Milk • Raw milk • Non-pasteurized product. Illegal to sell unless State Certified. Wonderful taste and consistency. • Homogenized milk • Milk that has been forced through tiny holes to break up fat into particles so small that they stay distributed. Session Eight: Dairy

8. Types of Milk • Skim or Non-fat milk • .5 or less % fat..milk that has most or all fat removed. • Low-fat milk • fat content of .5% to 3% fat content is usually indicated. • Fortified non-fat milk • substances added such as vitamin d and a, and extra non-fat milk solids Session Eight: Dairy

9. Types of Milk • Flavored milk • milk with added flavors such as chocolate and fruit • Acidophilus milk • milk with added lactobacillus and acidophilus for promotion of healthy flora and fauna in the intestinal tract. Makes milk palatable for most lactose intolerant folks. Session Eight: Dairy

10. Types of Milk • Canned milk products • Evaporated milk and condensed sweetened milk – 60 % of the water is removed by heat which leaves the milk with a cooked taste. Condensed sweetened has added 45% sugar. • Dry milk products • Dry milk, non-fat dry milk are freeze dried and sprayed or heat sprayed to remove all of the water. Convenient for cooking and baking and storing. Session Eight: Dairy

11. Cream • A rich liquid milk product containing at least 18% fat • slightly yellow color • more viscous than milk • must be pasteurized and may be homogenized • gives flavor and body to sauces and soups • used in creamy desserts • either in liquid form or whipped • whipping cream contains at least 30% milk fat Session Eight: Dairy

12. Forms of Cream • Half and Half • 10 to 18% milkfat too low to be technically called cream • Light or table cream • 18 to 30%milkfat • Light whipping cream • 30% to 36% • Heavy whipping cream • 36% milk fat unfortunately contains stabilizing gums and other additives. • Manufacturing cream • 38-42% milk fat Session Eight: Dairy

13. Cultured Dairy Products • Yogurt • Milk cultured with special bacteria that causes the milk to thicken to a custard like consistency. Usually has additional non-fat milk solids. • Buttermilk • fresh liquid milk usually skim milk which has been cultured. Originally a by product from butter churning. Real buttermilk is delicious. Session Eight: Dairy

14. Types of Cultures • Sour Cream/Sour Milk • cream cultured or milk cultured with lactic acid and bacteria which makes it thick and tangy. • Kefir • A more liquid form of yogurt that is usually flavored and served as a beverage. Very popular in the Middle East and in Russia • Crème Frâiche • Slightly aged cultured heavy cream used for sauce making. Session Eight: Dairy

15. BUTTER • Butter is agitating or churning cream produces the fatty substance found in milk and it • Butter consists of approximately 80 % milk fat, not more than 16% water, and 2 to 4% milk solids • It may contain a natural based coloring agent annatto, derived from the seed of the achiote plant. • It may also contain a small amount of salt. It is graded according to U.S.D.A. standards for flavor, body, color and salt content, although grading is not mandatory Session Eight: Dairy

16. BUTTER • Grades are AA, A, B, and C. Butter is marketed as sweet or unsalted, and lightly salted • Sweet butter has a fresher sweeter taste. Butter is firm when refrigerated, and becomes liquid at 98 degrees F and reaches the smoking point at 260 degrees F. Butter is preferred for cooking fat because of its flavor. It has no equal in sauce making, and is often used as a sauce itself Session Eight: Dairy

17. Types of Butter • Sweet Butter • unsalted butter fresher and more perishable with fresh sweet taste. • Lightly Salted Butter • butter that has had a small amount of salt added to flavor and preserve. • Clarified Butter • butter that has been heated, then solids and whey removed leaving just the butter (milk ) fat. • Whipped Butter • butter that has been whipped and contains up to 50% air than regular butter. Session Eight: Dairy

18. BUTTER SUBSTITUTES: • A French chemist invented margarine in the late 1800's upon a requestfrom Napoleon III who wanted a low-cost fat. Originally, it was produced from animal fat-tallow. Today it is made from vegetable fats, mainly soy oil, milk solids, salt, air and water. It contains approximately 80 % fat, like butter, and the remaining ingredients are used for flavor, and color. Session Eight: Dairy

19. BUTTER SUBSTITUTES: • Light Butter • usually 50% butter, and the remaining ingredients are water, emulsifying agents, flavoring agents and coloring. • Light or Non-Fat Margarine • usually contains small amounts of vegetable fats, water, emulsifying agents, flavorings, color, and a thickening agent such as gelatin or starch. These are used only as a spread, and cannot be used to cook with. Session Eight: Dairy

20. CHEESE • Cheese is a food produced by separating milk solids from whey by curdling or coagulation. It takes 10 - 12 pounds of milk to produce one pound of cheese. Curdling is brought about by introducing selected bacteria or an enzyme called rennet, or by some acid. Heat can also be used, and the curds are then separated from the whey by draining. The resultant curds are then processed, and cured or aged in thousands of different ways thus giving us the myriad of cheeses from around the world. Session Eight: Dairy

21. CHEESE • The major components of cheese are water, fat, and protein. Water contained in cheese ranges from 80 % in cottage cheese to about 30 % for a very hard, aged grating cheese such as parmesan. The fat content of cheese, when it is listed generally refers to the percentage of solids if all of the moisture was removed. • Of the thousands of cheeses, only a few hundred find their way into a commercial kitchen. Session Eight: Dairy

22. STORAGE OF DAIRY PRODUCTS • Because dairy is such a perishable product, HACCP standards should always be practiced. • Milk should be stored in the refrigerator at or below 40 degrees F. Its shelf life is reduced by half for every five-degree rise in temperature above 40 degrees. Cream should be kept at or below 40 degrees. All liquid dairy at or below 40 degrees. Frozen dairy products should be kept at or below 0 degrees. Butter should be kept at or below 35 degrees, and cheese should be kept at or below 40 degrees. For service of cheese, most cheese benefits from removing from refrigeration a half hour to an hour before service to fully develop the flavors. Session Eight: Dairy

23. COOKING PRINCIPLES FOR MILK AND CHEESE • Tips to avoid faults: • Skinning: Cover or coat with layer of melted fat. • Scorching: Do not heat too high or too fast or in a thin pan • Curdling: Reduce temperature and cooking time, use starch to stabilize when appropriate. • Graininess: Reduce temperature; utilize the correct type of cheese for the dish. • Stringiness: Reduce temperature and time of cooking. Shave cheese into smaller shreds and melt off of direct heat. Session Eight: Dairy

24. Lab briefing: • Everyone makes: • Exercise One and Exercise Two • Group I – Demo One and Recipe • Group II – Demo Two and Recipe • Group III – Demo Three and Recipe • Group IV – Demo Four and Recipe • Group V – Two Recipes • Group VI – Two Recipes Session Eight: Dairy

25. Homework Eight • Read Egg Chapter • Prepare a ONE PAGE ingredient handout • Choose a cheese variety that you would like to research • Copies for everyone • Three-hole punched • Can be front and back • Must include graphics Session Eight: Dairy