culinary foundationssession eight: dairy chrm 1030 culinary foundations dairy

Culinary FoundationsCulinary Foundations Session Eight: Dairy Session Eight: Dairy

CHRM 1030CHRM 1030Culinary FoundationsCulinary Foundations

DairyDairy


TerminologyTerminology

HomogenizedHomogenized skim milkskim milk non-fat milknon-fat milk Whipping creamWhipping cream light creamlight cream half and halfhalf and half Crème fraicheCrème fraiche sour creamsour cream buttermilkbuttermilk YogurtYogurt evaporated milkevaporated milk

condensed milkcondensed milk Dry milkDry milk ripened cheeseripened cheese cheddaringcheddaring Triple crème cheeseTriple crème cheese chèvrechèvre Blue veined cheeseBlue veined cheese Processed cheeseProcessed cheese cheese foodcheese food cheese productcheese product


What are Dairy ProductsWhat are Dairy Products

products from the milk of cows, goats, products from the milk of cows, goats, sheep and buffaloes. sheep and buffaloes.

consist of liquid, semi-liquid and solid consist of liquid, semi-liquid and solid products, such as milk, cream, cultured products, such as milk, cream, cultured products, butter and cheeses. products, butter and cheeses.

sold as fresh, frozen, canned, sterile sold as fresh, frozen, canned, sterile packed, and dried. packed, and dried.

Milk is considered one of the most Milk is considered one of the most nutritious foods available, providing nutritious foods available, providing proteins, vitamins and minerals, proteins, vitamins and minerals, particularly calcium.particularly calcium.


MilkMilk

Liquid dairy product Liquid dairy product contains 3-½ % fat, 8 ½ % nonfat contains 3-½ % fat, 8 ½ % nonfat

milk solids milk solids 88% water 88% water straight from the cowstraight from the cow


Forms of MilkForms of Milk

UHT – Ultra High UHT – Ultra High TemperatureTemperature

Pasteurized/Ultra Pasteurized/Ultra Pasteurized Pasteurized

Raw MilkRaw Milk HomogenizedHomogenized Skim/NonfatSkim/Nonfat

LowfatLowfat Fortified NonfatFortified Nonfat FlavoredFlavored AcidophilusAcidophilus Canned MilkCanned Milk Dry MilkDry Milk


Forms of Milk AvailableForms of Milk Available UHT UHT

Ultra high pasteurization at 280ºF to 300ºF Ultra high pasteurization at 280ºF to 300ºF for 2 to 4 seconds, packed in sterile for 2 to 4 seconds, packed in sterile containers aseptically sealed. Available in containers aseptically sealed. Available in Europe. Seen in the U.S. occasionally. Europe. Seen in the U.S. occasionally.

Pasteurized milk/Ultra Pasteurized milkPasteurized milk/Ultra Pasteurized milk Heated to 161ºF for pasteurized and 275ºF Heated to 161ºF for pasteurized and 275ºF

for ultra pasteurized, for 15 seconds, kill for ultra pasteurized, for 15 seconds, kill bacteria and disease producing pathogens bacteria and disease producing pathogens then cooled. Most dairy products are then cooled. Most dairy products are pasteurized in the United States. Some pasteurized in the United States. Some flavor damage.flavor damage.


Types of MilkTypes of Milk

Raw milkRaw milk Non-pasteurized product. Illegal to sell Non-pasteurized product. Illegal to sell

unless State Certified. Wonderful taste unless State Certified. Wonderful taste and consistency. and consistency.

Homogenized milkHomogenized milk Milk that has been forced through tiny Milk that has been forced through tiny

holes to break up fat into particles so holes to break up fat into particles so small that they stay distributed.small that they stay distributed.



Skim or Non-fat milkSkim or Non-fat milk .5 or less % fat..milk that has most or all fat .5 or less % fat..milk that has most or all fat

removed.removed. Low-fat milkLow-fat milk

fat content of .5% to 3% fat content is usually fat content of .5% to 3% fat content is usually indicated.indicated.

Fortified non-fat milkFortified non-fat milk substances added such as vitamin d and a, and substances added such as vitamin d and a, and

extra non-fat milk solidsextra non-fat milk solids



Flavored milkFlavored milk milk with added flavors such as chocolate milk with added flavors such as chocolate

and fruitand fruit Acidophilus milk Acidophilus milk

milk with added lactobacillus and milk with added lactobacillus and acidophilus for promotion of healthy flora acidophilus for promotion of healthy flora and fauna in the intestinal tract. Makes and fauna in the intestinal tract. Makes milk palatable for most lactose intolerant milk palatable for most lactose intolerant folks. folks.



Canned milk productsCanned milk products Evaporated milk and condensed sweetened Evaporated milk and condensed sweetened

milk – 60 % of the water is removed by heat milk – 60 % of the water is removed by heat which leaves the milk with a cooked taste. which leaves the milk with a cooked taste. Condensed sweetened has added 45% sugar.Condensed sweetened has added 45% sugar.

