Chapter 4

Milks & Dairy Products

Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
 Dairy Products
Milk and Cream
Categories and Definitions
• Milk is used as a beverage and also in cooking.
• Similarly, other milk products, including cream, butter,
and cheese, are eaten as purchased and also used in
cooking.

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 Dairy Products
Milk and Cream
Pasteurization
• Pasteurized milk has been heated to 161°F (72°C) and
held at this temperature for 15 seconds.
• This is the temperature at which disease-causing organisms
are destroyed.
• Once heated, the pasteurized milk it is then quickly chilled.
• By law, all Grade A (Grade A milk, also called fluid grade milk, refers
to milk produced under sufficiently sanitary conditions to qualify for fluid (beverage)
consumption) liquid milk and cream must be pasteurized.

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 Dairy Products
Milk and Cream
Fresh Milk Products
• Whole milk
• Contains about 3.5 percent fat (known as milk fat or butterfat),
8.5 percent nonfat milk solids, and 88 percent water.
• Skim or nonfat milk
• Has had most or all of the fat removed.
• Its fat content is 0.5 percent or less.

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 Dairy Products
Milk and Cream
Fresh Milk Products
• Low-fat milk
• Has a fat content of 0.5 to 2 percent.
• Its fat content is usually indicated as 1 or 2 percent.
• Fortified (enrichment) nonfat or low-fat milk
• Has had substances added to increase its nutritional value,
usually vitamins A and D and extra nonfat milk solids.

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 Dairy Products
Milk and Cream
Fresh Milk Products
• Flavored milks, such as chocolate milk, have flavoring
ingredients added.
• Homogenized milk has been processed so the cream
does not separate. (Homogenized milk also helps deal with a
side effect of pasteurization. When milk is heated, the white cells
and bacteria collect on the bottom of the milk, forming a thick, and
many think, disagreeable layer)
• This is done by forcing the milk through very tiny holes, which
breaks the fat into tiny particles that stay distributed in the milk.
• Nearly all liquid milk on the market has been homogenized. 6
Dairy Products
Milk and Cream
Fresh Cream Products
• Whipping cream
• Has a fat content of 30 to
40 percent.
• Light whipping cream (30 to
35 percent).
• Heavy whipping cream (36
to 40 percent).

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 Dairy Products
Milk and Cream
Fresh Cream Products
• Light cream
• Also called table cream or coffee cream.
• Contains 18 to 30 percent fat.
• Half-and-half
• Has a fat content of 10 to 18 percent, too low to be called
cream.

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 Dairy Products
Milk and Cream
Fermented Milk Cream Products
• Sour cream
• Has been cultured or fermented by added lactic acid bacteria.
• Thick and slightly tangy in flavor.
• It has about 18 percent fat.
• Crème fraîche
• A slightly aged, cultured heavy cream.
• Widely used for sauce-making in Europe due to its pleasant,
slightly tangy flavor and its ability to blend easily into sauces.
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 Dairy Products
Milk and Cream
Fermented Milk Cream Products
• Crème fraîche
• Warm 1 quart (1L) heavy cream to about 100°F (38°C).
• Add 1½ ounces (50 mL) buttermilk, and let the mixture stand in
a warm place until slightly thickened for 6 to 24 hours.

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 Dairy Products
Milk and Cream
Fermented Milk Cream Products
• Buttermilk (Buttermilk is so named because it was
originally the liquid left over after
the butter-churning process was complete. )
• Churning is the process of shaking up whole milk (or
cream) to make butter
• Fresh, liquid milk, usually skim milk, which has been cultured or
soured by bacteria.
• It is usually called cultured buttermilk to distinguish it from the
original buttermilk, which was the liquid left after butter making.
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 Dairy Products
Milk and Cream
Fermented Milk Cream Products
• Yogurt
• Milk (whole or low-fat) cultured by special bacteria. ( Lactobacillus
bulgaricus and Streptococcus thermophilus)
• Lactic acid fermentation is caused by some fungi and bacteria. The
most important lactic acid producing bacteria is Lactobacillus. Other
bacteria which produce lactic acid include:leuconostoc mesenteroides,
pediococcus cerevisiae, streptococcus lactis, bifidobacterium bifidus.
• It has a custard-like consistency.
• Most yogurt has additional milk solids added.
• Some of it is flavored and sweetened.

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 Dairy Products
Milk and Cream
Milk products with water removed:
• Evaporated milk( susu cair)
• Milk, either whole or skim, with about 60 percent of the water
removed.
• It is then sterilized and canned.
• Evaporated milk has a somewhat cooked flavor.
• Condensed milk (susu pekat)
• Whole milk that has had about 60 percent of the water removed
and is heavily sweetened with sugar.

