DAIRY PRODUCTS

Dairy Products

Essential as beverages as well as key

ingredients in many dishes

Cheese is an important food served by

itself or as a component

Storing Dairy Products

Should be stored in a refrigerator at

41°F(5°C) or lower in a tightly sealed

container

Check the expiration date!

Nutrition

Naturally high in vitamins, minerals,

and protein

Calcium, Phosphorus, Vitamin A

Naturally contains cholesterol

MyPyramid recommends

3 cups of dairy per day

http://www.whymilk.com/beverage_breakdown.php

Milk Products

Milk can be purchased: Whole liquid

Dry

Evaporated

Condensed

All of these forms are pasteurized Pasteurized: heated to destroy harmful bacteria

May also be homogenized Homogenized: treated so that milkfat appears

uniformly throughout the product

Milk is classified according to its percentage

of fat and milk solids

Cream is the fatty component of milk

Two kinds:

Heavy or whipping

Light

Milk Products

Butter and Margarine

Butter is made by mixing cream that contains

between 30% and 45% milkfat at a high speed

Sweet butter is made only from sweet cream

Butter is often clarified

Clarified: heated to remove milk solids and water

Better for many cooking processes because the milk solids

burn easily and the water can thin a food’s consistency

Margarine may look and taste like butter, but

it contains no milk products

Made of various vegetable and animal fats

and oils with added flavors, emulsifiers,

colors, preservatives and added vitamins

Not much lower in fat than butter

Butter and Margarine

Cheese is one of the most varied kinds of foods available today

Each type of cheese has its own distinct color, flavor and texture

Cheeses may be made from many different types of milk, such as cow’s milk, goat’s milk and sheep’s milk

Cheese is also nutritious, containing

protein and calcium

Cheese

Cheese

Can be unripened or fresh

Examples include cream cheese, cottage cheese, and

mozzarella

Others are ripened by external molds (Brie,

bleu) and internal bacteria (Swiss, Harvarti)

Ripening

Ripening: process by which healthful bacteria and

mold change the texture and flavor of cheese

As cheeses are ripened, they are stored in a

temperature- and humidity-controlled

environment

Ripening can occur from the surface of the

cheese to the inside or from the inside of the

cheese outward

Cheese

Processed cheese is pasteurized to

prevent it from aging

Processed cheese is a combination of ripened and

unripened cheese.

The type of milk used determines the

cheese’s flavor and texture

Fresh (unripened) cheese Not ripened, or aged, after it is formed into

a final shape Cottage, ricotta, cream, mozzarella, feta

Semi-soft cheese Smooth and easy to slice

Edam, fontina, muenster, brick

Cheese

Soft cheese Thin skin and creamy center High in butterfat Rich flavors Surrounded by a rind that bulges out when

the cheese is ready to be cut Brie, Limburger, Savarin, Brillat

Cheese

Some of these cheeses are made by a

process called cheddaring, in which slabs of

cheese are stacked and turned

This process squeezes out the whey and

gives the hard cheeses their special texture

Whey: liquid portion of coagulated milk;

pressed out during the cheddaring process

Examples: Cheddar, Colby, Monterey Jack,

Swiss, gouda, provolone

Hard Cheese

Cheese

Blue-veined cheese

Veins of mold run through these cheeses

The mold is put into the cheese during

ripening

The mold is not harmful, but rather gives

the cheese its unique flavor

Roquefort, Gorgonzola, bleu, Stilton

Cheese

Grating cheese Popular hard cheeses Carefully ripened for an extended time Extra aging enhances their flavor

Parmesan, Romano

Goat cheese

Also can have a variety of textures, aromas and tastes

Pyrmide, chevre