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Unit 14 - Dairy
Based upon lectures and assigned readings,
you should, by the end of this class, be able
to
Explain why, based on fat content, different
fluid milkproducts have different uses in a
kitchen or bakeshop;
List six categories of cheeses and describeattributes of each category;
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Dairy | milk
Where does milk come from?
Where else does milk come from?
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Dairy | milk The dairy farmer selects breeds of cattle that
are most suitable for producing milk.
Some breeds give large quantities of milk, and
others give milk that contain a highpercentage of butterfat.
HolsteinJersey Guernsey
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Dairy | milk
Today's dairy farmer must have a thorough
knowledge of cattle breeding, feeding, milk
production and modern milking techniques.
The quality and quantity of milk produced by
the cow depends on the fodder that it eats.
Cattle feed with a high nutritional value
improves the quality of the milk.
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Dairy | milk A cow's daily diet consists of:
32.5 kilograms of hay/corn/feed
57 grams of minerals and salt
120 litres of water
Milk consists of 88% water and 12% solidconstituents.
Milk is 1.1% protein, 4.2% fat, 7.0% lactose
and high levels of calcium and potassium
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Dairy | milk
Types of fresh milk: Fat %
Non-fat or skim milk less than .25% fat
Reduced fat milk 1 or
2% milk fat
Whole milk 3.5% milk fat
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Dairy | milk types
UHT (ultra heat treatment)
Milk which is heated to 140 -150 C for a fewseconds & then cooled. Keeps for 6 - 9months.
Evaporated Has 60% of the liquid removed by evaporation
before canning.Condensed
Evaporated milk that has been sweetened.Powdered
All parts of liquid has been removedFlavoured
Chocolate, strawberry, banana etc arebecoming more popular
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Dairy | creamDefinition:
Cream is the name given to a dairy productderived form the globules of butterfat which
separate from milk.Types of cream:
Half and half 10.5% fat content
Light 18% fat content Whipping 34 % fat content
Heavy 36% fat content
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Unit 14 Fresh Cheeses
Cottage Cheese
Feta Cheese
Mascarpone Mozzarella
Quark/FromageBlanc
Ricotta Cheese
Fresh cheeses are
unripened.
Generally moist and soft,
mild in flavor, some may
be tart, such as fresh
goat, or more distinct,
such as sheeps ricotta.
High moisture content
reduces shelf life.
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Cottage Cheese
Sold with either large or small curds,lower in fat than ripened cheeses.
Referred to as pot cheese, it is madefrom pasteurized cows milk.
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Feta Cheese
Crumbly, dry cheese
common in
Mediterranean cuisine.May be sheep, goat or cows
milk.
Submerged in a brine and
may vary in saltiness.
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Mascarpone
Mascarpone is made fromlight cream and processedwith tartaric acid as acoagulating agent. It is then
drained of whey and theresulting product is a freshcream cheese.
A specialty of many dishesfrom Lombardy, Italy,
including the classicaldessert, Tiramisu.
It may be used alone as aspread in place of butter.
Available in 8 oz or 1 lb
tubs.
The fat content is 47%.
Shelf life is one week.
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Mozzarella Originally made from
buffalos milk now
more often cows milk Fresh mozzarella is
made from fresh
cheese curd and may
be formed into avariety of shapes
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Quark/Fromage Blanc
Quark, originating in Germany,
and Fromage Blanc in France, they
are virtually one in the same.
Traditionally made from cows
milk, both have a smooth texture
and tangy taste; made by culturing
pasteurized skim, reduced fat or
whole cows milk with the addition
of rennet.
Curdles when heated.
Often used as an ingredient in
fillings and spreads.
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Ricotta Cheese
Ricotta refers to the recooked process
in which it is made. The original
Italian ricotta is made from either sheep
or buffalo whey, a by-product ofthecheesemaking process.
Domestic ricotta is made by combining
the whey with the addition of either
whole or skim cows milkand an acid.
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Unit 14 Soft and Rind
Ripened Cheeses
Brie
Camembert
Limburger
Explorateur
This category of cheeses have a
soft
int
erior wit
ha
n edible(usually) surface mold on the
exterior. The mold forms a rind
as a result ofthe ripening process.