Dry milk productsDry milk products Dry milk, non-fat dry milk are freeze dried and Dry milk, non-fat dry milk are freeze dried and

sprayed or heat sprayed to remove all of the sprayed or heat sprayed to remove all of the water. Convenient for cooking and baking and water. Convenient for cooking and baking and storing. storing.


CreamCream

A rich liquid milk product containing at least A rich liquid milk product containing at least 18% fat 18% fat

slightly yellow colorslightly yellow color more viscous than milkmore viscous than milk must be pasteurized and may be must be pasteurized and may be

homogenizedhomogenized gives flavor and body to sauces and soupsgives flavor and body to sauces and soups used in creamy dessertsused in creamy desserts either in liquid form or whippedeither in liquid form or whipped whipping cream contains at least 30% milk whipping cream contains at least 30% milk

fatfat


Forms of CreamForms of Cream Half and HalfHalf and Half

10 to 18% milkfat too low to be technically 10 to 18% milkfat too low to be technically called creamcalled cream

Light or table creamLight or table cream 18 to 30%milkfat18 to 30%milkfat

Light whipping creamLight whipping cream 30% to 36%30% to 36%

Heavy whipping creamHeavy whipping cream 36% milk fat unfortunately contains stabilizing 36% milk fat unfortunately contains stabilizing

gums and other additives.gums and other additives. Manufacturing creamManufacturing cream

38-42% milk fat 38-42% milk fat


Cultured Dairy ProductsCultured Dairy Products

YogurtYogurt Milk cultured with special bacteria that Milk cultured with special bacteria that

causes the milk to thicken to a custard causes the milk to thicken to a custard like consistency. Usually has additional like consistency. Usually has additional non-fat milk solids.non-fat milk solids.

ButtermilkButtermilk fresh liquid milk usually skim milk which fresh liquid milk usually skim milk which

has been cultured. Originally a by product has been cultured. Originally a by product from butter churning. Real buttermilk is from butter churning. Real buttermilk is delicious.delicious.


Types of CulturesTypes of Cultures

Sour Cream/Sour MilkSour Cream/Sour Milk cream cultured or milk cultured with lactic acid cream cultured or milk cultured with lactic acid

and bacteria which makes it thick and tangy.and bacteria which makes it thick and tangy. KefirKefir

A more liquid form of yogurt that is usually A more liquid form of yogurt that is usually flavored and served as a beverage. Very flavored and served as a beverage. Very popular in the Middle East and in Russiapopular in the Middle East and in Russia

Crème FrCrème Frââicheiche Slightly aged cultured heavy cream used for Slightly aged cultured heavy cream used for

sauce making. sauce making.


BUTTERBUTTER Butter is agitating or churning cream Butter is agitating or churning cream

produces the fatty substance found in milk produces the fatty substance found in milk and it and it

Butter consists of approximately 80 % milk Butter consists of approximately 80 % milk fat, not more than 16% water, and 2 to 4% fat, not more than 16% water, and 2 to 4% milk solids milk solids

It may contain a natural based coloring It may contain a natural based coloring agent annatto, derived from the seed of agent annatto, derived from the seed of the achiote plant. the achiote plant.

It may also contain a small amount of salt. It may also contain a small amount of salt. It is graded according to U.S.D.A. It is graded according to U.S.D.A. standards for flavor, body, color and salt standards for flavor, body, color and salt content, although grading is not content, although grading is not mandatorymandatory


BUTTERBUTTER

Grades are AA, A, B, and C. Butter is Grades are AA, A, B, and C. Butter is marketed as sweet or unsalted, and lightly marketed as sweet or unsalted, and lightly saltedsalted

Sweet butter has a fresher sweeter taste. Sweet butter has a fresher sweeter taste. Butter is firm when refrigerated, and Butter is firm when refrigerated, and becomes liquid at 98 degrees F and reaches becomes liquid at 98 degrees F and reaches the smoking point at 260 degrees F. Butter is the smoking point at 260 degrees F. Butter is preferred for cooking fat because of its preferred for cooking fat because of its flavor. It has no equal in sauce making, and flavor. It has no equal in sauce making, and is often used as a sauce itselfis often used as a sauce itself


Types of ButterTypes of Butter

Sweet ButterSweet Butter unsalted butter fresher and more perishable unsalted butter fresher and more perishable

with fresh sweet taste.with fresh sweet taste. Lightly Salted ButterLightly Salted Butter

butter that has had a small amount of salt butter that has had a small amount of salt added to flavor and preserve.added to flavor and preserve.

