DAIRY

Dairy foods are a processed food group (milk & cheese) that is as

nourishing as it is versatile.

UNIT

4A

DAIRY

What is the nutritional value &

cookery methods of dairy foods?

UNIT

4A

VOCABULARY

• Raw milk

• Pasteurized milk

• Homogenized milk

• Vitamin D milk

• Skim milk

• Low fat milk

• Lactose

• Whole milk

• Evaporated milk

• Sweetened condensed milk

• Non-fat dry milk

• Buttermilk

U N I T 4 A

All servings 1 cup Cal.   Fat    Sat. Fat

Skim 80 0 0

1% 100 2.5 g 1.5g

2% 120 5 g 3g

Whole 150 8 g 5g

Whole  Choc. Milk 200 7 g 5gChocolate low-fat  190 2.5 g 1.5gChocolate fat-free 160 0 0

Buttermilk 110 9 g 5gButtermilk low-fat 100 2.5 g 1.5gButtermilk fat-free 160 0 0

Heavy Cream 50 5 g 3.5gHalf and Half  40 3.5 g 2gFat-free Half and Half  20 0 g 0g

DAIRY ~ MILK (Milk Study Guide)

Fresh milk may contain _________ which can cause _________. These germs are destroyed by _______. ___________ milk is milk that has been heated to destroy disease-producing organisms. During this process, care must be taken so the sugar in milk (called _______) does not burn.

_____________ milk has been processed by mechanical force to break up ___ droplets so no cream line forms.

_________ is added to milk since so few foods contain this vitamin. It is necessary so the body can use calcium & phosphorus.

_____ milk is fresh, fluid milk but the ____ content has been reduced to ½ %.__________ milk is whole milk from which 60% of the water has been

removed. It is also called ______ milk and can be stored at room temperature.Sweetened _________ milk has had some water removed and ______

added. The sugar acts as a preservative, but the real reason this milk can be stored at room temperature is because the milk is _______ sealed.

Non-fat-dry milk is made by _____ skim milk. This is typically the least expensive form in which to purchase milk.

Half & half is a mixture of milk containing one half milk and one half ______. The colder it is the better it can be whipped!Light cream is ___ to __ % fat and is often used in ______ or on _____.

bacteria diseasesheating Pasteurized

lactoseHomogenized

fatVitamin D

Skim fat

Evaporatedcanned

condensed sugar

vacuumdrying

cream18 30 coffee cereal

DAIRY ~ MILK (Milk Study Guide)Heavy cream is ______% fat. It can be _______ and used as a dessert topping. The

colder it is the better it can be whipped!______ is the name of the main protein in milk. When milk is heated to prepare hot

chocolate or a cooked pudding, this protein gathers on the top of the food and appears to be a thin film. For some people, this film is objectionable and they will throw it away. Hey!!! This is protein and one of the reasons you drink milk! How can you eliminate the film from the top of the milk??? There are several ways:a. c.b. d.

When preparing pudding, the enzyme ______ thickens the milk mixture because it _________ in the presence of heat. This enzyme is sold commercially under the brand name “ __________________.”

No milk lesson would be complete without the mention of white sauce. White sauce is a very basic preparation often used as the basis for casseroles such as ________ & ______ or ____________. The three ingredients are _______, __________, and ______. The fat in this case separates the starch granules (flour) so the sauce is not lumpy. Flour is a thickening agent and maybe used for this purpose when making gravy or pie filling. What ingredient is used to incorporate flour in gravy? _________ What ingredient is used to separate the flour particles when making cherry pie? _________

30 - 36 whipped

Casein

use a lidstir constantly

whip to a foam

plastic wrap touching surface

rennin

coagulates

Junket Rennet Tablets

macaroni cheese

tuna noodle flourmargarinemilk

cold watersugar

Reconstituted Milk

When dried milk has had water added to it, it is called:

In class video

A Crash Course on Calcium• Read the questions /

prompts on the handout

RIGHT NOW.

• Preview it so that you are

better able to complete this

graded ‘in class’ assignment

while the video plays.

SUMMARY

3-2-1 on scrap paper with your name on it!

3 ways to improve long term bone health

2 things to know about soda and long term bone health

The 1 best time to get as much calcium as possible)

Milk

Coo

kery

Gui

de

1. The four principles of milk cookery are to prevent:

a. b.

c. d.

2. The reason that milk boils over during cooking is the _________________________.

3. When cooking with milk, always use _____ temperature.

4. Heating causes the _______ of milk to settle out on the sides and bottom of a pan.

5. When an acid (salt, heat too) is added to milk, _________ occurs.

6. Curdling can be prevented in what three ways?

A. B. C.

7. What is the purpose of using flour or cornstarch when preparing a pudding recipe?

8. Why are eggs included as an ingredient in a pudding recipe?

a. b. c. d. e.

9. What are some possible ways in which pudding can be used?

a. b. c. d.

10. List three ways to keep film from forming on the top of pudding while it cools.

a. b. c.

Film formation

scalding curdlingBoiling over

temperature is too high

low

protein

curdling

thicken milk before cooking use low heat strong force

color flavor texture nutrition leavening

Cream puffs pies eclair with fruit

lid whip stir constantly

acts as a thickening agent

What is curdling, scorching, scalding?

Curdling Scorching

Scalding ~ milk has a crinkly film on the top (center picture)

scum

What’s to know about buttermilk?http://californiadairypressroom.com/Products/Buttermilk

Buttermilk… sounds like it is high fat, is this true? NO!

Surprisingly, it is very low fat.

Teenagers & MilkWhat is the recommended daily

allowance of milk for teens?

3 servings per day!

1. Why do we put milk in opaque containers?2. Define reconstituted.3. Name 4 forms of milk products.4. Name the carbohydrate in milk.5. What is in milk that allows it to coagulate?6. Explain why we pasteurize milk.7. Explain why we homogenize milk – be specific.8. Out of your last two answers, which method of processing milk is most important? WHY?9. Where is evaporated milk stored a) before it is opened & b) after it is opened.10. Name 3 cookery methods you can employ to avoid the formation of skin on milk/custards/puddings as it cools.11. How can you test for doneness in a cooked custard?12. How can you test for doneness in a baked custard?13. Name two examples of cured cheeses.14. Name two examples of uncured cheeses.15. What prevents the loss of riboflavin.16. What is added to milk to sour it?17. What type of milk contains less that .05% fat?18. What type of milk contains 1 – 2% fat?19. What happens when milk is heated too suddenly?20. What 3 ingredients create a white sauce?21. How you can tell when milk is scalded?22. What kind of milk is non-fat dry milk made from?23. What is the function of protein in your body?24. Define nutrient.25. Define coagulation.26. Why is vitamin D important in your diet? Which food is fortified with vitamin D?

Fake Quiz

27. How much milk should teenagers have each day?