Dairy

It does your body GOOD!

 Processing of Milk

• Pasteurization - is the process of heating raw milk to at least 161° and holding for at
least 15 seconds in approved and properly operated equipment. The milk is then
cooled promptly to 45° or lower. Milk’s keeping quality is improved, but nutrient value
is not significantly changed.
• Homogenization - is the process of breaking up milkfat into smaller globules which
disperses them permanently in a fine emulsion throughout milk. Simply put milk and
milkfat are blended together. This is done in a homogenizer where milk is forced
under high pressure through very tiny openings. Nothing is added or removed.
Homogenization results in the formation of a softer curd during digestion.
Processing of Milk
• Fortified - is the addition of one or more vitamins, minerals or proteins not naturally
present in a food. The term, fortified, also applies when added nutrients include one
or more naturally present in the food.
• Ultra-pasteurization - is the process of heating raw milk for 2 to 4 seconds at 275 to
300 °, then aseptically packaging it to stay fresh from 60 to 90 days. The product
should be kept under refrigeration. After opening it will hold only as long as any other
milk.
Forms of Milk
• Raw milk - fresh, unpasteurized milk straight from the cow.
• Whole milk - contains at least 3.25% milkfat. It must contain not less
than8.25% solids-not-fat. Almost all whole milk marketed is also fortified with
vitamin D.
• Skim milk - also called nonfat milk, has had sufficient milkfat removed to bring
the level to less than 0.5%. It must be fortified with vitamin A.
• Low-fat milk - has had sufficient milkfat removed to bring the levels between
0.5 and 2%. It must contain 2000 IU of vitamin A per quart. Vitamin A is added
to offset its loss caused by removal of some the milkfat. You can find milk in
this category labeled:
2 % milk – less then 2% milkfat
1% - less than 1% milkfat.
• Buttermilk - is made by adding a special bacterial culture to milk to produce
the desirable acidity, body, flavor and aroma characteristic of this product. You
can substitute 1 cup of milk and mix in 1 Tablespoon of white vinegar.
Forms of Milk
• Chocolate milk - is made by adding chocolate or cocoa and sweetener to
2% milk. It must be fortified with Vitamin A and addition of vitamin D is
optional.
• Evaporated milk - is a canned whole milk concentrate with 60% of the
water removed. This concentrate is then homogenized, fortified with
vitamin D, packed in cans, sealed and sterilized by heat.
• Sweetened condensed milk - is a canned whole milk concentrate
with 60% of the water removed. It is pasteurized and sugar added
to prevent spoilage. Used in desserts.
• Eggnog - is a mixture of milk, eggs, sugar and cream.
It may also contain added flavorings such as rum extract,
nutmeg or vanilla. It’s a seasonal product most readily
available during the holidays.
Forms of Milk
• Dry Milk – Powdered milk or dried milk is a manufactured dairy
product made by evaporating milk to dryness.
• Nonfat dry milk - is the product obtained by removal of water
and milkfat only from pasteurized skim milk. It contains 1.5% or
less milkfat.
• Whipping cream - is the fat of whole milk. Heavy cream contains
a minimum of 36 percent fat, while light whipping cream
contains 30 to 36 percent fat.
• Half-and-half - a blend of milk and cream has 10 to 12 percent
fat.
• Sour cream - with 18 percent fat, is cream that has been soured
by lactic-acid bacteria.
• Yogurt - is a milk product with a custard like consistency. It is
made by fermenting partially skimmed milk with special acid-
forming bacteria.
Alternative forms of milk
• Soy Milk - is a plant based drink produced by soaking dried
soybeans and grinding them in water. It is an emulsion of oil,
water and protein. Soy milk contains almost as much protein as
cow's milk, yet is lower in calories than whole milk and
comparable to skim milk. It contains very little saturated fat,
which is important for those with heart conditions.

