Dairy Products

• 1. The mechanical process that prevents cream from rising to the surface of milk is homogenization

• 2. During pasteurization, milk is heated to destroy harmful bacteria.

• 3. Most of the vitamins, minerals, protein, and sugar in milk are found in the milk solids. This milk sugar often causes problems for people who are lactose-intolerant.

• 4. Dairy products made from milk to which helpful bacteria have been added are cultured milk dairy products.

• 5. An example of cultured milk products is yogurt or buttermilk

• 6. Another example of a cultured milk product that has been used for centuries in the Middle East and Russia, with ties to Mohammed, is kefir

• 7. Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed is unripened [This is important to know because of its ability to spoil rapidly]

• 8. Controlled amounts of bacteria, mold, yeast, or enzymes are used to make ripened cheese

• 9. Products that are made from other cheeses, such as Velveeta® cheese, are called processed cheeses

• 10. For dietary health, avoid saturated fat and cholesterol from dairy products by choosing low or reduced fat and non-fat products most often.

• 11. High temperatures, acids, tannins,

enzymes, and salts can curdle milk.

• 12. Heating can cause the lactose (milk

sugar) in milk to scorch or change to a brown, bitter substance called caramel.

• 13. Sugar decreases the volume and stiffness of whipped cream

• 14. A cooked paste of flour and fat used to thicken classic white sauce is called a roux. The ratio of flour to fat used in this is 1 part flour to 1 part fat

• 15. When the proteins in cheese overcoagulates, the cheese becomes tough and rubbery and the fat may separate

• 16. Processed cheese blends more easily in cooked cheese dished than natural cheese because of the emulsifiers it contains.

• 17. Use Low to Moderate heat when preparing recipes with milk or cheese products to keep them from overcoagulating

• 18. Ice cream & pudding = Calcium rich• 19. cream cheese & butter = high in fat• 20. roux is the foundation for Gravy & white

sauces• 21.low fat dairy products are lower in

cholesterol & helps control your weight

• 22. Listeriosis = Food-borne illness linked to soft un-ripened cheeses

• 23. Cut the mold off of ripened cheese• 24. Order of healthiest: sherbet(has fruit

juice), low-fat , high fat then premiums (Ben & Jerry’s)

HOMEMADE BUTTER• Heavy cream in a jar - (add pinch of salt)• Close lid• Shake, shake, shake, shake….• Becomes thick – keep shaking.• Curds & whey separate.• Pour off liquid(buttermilk)• BUTTER is left.