1. Dairy Products Chapters 17 Page 292

2. Dairy Products • Include calcium rich foods such as yogurt, cheese, and milk based desserts. • Cream cheese, cream and butter are made from milk but contain little calcium • All people age 9 and older need 3 cups from the milk group each day.

3. Selection and Storage or Dairy Products • Milk • Pasteurization –heated to high temperatures to destroy bacteria • Ultra-high temperature processing – make milk non perishable and able to be stored at room temp. • Homogenization – prevents cream from rising to the surface of milk. • Most milk if fortified with Vit. D.

4. Milk Facts • Milk Fat – whole milk has 3.5% milk fat. • Milk solids - contain the vitamins, minerals, proteins and sugar. • Reduced fat milk comes in many varieties, skim, ½%, 1% and 2% • Lactose intolerance means the body doesn’t produce enough lactase, an enzyme needed to digest milk.

5. Types of Milk Products • Cream – heavy whipping cream, light cream and half and half • Yogurt – bacteria are cultured to produce specific flavors. Buttermilk, sour cream and light sour cream are also cultured. • Concentrated Milk – evaporated milk, sweetened condensed milk and nonfat dry milk.

6. Types Continued • Frozen Dairy Desserts – ice cream, frozen yogurt and sherbet. • Butter – cultured cream produces butter. • Non dairy Products – coffee creamers, whipped toppings, imitation sour cream and margarine.

7. Cost and Storage • National brands tend to cost more. • Smaller containers usually cost more • Frozen desserts cost more depending on the fat and added ingredients. • Margarines typically cost less than butter • Should be stored in coolest part of fridge for short periods of time. • UHT milk can be unrefrigerated for 6 months • Cover ice creams tightly • Freezing will extend life of dairy • products.

8. Cheese • Curd – solid part of coagulated milk. • Whey – liquid • Unripened cheeses are ready for sale as soon as the whey is removed • Ripened cheeses contain bacteria, mold, yeast and enzymes that must be stored to ripen.

9. Cooking with Milk and Cream • Heat affects proteins in milk and must be prepared carefully to avoid scorching, curdling and scum. • Scum is a solid layer that forms on the surface of milk during heating • Curdling – high temps cause acids, tannins, enzymes and salts to clump. • Scorching – burnt milk that turns brown

10. Milk Based Foods • White sauce is a starch thicken base for many sauces. Thickened with a roux. • Slurry – a mixture of milk and flour, used as a thickener. • Cream Soups include Thickened Cream Soups, Bisques and Chowders • Puddings • Gelatin Creams • Ice Creams and Sherbets