FoodsFoods

Dairy NotesDairy Notes

You should have 3 cups of milk a You should have 3 cups of milk a day! One ounce of cheese = one day! One ounce of cheese = one cup serving of milk.cup serving of milk.

Many dairy products are fortified Many dairy products are fortified with Vitamin D and are naturally a with Vitamin D and are naturally a good source of Vitamin A. good source of Vitamin A.

Light will destroy the riboflavin in Light will destroy the riboflavin in milk. That is why milk is packaged milk. That is why milk is packaged in plastic colored containers.in plastic colored containers.

PasteurizationPasteurization

Milk is heated to destroy harmful Milk is heated to destroy harmful bacteria. bacteria.

It also improves the keeping It also improves the keeping quality of milk. quality of milk.

Using Dairy ProductsUsing Dairy Products

Dairy products should be used Dairy products should be used within a week of the fresh sale within a week of the fresh sale date. date.

Always smell to make sure it isn’t Always smell to make sure it isn’t spoiled before using, though!spoiled before using, though!

Fat ContentFat Content If a product is labeled low fat, the fat If a product is labeled low fat, the fat

content per serving must be 3 grams or content per serving must be 3 grams or less.less.

Yogurt is a low fat alternative to sour Yogurt is a low fat alternative to sour cream and mayonnaise. It also has less cream and mayonnaise. It also has less fat than evaporated milk and half n’ half.fat than evaporated milk and half n’ half.

Skim milk has fewer calories per cup Skim milk has fewer calories per cup than ice cream, sour cream, or frozen than ice cream, sour cream, or frozen yogurt.yogurt.

SherbetSherbet—made of fruit juice, milk, —made of fruit juice, milk, and sugar.and sugar.

Evaporated milkEvaporated milk—has some of the —has some of the water removed.water removed.

To make sweetened whipped To make sweetened whipped cream, gradually add sugar after cream, gradually add sugar after the cream is already thick.the cream is already thick.

CurdlingCurdling

When milk products coagulate When milk products coagulate and form lumps. and form lumps.

It is caused by the actions of It is caused by the actions of acids, tannins, enzymes, and acids, tannins, enzymes, and salts. salts.

To avoid this, milk should be To avoid this, milk should be cooked with low heat.cooked with low heat.

Sour CreamSour Cream

A cultured milk product.A cultured milk product. Made from light cream, then Made from light cream, then

bacterial cultures are added to bacterial cultures are added to the cream to give its thick body the cream to give its thick body and sour flavor.and sour flavor.

Cottage CheeseCottage Cheese

Has a short shelf life and should Has a short shelf life and should be refrigerated immediately.be refrigerated immediately.

Processed CheeseProcessed Cheese

Made from a blend of cheeses. Made from a blend of cheeses. It is the best cheese to use when It is the best cheese to use when

you are trying to make a smooth you are trying to make a smooth cheese sauce.cheese sauce.

Don’t cook cheese too long as it Don’t cook cheese too long as it will be tough and rubbery.will be tough and rubbery.

Skum (or skin) Skum (or skin) FormationFormation Skum—the solid layer that often forms Skum—the solid layer that often forms

on the surface of milk during heating. on the surface of milk during heating. It is made up of protein and fat. It is made up of protein and fat. Remove skum as it forms. Stirring Remove skum as it forms. Stirring

milk or covering the pan can help milk or covering the pan can help prevent it. prevent it.

Example: skum can form on hot cocoa Example: skum can form on hot cocoa if you let it simmer in an uncovered if you let it simmer in an uncovered container container

ScorchingScorching

Burning that results in a color and Burning that results in a color and taste change. taste change.

Prevent this by using low heat or Prevent this by using low heat or a double boiler.a double boiler.