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 Dairy Products
Milk and Cream
Artificial Dairy Products
• A wide variety of imitation cream and dessert topping
products are made from various fats and chemicals.

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 Dairy Products
Milk and Cream
Problems in Cooking Milk and Cream Products
• Curdling
• A process by which milk proteins solidify and separate from
the whey.
• Curdling is usually caused by:
• Acids
• Tannins (Tannin is a substance found in many different plants.
Tannin is notably found naturally occurring in grapes, tea leaves,
and oak)
• Heat
• Salt
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 Dairy Products
Milk and Cream
Problems in Cooking Milk and Cream Products
• Curdling
• Avoid combining milk or cream with strong acids unless a starch
is present.
• Reducing temperatures and cooking times helps avoid curdling.
• Salt lightly, unless the milk has been stabilized by starch.
• When adding milk or cream to a hot liquid, you can either:
• Heat it first in a separate pot.
• Temper it by stirring a little of the hot liquid into it first.
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 Dairy Products
Milk and Cream
Problems in Cooking Milk and Cream Products
• Scorching
• Occurs when milk that is being heated coagulates on the bottom
of the pan due to high heat.
• This deposit is likely to burn if cooking continues.

• Skin Formation
• Caused by coagulation of proteins in contact with air.
• Prevented by covering the utensil or coating the surface with a
layer of melted fat.

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 Dairy Products
Milk and Cream
Whipping Cream
• Cream with a fat content of 30 percent or more can be whipped
into a foam.
• One quart or liter of cream produces up to 2 quarts or liters of whipped
cream.
• For the best results, observe the following guidelines:
1. Have cream and all equipment well chilled.
2. Do not sweeten until the cream is whipped.
3. Do not over whip.
4. Cream to be folded into other ingredients should be under-beaten
because the action of folding may over whip it.
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 Dairy Products
Whipping Cream

The cream has begun to The cream has reached The cream has reached
thicken. the soft-peak stage. Stop the firm-peak stage.
at this stage if the cream Whipping beyond this
is to be folded into a stage causes the cream
batter or other mixture. to break or separate.

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 Dairy Products
Butter
Butter Characteristics and Grades
• Fresh Butter
• In the United States and Canada, fresh butter consists of about 80
percent milk fat.
• The remainder is milk solids and water.
• In Europe, butter often has a higher fat content, usually around 82
percent.
• In the United States, butter is graded according to USDA standards
for flavor, body, color, and salt content, although grading is not
mandatory.
• Grades are AA, A, B, and C.
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 Dairy Products
Butter
Butter Characteristics and Grades
• Fresh Butter
• Most butter on the market is lightly salted.
• A maximum of 2 percent salt is permitted.
• Unsalted butter is more perishable but has a fresher, sweeter
taste.
• Butter absorbs odors and flavors easily, so it should be kept
well wrapped and away from foods that might transfer odors to
it in the refrigerator.
• Best storage temperature is 35°F (2°C).
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 Dairy Products
Butter
Butter Characteristics and Grades
• Fresh Butter
• Clarified butter is used as a cooking fat more often than whole
butter.
• The milk solids in whole butter burn easily.
• The smoke point of butterfat is only 300° to 350°F (150° to
175°C).
• Another product, such as vegetable oil, should be used when
high cooking temperatures are required.

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 Dairy Products
Butter
Butter Characteristics and Grades
• Margarine
• A manufactured product meant to resemble butter in taste,
texture, and appearance.
• Made from vegetable and animal fats, plus flavoring
ingredients, emulsifiers, coloring agents, preservatives, and
added vitamins.
• Contains about 80 percent fat.

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 Cheese
Composition
Cheese is a food produced by separating milk
solids from whey by curdling or coagulation.
• This curdling is brought about by introducing selected
bacteria or an enzyme called rennet into the milk.
• The resulting curds are drained, processed, and cured
or aged in a variety of ways.
• The liquid that drains from the curds is called whey.

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 Cheese
Composition
Variables that produce different cheeses include:
• The type of milk used.
• The method of curdling.
• Temperatures during curdling.
• The method of cutting and draining the curd.
• The way the curds are heated, pressed, or handled.
• All the conditions of ripening or curing.

