dairy. milk popular beverage provides texture, flavor, color, and nutritional value to cooked or...
TRANSCRIPT
Dairy
MILK
• Popular beverage• Provides texture,
flavor, color, and nutritional value to cooked or baked items
• Provides proteins, vitamins, and minerals (especially calcium)
• Highly perishable• TCS food
SOME BAD THINGS ABOUT MILK
Remember, milk is from an animal source, therefore it is :
• High in fat
• High in cholesterol
HOW TO IMPROVE MILK
The fat can be removed!!!•Reduced-fat (2%)•Low-fat (1%)•Nonfat/ skim (less than 0.5%)
These products have less cholesterol and fewer calories
PROCESSING
• PASTEURIZED means
Heat Treated
• Government mandates that milk be pasteurized
• Pasteurization or heating kills enzymes and bacteria
PROCESSING
HOMOGENIZATION
• When milk is homogenized, the milkfat is broken down and evenly distributed.
• If milk were not homogenized, it would separate into layers, much like salad dressing!
SERVINGS PER DAY
• Recommend 3-4 servings per day
• One serving is
One cup of milk
One cup of yogurt
One ounce of cheese
TYPES OF MILK
• MILK Whole Milk 3.3 fat by weight 48% of calories from
fat• Low Fat Milk 1 – 2 % fat by weight 16-38% calories from
fat
• Skim milk has only a trace of fat
OTHER TYPES OF MILK
• CULTURED MILK
This means a harmless bacteria is added after milk is pasteurized
May result in yogurt or buttermilk – has an tangy taste
• Cultured milk products
MORE TYPES OF MILK
• CHOCOLATE MILK
Has cocoa added
• NONFAT DRY MILK
Is powdered form of skim milk
MORE TYPES OF MILK• Kefir Beverage similar in
flavor to yogurt. Middle eastern drink
made from fermented camel’s milk
US version made from fermented cow’s milk
• Kefir products:
MORE TYPES OF MILK!
EVAPORATED MILK• Comes in cans• Whole or skim• half the water of
regular milk
SWEETENED CONDENSED MILK
• Also comes in cans• Highly concentrated,
sweet milk• Used to make candy
and desserts
YOGURT
• Yogurt is made by adding a
harmless bacteria to milk
• May be purchased plain or with flavorings
• Plain yogurt can be substituted for sour cream
• Has good health benefits for digestive system
Sour Cream & Crème Fraiche
Sour Cream•Produced by adding bacterial culture to light cream•White, tangy gel used as a condiment or in baking
Crème Fraiche•Thinner and richer than sour cream•Popular in French cuisine•Used in soups and sauces
CREAM
• Cream is a rich, liquid milk product
• Contains at least 18% fat
• Gives flavor and body to sauces, soups, and desserts
• Examples: Heavy cream, half and half
BUTTER
• Is made from agitating or churning cream
• High in fat, at least 80% milkfat
• Important for flavor in sauces, breads, and pastries
• Salted butter, whipped butter, clarified butter
Margarine
• IS NOT A DAIRY PRODUCT
• Made from animal or vegetable fats
• Used as a butter substitute
FROZEN DAIRY DESSERTS
Several varieties available
• Ice Cream has milk, cream, sweeteners and has high fat content
• Sherbet Less fat, more sugar, water, and
flavorings
BUYING AND STORING
• Look for the “sell by” date
• Most products good for several days past the sell by date
• Highly perishable – be sure to refrigerate
• High fat content is prone to
rancidity. Develops a harsh bitter
taste.
OTHER TIPS FOR DAIRY
• Close containers – they will pick up tastes and odors from other food
• Store milk away from light – it will destroy some vitamins
• Discard milk that has been at room temp. more than two hours
• Milk can be frozen!