HTF 165 Food Studies - Milk and Dairy Products

Milk and Cream

• Fresh milk

• Whole milk is fresh milk with nothing removed and nothing (except vitamin D) added
• Contains 3.5% fat, 8.5% nonfat milk solids, 88% water
• It available in several forms:
• Pasteurized milk - been heated to kill disease-producing bacteria, then cooled
• Raw milk - not been pasteurized
• Certified milk - produce by disease-free herds under very strict sanitary conditions
• Homogenized milk - been processed so that cream doesn't separate out
• Skim or nonfat milk - most of fat removed (0.5% less fat)
• Low-fat milk - fat content of 0.5 to 3%
• Fortified nonfat or low-fat milk - added substances to increase nutritional value
• Flavored milks - added flavoring ingredients

• Cream

• Whipping cream - fat content of 30% to 40%
• Light cream - fat content of 16% to 22%
• Half and half - fat content of 10% to 12%
• Creme fraiche - a slightly aged, cultured heavy cream

• Fermented Milk

• Sour cream - fermented by added lactic acid bacteria
• Buttermilk - cultured by bacteria
• Yogurt - custard, has additional milk solids, flavored and sweetened added

• Milk Product with Water Removed

• Evaporated milk - sterilized milk, 60% water removed
• Condensed milk - whole milk, 60% water removed, heavily sweetened with sugar
• Dried whole milk - whole or skim milk, dried to powder

Milk and Cream - Cooking

• Problems in cooking milk and cream products:
• Curdling - milk proteins solidify and separate from thewey
• Scorching - milks coagulates on the bottom of the pan
• Skin formation - formation of scum or skin on top of heated milk

• Whipping cream - 1 liter of cream produces up to 2 liters of whipped cream
• Steps in whipping cream
• have cream and all equipment well chilled
• do not sweeten until the cream is whipped
• do not overwhip
• cream to be folded into other ingredients should be underbeaten

Butter

• Characteristics and Grades
• fresh butter consists of about 80% milk fat
• most butter on the market is lightly salted
• sweet, unsalted butter is more perishable but has a fresher, sweeter taste
• butter is the preferred cooking fat 
• clarified butter is used as a cooking fat most often than whole butter
• the smoke point for butterfat is only 127 C to 130 C
• should be kept well wrapped at 2 C

Margarine

• made from various vegetable and animal fats, plus flavoring ingredients, emulsifiers, coloring agents, preservatives, and added vitamins
• 80 % fat
• handled and stored like butter

Cheese

• food produced by separating milk solids from whey by curdling or coagulation.
• components of cheese:
• water - 80% (fresh soft cheese), 30% (very hard, aged cheese)
• fat - refer to the percentage of solids
• protein

• Ripening
• process that converts freshly made curds into distinctive, flavorful cheeses
• classified by the kind of ripening agent
• bacteria ripened, from inside - Cheddar, Swiss, Gouda, Parmesan
• bacteria ripened, from outside - Limburger, Liederkranz
• mold ripened, from inside - Blue cheeses
• mold ripened, from outside - Brie, Camembert, St Andre
• unripened - Cottage, Cream, bakers cheese

• Unripened Cheeses
• Soft, white, freshly made cheese

Cottage Cheese

Cream Cheese 

Feta Cheese

Mascarpone Cheese

Mozarella Cheese

Ricotta Cheese

• Semisoft Cheeses
• Bland and buttery when young to more earthy and full flavored when older

Bel Paese Cheese 

Muenster Cheese

Pont I' Eveque

Port Salut

• Soft Ripened Cheeses
• Ripen from outside toward the center. Firm and cakery and have little flavor when young.

Brie Cheese

Camembert Cheese

Limburger Cheese

Boursin Cheese

St Andre Cheese

• Hard Ripened Cheeses
• Curd cheeses with a firmtexture and varying degrees of mildness or sharpness, depending on their age

Emmenthaler Cheese

Cheddar Cheese

Edam Cheese

Gouda Cheese

Gruyere Cheese

• Blue-Veined Cheeses
• owe their flavor and appearance to the blue or green mould that mottles their interiors

Roquefort Cheese

Gorgonzola Cheese

Picon Cheese

 Stilton Cheese

• Goat Cheese
• made from goat's milk, called Chevre.

Chabis Cheese

Boucheron Cheese

Banon Cheese

• Hard Grating Cheeses
• Typified by Italian parmesan, called grana cheeses.

Romano Cheese

Mimolette Cheese

Parmigiano Reggiano Cheese

• Process Cheeses
• made by grinding one or more natural cheeses, heating and blending them with emulsifiers and other ingredients, and pouring the mixture into molds to solidify. 
• usually mild in flavor and gummy intexture

• Cheese - Storage and Service
• Storing
• the firmer and more aged the cheese, the longer it will keep
• soft ripened cheeses deteriorate rapidly once they reach maturity
• other ripened cheeses are not fussy, store them under refrigeration and well wrapped to prevent drying

• Serving
• serve cheese at room temperature
• cut cheese just before service to prevent drying
• better yet, set outwhole and cut to order

• Cheese - Cooking with Cheese
• Guidelines for cooking with cheese
• cheddar is used in dishes like sauces, casserole, melted or gratineed topping
• swiss-type cheeses are often used in European dishes. Emmanthaler and Gruyere are essential ingredients for fondue, mornay sauce, gratineed dishes, souffles and quiches
• parmesan-type cheeses are used in grated form for toppings and seasoning
• many other varieties are called for in specialized recipes
• use short cooking times
• grate cheese for faster and more uniform melting
• aged cheeses melt and blend into foods more easily than young cheese
• aged cheese adds more flavor to foods than young, mild cheeses, so you need less of it.