• Almond Milk - is made from ground almonds and is lower in

calories than other milks as long as it is unsweetened. It's also
free of cholesterol, saturated fat, and is naturally lactose free.
Even though almonds are a good source of protein, almond milk is
not. Almond milk is also not a good source of calcium. It contains
neither cholesterol nor lactose, and is often consumed by the
lactose-intolerant and others who wish to avoid dairy products,
including vegans.
What is milk? - Our most nearly
perfect food.
• 87% water
• 13% solids { fat and fat-soluble vitamins, carbohydrates, protein, water-
soluble vitamins and minerals.
• No other single food can substitute for milk in diet and give a person
the same nutrients that you get from a glass of milk.
Adults 3 cups} per day
Teenagers 3 cups} per day
Children 2- 2 1/2 cups} per day
Nutrients
• Protein - build and repair body tissues and for energy
• Carbohydrates - energy and warmth
• Fats - energy and warmth, carries fat-soluble vitamins ADEK
• Minerals - strong bones and teeth, body regulation
1. Calcium - bones and teeth, prevents osteoporosis
2. Phosphorus - bones and teeth
3. Potassium – maintaining normal blood pressure
• Vitamins - Growth, prevents diseases
1. Vitamin D - bones and teeth, prevents rickets
2. Vitamin A - aids growth, prevents night blindness
3. Riboflavin (Vitamin B2) - regulates production of energy from dietary fat,
carbohydrates and protein.
Shopping Pointers
• Product name
• Pasteurized
• Homogenized
• Ingredients, if any are added
• Expiration date - date on container, indicates that the milk should stay
fresh 5 - 7 days after the date stamped on carton
Storage Tips
A. Pick up as one of the last items in store
B. Refrigerate as soon as possible
C. Use milk in order of purchase from individual refrigerators at home (Put
freshest milk in the back and use the oldest first)
D. Dry milk should be refrigerated after reconstituted
E. Do not pour unused milk back into original container
F. Close container so milk will not absorb flavors
G. Canned milk - store in cool, dry place; rotate and turn cans upside down in
storage every few months.
H. Store dry milk in a cool, dry place. Humidity causes milk to clump and may
change color and flavor - throw out.
J. Freezing milk changes consistency and not nutritional value. Refrigerate to
thaw.
Grades of Milk
• Grade A - has the lowest bacterial count and is the grade sold in retail
stores. More than 90% of the milk produced is Grade A.
• Grade B – Does not meet fluid grade standards and can only be used in
cheese, butter and nonfat dry milk.
1. The grade does not indicate its richness, but applies only to its degree of
sanitation.
Uses of Milk
• A. Beverage - it requires no preparation other than chilling. It can be
served hot or cold with meals, as snacks, and as party foods.
• B. Milk as an ingredient - Milk contributes to the nutritive value, flavor,
texture, consistency, and browning quality of food products. Milk in all
forms can be used as an ingredient in a variety of recipes.
Principles of Milk Cookery – always
remember to stir constantly and cook over low heat.
• Prevent film or scum formation
Use a covered container. Stir the milk during heating. Beat the mixture with a rotary beater to form a
layer of foam on the surface.
• Prevent boiling over
The formation of the film on the boiled milk is the principal reason for the boiling over of milk. A pressure
develops under the scum which forces the milk to break through the film and boil over the sides of the
pan.
• Prevent scorching of milk
When milk is heated, some of its protein tends to settle out (coagulate) on the sides and bottom of the
pan and can scorch easily unless the milk is heated on a very low heat. Stirring the milk while it heats
helps to thin out the film. Use a double boiler to avoid scorching.
• Prevent curdling of milk
When acid is added to milk, the protein settles out in white clumps, or curds, and separates from the
whey causing curdling. (Example: acids in tomatoes can cause milk protein to separate as in tomato
soup). Thicken with starch either the milk or the food to be added to the milk. (Example: tomato soup -
thicken milk with flour and then add the tomato, or thicken the tomato and then add the milk). Cook at a
low temperature. Use very fresh milk (Milk with a high acid content will curdle when heated; acids can
develop from improper storage)
Milk Substitutes
• Cheese, ice cream, can replace part of milk in diet - but they have more
calories
• Cheese and cottage cheese - larger containers cost less
• Yogurt and ice cream - costs as much as three times a glass of milk
Stretching the Milk Dollar
• A. Buy milk larger than quart size
• B. Use evaporated milk in cooking
• C. Nonfat dry milk in cooking and as a beverage
Reducing fat content in recipes
that
call for milk products:
• Use skim, 1% or 2% milk for whole milk
• Use yogurt or Greek yogurt for mayonnaise
or sour cream
Sauces - Flavored liquids that have been thickened.
Thickeners:
1. flour
2. cornstarch
3. tapioca
4. eggs

Most thickeners cannot be added by themselves to hot food. They will

cook into clumps.
1. Add small amount to another hot food (tempering)
2. Cook over low heat
3. Don’t overcook (may lose thickening power)
White Sauce
1. By varying its thickness and flavor, the sauce can be used for a variety of things.
2. The secret to making a smooth white sauce is using the right amount of flour and in
the proper blending of the butter and flour. Measure accurately and mix quickly.
a. thin - vegetable
b. medium - cheese sauce, casseroles, soups, gravy
c. thick - croquettes
Recipe:
Thin Medium Thick
Butter 1 T. 2 T. 3 T.
Flour 1 T. 2 T. 4 T.
Salt ¼ tsp. ¼ tsp. ¼ tsp.
Pepper dash dash dash
Milk 1 C. 1 C. 1 C.