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 Cheese
Composition
Ripening
• The process that converts freshly made curds into distinctive, flavorful cheeses.
• Ripening is brought about by certain bacteria or molds that are introduced during
manufacture.
• Cheeses that undergo a ripening process (also known as a curing, maturing or
ageing process) are all treated with rennet. Before the ripening process begins, they
go through a sequence of operations which, while following the same general
pattern, varies from cheese to cheese. Basically, this sequence is:
• 1. Milk is warmed
• 2. A starter culture and rennet are added
• 3. The milk coagulates into a single huge curd
• 4. The curd is stirred and cut to drain off whey
• 5. The curd is heated, sometimes pressed, to remove more whey
• 6. The curd is moulded and shaped into a cheese, salting taking place before or
after this process
• 7. The cheese is matured under controlled conditions. 26
 Cheese
Composition
Cheeses can be classified by the way in which they are ripened:

Bacteria ripened from the inside:

Top row: Morbier, cheddar, and fontina.
Bottom row: Tilsit, baby Gouda, and Emmentaler. 27
 Cheese
Composition

Washed-rind cheeses:
Clockwise from left: Époisses, Livarot, Limburger,
and Reblochon.
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 Cheese
Composition

Blue-veined cheeses:
Clockwise from left: Stilton, Cabrales, Roquefort,
and Bleu d’Auvergne.
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 Cheese
Composition

Mold-Rind cheeses:
Top row: Brie, Explorateur, and Taleggio (washed-
rind cheese).
Bottom row: Camembert and Edel de Cleron. 30
 Cheese
Composition

Unripened cheeses:
Back row: queso blanco, ricotta, fresh mozzarella.
Front row: string cheese, cream cheese, fresh
chèvre, and Boursin. 31
 Cheese
Composition
• Double-crème (at least 60 percent fat).
• Triple-crème (at least 75 percent fat, dry
weight).
• These are very rich cheeses.
• Most of these styles of cheese originated in France.
• They have become popular and are now made in
many countries.
• Most of them fall into the unripened, soft-ripened, or
blue-veined categories.
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 Cheese
Varieties
Unripened Cheeses
• Cottage Cheese
• Ricotta cheese
• Cream cheese
• Neufchâtel
• Mozzarella
• Mozzarella di bufala
• Feta
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 Cheese
Varieties
Semi-Soft Cheeses
• Bel Paese
• Fontina
• Port Salut
• American Muenster
• Brick

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 Cheese
Varieties
Soft Ripened Cheeses
• Brie
• Camembert
• Chaource
• Explorateur
• Brillat-Savarin
• St. André
• Boursault
• Boursin
• Liederkranz
• Limburger
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 Cheese
Varieties
Hard Cheeses
• Cheddar • Appenzeller
• Colby • Raclette
• Monterey Jack • Edam
• Emmenthaler • Gouda
• Gruyére • Provolone
• Comté

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 Cheese
Varieties
Blue-Veined Cheeses
• Roquefort
• Maytag
• Stilton
• Gorgonzola
• Cabrales
• Bleu de Bresse,
• Fourme d’Ambert
• Pipo Crem’
• Saga
• Bavarian Blue
• Blue Castello
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 Cheese
Varieties
Goat Cheeses
• Chèvre
• Montrachet
• Boucheron
• Banon
(wrapped in chestnut leaves)
• Crottin de Chavignol
• Chabis Top row: Bucheron, Humboldt Fog,
• Rocamadour and Valençay.
• Saint-Marcellin Bottom row: Banon and button chèvres.
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 Cheese
Varieties

Clockwise from top left: Parmigiano-Reggiano, Caerphilly, Dry

Jack, Pecorino Romano, and aged Gouda.
* All except Dry Jack and Gouda are hard grating (grana) cheeses. 39
 Cheese
Varieties
Process Cheese
• Process cheese is manufactured by:
• Grinding one or more natural cheeses.
• Heating and blending them with emulsifiers and other
ingredients.
• Pouring the mixture into molds to solidify.
• Process cheese is a uniform product that does not age
or ripen like natural cheese.
• It keeps very well.
• It is usually mild in flavor and gummy in texture.
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 Cheese
Varieties
Storage and Service
• In general, the firmer and more aged the cheese, the
longer it will keep.
• Serve cheeses at room temperature.
• This is the single most important rule of cheese service.
• Only at room temperature will the full flavors develop.

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 Cheese
Varieties
Cooking with Cheese
• Three varieties of cheese account for the majority of
cheese used in cooking:
• Cheddar: Most frequently used in North American dishes.
• Swiss-type cheeses: Used more often in European-style
dishes.
• Parmesan-type cheeses: Used in grated form for toppings and
for seasoning and flavoring purposes.

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