Clarified ButterClarified Butter butter that has been heated, then solids and butter that has been heated, then solids and

whey removed leaving just the butter (milk ) fat.whey removed leaving just the butter (milk ) fat. Whipped ButterWhipped Butter

butter that has been whipped and contains up butter that has been whipped and contains up to 50% air than regular butter.to 50% air than regular butter.


BUTTER SUBSTITUTES:BUTTER SUBSTITUTES:

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


BUTTER SUBSTITUTES:BUTTER SUBSTITUTES:

Light ButterLight Butter usually 50% butter, and the remaining usually 50% butter, and the remaining

ingredients are water, emulsifying agents, ingredients are water, emulsifying agents, flavoring agents and coloring.flavoring agents and coloring.

Light or Non-Fat MargarineLight or Non-Fat Margarine usually contains small amounts of usually contains small amounts of

vegetable fats, water, emulsifying agents, vegetable fats, water, emulsifying agents, flavorings, color, and a thickening agent flavorings, color, and a thickening agent such as gelatin or starch. These are used such as gelatin or starch. These are used only as a spread, and cannot be used to only as a spread, and cannot be used to cook with.cook with.


CHEESECHEESE

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


CHEESECHEESE

The major components of cheese are water, The major components of cheese are water, fat, and protein. Water contained in cheese fat, and protein. Water contained in cheese ranges from 80 % in cottage cheese to ranges from 80 % in cottage cheese to about 30 % for a very hard, aged grating about 30 % for a very hard, aged grating cheese such as parmesan. The fat content cheese such as parmesan. The fat content of cheese, when it is listed generally refers of cheese, when it is listed generally refers to the percentage of solids if all of the to the percentage of solids if all of the moisture was removed. moisture was removed.

Of the thousands of cheeses, only a few Of the thousands of cheeses, only a few hundred find their way into a commercial hundred find their way into a commercial kitchen. kitchen.


STORAGE OF DAIRY STORAGE OF DAIRY PRODUCTSPRODUCTS

Because dairy is such a perishable product, HACCP Because dairy is such a perishable product, HACCP standards should always be practiced.standards should always be practiced.

Milk should be stored in the refrigerator at or below Milk should be stored in the refrigerator at or below 40 degrees F. Its shelf life is reduced by half for every 40 degrees F. Its shelf life is reduced by half for every five-degree rise in temperature above 40 degrees. five-degree rise in temperature above 40 degrees. Cream should be kept at or below 40 degrees. All Cream should be kept at or below 40 degrees. All liquid dairy at or below 40 degrees. Frozen dairy liquid dairy at or below 40 degrees. Frozen dairy products should be kept at or below 0 degrees. Butter 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 35 degrees, and cheese should be kept at or below 40 degrees. For service of should be kept at or below 40 degrees. For service of cheese, most cheese benefits from removing from cheese, most cheese benefits from removing from refrigeration a half hour to an hour before service to refrigeration a half hour to an hour before service to fully develop the flavors.fully develop the flavors.


COOKING PRINCIPLES FOR COOKING PRINCIPLES FOR MILK AND CHEESEMILK AND CHEESE

Tips to avoid faults:Tips to avoid faults: Skinning: Cover or coat with layer of melted fat.Skinning: Cover or coat with layer of melted fat. Scorching: Do not heat too high or too fast or in a Scorching: Do not heat too high or too fast or in a

thin panthin pan Curdling: Reduce temperature and cooking time, Curdling: Reduce temperature and cooking time,

use starch to stabilize when appropriate.use starch to stabilize when appropriate. Graininess: Reduce temperature; utilize the Graininess: Reduce temperature; utilize the

correct type of cheese for the dish.correct type of cheese for the dish. Stringiness: Reduce temperature and time of Stringiness: Reduce temperature and time of

cooking. Shave cheese into smaller shreds and cooking. Shave cheese into smaller shreds and melt off of direct heat.melt off of direct heat.


Lab briefing:Lab briefing:

Everyone makes:Everyone makes: Exercise One and Exercise TwoExercise One and Exercise Two

Group I – Demo One and RecipeGroup I – Demo One and Recipe Group II – Demo Two and RecipeGroup II – Demo Two and Recipe Group III – Demo Three and RecipeGroup III – Demo Three and Recipe Group IV – Demo Four and RecipeGroup IV – Demo Four and Recipe Group V – Two RecipesGroup V – Two Recipes Group VI – Two RecipesGroup VI – Two Recipes


Homework EightHomework Eight

Read Egg ChapterRead Egg Chapter Prepare a ONE PAGE ingredient Prepare a ONE PAGE ingredient

handout handout Choose a cheese variety that you would Choose a cheese variety that you would

like to researchlike to research Copies for everyoneCopies for everyone Three-hole punchedThree-hole punched Can be front and backCan be front and back Must include graphicsMust include graphics

culinary foundationssession eight: dairy chrm 1030 culinary foundations dairy

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