Chapter 17

1. Dairy Products Chapter 17

2. List factors affecting the selection of dairy products Describe guidelines for preventing adverse reactions when cooking with dairy products Prepare a dish merging the Egg, Dairy and Pie concepts – Vanilla Cream Pie Objectives

3. Pasteurization Ultra-high temperature processing (UHT) Homogenization Milk fat Milk solids Curds & Whey Unripened cheese Ripened cheese Process cheese Terms Scum Scorching Curdling White sauce Roux Slurry Bisque Chowder Gelatin & Gelatin cream Hydrate

4. Milk • Pasteurization – heating milk to destroy harmful bacteria • UHT – uses higher temps than above to increase shelf life • Homogenization – mechanical process that prevents cream from rising to the surface of milk • Milk fat – fat portion of milk • Milk solids – contains vitamins, minerals, proteins, sugars • Cream • Sour cream, heavy whipping cream, light cream, half-half • Has higher content of milk fat than milk • Yogurt & other Products • Milk with helpful bacteria added • Cultured bacteria produces lactic acid which gives thick texture and tangy flavor • Concentrated Milk Products • Evaporated – sterilized, homogenized milk that has some water removed • Sweetened Condensed - milk with some water removed and sweetener added • Dry , nonfat– removing most of the water from the milk and fat from whole milk • Simply add water to create milk when you want it Selecting & Storing - dairy

5. Frozen Desserts • Ice cream, frozen yogurt, sherbert • Butter • Churned, pasteurized, specially cultured sweet or sour cream • Sweet butter is made without salt • Whipped butter has air whipped into it • Nondairy Products • Coffee whiteners, whipped toppings, imitation sour cream • Margarine – oil & animal fat • Cost • Milk and its products costs differences depend upon FAT content, form, size of container and place where purchased • Storing • Highly perishable • Page 295 search for details involving storage life of dairy products** Selecting & storing - dairy

6. Kinds • Curds – solids of cheese making process • Whey – liquids of the cheese making process • Unripened – ready for sale immediately after production • Cottage cheeses, cream cheese, ricotta cheese • Ripened – ready after controlled amounts of mold, bacteria, yeast, or enzymes have been added(2 weeks – 2 years+) • Cheese guide chart on page 297 gives examples • Processed – blend of ripened and unripened pasteurized cheeses, also heated with an emulsifier for a smooth creamy pliability level • Costs • Larger portions lower the costs • Ripened eggs are more costly than unripened • Storing • Tightly wrap to prevent drying and refrigerate to preserve(Time varies) • You can cut off moldy portions and safely eat remaining sections** • More information • http://www.eatwisconsincheese.com/cheese/cheese_101.aspx cheeses

7. Scum formation • A solid layer of milk solids and fat that forms on the surface of milk during heating. If stirred into the milk, it will float as small particles throughout • Boiling over • The build up of scum prevent the heat from escaping the milk and it releases in an eruption manner • Heat milk over low heat to avoid this disaster • Curdling • Coagulation of acids, tannins, enzymes and salts causes clumps • Heat milk over low heat to avoid this disaster • Scorching • Burning that results in a brownish color change and off taste • Microwaving • Same rules apply – use low power settings when heating milk or products • Whipping • Cream must contain at least 25% milk fat to whip successfully, 30% for a stable product • Two changes take place during the whipping process: • Air bubbles incorporate with a foam • Fat particles in the cream clump together • Check page 300 for the perfect process for preparing a whipped cream topping Food science principles of cooking with milk & cream

8. White sauce • A starch-thickened milk product and often used as a base for other sauces • Thin – for cream soups • Medium – creaming vegetables • Thick – Soufflés • Very thick – Croquettes • Roux – a cooking paste of fat and flour http://www.foodnetwork.com/videos/mac-and-cheese-with-bacon/32676.html • Slurry – liquid mixture of milk and flour used in place of a roux – very challenging avoiding coagulation • See page 300 for directions for preparing white sauce • Cream soups • Three types • Thickened cream soups – Milk based ex. Cream of Mushroom, etc. • Bisques – rich, thickened cream soups, light cream based ex. Lobster B • Chowders – un-thickened milk base ex. New England Clam Chowder • See page 301 for directions for preparing Thickened and Un-thickened Milk based foods

9. Definition • Dessert style thickened milk product • Thickening agent is usually cornstarch, tapioca, rice, bread or cornmeal • Food science principles • Must heat carefully over moderate heat • Some recipes call for scalding – heating just below the boiling point. Because milk is now commonly pasteurized, you can skip that step in a recipe! • Cornstarch Pudding principles • Most versatile • Add cold milk slowly to create a paste while heating **Tempering – When using eggs in a recipe like pudding, always add a small amount of the hot mixture to the beaten eggs first. Then add the tempered eggs to the entire mixture slowly. Eggs added directly to any hot mixture will cause instant coagulation(scrambled eggs!). puddings

10. Gelatin Definitions • Gelatin – gummy substance made from the bones and some connective tissues of animals • Gelatin cream - Milk- based desserts thickened with gelatins • Chiffon – unflavored gelatin added to a stirred custard • Bavarian cream – folding whipped cream into a chilled custard • Charlotte - folding whipped cream into a gelatin custard • Food science principles • Hydrates - The gelatin must be soaked in a liquid first(soaking) • Ice Cream Definitions • Ice Cream - Dessert that includes milk, cream, sugar, and flavoring • Sherbet - Dessert that contains fruit juices, sugar, and milk • Food science principles • Ice Creams & Sherbets must be stirred during freezing to achieve a smooth texture and avoid large ice crystals from developing Gelatin creams & ice creams

11. Food science principles • High protein food concentrated from milk • Heating on high or for long periods has a negative effect on the product • Well-ripened cheeses and grated cheeses blend very easily into sauces because they can handle higher temperatures • Process cheeses blend the most easily because of the emulsifiers that have been added, therefore curdling is less likely to occur • Microwaving • Same principles apply as traditional cooking(low heat) Cooking with cheeses

12. Dairy products Milk, Butter, Creams, Cheeses, Non-dairy, Gelatins creams, Puddings, Ice Creams, Sherbets, Custards, Sauces, Soups

13. Pasteurization Ultra-high temperature processing (UHT) Homogenization Milk fat Milk solids Curds & Whey Un-ripened cheese Ripened cheese Process cheese Terms - Review Scum Scorching Curdling White sauce Roux Slurry Bisque Chowder Gelatin & Gelatin cream Hydrate