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Breakfast

The Most Important Meal

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Dairy• Whole Milk; 3.5% milk fat, 8.5% milk solids, 88% water• Evaporated milk; 60% water removed• Sweetened condensed milk; 60% water removed, 40%-45%

added sugar• Dry milk powder; 99% water removed• Half & half; whole milk/cream equal parts, 10%-18% milk fat• Light cream; 18%-30% milk fat• Light whipping cream; 30%-36% milk fat• Heavy whipping cream; over 36% milk fat

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Fermented Milk Products• Buttermilk; fresh milk with streptococcus lactis bacteria

added, becomes tart & thick• Sour cream; pasteurized, homogenized light cream with

streptococcus lactis bacteria added, becomes tart & thick• Crème fraiche; pasteurized, homogenized heavy cream with

streptococcus lactis bacteria added, becomes tart, not as thick as sour cream but richer in flavor and more expensive

• Yogurt; fresh or pasteurized milk with lactobacillus bulgaricus and streptococcus lactis bacteria added

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Processing Milk• Pasteurization: heating milk or milk products to kill pathogenic

bacteria• Ultra pasteurized: very high heat for a short amount of time• Homogenization: fat globules reduced in size and evenly

distributed

• Raw milk• Unpasteurized• Not approved by USDA• Not approved for sale to the public• Many states do not allow Raw Milk to be sold in any way• Some states allow for Raw Milk Shares for private use only

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Butter• Salted; 2.5% salt• European style; 82%-86% butterfat• Whipped butter; air is incorporated• Clarified butter; all butterfat – milk solids and water removed

If you over whip cream you will have butter

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Cheese• Made from the milk of cows, sheep, goats & water buffalo • Rind; a natural edible coating, some rinds are consumed some

are cut off• High moisture cheeses = softer, more perishable• Low fat cheese; 20% milk fat• Double cream cheese; 60% milk fat• Triple cream cheese; 72% milk fat• FDA requires raw milk cheeses to be aged at least 60 days at

35 F ̊�

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Cheese Types• Fresh• Blooming rind• Semi-Soft• Washed rind• Firm• Hard• Blue