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Brie
There are only two true A.O.C.,Appellation dOrigineContrlle, named cheeses fromthe Brie area ofFrance
All other cheeses labeled Brie are
made in this style from cows milkand ripened from the outside in.
Often labeled as 60% cream ifadditional cream has been addedto the milk
May be made from pasteurized orunpasteurized milk depending oncountry of origin
Brie is available in wheels
weighing 1, 2, 3 and 6 lb.
usually about 1 inch thick
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CamembertThere is only one true Camembert
called Vertable Camembert de
Normandie, from Normandy.The name Camembert may be used
legally forany cheese made in this
style.
Camembert style maybe made withdifferenttypes of milkand usually
formed into an 8 ounce disk.
Old Chatham Sheepherding
Company Camembert is
made with 50% sheeps
milkand 50% cows milk.
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Limburger Originally a Belgian
Trappist cheese
Pungent, aromatic cheesemade in Germany and
the US with a sharp taste
Predominantly made
from cows milk
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Explorateur
Also a surface ripened, soft
rind cheese from France
Made from gentlypasteurizing cows milk.
The butter fat content is
75%.
Available in 8 ounce, 14
ounce or 4 lb. wheels
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Unit 14 Semi Soft Cheeses
Munster
Fontina DAosta D.O.C.
Monterey Jack
Morbier
Taleggio D.O.C.
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Munster Originally from Alsace regionin France and referred to as awashed-rind cheese, meaningthe rind is washed or rubbedduring the aging process witha brine solution to encouragebacterial growth for distinctflavors
Very different from the com-mercial version commonly
available in the US in blockscoated with paprika
Made from cows milk
Assertive aroma, with a sharpnutty taste
Available in disks of 8
ounces orabout 1 lb.
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Fontina DAosta D.O.C.
From Italys Piedmont region andprotected by the regions governingbody for name control,Denominazione di Origine Controllata
Has a hard (inedible) golden or brown,brushed rind
Grassy, delicate, nutty flavor andsupple texture
Made from unpasteurized cows milkand pressed during aging
Other Fontina style cheeses arecommercially available yet are quitedifferent in flavor and consistencyWheels are 17-22 lbs, 18
inches in diameterand about 4
inches thick.
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Monterey Jack
Cooked and pressed, cowsmilk cheese originating in
California by Davis Jacks in
the 1890s
Moist texture with a slightlytangy yet mild flavor, often
available flavored with
Jalapeno peppers
Melts well
Aged only 1 week
Wisconsin Jack is also
produced
Available (CA) 8-10 lb blocks
or 40 lb. blocks (WI)
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Morbier
Produced in the Franche-Comteregion ofFrance
Originally the bottom layer wasmade from the cows morningmilking and the top layer,
evening milking, separated by athin layer of ash.
The pressed wheels are nowmade with one of the milkingsusing raw or pasteurized milk.
Rubbed, inedible rind, with agrassy, fruity flavor. Best whenmade from raw milk.
Contains 45% milk fat.Available in wheels 10-18
inches in diameter, 16-18
lbs, 3-4 inches thick.
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Taleggio D.O.C. From the northern region of
Lombardy, Italy
Best are made from raw cows
milk, of the northernpastures.
Contains 48% or higher milkfat.
Reddish-brown, washed rind,
soft, creamy, off-whiteinterior with a nutty, robustflavor.
Traditionally sliced and servedwith polenta, or fruit, breadand full-bodied red wine.
Available in 8 in. blocks, 2 in.
thick, about 5#. Look forthe
D.O.C. authenticity markings of
the four circles imprinted in the
rind.
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Cheddar
Traditionally from England, manycountries make cheddar stylecheeses. Mass produced in the US.
The name refers to the process of
making this type of cheese, orcheddaring. The cows milk curdsare scalded twice, then the curdsare repeatedly cut and piled torelease the whey, resulting insmooth, fine particles.
Flavor ranges from mild to verysharp, creamy to crumbly texture,and ivory to orange depending onthe process and the agingtechniques.
Farmhouse Cheddar is made in cylindrical drums,
may be raw or pasteurized milk, and aged from 6months to 2 years or more and never orange.
Orange cheddar has been colored by the addition
of pulp from the outer covering ofthe annatto
seed.
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Gouda and Edam Most are mild, cows milk
cheeses from Holland.
Flavor varies depending onthe length of aging,
becoming more nutty withage.
Farmhouse style Goudas areavailable both imported andin the US.
Edam is made from partiallyskim milk while Gouda ismade from whole milk.
Available in 8# wheels. Mild
styles are usually coated in a
thin layer of red wax.
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Provolone
Made from pasteurized or raw milk, witha 45% fat content.
Flavor is sharp at any age. Salty, crumblywhen older, 1 year or more, very sharpflavor, known as picante, very firm andoily. Also available in sweet or dolcetype. Both types melt well.
Imported in a variety of shapes andalways bound with rope and a hard rindedible or inedible, depending on methodof aging. (May by rubbed with oil orwaxed).
Rind darkens with age, interior ranges incolor from creamy white to yellowish-beige.
US provolone is mass produced and verymild in comparison.
US provolone is usually wrapped
in plastic, shaped in 3-5# tubes.Italian shapes range from 1-3#
balls, 10-200# torpedoes or 1-20#
salami shapes.
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Unit 14 Grating Cheeses Asiago
Parmigiano Reggianno
Grana Padano
Romano
Sapsago
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Asiago
Italian cheese from theregions of Vicenza andTrento
Made from whole or lowfatunpasteurized cows milk
Two types:
Fresco, or fresh, aged only20-30 days
dAllevo, mature, sharpflavor, aged over 2 years
Domestic styles available inthe US
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Parmigiano Reggiano
Made from unpasteurized, cowsmilk, from five designated
counties in Emilia-Romagna, and
only from cows of these regions
that are pasture-grazed.
Authentically identified by the
vertical pattern Parmigiano
Reggiano.
Aged for a minimum of 16 months,
may be up to 48.
Flavors are fragrant, refined, nutty
and sweet, although not sharp.
Excellent eating and finishing
cheese.
Available in full wheels, 66-
80#, quarters and wedges
and pieces ranging in
various sizes.
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Grana Padano
Similar, yet more mild, to
Parmigiano-Reggiano in flavor,
process and texture , Grana
Padano may be made anywhere
in Emilia-Romagna, Lombardyand Piedmont.
It has an authenticity branding
also (as shown).
The minimum age is 6 months, yet
may be as mature as 24.
Less expensive than Parmigiano-
Reggiano, it is an excellent
alternative.
Available is 80# wheels,
quarters and smaller cuts.
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Romano
Genuine Romano, or Pecorino Romano, ismade only in Sardinia, Lazio, Italy, underDOP regulations (Denominazione diOrigine Protetta, Dedomination ofProtected Origin) from 100%, full cream,sheeps milk.
The cylinders must be embossed with thesheeps head symbol (as shown).
It must be aged for a minimum of 8 monthsto be sold as grated cheese.
(Five months for table cheese).
Flavor is pungent, intense, salty and strong;combine with foods of similar charactersuch as bitter greens, broccoli rabe, olivesand tomatoes.
Available in wheels, 15-
40# wheels, quarters and
smaller cuts.
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Sapsago
Truncated cones produced ineastern Switzerland.
Curds are made from cowsskim milk that are pressed,
completely dried, thenpowdered, mixed with groundfenugreek (a spice) and wildclover, pressed again into thedistinctly shaped, 3 oz, molds.
The resulting fat free cheesehas a unique herby, sharpflavor and sage green tint.
Requires no refrigeration.
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Roquefort
Named after its origin area ofsouthern France, it is made fromunpasteurized sheeps milk,inoculated with a specialpenicillium mold. (Made from ryegrain, penicillium roqueforti).
The cheese is ripened for 3 monthsin climate controlled caves orrooms.
They may be stored for an additional
period of3 to 12 months, butyounger wheels contain the morepronounced aroma, creamytexture and complex, earthyflavors.
Available in 5-6# wheels, 4
high and 8 in diameter;
also in half wheels.
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Artisan Blue Cheeses
PointReyes Farmstead Blue made
from a closed herd of Holstein cows.
Old Chatham
Sheepherding Company
Ewes Blue.
Cypress Groves Humboldt Fog. A
goats milk, soft-rind ripened tome style
cheese with an exterior dusted with fine
ash and ash running through the center.
These three examples ofArtisanAmerican blue
cheeses vary in milktypes, processing and aging, andyet yield excellent, award-winning unique blue
cheeses that lend to various cooking and eating
applications.